Shrimp Salad with Old Bay and Dill Recipe
This easy shrimp salad with Old Bay and dill is packed with fresh flavor. Cooked shrimp are tossed in a light, creamy dressing with a touch of lemon, Old Bay seasoning, celery, and fresh dill. Perfect for sandwiches, wraps, or a light summer meal. Ready in minutes!
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
TOP TIPS:
- 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!
Nutrition
Calories: 210.1kcalCarbohydrates: 3.1gProtein: 21gTotal Fat: 12.1gSaturated Fat: 1.8gCholesterol: 196.4mgSodium: 1159.5mgPotassium: 205.4mgFiber: 0.3gSugar: 0.7gNet Carbohydrates: 2.8g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
