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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Thank you so much for this beautiful recipe! Made it, loved it, and now want to try all your recipes! Thank you again! : )
This is a great recipe and easy for me. Sometimes I’ll add a heaping spoonful on top of a 1/4 avocado.
The frozen large shrimp I found were really small, so I bought the extra large/jumbo which is the same count that you mention. They don’t look like jumbo size but definitely larger than your picture. Would I need to change the amount of the ingredients?
Hi Renee, As long as you’re using 2 lbs. of shrimp, there’s no need to change the ingredients. 🙂
I am having a party and want to try this with crackers I think. I am a big presentation guy. How exactly would you serve this, and what brand of crackers?
Hi Andrew, I think this would be nice on some kind of buttery crackers (something like these). Just make sure to dice the shrimp for easier serving/eating. Hope that helps!
Have you even tried this with yogurt instead of mayo?
No, I can’t say I have.
This recipe is as easy as can be, and absolutely delicious! I just made it and I’m going to make it again next week for a family gathering. I added some parsley and chives just for a little more color but I will make it multiple times going forward.
Delicious and easy.
I used Jumbo Shrimp for the salad and reduced the recipe because only cooking for two people. I made it as a side dish with a tortilla wrap on the side and it was so good I regretted not making more. The praises were non-stop and I truly enjoyed this combination of spices to make it memorable. I didn’t have white wine vinegar but had rice vinegar which I used as a substitute. Will make it again next month with the expectation of praise for the chef.
Another very tasty recipe!
Jenn – I’ve made quite a few of your recipes now and each one has been so good that I make again and again! I’ve given your cookbooks for hostess gifts and telling friends that you’re one of those chefs that can be counted on for recipes that are consistently delicious! Thank you!
💗
I would recommend cooking the shrimp in beer or adding old bay to the water, infuses the shrimp with more flavor!