Old Bay Shrimp Salad

Tested & Perfected Recipes

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

 

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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

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.

Reviews & Comments

  • Love frozen already cooked shrimp. Can not find a simple recipe for Shrimp Salad made with frozen already cooked shrimp.

    • — BJ on June 20, 2018
    • Reply
    • Hi BJ, it’s fine for you to use already cooked shrimp for this – just defrost first!

      • — Jenn on June 20, 2018
      • Reply
  • Aww. This bowl looks so tasty! I often use fried shrimps for my salad but never tried with the boiling (https://lunaregina.com/shrimp-salad-recipe/) But I believe it would be yummy as you said. Gonna try this soon!

    • — Natalie Ellis on May 8, 2018
    • Reply
  • Can you peel and devein shrimp before boiling

    • — TEE on April 27, 2018
    • Reply
    • Definitely! I’ve provided a link to give you a little guidance. (If your store carries shrimp that have already been peeled and deveined, it will save you a bit of time.) Hope you enjoy the shrimp salad!

      • — Jenn on April 27, 2018
      • Reply
  • This is the easiest and most flavorful shrimp salad recipe i’ve ever made. I added a bit more Old Bay than listed and some cayenne pepper and red pepper flakes for some heat. OMG!!! It was so good my family asked me to make it 2 days in a row. This is a keeper!

    • — J Sheppard on March 3, 2018
    • Reply
  • So good I made it two days in a row.

    • — Tom on February 6, 2018
    • Reply
  • I LOVE this recipe. Perfect as is for a salad, but I’ve also put it on a toasted roll and served is as a sandwich. Tasty and easy!

    • — Sara on February 4, 2018
    • Reply
  • Do I need to “cook” the precooked shrimp?

    • — Leonard McNeil on January 3, 2018
    • Reply
    • Hi Leonard, No need to cook the pre-cooked shrimp. Enjoy!

      • — Jenn on January 4, 2018
      • Reply
  • I love this salad. It is better chilled. I served it at a luncheon with creamed squash soup.

  • Fast, easy, delicious! Everyone at the picnic wanted the recipe. I have served this on a roll, with crackers, and as a side dish with salads. It is perfect with my Jersey tomatoes.

  • This recipe is perfect for a hot summer day! I like to make it in the morning and let the flavors blend in the fridge throughout the day just in time for dinner.

    • — Colin Q on September 19, 2017
    • Reply
  • I loved this salad,easy and tastes great. Hubby is a shrimp nut so good to find another way to serve them.

    • — Suzanne Premo on September 16, 2017
    • Reply
  • This is an alltime favorite here in Surnadal, Norway. So easy and absolutely delicious!

    • — Judy Hunnes on September 15, 2017
    • Reply
  • This recipe is divine! My entire family gobbles this down every time I make it, so much so that I always have to double the recipe. I tend to chop the shrimp into bite size pieces, to make this easier to eat. We love to eat this shrimp on a toasted croissant. Would definitely be a showstopper at brunch. I actually love this website and Jenn’s recipes. There isn’t a bad one on here and every time I make one of her recipes it always turns into a new family favorite.

    • — Amy on September 14, 2017
    • Reply
  • Excellent! I love the addition of the Worcestershire sauce. I also added about 2 Tbsp. of sour cream to the sauce to make it a bit creamier. Delicious!! I must say, I’ve never made a recipe of yours that wasn’t terrific.

    • — terrivs on August 29, 2017
    • Reply
  • It also makes a great macaroni salad with minimal tweaking.

    • — Batzion on August 17, 2017
    • Reply
  • Where do I find “Old Bay seasoning”? If I can’t get it here what does it have for ingredients?

    • Hi Michael, It’s generally sold near the seafood department in the supermarket. If you can’t find it, you can order it online or make your own. Here’s a good recipe.

      • — Jenn on July 14, 2017
      • Reply
  • I finally made this and it’s really good. I love my own recipe so much I kept putting it off, but this is a welcome change.

    • — Debbie G on June 29, 2017
    • Reply
  • I made this last night using freshly cooked peeled & deveined medium shrimp purchased from my local seafood market. Served on a bed of butter lettuce along with a crusty sourdough baguette. Absolutely the best shrimp salad I’ve ever eaten! Next time I’ll try using the tiny precooked peeled & deveined shrimp. I will be making this frequently. Thank you for this delicious recipe!

    • — Liz on May 27, 2017
    • Reply
  • Hi Jenn. I live in Ireland and I would like to know what is “Old Bay” seasoning?

    • — Eibhlín Glenholmes on May 25, 2017
    • Reply
    • Hi Eibhlin, Old Bay Seasoning is a blend of herbs and spices. It’s often used with seafood. The blend includes a number of spices including mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes and more. If you can’t find it where you live, this is a great recipe for homemade Old Bay. Hope that helps!

      • — Jenn on May 25, 2017
      • Reply
  • Excellent shrimp salad recipe. Served in mini croissants. I’m Italian so I added some chopped parsley and finely minced garlic for an extra bite.

    • — Kool Beanz on May 11, 2017
    • Reply
  • Best recipe ever. This girl just fell in love with shrimp salad all over again!

    • — Jaime Rittgers on April 29, 2017
    • Reply
  • Nice salad for quick* lunch. Using alread peeled shrimp makes it “quick”. Also, we substitute Trader Joe’s white balsamic vinegar. Very tasty!

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

    • — Samantha on December 1, 2016
    • Reply
  • Such an easy recipe to prepare and refreshing on a hot day.

    • — Joann on December 1, 2016
    • Reply
  • 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
  • Extra tasty with some finely diced cucumber, parsley and a few drops (or more!) of Tabasco.

    • — Victoid on October 5, 2016
    • Reply
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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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