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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Thanks Jen….this is a great recipe and the salad is awesome served on crackers or in an avacado for a breadless option. I made one small change to add a little sweetness. I added 1 tsp of cocktail sauce and that balanced the flavors nicely. In any case loved the spicing and it made a terrific stuffed avocado!
Thanks Jen, a fabulous recipe. The only change made, I roasted shrimp in my air fryer 4 minutes total.
Delicious! Quick & easy to make. Better after sitting a little longer so the flavors had time to marry.
Love the creaminess of the sauce. I am from Maryland’s Eastern Shore so I put a little Eastern Shore in the recipe. We roast our shrimp with olive oil, salt, pepper and fresh lemon. We only boil if it is in a pot with crabs, crawfish, potatoes and corn on the cob. I also added a little more old bay as we love the flavor. Instead of using celery, I opted to use celery seed. I felt like it would flavor the sauce a little more since I was short on time. I also added a little fresh lemon juice to the sauce to brighten the flavor. ABSOLUTLEY FABULOUS! Love this dish and will continue to use it from now on when I make shrimp salad. Thank you very much! A big big hit!
Just made this for girls dinner tonight. Looks beautiful.
Question – do you have a suggestion for something I could make using all these shrimp shells and tails? Seems a shame to waste all that goodness.
Thanks in advance.
Hi Carol, you could use them to make a seafood stock. Here’s a very quick, easy version (please keep in mind I haven’t tried it).
A really good recipe that is perfect for those unbearable hot summer days, especially if you live .in the South. Couple of suggestions. Instead of boiling the shrimp in water, get peeled, deveined (25-30 count). Remove tails, put in a bowl and mix with about a teaspoon of Old Bay seasoning. Then steam the shrimp for 10 minutes. When done, put in a colander but DO NOT RINSE. They will cool off while you chop veggies and prepare dressing. Dressing ingredients remain the same except reduce Old Bay seasoning by 1/2tsp. If the seasoning of the dressing does not have enough Old Bay for you after adding shrimp you can always add more. I cut the shrimp in half, just a personal preference. Also used chives instead of scallions (better for my wife) in the same amount as scallions.
Thanks very much for this recipe!
I don’t eat shrimp but my hubby does. Guess what? He ate all two pounds himself today!!!
Can I substitute the wine vinegar with a non-alcoholic vinegar?
Sure – enjoy!
It turned out great ! It is so easy to make, I took it to a party and it was a hit.I made it twice in one week.
This is delicious and reminds me of the shrimp salad my grandmother used to make for holidays. She’d serve this with lettuce (different kinds). So delicious. I like to let it set for about 2-3 hours before serving. I’ve eaten it as is, over spinach, with chopped romaine, and with crackers on the side. Simple and satisfying.