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Keep the heat at bay this week and make this Shrimp Salad with Old Bay Vinaigrette!
In these extremely hot days big salads are one of my go-to meals. It’s also summer and that means my favorite salad green is flourishing. I looove Romaine in my salads because it’s basically water and really easy to digest. This salad is packed with
- Romaine
- Cherry Tomatoes
- Avocado
- Fresh Red Onion from my garden
- Grilled Corn
- Persian Cucumbers
- Feta
- Grilled Shrimp and a quick
- Old Bay Vinaigrette
I actually use this Bulgarian sheep cheese – it tastes just like feta but I’ve only found it in international stores and at H Mart. If you don’t have either of those stores near you, feta is a perfect substitute!
Old Bay for Shrimp
I generally only use Old Bay for crab boils but I wanted to try my hand at using it in a vinaigrette. It turned out perfect! Hints of citrus, a bit of acid from the apple cider vinegar, and just a little sweetness from the maple syrup. I coat the shrimp with most of the vinaigrette, reserving a little for tossing on top of the salad, and then grill them. Old Bay can be very overpowering but this vinaigrette is perfectly balanced.
Can You Make Vinaigrette in Advance
Absolutely! I’ve made this vinaigrette two days before I planned to grill the shrimp. It’ll stay good in the refrigerator for a week or two.
How to Make Vinaigrette for Green Salad
Vinaigrettes are extremely easy to make. The base is almost always, an acid, a sweetener and an oil. From there you can add other things to make it towards your liking. For this vinaigrette, you’ll need
- Olive Oil
- Fresh Lemon Juice
- Old Bay Seasoning
- Minced Garlic
- Dijon Mustard
- Apple Cider Vinegar
- Honey or Maple Syrup
- Ketchup
- Water
I add all of these ingredients together and whisk. You can add a tablespoon or more of water, if you need to thin it.
So many veggies and a good amount of protein from the shrimp and feta, this Shrimp Salad with Old Bay Vinaigrette is so filling and will definitely be a crowd pleaser.
Shrimp Salad with Old Bay Vinaigrette
Equipment
- Grill
Ingredients
For the Vinaigrette
- ¼ Cup Olive Oil
- 1 tsp Fresh Lemon Juice
- 2 tsp Old Bay Seasoning
- 2 Cloves Minced Garlic
- 1 tsp Dijon
- 1 tsp Apple Cider Vingear
- 2 tsp Honey
- 1 tsp Ketchup
- 2 tbsp Water, plus more if needed
For the Grill
- ½ lb Shrimp peeled, deveined, and rinsed
- Corn on Cob
- Skewers optional
For the Salad
- Romaine Lettuce
- Cherry Tomatoes
- Persian Cucumbers
- Red Onion
- Feta
Instructions
For the Vinaigrette
- Add the olive oil, lemon juice, Old Bay, minced garlic, dijon, apple cider vinegar, honey, ketchup and water to a small bowl. Whisk together until fully incorporated. If too thick, add a tablespoon of water at a time until thin.
- Place in a jar and refridgerate until ready to use.
For the Grill
- Preheat your grill, let it get hot so your shrimp and corn have good grill marks!
- Pat your shrimp dry. Add your vinaigrette, reserving about 1/3 of it for topping on the salad.
- Toss the shrimp in the vinagrette. *Grill the shrimp, about 1 minute or 2 on each side, until they're pink.
- Place your corn on the grill, turning every minute or two until the corn is plump and a bit charred.
- Set your shrimp and corn aside.
For the Salad
- Add your chopped romaine, cherry tomatoes, red onions, persian cucumbers, and feta to a bowl. Add your grilled shrimp. Shave off the corn on the cob, then add to the salad.
- Toss the salad with remaining vinaigrette and enjoy!
Notes
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