Shrimp salad is a staple in our house. I’ve been making it for years without a recipe. You know, I just winged it. But I’ve tested and tested to bring you guys the exact measurements for my absolute favorite shrimp salad! My aunts were the testers during our “luncheons with the ladies”. They gave this recipe a thumbs up! One of them even said during the second testing she didn’t think she could make hers without Old Bay ever again. This was a huge compliment to me!
Why You’ll Love This
This shrimp salad is the perfect summer dish! Easy to make with only a few ingredients and is always a crowd-pleaser.
Key Ingredients
Shrimp – This Old Bay shrimp salad recipe uses medium size shrimp. You want the shrimp to be bite size. The medium shrimp count is usually 36/40. This simply means there are 36-40 shrimp per pound.Vegetables – Celery and green onions give this salad a nice crunch and flavor.Seasonings – Mayonnaise, Old Bay seasonings, salt, and black pepper. That’s all this recipe needs!
Tips
Purchase pre-cooked shrimp that’s shelled and deveined. This makes prep work even easier!My biggest tip when using frozen shrimp is to thaw on paper towels. Be sure to change the towels when soaked. This will give you the freshest tasting shrimp without all the added water that usually accompanies frozen seafood.If using larger shrimp I suggest chopping them a little for an easier bite.I typically don’t mix the shrimp salad dressing in a separate bowl but you can if you like. I find it mixes up just fine.
Variations
Add some fresh dill, diced boiled eggs, or diced cucumber.Use red onion instead of green onions for a stronger onion flavor.Add in some chopped avocado for an avocado shrimp salad.
How to Make Shrimp Salad Recipe
In our area, we rarely see fresh raw shrimp. The supermarkets usually only have previously frozen, thawed shrimp in the seafood case. So I buy frozen when on sale and keep them on hand in the freezer. This is great when my craving hits for shrimp salad!
How to Cook Shrimp for Salad
If using fresh raw shrimp bring a large pot of water to a boil, and add salt. Place the shrimp in and boil for 2-3 minutes or until pink and opaque. DO NOT OVERCOOK THE SHRIMP. Nobody likes tough shrimp! Remove the cooked shrimp to cold water immediately. Drain, and pat dry. Peel the shrimp and devein them thoroughly. In a large bowl add shrimp, finely chopped celery, and green onions. In a small bowl, combine the mayonnaise, Old Bay seasoning, salt, and pepper. Pour the dressing over the shrimp, onions, and celery. Mix to combine well. Optional: You can also add a couple of tablespoons of capers. This adds an extra punch of salty goodness to the salad. Or a fresh squeeze of lemon juice to brighten it up a little. Cover and refrigerate for a minimum of 1 hour for the flavors to combine. I find it to be best after sitting overnight but I will eat it after at least one hour in the fridge. This super easy salad is great for keto diets or low-carb diets, just serve on a bed of lettuce. It’s packed with protein and only 1 net carb (depending on the mayo used) per serving. Turn this into a shrimp salad sandwich by using croissants or even brioche bread. Make this cold shrimp salad recipe into a shrimp pasta salad by adding some elbow or rotini pasta!
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