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This shrimp salad, made with perfectly cooked fresh shrimp, crunchy celery, scallions, and a creamy dressing, is a protein-packed favorite in our house. We love it on a toasty roll, but it’s incredibly versatile: try it tucked into a flour tortilla, piled over romaine for a lighter meal, or chopped up and served as a dip with crackers.
The secret to its standout flavor is Old Bay seasoning. This Maryland staple—a savory blend of celery salt, paprika, and dry mustard, to name just a few—is the ultimate seafood companion, especially in dishes like crab cakes and boiled shrimp, but we Marylanders put it on everything from popcorn to fried chicken. Whether you’re making a sandwich or serving it in lettuce cups, it really takes this salad up a notch.
What You’ll Need To Make Shrimp Salad
- Large shrimp (shell-on, deveined; thawed if frozen)—I recommend buying frozen shrimp for the freshest quality (most shrimp are flash-frozen shortly after being caught); thaw overnight in the fridge or under cool running water. Cooking them in the shell gives better flavor and texture.
- Mayonnaise—The creamy base that brings everything together. I recommend using a good-quality brand, such as Hellmann’s or Duke’s.
- Old Bay seasoning—Gives the salad that classic savory, slightly spicy flavor; usually in the spice aisle, often near the seafood seasonings.
- White wine vinegar and Worcestershire sauce—Adds a little acidity and depth to balance the richness.
- Celery and scallions (light and dark parts)—Lends crunch and fresh, mild onion flavor.
Step-by-Step Instructions
Step 1: Cook the shrimp. Bring a pot of water to a boil. Add the shrimp and cook until bright pink and opaque, about 1 1/2 minutes.
Step 2: Chill and peel. Drain the shrimp in a colander and immediately plunge them into a bowl of ice water to stop the cooking. Let sit for 15 minutes until chilled, then peel and set aside.
Pro Tip: Don’t skip the ice bath! It ensures the shrimp don’t overcook and stay plump and snappy rather than becoming rubbery.
Step 3: Make the dressing. In a large bowl, whisk together the mayonnaise, Old Bay, vinegar, and Worcestershire sauce.
Pro Tip: Whisking the dressing in a bowl large enough to hold the entire salad saves you from washing an extra dish and ensures every shrimp gets perfectly coated.
Step 4: Toss and season. Add the cooked shrimp, celery, and scallions to the dressing. Toss well, then taste and adjust the seasoning if needed.
Step 5: Chill and serve. Store in the refrigerator until ready to serve. Before serving, sprinkle with the dark green scallions and a dash of Old Bay. The salad keeps for two days, covered, in the fridge.
Pro Tip: If the dressing feels a bit thick after sitting in the fridge, a tiny splash of the white wine vinegar or fresh lemon juice can brighten things up.
Shrimp Salad
Serves 6
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes
- 2 pounds large raw shrimp (31-35 per pound), shell-on and deveined, thawed if frozen
- 1/2 cup mayonnaise, best quality such as Hellman’s or Duke’s
- 1 1/2 teaspoons Old Bay seasoning
- 2 teaspoons white wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup finely diced celery
- 1/4 cup finely sliced scallions, light and dark green parts separated
Fill a large bowl with ice and cold water and set next to the sink.
Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1 1/2 minutes (the water needn’t return to a boil).
Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
In a large mixing bowl, whisk together the mayonnaise, Old Bay, wine vinegar, and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.
Nutrition Information
Per serving (6 servings)
Calories: 244, Fat: 16g, Saturated fat: 3g, Carbohydrates: 4g, Sugar: 0g, Fiber: 1g, Protein: 21g, Sodium: 979mg, Cholesterol: 198mg
This article was originally published on OnceUponaChef.com. Follow on Instagram
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