Easy Shrimp Salad With Old Bay Seasoning Recipe

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Are you looking for a recipe that is easy to prepare, incredibly delicious, and perfect for an appetizer, a quick lunch, or a light supper?

Look no further than the Easy Shrimp Salad with Old Bay seasoning!

There is a square white plate. On the plate there is a scoop of cooked shrimp mixed with a creamy sauce. There are thin slices of green onion on top. The shrimp are sitting on a bed of green lettuce. There are slices of red tomato also on the plate. There is a white cloth napkin and a silver fork in the background. Items are on a white marbled surface.

This salad combines large shrimp with a creamy dressing, crunchy celery, and a dash of Old Bay for a little kick! It’s a great way to enjoy good seafood, fresh herbs, and crisp vegetables all in one dish. It’s become one of my favorite salads!

Prep Time: 10 minutes
Cook Time: 5 minutes
Assemble Time: 10 minutes
Total Time: 25 minutes
Servings: 6
Prep Level: Beginner +

Why You’ll Love This Recipe

Quick and Easy to Make
Refreshing and Light
Versatile
Classic Maryland Flavor

In this post, I’ll take you through the simple steps to create this refreshing salad, offer a few helpful tips, and answer some frequently asked questions.

So let’s dive right in!

Ingredients

There is a bottle of dark liquid (Worcestershire sauce), a bottle of light brown liquid (apple cider vinegar) and a jar of mayonnaise. There is a large white bowl with raw uncooked shrimp in front of the bottles. There is a can with a red lid. There are 3 long green onions, a few sprigs of green parsley, and two stalks of celery laying around the bowl. Items are on a white marbled surface.

What You Will Need

Shrimp – Large or medium work best for this salad.
Mayonnaise – Use a good quality mayo. I prefer Duke’s. For a tangier taste, you can use Miracle Whip.
Old Bay seasoning – If you’re watching your salt intake, try the low-sodium version, it’s delicious in recipes.
Apple cider vinegar – Red wine vinegar or Dijon mustard can be substituted.
Worcestershire sauce – Adds a touch of tangy savory flavor.
Fresh celery – Finely diced. If you don’t have celery on hand, celery seed can be used. (1/2 teaspoon per stalk)
Green onions – thinly sliced both the white bottoms and green tops. You can use red onion if you prefer a stronger onion flavor.
Fresh parsley – Finely chopped. (Leaves only)
Optional – Chopped fresh dill, a dash of red pepper flakes or a little cayenne pepper for extra heat.
Salt and black pepper to taste.

Helpful Tools and Equipment

Large pot
Large mixing bowl
Cutting board
Large kitchen knife
Measuring spoons
Measuring cup
Whisk
Rubber spatula

Old Bay Shrimp Salad Recipe

Cooking Process

There is a large pot of boiling water. In the water there are shrimp, four slices of lemon, one green bay leaf and a few whole round black peppercorns in it. The pot is on a gray surface.

There is a large pile of peeled cooked shrimp. Behind the shrimp there is a pile of shrimp shells. The shrimp are on a white surface.

Preparing The Shrimp

Fill a pot of water with enough water to cover the shrimp. Add a bay leaf, a few slices of fresh lemon, and a pinch of peppercorns for a little extra flavor.

Once boiling, add the shrimp and cook until they are pink and opaque. Keep an eye on them. You don’t want to overcook them.

Transfer the cooked shrimp to a large bowl ice bath using a large slotted spoon or a spider strainer. An ice bath stops the cooking process and ensures the shrimp remains tender.

Peel, devein, and remove the tails of the shrimp. (see FAQ’s)

Rinse under cold water, drain, and pat dry with paper towels.

Creamy Old Bay Dressing

There is a wood board. On the board there are four small piles of cut up vegetables and herbs. There is a pile of chopped parsley, sliced dark green onions, sliced light green onion, and chopped celery. The wood board is on a white marbled surface.

There is a large glass bowl with a scoop of mayonnaise, brown liquid and a small mound of dark red powdered seasoning in it. There is a metal whisk laying next to the bowl. Items are on a white marbled surface.

Prep the fresh vegetables and herbs

Finely chop the celery and parsley and slice the scallions

Spoon mayonnaise into a large mixing bowl.

Add the Old Bay seasoning, apple cider vinegar, and Worcestershire sauce.

There is a large clear glass mixing bowl. In the bowl there is a light orange creamy sauce. There is a metal whisk resting in the bowl. Bowl is on a white marbled surface.

There is a large clear bowl with cooked shrimp mixed in a creamy sauce in it. The bowl is on a white marbled surface.

Whisk until completely blended.

Add the cooked shrimp to the bowl and toss gently until well coated with the dressing.

There is a large clear glass bowl with cooked shrimp in a creamy sauce. There is a mound of small pieces of celery, thinly sliced green onions and, chopped parsley layered on top of the shrimp. The bowl is on a white marbled surface.

Cooked shrimp with a creamy sauce with thinly sliced green onions, chopped parsley and, small pieces of celery in a large clear glass bowl. The bowl is on a white marbled surface.

Mix in the remaining ingredients.

Season with salt and black pepper to taste.

Ideally but not necessary, refrigerate for at least an hour to let the flavors blend.

Before serving, sprinkle the salad with the dark green scallions and a dash of Old Bay seasoning.

Cooked shrimp with a creamy sauce with thinly sliced green onions, chopped parsley and, small pieces of celery in a clear glass bowl.

Ideas For Serving Shrimp Salad

This is the perfect recipe to make for a great lunch on a hot summer day or a quick side dish for picnic season outings.

Spoon it onto a bed of lettuce for a traditional salad. Chicken salad served this way, also makes a great light lunch!
Scoop cold shrimp salad into lettuce cups for a low-carb option lunch.
Serve on mini croissants or white bread for delightful shrimp salad sandwiches.
Stuff it into a hollowed-out fresh tomato or an avocado half for a restaurant-style shrimp salad presentation.

How To Store Leftovers

Shrimp salad is best when served fresh. Store any leftovers in an airtight container in the refrigerator for 1-2 days. It may become a bit watery as it rests, so you might need to drain excess liquid before serving.

Recipe Tips

Freshness is Key – If buying fresh shrimp from the grocery store seafood counter, make sure it is fresh. Fresh shrimp should smell clean, like saltwater without any overpowering fishy odors.
Keep it Cool Before Serving – Ensure to chill this delicious shrimp salad in an airtight container before serving, it enhances the flavors significantly.
Shrimp Size – If you’re using jumbo shrimp, you might want to cut them into bite-sized pieces.

There is a clear glass bowl with a green stemmed bottom. There is a scoop of cooked shrimp mixed with a creamy sauce. There are thin slices of green onion on top. There is a slice of lemon resting in the rim of the bowl . There is a partial view of a small white square dish with light brown crackers in it. On the other side of the clear bowl is a white cloth napkin with a silver fork on it. Items are on a white marbled surface.

Frequently Asked Questions

Can I Use Frozen Shrimp?

Yes, frozen shrimp works well for this simple shrimp salad. I recommend buying shrimp labeled “shell-on and deveined.” The shrimp will have more flavor and better texture when cooked in the shell – and it’s much easier to buy shrimp already deveined.

What Other Herbs Can I Use?

While this recipe uses parsley, feel free to experiment with other fresh herbs like dill, chives, or cilantro for a different twist.

How Can I Make This Recipe Lighter?

Absolutely! It’s already low-carb—just pair it with a keto-friendly side.

Love this recipe?

Please leave a review, share it with others, and check out more delicious recipes!

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Yield: 6 servings