Shrimp Salad - It's simple yet full of classic flavors! It's a light, creamy, cold salad perfect for those hot summer days.

Shrimp Salad Recipe

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!

It’s simple yet full of classic flavors! It’s a light, creamy, cold salad perfect for those hot summer days. Who am I kidding? I make this year-round.

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!

Shrimp salad on a lettuce lined white plate garnished with lemon wedges.

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.
Frozen shrimp thawing on paper towels.

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.

Ingredients in a large glass mixing bowl.

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.

Shrimp salad on a lettuce lined white platter garnished with lemon wedges.

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.

Close up of the shrimp salad on a lettuce lined white plate garnished with lemons.

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!

Can this be made ahead?

This salad is great to make ahead and take to parties or gatherings! Also can be served in a hoagie roll for a perfect shrimp salad sandwich.

Storage

This shrimp salad recipe with mayo needs to be refrigerated in an air-tight container for up to 3 days.

Can you freeze shrimp salad?

No, it’s not recommended. The creamy mayonnaise base dressing and the celery will make it very runny and watery.

More Salad Recipes

Shrimp Salad - It's simple yet full of classic flavors! It's a light, creamy, cold salad perfect for those hot summer days.

Shrimp Salad Recipe

Shrimp Salad – It's simple yet full of classic flavors! It's a light, creamy, cold salad perfect for those hot summer days.
5 from 1 vote
Print Pin Rate
Course: Dinner, Lunch, Main
Cuisine: American
Keyword: cold, keto, low carb, salad, shrimp
Prep Time: 10 minutes
Servings: 6
Calories: 310kcal
Author: DSTR

Ingredients
 

  • 24 ounces medium shrimp cooked, peeled, and deveined
  • 3/4 cup celery, diced small
  • 1/2 cup green onions, chopped green parts only

Shrimp Salad Dressing

  • 3/4 cup mayonnaise
  • 1 1/4 teaspoons Old Bay Seasoning
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • In a large bowl add the cooked, drained shrimp.
  • Add the celery and onion.
  • In a small bowl, combine the mayonnaise, Old Bay seasoning, salt, and pepper.
  • Pour the dressing over the shrimp and mix to combine well. Cover and refrigerate for a minimum of 1 hour for the flavors to combine.
  • 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.

Nutrition

Calories: 310kcal | Carbohydrates: 1g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 298mg | Sodium: 1167mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 7mg | Calcium: 182mg | Iron: 3mg

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3 Comments

  1. My daughter just ate it in a flash when I followed your recipe, this is the first time seeing her eat so fast, I’m so glad. Five stars for you and thanks so much for this guide!5 stars

  2. I followed your recipe plus added ingredients another recipe and from my own taste (sour cream, rice wine vinegar, chives since I had no green onions or celery) but your idea of adding capers was genius. The dressing is so very tasty. so I know the salad will be delicious – It’s in the fridge for tonight’s dinner and I am anxiously waiting to have it. Thanks for a great recipe.

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