Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/2 cup plain full-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, finely chopped
  • 1/2 tsp salt
  • 1 large English cucumber, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted walnuts, crushed

Instructions:

  1. Pat the shrimp completely dry with paper towels. Toss them in a bowl with olive oil, salt, pepper, and paprika.
  2. Heat a non-stick skillet over medium-high heat; add shrimp in a single layer. Cook for 2 minutes per side until they are opaque and pink. Remove immediately and let them cool completely.
  3. In a medium bowl, whisk together the Greek yogurt, lemon juice, honey, minced garlic, and chopped dill until velvety and smooth. Adjust salt to taste.
  4. In a large bowl, combine the cooled shrimp, diced cucumber, red onion, and parsley.
  5. Pour the Greek yogurt dressing over the mixture and fold gently with a spatula until evenly coated. Fold in the toasted walnuts last.