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.
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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 for me!
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 on hand in the freezer. This is great when my craving hits for shrimp salad!
My biggest tip when using frozen shrimp is to thaw on paper towels. Being 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 fresh raw shrimp bring a large pot of water to a boil, 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. 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.
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.
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I find it to be best after sitting overnight but I will eat it after at least one hour in the fridge.
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.
This super easy salad is great for keto diets or low-carb diets. It’s packed with protein and only 1 net carb (depending on the mayo used) per serving.
Check out our Savory Chicken Salad recipe also only 1 net carb per serving.
Shrimp Salad Recipe
- 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
- 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.