Creamy Florida Keys Pink Shrimp Salad is just what you need on a hot summer day. We have plenty of hot weather in the Keys! Made with Key West Pinks and a creamy dressing, this salad is both refreshing and delicious.
Jump to:
- What Type of Shrimp Should I Buy For Shrimp Salad?
- How to Buy Frozen Shrimp
- What Size Shrimp Are in Shrimp Salad?
- The Best Shrimp Salad with Old Bay
- What You Need
- How To Make Old Bay Shrimp Salad
- Add-Ins For Shrimp Salad
- Serving Suggestions
- What To Serve With Shrimp Salad
- How Long Does Shrimp Salad Last in The Fridge?
- Summary
- More Florida Keys Recipes
- FAQ
- "📖 Recipe"
- 💬 Comments
This cold shrimp salad with Old Bay and mayo is an easy hot-weather lunch or dinner. Shrimp salad is a breeze to prepare and perfect for those lazy summer days when you want something delicious, but effortless.
Instead of using plain mayo and celery, this shrimp salad is seasoned with a little Old Bay seasoning. It makes a big difference in the taste.
What Type of Shrimp Should I Buy For Shrimp Salad?
The best shrimp salad starts with excellent shrimp. If you're in Florida, you can easily find them in any fish market. Key West Pinks are mild with a sweet flavor.
You can even get them in the freezer at Publix. The Publix brand is good. Make sure the bag says Florida Pink Shrimp.
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 indicates 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 suppliers for the best flavor and sustainability.
Sustainable shrimp are harvested or farmed using methods that protect the environment, ensure shrimp population viability, and support local communities.
What Size Shrimp Are in Shrimp Salad?
Medium shrimp, about 25 per pound, or large shrimp, 16-20 pieces, would be a good size for shrimp salad.
Jumbo shrimp, about 10 per pound, can be saved for shrimp salad or you can use them for a very impressive Shrimp Cocktail.
I like large shrimp for my shrimp salad. It has a nice crunch and texture that you don't get from little shrimp.
The Best Shrimp Salad with Old Bay
Old Bay Seasoning is a unique spice blend for seafood that comes from the Chesapeake Bay area of Maryland. It contains paprika, celery seed, black pepper, bay leaves, and salt.
When Old Bay is combined with mayonnaise, a great taste emerges that seasons this shrimp salad perfectly. Without it, the salad is flat.
For the shrimp, calculate about one-third pound per person for a generous salad or sandwich. You can easily double or triple this recipe.
What You Need
- Shrimp: Fresh or frozen.
- Lemon: Wash the lemon thoroughly. 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 big pinch of sweet paprika.
- Mayonnaise: Use your favorite brand, I prefer Hellmann's or Duke's. Sour cream or Greek yogurt can be used as substitutes.
- Celery: Fresh celery, with top and bottom ends trimmed, and chopped finely.
- Dill: Fresh dill is preferred, but dried dill or dill weed can be substituted.
- Red Onion: Approximately a quarter of a large red onion, minced. The rest can be sliced for garnish.
- 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.
How To Make Old Bay Shrimp Salad
To make shrimp salad, start by cleaning and boiling the shrimp. Next, prepare a creamy dressing. Finally, mix the shrimp and dressing together and get a fork 😊
- 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.
- Remove the dark grey "vein" on the back of each shrimp by making a slit in the back of each shrimp with a sharp paring knife and pulling it out. Run under cold running water and repeat.
- Bring a medium sized pot of water to a boil over high heat; add salt.
- Slice a lemon in half and squeeze the lemon into the water. Drop the lemon into the pot.
- Lower heat to a simmer and add shrimp. Cook shrimp 2 minutes.
- Remove shrimp from the water with a slotted spoon and place in a bowl of ice water to cool completely, about 15 minutes.
- Dry shrimp on a paper towel after they are removed from the water.
- Using a rubber spatula, gently fold the shrimp, celery, onions, and dill into the dressing.
- Adjust the consistency with more mayonnaise if you need it, and season with salt and pepper to taste.
- Refrigerate your shrimp salad for at least half an hour, allowing the flavors to meld, or store it in the refrigerator for up to 2 days.
Add-Ins For Shrimp Salad
- Fresh herbs such as parsley or cilantro
- Citrus (e.g., lemon or lime juice)
- Avocado
- Hard-boiled eggs
- Pickles or relish
To stretch the salad for a large gathering, add a few finely chopped hardboiled eggs to the bowl.
Serving Suggestions
You can serve shrimp salad on a bed of Romaine or iceberg lettuce, paired with fresh tomatoes, cucumbers, green bell peppers, and onions. With one pound of shrimp, you can create 2-3 big dinner salads.
For sandwiches, make a shrimp salad on a croissant, fresh rye bread, or a toasted bagel.
What To Serve With Shrimp Salad
The best things to serve with shrimp salad are bread, crackers, cole slaw, potato salad, macaroni salad, chickpea tomato salad, or fresh cut-up vegetables like cucumbers and tomatoes with crisp iceberg lettuce.
For a low-carb meal, try our Caesar Salad without croutons with a big scoop of shrimp salad on top.
How Long Does Shrimp Salad Last in The Fridge?
Shrimp salad can last in the refrigerator for about 2 days in an airtight container.
However, it's essential to ensure that the shrimp salad is kept at a consistently cold temperature (below 40°F or 4°C) to prevent bacterial growth.
If your shrimp salad contains mayonnaise or other perishable ingredients, it's best to consume it within the first couple of days to ensure freshness and food safety.
Summary
Florida Keys Pink Shrimp Salad is a summery dish made with wild-caught Key West Pink Shrimp mixed with mayonnaise, diced veggies, and Old Bay seasoning, perfect for hot summer days.
Don't fret if peeling shrimp seems tricky at first – a small paring knife makes it a breeze.
If you're short on time, you can buy precooked shrimp for added convenience.
The salad has extra flavor from the addition of Old Bay seasoning, crunchy celery and onions, and fresh dill.
Think of it like New York Diner Tuna Salad but with shrimp, great for sandwiches or crackers.
Just remember, it's best eaten fresh within 2 or 3 days and doesn't freeze well.
If you'd like to catch shrimp in Florida, here is the Ultimate Guide to Shrimping, Scalloping, and Crabbing in Florida from Visit Florida.
This shrimp salad recipe is gluten-free.
More Florida Keys Recipes
- Peel and Eat Shrimp
- Florida Keys Shrimp Cocktail
- Pan-Fried Yellowtail
- Florida Smoked Fish Dip Recipe
- Blackened Shrimp with Butter Sauce
- Seared Mahi Mahi with Basil Butter
- Blackened Swordfish
- Roasted Yellowtail with Old Bay Seasoning
- Pan Fried Snapper with Panko Breadcrumbs
FAQ
Key West Pinks is the nickname for Pink Shrimp caught in the Keys. They are harvested along the coast of southern Florida.
According to the Florida Fish & Wildlife Conservation Commission, Key West pink shrimp stands as the most harvested species of shrimp in Florida. These shrimps have a unique behavior; they burrow in the sand during the day and emerge at night to feed. To capture them, shrimp boats set out equipped with large nets during the night, capitalizing on their nocturnal habits for harvest.
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.
"📖 Recipe"
Florida Keys Pink Shrimp Salad
Ingredients
- 1 pound shrimp (medium or large) 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
- 2 ribs celery finely chopped
- 1 teaspoon finely chopped fresh dill
- 3 tablespoons minced red onion
- salt and pepper to taste
Instructions
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.
- Remove the dark grey "vein" on the back of each shrimp by making a slit in the back of each shrimp with a sharp paring knife and pulling it out. Run under cold running water and repeat.
- Bring a medium-sized pot of water to a boil over high heat; add salt. Slice a lemon in half and squeeze the lemon into the water. Drop the lemon into the pot.
- Lower heat to a simmer and add shrimp. Cook shrimp for 2 minutes.
- Remove shrimp from the water with a slotted spoon and place in a bowl of ice water to cool completely, about 15 minutes. Dry shrimp on a paper towel after they're removed from the water.
TO PREPARE THE SHRIMP SALAD
- In a mixing bowl, whisk together lemon juice, Dijon mustard, Old Bay Seasoning, and 3 tablespoons of mayonnaise.
- Fold shrimp, celery, and onions into the dressing. Add more mayonnaise for a creamier consistency. Add salt and pepper to taste.
- Refrigerate for a half hour or so to allow flavors to blend.
- Serve on a bed of lettuce with fresh vegetables such as tomatoes, cucumbers, olives, and sliced onion.
Notes
- After cooking the shrimp or after you've defrosted them, dry them on a paper towel so the dressing sticks to the flesh.
- When buying frozen shrimp, look for wild shrimp from the USA. It may or may not be pre-cooked.
- Medium or large-size shrimp work best for this type of cold shrimp salad.
- Shrimp salad can last in the refrigerator for about 2 days in an airtight container.
