Shrimp Salad
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This deli-style shrimp salad gets a boost from Old Bay, so the flavors really pop. It’s a great one to keep in the fridge for quick lunches or simple entertaining.
This shrimp salad, made with perfectly cooked fresh shrimp, crunchy celery, scallions, and a creamy dressing, is a protein-packed favorite in our house. We love it on a toasty roll, but it’s incredibly versatile: try it tucked into a flour tortilla, piled over romaine for a lighter meal, or chopped up and served as a dip with crackers.
The secret to its standout flavor is Old Bay seasoning. This Maryland staple—a savory blend of celery salt, paprika, and dry mustard, to name just a few—is the ultimate seafood companion, especially in dishes like crab cakes and boiled shrimp, but we Marylanders put it on everything from popcorn to fried chicken. Whether you’re making a sandwich or serving it in lettuce cups, it really takes this salad up a notch.
“My husband and I made this for New Year’s Day and are delighted to tell you it’s the best shrimp salad we have ever tasted!”
What You’ll Need To Make Shrimp Salad
- Large shrimp (shell-on, deveined; thawed if frozen) – I recommend buying frozen shrimp for the freshest quality (most shrimp are flash-frozen shortly after being caught); thaw overnight in the fridge or under cool running water. Cooking them in the shell gives better flavor and texture.
- Mayonnaise – The creamy base that brings everything together. I recommend using a good-quality brand, such as Hellmann’s or Duke’s.
- Old Bay seasoning – Gives the salad that classic savory, slightly spicy flavor; usually in the spice aisle, often near the seafood seasonings.
- White wine vinegar & Worcestershire sauce – Adds a little acidity and depth to balance the richness.
- Celery & scallions (light and dark parts) – Lends crunch and fresh, mild onion flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Cook the shrimp. Bring a pot of water to a boil. Add the shrimp and cook until bright pink and opaque, about 1½ minutes.
Step 2: Chill and peel. Drain the shrimp in a colander and immediately plunge them into a bowl of ice water to stop the cooking. Let sit for 15 minutes until chilled, then peel and set aside.
Pro Tip: Don’t skip the ice bath! It ensures the shrimp don’t overcook and stay plump and snappy rather than becoming rubbery.
Step 3: Make the dressing. In a large bowl, whisk together the mayonnaise, Old Bay, vinegar, and Worcestershire sauce.
Pro Tip: Whisking the dressing in a bowl large enough to hold the entire salad saves you from washing an extra dish and ensures every shrimp gets perfectly coated.
Step 4: Toss and season. Add the cooked shrimp, celery, and scallions to the dressing. Toss well, then taste and adjust the seasoning if needed.
Step 5: Chill and serve. Store in the refrigerator until ready to serve. Before serving, sprinkle with the dark green scallions and a dash of Old Bay. The salad keeps for two days, covered, in the fridge.
Pro Tip: If the dressing feels a bit thick after sitting in the fridge, a tiny splash of the white wine vinegar or fresh lemon juice can brighten things up.
More Lunch Salads You May Like
Shrimp Salad
This shrimp salad recipe brings together perfectly cooked shrimp, a bit of crunch, and a creamy, well-seasoned dressing.
Ingredients
- 2 pounds large raw shrimp (31-35 per pound), shell-on and deveined, thawed if frozen
- ½ cup mayonnaise, best quality such as Hellman's or Duke's
- 1½ teaspoons Old Bay seasoning
- 2 teaspoons white wine vinegar
- ¼ teaspoon Worcestershire sauce
- ½ cup finely diced celery
- ¼ cup finely sliced scallions, light and dark green parts separated
Instructions
- Fill a large bowl with ice and cold water and set next to the sink.
- 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 1½ minutes (the water needn't return to a boil).
- Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
- In a large mixing bowl, whisk together the mayonnaise, Old Bay, wine vinegar, and Worcestershire sauce. Stir in the 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.
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
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.
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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.
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!
Hi Jenn. I live in Ireland and I would like to know what is “Old Bay” seasoning?
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!
You can buy Old Bay on Amazon too!
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.
Best recipe ever. This girl just fell in love with shrimp salad all over again!
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.
This was so simple and fabulous! My family loved it!
Such an easy recipe to prepare and refreshing on a hot day.
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!