Bold No Mayo Cajun Shrimp and Crab Salad
No Mayo Cajun Shrimp and Crab Salad – Bold, Fresh, and Zesty
If you’re a fan of creamy seafood salads but also crave a bit of spice, this No Mayo Cajun Shrimp and Crab Salad is the perfect match. Honestly, I can't decide which seafood salad is my favorite right now because I’m all about seafood, but this one is definitely climbing to the top spot. I love zesty, bold, and spicy flavors, and this recipe brings all of that, and more! Oh, and did I mention it’s easy and quick to make? You’ll have a delicious, refreshing seafood salad in no time!
And the best part? No mayo! If you're looking for a lighter option or just prefer to skip the heavy creaminess of traditional seafood salads, this recipe is the perfect solution. The tangy vinaigrette keeps things fresh and vibrant without sacrificing any flavor. It’s a great alternative for those who want to enjoy all the deliciousness without the extra richness.
Customizing Your Cajun Shrimp and Crab Salad
Just like with traditional creamy seafood salads, you’ve got options when it comes to the protein in this recipe. Sometimes, you just want to use what you have on hand, and that's totally fine. You can go with all shrimp, imitation crab, or real crabmeat, each one brings something unique to the table. Oh, and if you're feeling fancy, lobster makes a fantastic addition too. Yummy!
But here's the twist—unlike the creamy version, we're prepping the shrimp a bit differently here. Instead of tossing them in mayo, we’re pan-searing them with a simple seasoning for just a few minutes until they’re perfectly cooked. This is a great option if you have leftover shrimp from a crab boil. You know, those restaurants popping up everywhere with all those amazing crab boils? Instead of reheating them, turn that leftover shrimp into a brand new meal!
Quick Cajun Shrimp Prep:
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Toss raw shrimp with 1 tsp olive oil + ½ tsp Cajun seasoning.
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Pan-sear over medium-high heat for 1–2 minutes per side until pink and lightly golden.
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Cool slightly, then chop for the salad.
🧊 Can I use pre-cooked shrimp?
You can! But they’ll be milder and a bit less flavorful. If you do:
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Pat dry well
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Toss in a tiny bit of Cajun seasoning + lemon juice before adding to the salad
Bringing the Heat with Cajun Seasoning
Because we’ve got Cajun in the title, you know we’ve got to bring the heat! The key to that bold, spicy flavor is, of course, Cajun seasoning. There are so many brands out there, so I suggest using whichever one you love the most. Just make sure it’s fresh—don’t use that dusty bottle hiding in the back of your pantry! Toss it out if it’s been sitting there for ages, because we want that spiciness to kick you in the patooty (in the best way possible, of course)! A fresh Cajun seasoning mix will bring that perfect balance of heat and flavor, making this salad a real standout.
And hey, if you want it extra spicy, by all means, add more Cajun seasoning! Personally, I like to add a little extra on the finished dish—just a dash on my salad or crackers for that extra punch. It’s all about making it just right for your taste buds!
No Mayo Cajun Shrimp and Crab Salad
Ingredients
- ½ lb cooked shrimp chopped
- ½ lb imitation crab shredded or chopped
- 1 stalk celery finely diced
- 2 tbsp red bell pepper
- parsley for brightness
Vinaigrette
- 3 tbs olive oil
- 1 ½ tbs fresh lemon juice to taste
- 1 tsp lemon zest
- 1 tsp Dijon mustard optional but adds a little zip
- 1 garlic clove minced
- 1 green onion or 2 tbsp red onion finely chopped
- Salt and black pepper to taste
- ½ tsp honey optional, balances heat
- ½- 1 tsp Cajun seasoning or more if you like a kick
- ½ tsp smoked paprika
🔥 Quick Pan-Sear for Shrimp
- 1 tsp olive oil
- ½ tsp Cajun seasoning
- Pinch of salt and black pepper
Instructions
- Pat shrimp dry.
- Toss with olive oil, Cajun seasoning, and a pinch of salt/pepper.
- Heat a nonstick or cast iron skillet over medium-high heat.
- Sear shrimp for 1–2 minutes per side, just until pink and lightly golden
- Whisk all vinaigrette ingredients in a small bowl or jar until smooth.
- In a large bowl, mix shrimp, crab, celery, onion, bell pepper, and parsley.
- Pour vinaigrette over the salad and toss gently to coat.
- Chill for 30 minutes or longer before serving.
Notes
Diced andouille sausage (cooked & cooled) – adds smoky, meaty depth
Crumbled bacon – salty, crispy, and indulgent
A dash of Worcestershire sauce – subtle umami kick (just a tiny bit!)
Optional Add-Ins and Toppings
| Crunch & Texture | Garnishes or Toppings |
|---|---|
| Chopped pickles or relish – adds that Southern tang | Fresh chives or scallions – clean onion flavor |
| Roasted corn kernels – slightly sweet and charred flavor | A sprinkle of Cajun seasoning or smoked paprika right before serving |
| Toasted pecans or almonds – for crunch and richness | Hot sauce drizzle – especially if you’re serving it in rolls or on crackers |
| Shredded carrots or cabbage – for color and a little crunch | Crushed fried onions on top for texture |
| Chopped jalapeños – if you want more heat (fresh or pickled both work) | Top with pickled jalapeños for a kick |
A Bright & Zesty Cajun Shrimp & Crab Salad (No Mayo Needed!)
This Cajun Shrimp & Crab Salad skips the mayo but doesn’t skip on flavor. With a punchy vinaigrette, fresh herbs, and a little heat, it’s the kind of seafood salad that’s light, refreshing, and anything but boring. Whether you’re loading it onto rolls, crackers, or keeping it low-carb in lettuce wraps, it’s sure to bring something special to the table.
If you’re in the mood for something creamier, I’ve got you covered. Try the creamy seafood salad version right here, it’s rich, tangy, and perfect for folks who love that classic deli-style texture.
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