This Old Bay Shrimp Salad Recipe is creamy, zesty, and packed with fresh herbs and crispy celery. Serve it on a croissant, crackers, or straight from the spoon!
You ever have one of those “Why haven’t I made this before?” moments? Yeah, that was me with this Old Bay Shrimp Salad Recipe.
A few summers ago, I was at a friend’s cookout—the kind where you fully intend to be good and just have a salad, but then someone pulls out the good stuff, and all bets are off. That’s when I had shrimp salad for the first time. But, to be honest, it was kind of… meh. A little too heavy, not enough seasoning, and definitely missing something. So, I went home, determined to make my own, and that’s how this version was born.
Old Bay was the answer. You know that tin of magic sitting in your spice rack? The one you forget about until crab season? Turns out, it’s the secret weapon for shrimp salad, too. Add a little lemon, some fresh herbs, a good scoop of mayo, and boom—suddenly, you’re eating something that tastes like summer in a bowl.
Now, every time I make this, I’m transported back to that summer BBQ, except this time, I’m the one showing up with the good shrimp salad. My husband? He swipes half before I even get to the table. Not kidding.
Why You’ll Love This Old Bay Shrimp Salad Recipe?
- It’s foolproof. Seriously, 15 minutes, one bowl, and you’re done.
- FLAVOR. Old Bay, lemon, fresh herbs—this is not your average mayo-heavy shrimp salad.
- It’s light but satisfying. Creamy, but not too rich. Crunchy, but not overwhelming.
- So many ways to eat it. On a sandwich, with crackers, in lettuce wraps... or straight from the bowl (let’s be real).
- Perfect for meal prep. If you can resist eating it all at once, it actually tastes better the next day.
Ingredient Notes:
I don’t believe in complicated recipes. If you need to track down some obscure ingredient from a specialty store, I’m already out. This Old Bay Shrimp Salad Recipe keeps it simple, but each ingredient matters.
- Shrimp – I use large shrimp because they hold up well and don’t get lost in the mix. Don’t overcook them, though—nobody wants rubbery shrimp.
- Old Bay Seasoning – This is the must-have ingredient. It’s smoky, a little spicy, and brings out the best in shrimp.
- Lemon Juice & Zest – Bright, fresh, and cuts through the richness of the mayo.
- Mayonnaise – Use a good one! I’m a Hellmann’s girl, but if you’re a Duke’s fan, I won’t argue.
- Dijon Mustard – Adds a little tang and depth. Trust me, it makes a difference.
- Celery – Gotta have that crunch. Otherwise, it’s just shrimp in sauce.
- Fresh Chives & Dill – These make it taste fancy even though it takes zero effort. If you’re not a dill fan, swap for parsley.
Pro Tip: Let the salad sit in the fridge for a bit before serving. It gives the flavors time to meld and makes a world of difference.
How To Make Old Bay Shrimp Salad?
Step 1: Poach the Shrimp Like a Pro
This is the only part of the recipe that requires cooking, and it’s stupid easy. Bring a pot of water to a boil, squeeze in fresh lemon juice, and stir in 1 tablespoon of Old Bay. This flavors the shrimp before they even hit the salad.
Once the water is rolling, add the shrimp, turn off the heat, and let them sit for 2-3 minutes. That’s it! No boiling them to death. They’ll poach perfectly and stay juicy. Drain and set aside.
Step 2: Make the Dressing
In a bowl, mix together mayonnaise, Dijon mustard, lemon zest, and the remaining Old Bay. This is your flavor base—creamy, tangy, and packed with spice.
Step 3: Bring It All Together
Want To Save This Recipe?
Dice your celery, chives, and dill, then toss them into the bowl. Add the cooled shrimp and gently mix everything together. Taste, adjust seasoning if needed, and try not to eat it all immediately.
Step 4: Chill & Serve
Let it sit in the fridge for at least 15 minutes before serving. If you can wait longer, even better. Before serving, sprinkle with more chives and dill for extra fancy vibes.
Storage Options:
Okay, listen—this salad is best fresh, but if you do have leftovers, here’s what you need to know:
- Store in an airtight container in the fridge for up to 2 days.
- Stir before eating—mayo-based salads sometimes separate a little.
- Do NOT freeze it. Mayo + seafood in the freezer? Recipe for disaster.
If you’re making this ahead, keep the shrimp separate and mix everything together right before serving. Keeps it nice and fresh!
Variations and Substitutions:
Want to make it your own? Go for it!
- Make it healthier – Swap half the mayo for Greek yogurt for a tangy, lighter version.
- Add some heat – A few dashes of hot sauce or a pinch of cayenne can spice things up.
- Avocado it up – Mash in some ripe avocado for a creamy, fresh twist.
- Try another protein – Crab, lobster, or even shredded chicken work great in this.
What to Serve with Old Bay Shrimp Salad?
This shrimp salad is versatile. Here’s how I love to eat it:
- On a sandwich – Croissant, toasted brioche, or even a hot dog bun.
- With crackers – The easiest way to serve it for a crowd.
- In lettuce wraps – If you’re going for a low-carb vibe.
- Over a salad – Toss it onto greens for an easy seafood salad.
Frequently Asked Questions:
Can I use pre-cooked shrimp?
You can, but fresh-cooked shrimp just taste better. If you do use pre-cooked, just skip the poaching step.
How long does shrimp salad last?
Up to 2 days in the fridge. After that, the texture starts to get weird.
Can I make this dairy-free?
Yep! Just use a dairy-free mayo, and you’re good to go.
This Old Bay Shrimp Salad Recipe is one of those recipes that feels fancy but takes no effort at all. Perfect for summer, meal prep, or those times when you want something delicious without turning on the oven.
So tell me—are you a sandwich person, a cracker dipper, or a straight-from-the-bowl kind of eater? Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old Bay Shrimp Salad Recipe
Ingredients
- 1 pound large shrimp thawed
- 4 teaspoons Old Bay seasoning divided
- ⅓ cup mayonnaise
- Juice and zest of 1 lemon
- 2 teaspoons Dijon mustard
- ½ cup celery finely diced
- 2 tablespoons fresh chives chopped
- 2 tablespoons fresh dill chopped
Instructions
Prepare the Shrimp:
- Fill a medium pot with water and bring it to a boil. Squeeze the juice of one lemon into the water and add 1 tablespoon of Old Bay seasoning. Stir to combine.
Poach the Shrimp:
- Once the water reaches a rolling boil, add the shrimp, then immediately turn off the heat. Allow the shrimp to poach in the seasoned water for 2-3 minutes, or until they turn pink and opaque. Drain and transfer them to a plate to cool.
Prepare the Dressing:
- In a medium-sized mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon zest, and the remaining Old Bay seasoning. Stir until fully combined, creating a smooth, flavorful dressing.
Assemble the Salad:
- Finely dice the celery, chives, and dill, then add them to the bowl with the dressing. Gently fold in the cooled shrimp, ensuring all ingredients are evenly coated.
Chill and Serve:
- Cover and refrigerate for at least 15 minutes to allow the flavors to develop. Before serving, garnish with additional fresh herbs, if desired.
Serving Suggestions:
- Enjoy the shrimp salad in a croissant, on toasted bread, over a fresh green salad, or with crackers for a light and flavorful dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
