Creamy Old Bay Shrimp Salad

Tested & Perfected Recipes

Old Bay kicks up the flavor of this classic shrimp salad. Pile it onto a croissant, scoop it over lettuce, or serve it with crackers.

To me, Old Bay seasoning is the quintessential summer 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.

This salad makes the perfect quick lunch or light supper, either piled onto a croissant or scooped over lettuce. You can also dice the shrimp and serve it as a dip with crackers.

What You’ll Need To Make Old Bay Shrimp Salad

ingredients for shrimp salad

You can use raw, cooked, or cooked and peeled shrimp for this recipe. Just note that if you’re using cooked and peeled shrimp, you’ll only need about half of the amount.

How To Make Old Bay Shrimp Salad

If you’re using raw shrimp, 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. Peel the shrimp and devein if necessary.

shocking-shrimp

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

dressing ingredients in mixing bowl

Whisk to combine.

whisked dressing ingredients

Stir in the cooked shrimp, celery and white and light green scallions.

adding the shrimp, celery and scallions to the dressing

Toss well, then taste and adjust seasoning.

tossed shrimp salad

Chill in the refrigerator until ready to serve. Before serving, sprinkle the salad with the dark green scallions and a dash of Old Bay. The salad will keep for two days, covered, in the refrigerator.

You May Also Like

 

Old Bay Shrimp Salad

Old Bay kicks up the flavor of this classic shrimp salad. Pile it onto a croissant, scoop it over lettuce, or serve it with crackers.

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), thawed if frozen
  • 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, light and dark green parts separated

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 light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. 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

Powered by Edamam

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • Is Old Bay available in New Zealand?

    If not, is there a substitute available here please?

    Regards,

    Richard.

    • — Richard Hayward on August 19, 2021
    • Reply
    • Hi Richard, If it’s not available there, you can make your own – here’s a recipe. (And it’s a delicious seasoning for all kinds of other foods including popcorn, fries, and egg salad.) Hope that helps!

      • — Jenn on August 20, 2021
      • Reply
  • Fantastic shrimp salad. I used 2 lbs raw shrimp that were already peeled/deveined and it was perfect. Served with croissants and lettuce. Thank you!

    • — Kt on August 4, 2021
    • Reply
  • Can you use Miracle whip instead of mayo?

    • — Geraldine Pauls on July 19, 2021
    • Reply
    • Sure. It will have a slightly different flavor but will still be good. Enjoy!

      • — Jenn on July 19, 2021
      • Reply
  • It’s not fair for me to actually rate the recipe because I didn’t follow it very closely. I’m a firm believer in James Beard’s famous advice that: “it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own.”

    I am a very experienced cook and seldom follow recipes, whether they’re mine or someone else’s. I generally use them more of a checklist or a suggestion to be sure I didn’t forget something.

    There are two reasons I’m posting a review. First, the Old Bay seasoning is a great, non-traditional addition. I added it to taste and probably used more than the recipe called for. It was a really nice change to the traditional shrimp salad which can be a little bland. I usually use Old Bay seasoning in the cooking liquid but seasoning the prepared shrimp salad really works so long as you don’t add too much.

    Secondly, and much more important, is to comment on how to buy shrimp. If at all possible, buy frozen shrimp and keep it frozen until you plan to cook it.

    You can’t buy fresh shrimp that hasn’t been previously frozen unless you live on the coast near where the shrimp boats come in. Shrimp is extremely perishable and is almost always frozen on the boat or as soon as possible after the shrimp boat comes in.

    The “fresh shrimp” you see in the seafood case is always previously frozen. Don’t buy it! Instead, ask for it frozen and defrost it at home when you are ready to cook it. Shrimp is easy and quick to defrost.

    Next, which shrimp should you buy? Wild caught shrimp are always better. My favorite is Key West pink shrimp but any wild caught shrimp is fine.

    Again, I didn’t follow the recipe so can’t comment but I hope my suggestions are helpful.

    • — Jim Scarborough on July 9, 2021
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.