Best Old Bay Shrimp Salad
This healthy - no mayo - Old Bay Shrimp Salad is bright, zesty and packed with fresh avocado, tomatoes and charred corn. It's dressed in a simple Old Bay Cilantro Lime Vinaigrette. and is ideal light dinner or quick lunch.
Servings: 4
Calories:
Equipment
- blender or food chopper for dressing
Ingredients
Cilantro Lime Vinaigrette:
- 1 whole lime juiced
- 1/2 cup fresh cilantro leaves
- 1/4 cup plain Greek yogurt
- 1 teaspoon honey or more to taste
- 1 teaspoon Old Bay Seasoning
- 3 tablespoons extra virgin olive oil
- pinch of salt
Salad:
- 1 pound jumbo shrimp cooked, peeled, deveined and cute bite size pieces
- 2 medium ears corn charred and cut off the cob
- 1 cup grape or cherry tomatoes halved
- 1 large avocado (or 2 small) diced
- 1/4 cup celery finely chopped
Instructions
- Mix the dressing – add lime juice, cilantro leaves, Greek yogurt, olive oil, honey, Old Bay seasoning and a pinch of salt to a blender or food chopper. Puree until smooth then taste and adjust honey and salt to your preference and set aside.
- Char the corn – Heat a grill pan, skillet or outdoor grill over medium-high heat (NOTE: if you have a gas stove, char corn directly over the flame). Char 2–3 minutes per side or until lightly charred. Cool until you can handle it then slice corn off the cob and add to a large bowl
- Prep the shrimp – if necessary, thaw shrimp in cold water then pat dry with paper towels and dice into small pieces and add to the bowl. Note: be sure shrimp are dry so they don’t dilute the dressing
- Combine – halve tomatoes, dice avocado and celery and add to the bowl.Dress – pour dressing over the salad then gently toss to coat. Refrigerate at least 15 minutes to let the flavors come together.
Notes
Pat shrimp dry really well or the dressing will be diluted.
Taste the dressing before adding to the salad and adjust lime juice, honey or salt to your preference.