Shrimp Salad Recipe with Old Bay Seasoning
This Easy Shrimp Salad Recipe with Old Bay Seasoning is cool, delicious and great to serve in so many ways. It's loaded with fresh ingredients, is super flavorful and perfect for a happy hour appetizer, afternoon snack, quick lunch or light supper.
Servings: 6 servings
Calories: 304kcal
Equipment
- chef knife
- colander
- cutting boards
- measuring cups
- mesh strainer
- measuring spoons
- stacking glass bowls
- stock pot
Ingredients
Salad
- 2 pounds peeled and deveined shrimp with the tails removed 31/40 per pound
- 1 cup diced celery
- 1 cup frozen peas thawed
- ⅓ cup diced red onion
- 2 tablespoons chopped parsley
Dressing
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons Old Bay seasoning
- 2 teaspoons Dijon mustard
Instructions
- Cook the shrimp: Bring a large pot of water to a boil. Add the shrimp and cook for 2-3 minutes. The shrimp should be pink and the flesh opaque. Drain into a colander or use a mesh strainer to remove the shrimp from the pot.
- Chill the shrimp: Put the drained shrimp in a bowl of ice water. When chilled, drain and place on paper towels to dry. The shrimp can be made up to a day in advance. Store in an airtight container in the refrigerator.
- Make the dressing: In a small bowl, add the mayonnaise, lemon juice, Old Bay seasoning and Dijon mustard. Stir to combine.
- Assemble the salad: In a large bowl, add the shrimp, celery, peas, red onion and parsley. Add the dressing and gently stir to combine the ingredients.
- Serve: Serve the salad immediately or refrigerate in an airtight container for 3-4 days.
Notes
How to serve shrimp salad ~
1. As a salad over a bed of lettuce. Try mixed greens, chopped romaine, iceberg or butter lettuce. Drizzle with the creamy dressing.
2. As shrimp salad sandwiches on wheat, rye, sourdough or white bread. Serve it on a kaiser or long roll too. Try rolling the salad in a large tortilla along with chopped lettuce and sliced tomatoes for a tasty wrap.
3. Top half an avocado or tomato with a big spoonful of the shrimp salad.
4. Serve individual shrimp on a cracker, cucumber round or in a phyllo cup for a fun and easy one bite appetizer or snack.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
Nutrition
Serving: 1/6 of recipe | Calories: 304kcal | Carbohydrates: 15.7g | Protein: 35.5g | Fat: 12.2g | Saturated Fat: 2.3g | Cholesterol: 231mg | Sodium: 724mg | Fiber: 4.7g | Sugar: 4.1g