I had never even heard of shrimp salad before moving to Baltimore. Is that weird? I don't remember seeing it on menus anywhere else?! Since moving here though, I've ordered it at many restaurants and I LOVE it. Eating shrimp salad at a restaurant, however, pretty much comes with a guarantee that your food will be swimming in mayonnaise -- not exactly a healthy option. So, I decided to make a light version and it turned out pretty amazing... you can hardly tell it's the "healthy version."
I'll definitely be making this throughout the summer and having it on salads, in wraps, in sandwiches... hell, I could eat it straight out of the bowl!
Just popping in to share the quick-and-easy recipe:
Light Maryland-Style Shrimp Salad
For 3-4 servings
-1 lb raw, peeled, deveined shrimp, tails removed (frozen works fine, but thaw first)
-1.5 tsp Old Bay
-1/2 tsp paprika
-1 tbsp olive oil
-1 tbsp light mayo
-2 tbsp plain greek yogurt
-1/4 tsp dill
-1 tsp dijon mustard
-2 tbsp finely chopped onion
-Salt and pepper to taste
-Toss the shrimp in the Old Bay and paprika. Coat well.
-Heat olive oil in a pan over medium-high heat. Add shrimp, and saute until pink and just opaque in the center, about 4 minutes. Remove from heat. Let cool. Chop shrimp in half if desired. Pour into a bowl.
-Add mayo, yogurt, mustard, dill, onion, and S&P into bowl with shrimp. Toss to coat well.