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!
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.
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.
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!
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!
- 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
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.
Once shrimp are cooked, drain them and run under cold water to help them cool.
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.
Serve in lettuce cups, on a sandwich, on crackers, or just by itself!