Creamy Shrimp Salad with Old Bay and Mayo is the ultimate shrimp salad. Made with crisp Key West Pink Shrimp, creamy mayo, and a touch of Old Bay, it’s perfect for lunch or a light dinner.
Jump to:
- The Key to Great Shrimp Salad
- What Type of Shrimp Should I Buy For Shrimp Salad?
- How to Buy Frozen Shrimp
- The Best Shrimp Salad with Old Bay
- What You Need
- Recipe For Shrimp Salad with Mayo
- Serving Suggestions
- What To Serve With Shrimp Salad
- Storage
- Summary
- More Creamy Salad Recipes
- FAQ
- Shrimp Salad with Old Bay
Instead of using just mayo and celery, this shrimp salad is seasoned with a little Old Bay seasoning. It brings this shrimp salad to a whole new level.
This shrimp salad recipe is gluten-free and low in carbs.
The Key to Great Shrimp Salad
I’ve had my fair share of shrimp salad sandwiches from New York delis and diners, so I know what makes a good one.
At most delis, the salad is loaded with finely chopped celery to stretch the shrimp since it’s the most expensive ingredient.
When you’re making it at home, you can be generous with the shrimp and make it the way it should be.
The secret to a great shrimp salad starts with perfectly cooked large or jumbo shrimp.
Big shrimp make a crunchy, meaty shrimp salad with the perfect bite.
What Type of Shrimp Should I Buy For Shrimp Salad?
I love cooking shrimp and usually buy it fresh from my local fish market. One busy day, I grabbed a bag of frozen Key West pink shrimp from Publix, our grocery store, and it worked out great.
These shrimp are wild-caught and have a clean, fresh flavor that's great. If you’re looking for a convenient and delicious option, give them a try—you’ll love them!
How to Buy Frozen Shrimp
When buying frozen shrimp, select bags where the shrimp move individually.
Avoid bags that are solid blocks of ice, as this means the bag might have defrosted on its trip to the store.
You can buy frozen shrimp in bags, either cooked or raw.
Look for shrimp that are wild-caught and sourced from reputable USA suppliers for the best flavor and sustainability.
The Best Shrimp Salad with Old Bay
Old Bay Seasoning is a famous spice mix from Maryland’s Chesapeake Bay area, made for seafood. It’s a blend of paprika, celery seed, black pepper, bay leaves, and salt that gives seafood a bold and tasty flavor.
When you mix Old Bay with mayonnaise, it turns a regular shrimp salad into something amazing. The seasoning adds just the right kick and makes the salad taste amazing!
Plan for about one-third pound of shrimp per person if you want a good-sized salad or sandwich. This recipe is simple to double or triple if you’re cooking for a group or want leftovers for another meal.
What You Need
- Shrimp: Fresh or frozen.
- Lemon: Cut it in half and squeeze out a teaspoon of juice for the dressing. Then, add the lemon halves to the pot of cooking water for extra flavor.
- Dijon Mustard: You can substitute a little dried mustard powder if needed.
- Old Bay Seasoning (original flavor): If unavailable, substitute with a little sweet paprika.
- Mayonnaise: Use your favorite brand, I prefer Hellmann's. Sour cream or Greek yogurt can be used as substitutes.
- Celery: Fresh celery, chopped finely.
- Red Onion: About a quarter of a large red onion, minced. The rest can be sliced for garnish.
- Dill: Fresh dill is preferred, but dried dill or dill weed can be substituted.
- Salt and Pepper: Use a teaspoon of salt in the cooking water with the shrimp. Additional salt and pepper can be added after chilling the salad.
Recipe For Shrimp Salad with Mayo
To cook the shrimp:
- Defrost the shrimp under cold running water. Or place the frozen shrimp in the refrigerator for a few hours until they are defrosted. Peel off the shells, including the tails.
- To remove the dark vein from the back of each shrimp, use a sharp paring knife to make a shallow cut along the back. Gently lift out the vein with the tip of the knife or your fingers. Rinse the shrimp under cold water and repeat for each one.
- Bring a medium-sized pot of water to a boil over high heat and add a generous pinch of salt. Slice a lemon in half, squeeze the juice into the water, and then toss the lemon halves into the pot for added flavor.
- Lower heat to a simmer and add shrimp. Cook shrimp for 2 minutes.
To make the shrimp salad:
- Remove the shrimp from the boiling water using a slotted spoon and transfer them to a bowl of ice water. Let them cool completely, about 15 minutes. Once cooled, pat the shrimp dry with paper towels.
- In a large bowl, whisk together lemon juice, Dijon mustard, Old Bay Seasoning, and 3 tablespoons of mayonnaise.
- Fold the shrimp, celery, dill, and onions gently into the dressing until evenly coated. If needed, add more mayonnaise to achieve your desired creaminess. Season with salt and pepper to taste, and mix again to combine.
- Refrigerate for a half hour or so to allow flavors to blend.
- Serve on a bed of lettuce with fresh vegetables or in a sandwich.
Serving Suggestions
Shrimp salad makes a great salad, sandwich, or stuffed avocado. With one pound of shrimp, you’ll get three generous dinner salads or several sandwiches.
For a great sandwich, pile shrimp salad onto a buttery croissant, fresh rye bread, or a scooped-out toasted bagel.
For a light, fresh meal, serve shrimp salad over crisp iceberg lettuce with sliced tomatoes, cucumbers, green bell peppers, and onions.
For something different, scoop the shrimp into a Florida avocado. These large, shiny green avocados are lower in fat than Haas avocados and make a great base for a creamy cold salad.
What To Serve With Shrimp Salad
- Bread and Crackers
- Cold Salads: sweet deli-style coleslaw, potato salad, deli macaroni salad, or chickpea tomato salad work well.
- Fresh Vegetables: Add cut-up cucumbers, tomatoes, or crisp iceberg lettuce.
- Crunchy Sides: Pita chips, French fries, or potato chips make a great crispy side.
For a low-carb meal, top a Caesar salad (without croutons) with a big scoop of shrimp salad for a refreshing meal.
Storage
Shrimp salad stays fresh in the refrigerator for up to 2 days when stored in an airtight container.
For the best flavor, make it a few hours ahead or even the day before serving. Chilling helps the flavors meld together. Just wait to add any fresh garnishes until serving so they stay crisp.
Summary
Shrimp Salad with mayo is a refreshing and flavorful dish, perfect for hot summer days.
Made with large wild-caught Key West Pink Shrimp, mayonnaise, diced veggies, and Old Bay seasoning, it’s a great option for light meals.
The salad gets its crunch and extra flavor from celery, onions, fresh dill, and Old Bay seafood seasoning.
Shrimp salad is best enjoyed fresh within a day or two and doesn’t freeze well.
Pair the creamy shrimp salad with your favorite salad, bread, bagel, or veggies for the ultimate island-inspired meal.
FAQ
Key West Pinks is the nickname for Pink Shrimp caught in the Keys. They are harvested along the coast of southern Florida Keys.
Fresh wild shrimp are harvested right off the coast of Florida. They live in their natural environment and have a naturally sweet flavor.
There are 180 calories per serving in shrimp salad.
Shrimp Salad with Old Bay
Ingredients
- 1 pound raw shrimp peeled and deveined
- 1 lemon halved
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay Seasoning (original flavor)
- 3 tablespoons mayonnaise (we prefer Hellmann's)
- 2 ribs celery finely chopped
- 1 teaspoon finely chopped fresh dill
- 3 tablespoons minced red onion
- salt and pepper to taste
Instructions
- Defrost the shrimp under cold running water. Or place the frozen shrimp in the refrigerator for a few hours until they are defrosted. Peel off the shells, including the tails.
- To remove the dark vein from the back of each shrimp, use a sharp paring knife to make a shallow cut along the back. Gently lift out the vein with the tip of the knife or your fingers. Rinse the shrimp under cold water and repeat for each one.
- Bring a medium-sized pot of water to a boil over high heat and add a generous pinch of salt. Slice a lemon in half, squeeze the juice into the water, and then toss the lemon halves into the pot for added flavor.
- Lower heat to a simmer and add shrimp. Cook shrimp for 2 minutes.
- Remove the shrimp from the boiling water using a slotted spoon and transfer them to a bowl of ice water. Let them cool completely, about 15 minutes. Once cooled, pat the shrimp dry with paper towels.
- In a large bowl, whisk together lemon juice, Dijon mustard, Old Bay Seasoning, and 3 tablespoons of mayonnaise.
- Fold the shrimp, celery, dill, and onions gently into the dressing until evenly coated. If needed, add more mayonnaise to achieve your desired creaminess. Season with salt and pepper to taste, and mix again to combine.
- Refrigerate for a half hour or so to allow flavors to blend.
- Serve on a bed of lettuce with fresh vegetables or in a sandwich.
Notes
- After cooking or defrosting the shrimp, pat them dry with a paper towel so the dressing sticks better.
- When buying frozen shrimp, choose wild-caught from the USA for the best flavor and quality. Some come pre-cooked, so check the package. Peel off the shells and tails before using.
- Keep shrimp salad in an airtight container in the fridge for up to 2 days. It’s best eaten fresh!
