Shrimp Salad with Old Bay is made with sweet Key West pink shrimp, celery, dill, mayonnaise, lemon, and classic seafood seasoning. Serve it on lettuce, in a sandwich, or with crackers.
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Instead of plain mayo and celery, this shrimp salad gets a little Old Bay seasoning. It gives the dressing that classic seafood flavor and makes the shrimp taste even better.
This recipe is gluten-free and low in carbs, just like my boiled shrimp with Old Bay and shrimp cooked in coconut oil. They're all light, easy to make, and perfect for warm weather.
The Best Shrimp Salad with Old Bay
Old Bay Seasoning is a classic seafood seasoning from Maryland's Chesapeake Bay area. It is made with spices like paprika, celery seed, black pepper, bay leaves, and salt.
When you mix Old Bay with mayonnaise, lemon, and Dijon mustard, it makes a creamy dressing that tastes like it belongs with shrimp. You only need a little. The shrimp should still be the star.
Plan on about one-third pound of shrimp per person for a good-sized salad or sandwich. This recipe is easy to double for lunch, company, or meal prep.
What Type of Shrimp Should I Buy For Shrimp Salad?
I usually buy shrimp fresh from my local fish market, but frozen Key West pink shrimp work well too. One busy day, I grabbed a bag from Publix, and the salad came out great.
Look for wild-caught shrimp from the USA. The shrimp should move freely in the bag. Avoid bags that feel like a solid block of ice because they may have thawed and refrozen.
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, Hellmann's or Duke'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 Creamy 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 5 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.
- 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 is great in a sandwich, over lettuce, or scooped into an avocado. One pound of shrimp makes two or three hearty salads, or several sandwiches.
For a sandwich, pile it on a buttery croissant, sourdough bread, or a scooped-out toasted bagel.
To keep it light, serve shrimp salad over iceberg lettuce with sliced tomato, cucumber, green bell pepper, and onion.
For something different, spoon it into a Florida avocado. These big, shiny green avocados are lighter than Hass avocados and hold up well with cold, creamy salads.
What Goes With Shrimp Salad
- Cold Salads: sweet coleslaw, potato salad, deli macaroni salad, or chickpea feta salad work well.
- Fresh Vegetables: Add cut-up cucumbers, tomatoes, or crisp iceberg lettuce.
- Crunchy Sides: Garlic butter pita chips, everything bagel chips, crusty bread, French fries, or potato chips make a great crispy side.
For a low-carb meal, top a Caesar Salad with a big scoop of shrimp salad for a refreshing high-protein 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. Just wait to add any fresh garnishes until serving so they stay crisp.
More Creamy Salad Recipes
For a different twist on shrimp salad, try Shrimp Salad with Pasta. Key West Shrimp is tossed with a creamy dressing and combined with bowtie pasta, chopped veggies and herbs. It's delicious!
FAQ
Use any seafood seasoning, Cajun seasoning, or a mixture of celery salt plus paprika. Lawry's seasoned salt works too!
There are under 3 net carbs in this shrimp salad recipe.
Key West Pinks is the nickname for Pink Shrimp caught in the Keys. They are harvested along the coast of southern Florida Keys.
Key West shrimp are so good because they are caught fresh in the warm waters off Florida's coast. These wild shrimp live in their natural habitat and feed on a clean, natural diet. That gives them their signature sweet flavor and firm texture. When cooked right, they snap when you bite into them. There's nothing farmed or mushy about them.
There are 180 calories per serving in shrimp salad.
Shrimp Salad with Old Bay and Dill Recipe
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
- ¼ cup finely chopped celery, about 1 rib
- 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 mayonnaise.
- Fold the shrimp, celery, dill, and onions gently into the dressing until evenly coated. If needed, add more mayonnaise. 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.
