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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Made this today (cut in half for fewer servings) and it was fabulous!
Simple and delish! Old bay is the difference maker.
Wow! We are big fans of shrimp salad in the summer and our favorite place to buy it closed. I “cheated” and used pre-cooked shrimp which I bought by accident and why I tried the recipe. What a lucky mistake! This flavor is so fabulous that I didn’t even know it was pre-cooked shrimp. Thank you! Here’s to summer 2022!
Really fast, easy and delicious. Also Weight Watchers friendly.
That was great and definitely creamy. Added one additional ingredient, mustard. Just a tad though.
I made this. I was looking for a recipe for shrimp salad. I had some shrimp that was overcooked and I froze it.
I put the shrimp in the food processor thinking that is the only way you can eat overcooked shrimp,chopped up. I followed the recipe and put it on romaine lettuce leaves and it was very good, will make again but hopefully not with overcooked shrimp even though you couldn’t tell the shrimp was overcooked after being in the food processor.
Is Old Bay available in New Zealand?
If not, is there a substitute available here please?
Regards,
Richard.
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!
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!
Can you use Miracle whip instead of mayo?
Sure. It will have a slightly different flavor but will still be good. Enjoy!
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.