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Old Bay Shrimp Salad

5 stars based on 12 votes

Old-Bay-Shrimp-Salad

To me, Old Bay seasoning is the quintessential summertime flavor. It’s great on blue crabs and peel n’ eat shrimp, but we shake it on everything here in Maryland, from fried chicken to popcorn. I couldn’t resist adding it to this classic shrimp salad as well; it really kicks the flavor up a few notches. Think quick lunch or light supper: piled onto a split croissant or roll, or scooped over lettuce. You can also dice the shrimp and serve it with crackers. It only takes a few minutes to boil the shrimp but if you’re in a hurry, go ahead and use precooked shrimp from the market.

ingredients

Begin by bringing a pot of water to a boil.

cooked-shrimp

Add the shrimp and cook until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Shell the shrimp and devein if necessary.

shocking-shrimp

In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce.

old-bay-mayo-sauce

Stir in the cooked shrimp, celery and scallions. Taste and adjust seasoning if necessary.

mixing-salad

Chill in the refrigerator until ready to serve. The salad will keep for 2 days, covered, in the refrigerator. Enjoy!

Old-Bay-Shrimp-Salad-1

 

Old Bay Shrimp Salad

Servings: 6
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes

Ingredients

  • 2 pounds large shrimp (31-35 per pound), shell-on and deveined (see note)
  • 1/2 cup mayonnaise, best quality such as Hellman's or Duke's
  • 1-1/2 teaspoons Old Bay seasoning
  • 2 teaspoons white wine vinegar
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup finely diced celery
  • 1/4 cup finely sliced scallions, white and green parts

Instructions

  1. Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn't return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Shell the shrimp and devein if necessary.
  2. In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the cooked shrimp, celery and scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. The salad will keep for 2 days, covered, in the refrigerator.
  3. Note: If using cooked PEELED shrimp, you'll need just 1 pound.

Nutrition Information

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  • Per serving (6 servings)
  • Calories: 244
  • Fat: 16g
  • Saturated fat: 3g
  • Carbohydrates: 4g
  • Sugar: 0g
  • Fiber: 1g
  • Protein: 21g
  • Sodium: 979mg
  • Cholesterol: 198mg

Reviews & Comments

  • Nice salad for quick* lunch. Using alread peeled shrimp makes it “quick”. Also, we substitute Trader Joe’s white balsamic vinegar. Very tasty!

    - L Haines on March 2, 2017 Reply
  • 4 stars

    Shrimp salad was very good. I made it just as the recipe states except I used already cooked and peeled/deveined shrimp. When I make it next time, I will add 1/2 tsp. of mustard powder and garlic powder.

    - Jane Gibson on December 1, 2016 Reply
  • 5 stars

    This was so simple and fabulous! My family loved it!

    - Samantha on December 1, 2016 Reply
  • 4 stars

    Such an easy recipe to prepare and refreshing on a hot day.

    - Joann on December 1, 2016 Reply
  • 5 stars

    I made this recently for a last minute lunch when a friend was coming over. I always keep frozen shrimp on hand for those last minute I don’t have to to go to the store dinners or I don’t want to go to the store again. I buy the already peeled and deveined large shrimp with the tail on. 2 hours before my friend was to arrive I defrosted and sautéed my shrimp. I cut up the veggies and mixed the other ingredients together while I let the shrimp cool slightly. Mixed it all up and put it in the refrigerator. I served it on a bed of romaine and it was perfect! Another great dish from your site made with pantry items with a delicious result! Thank you!

    - Karen T on October 6, 2016 Reply
  • 4 stars

    Extra tasty with some finely diced cucumber, parsley and a few drops (or more!) of Tabasco.

    - Victoid on October 5, 2016 Reply
  • 5 stars

    I made this the other night and it was delicious! My wife loved it. I served it on a bed of iceburg lettuce.

    - Rick on September 1, 2016 Reply
  • 5 stars

    I plan to make this over the weekend for a BBQ and wondering if it’s ok to prepare the salad the night before or best not to?

    - Erika on August 23, 2016 Reply
    • Hi Erika, It’s perfectly fine to make this a day ahead of time. Enjoy!

      - Jenn on August 23, 2016 Reply
  • 5 stars

    I made this the other night as a treat for my mother. It was so good. UNBELIEVABLY GOOD!!!. I could not find Old Bay seasoning, i used a Cajan spiece mixture instead. The receipe is now printed and saved.
    Thank you

    - Sherie Aston on August 23, 2016 Reply
  • 5 stars

    Just made this and it is absolutely delicious! Like a lobster roll, but with shrimp. Love how easy this is to make too. Could definitely see serving this at a brunch. So so good!

    - Amy on August 21, 2016 Reply
  • 5 stars

    Delicious and easy! Loved it.

    - Susan on August 19, 2016 Reply
  • How do you recommend serving this?

    - Colleen on August 18, 2016 Reply
    • Hi Colleen, It’s great on a croissant, in a lettuce cup or diced and served with crackers. Enjoy!

      - Jenn on August 19, 2016 Reply
  • 5 stars

    Outstanding recipe and great timing Jenn. I’ve been looking for a simple recipe like this just this week that would work as a sandwich on a crusty french bread or as a salad with a french bread side. This tastes delicious made per the recipe. I can see adding diced red pepper or fresh diced home grown tomato, but this recipe doesn’t need. Great job, Jenn, and thank you.

    - Frank on August 18, 2016 Reply
  • 5 stars

    What is the best way to heat cooked shrimp for this recipe? Thanks

    - alvin walker on August 18, 2016 Reply
    • Hi Alvin, There’s no need to hear the shrimp; it should be cold.

      - Jenn on August 19, 2016 Reply
  • Could you use Greek yogurt in place of the mayo?

    - Jay on August 18, 2016 Reply
    • Hi Jay, I’d use low fat mayo over Greek yogurt. Hope that helps!

      - Jenn on August 19, 2016 Reply

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