Delicious Shrimp Salad with Greek Yogurt and Old Bay
This Shrimp Salad is fresh and flavorful, thanks to Greek yogurt, lemon, and Old Bay. Keep it light by serving it in lettuce cups, or transform it into delightful sandwiches using croissants or rolls.
Why Make This Recipe?
There are countless shrimp salad recipes out there, but here’s why this one stands out:
- Juicy Shrimp: Say goodbye to rubbery shrimp! These are poached gently and chilled to ensure perfect tenderness every time.
- Bright, Flavorful Dressing: This salad features a vibrant mix of mayo, Greek yogurt, lemon zest, garlic, and Old Bay for a creamy, tangy kick that’s not too heavy.
- Unique Crunch: Instead of traditional celery, we use green bell pepper and red onion for added flavor and texture.
- Quick to Make: You can whip this up in under 30 minutes!
🥗 Ingredient Notes for Shrimp Salad
- Shrimp: Opt for large shrimp for juiciness—26-30 count (per pound) is ideal. You can use fresh or defrosted frozen shrimp.
- Greek Yogurt and Mayo: I recommend a 50/50 blend, but feel free to adjust to your preference. For a lighter version, use all Greek yogurt.
- Old Bay Seasoning: An essential for a true Maryland flavor! It enhances the taste and makes this an authentic shrimp salad recipe.
- Celery Seed: This underrated spice adds a lovely herbal flavor.
- Green Bell Pepper: Adds a crunchy texture and mild taste. You can swap it for other bell peppers, celery, or add a hint of jalapeño for some heat.
🥣 Step-by-Step Instructions
1. Prepare the Vegetables
Start by cutting a green bell pepper in half, removing the seeds and stem. Finely chop the flesh. Next, peel and chop half a medium red onion, and finely grate a garlic clove.
Create an ice bath by filling a large bowl with ice and cold water to cool the shrimp quickly after cooking.
2. Poach the Shrimp
Bring a large saucepan of water to a gentle boil over medium heat. Add 1½ pounds of peeled and deveined shrimp. Poach for about 2 minutes until the shrimp are bright pink and cooked through.
3. Chill the Shrimp
Drain the shrimp and transfer them to the ice bath to stop the cooking process. Let them cool for a few minutes, then drain again. Pat the shrimp dry with paper towels or a clean kitchen towel, and cut each shrimp into 2-3 bite-sized pieces.
4. Make the Dressing
In a large bowl, prepare the dressing by whisking together:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 grated garlic clove
- 1 teaspoon Old Bay seasoning
- ½ teaspoon celery seed
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Once mixed, stir in the shrimp pieces, chopped green bell pepper, and red onion. Taste and adjust salt, pepper, or celery seed as needed. Chill until ready to serve.
5. Serve the Salad
To serve, separate a head of butter lettuce into individual cups. Scoop the shrimp salad onto the lettuce cups. Feel free to sprinkle more Old Bay or celery seed on top if desired!
Storage Tips
You can store the shrimp salad in an airtight container in the refrigerator for up to three days. Keep in mind that the dressing might get a little runny, so stir well before serving and use a slotted spoon to remove any excess liquid at the bottom of the container.
Other Summer Salad Recipes
On a hot summer day, there’s nothing quite like a refreshing salad for a light lunch. Once you try this creamy shrimp salad, consider exploring these delicious summer salad recipes for your next meal!
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