• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Twitter
You are here: Home / Seafood / Lightened-Up Shrimp Salad

Lightened-Up Shrimp Salad

July 5, 2017 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest30
Jump to Recipe Print Recipe

Lightened-Up Shrimp Salad

 

Who else loves shrimp salad? I don’t eat it very often, but it is one of the most delicious things to me. Shrimp is definitely one of my very favorite foods, especially when Old Bay is involved. I decided to make a lightened up version for you guys, and it tastes just like the real thing!

Lightened-Up Shrimp Salad

You probably could’ve already guessed this, but I used Greek yogurt as a swap for mayo. I still added two tablespoons of mayo for richness, but the majority of the creaminess is from Greek yogurt! LOVE that stuff so much. It’s so versatile and almost always swaps perfectly for mayo or sour cream.

I also love serving this shrimp salad in lettuce cups because it’s so fresh tasting, but you could definitely serve this on a sandwich or croissants. Croissants would be sooooo good. Not exactly lightened-up anymore, but totally worth it.

Lightened-Up Shrimp Salad

This shrimp salad is on the saucier/creamier side, so feel free to use less Greek yogurt if you like a drier shrimp salad.

Definitely don’t skimp on the Old Bay though. That stuff is AMAZING. Growing up in Maryland, it’s served in a lot of things, including crabs of course, crab pretzels, crab dip, shrimp salad, and many more. I’ve even had Old Bay chocolate! Can’t say I loved that one. So many crazy food combos out there these days.

Lightened-Up Shrimp Salad

The other best part of this is that it’s only 7 ingredients and takes less than 30 minutes to make. I love having easy meals in the summer that require little to no cooking. This is definitely one of those!

Print

Lightened-Up Shrimp Salad

This delicious shrimp salad is a lighter version of the classic favorite, made with Greek yogurt and just a touch of mayo for richness. Only 7 ingredients!

Course Main Course, Salad
Prep Time 25 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 3/4 cup plain Greek yogurt (I used 0%, but 2% or whole would yield a creamier result)
  • 2 tablespoons mayonnaise
  • juice of ½ a lemon
  • 2 1/2 teaspoons Old Bay seasoning
  • 1/3 cup diced red onion
  • 2/3 cup diced celery

Instructions

  1. Bring a pot of water to a boil and salt the water (about a teaspoon). Once boiling, add the shrimp and cook for 4-5 minutes or until cooked through. Mine were frozen, so they took a few minutes longer.

  2. Once shrimp are cooked, drain them and run under cold water to help them cool.

  3. In a medium bowl, whisk together the Greek yogurt, mayo, lemon juice, and Old Bay until combined. Add the shrimp, red onion, and celery and toss until all ingredients are evenly coated.

  4. Serve in lettuce cups, on a sandwich, on crackers, or just by itself!

Related Posts:

  • Overhead shot of a plate of roasted potato wedges and tzatziki sauce
    Greek Oven Fries
  • Overhead shot of a bowl of eggplant caponata pasta
    Eggplant Caponata Pasta with Smoked Mozzarella
  • Overhead shot of a salmon sushi bowl
    Salmon Sushi Bowls

Filed Under: Main Course Recipes, Seafood Tagged With: 30 minute meal, easy, gluten free, healthy, lightened-up, shrimp, shrimp salad, summer

Previous Post: « Vanilla Bean Berry Galette
Next Post: Blueberry Basil Moscow Mules »

Reader Interactions

Leave a ReplyCancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Lemon Pistachio Cheesecake Bars
  • Salmon Sushi Bowls
  • Strawberries and Cream Blondies
  • Crunchy Quinoa Salad with Peanut Lime Dressing
  • Greek Oven Fries

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...