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    Home » Recipes » Recipes

    Old Bay Shrimp Salad Recipe

    Published: Jun 29, 2024 · Modified: May 22, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 2 Comments

    Jump to Recipe·Leave a Review
    Shrimp salad in a bun.

    This easy Shrimp Salad with Old Bay will have everyone coming back for seconds. It's simple to prepare and beautiful served on a croissant, crackers, toasts or in a buttered brioche bun. It's a true Maryland summertime experience!

    Shrimp salad in a brioche hot dog bun.

    After years of testing shrimp salad recipes, this is the one I return to over and over again. The recipe is fail proof and gives you plenty of room to customize the salad with fresh herbs, citrus and crunchy, fresh veggie mix-ins, while giving Old Bay center stage.

    You'll love this fresh shrimp salad, along with Shrimp Pasta Salad, Tea Sandwiches for Seafood Lovers and Smoky Tuna Dip for all your summertime parties. 

    Ingredients for cold shrimp salad:

    Ingredient for shrimp salad laid out on the table and labeled.

    Before we get to the step-by-step instructions, a few notes about the ingredients:

    • Shrimp: for special occasions, I love serving large whole shrimp in this recipe. But any size of deveined shrimp works. And if you prefer, cut the shrimp into smaller, bite-sized pieces. 
    • Mayo: I'm a Hellman's girl, but Dukes or any variety of real mayo is a good bet. 
    • Celery: substitute ¼ teaspoon celery seed or a pinch of celery salt, if needed. If you prefer onions to celery, dice up the same amount of red onion.
    • Herbs: chives and dill are my shrimp salad all-stars, but use what you have or what you love. Tarragon, fresh parsley (flat leaf), basil or green onions all work in this recipe.
    • Dijon: substitute ½ teaspoon dry mustard or if you don't love mustard, add a few drops of Worcestershire Sauce for flavor and umami.
    • Old Bay: substitute your favorite Cajun seasoning mix or make your own with my Old Bay Substitutes Guide.

    Full ingredient list and measurements included in the printable recipe card below.

    ​Step by Step Instructions for Shrimp Salad with Old Bay

    1. Cook shrimp

    Add lemon juice, 1 tablespoon of Old Bay and raw shrimp to a small pot of boiling water. Turn off the heat, letting the shrimp poach for 2-3 minutes, until bright pink and cooked through. Drain and set aside.

    shrimp poaching in seasoned water.
    cooked shrimp in a bowl with sauce ingredients.

    2. Mix sauce ingredients

    Mix mayo, Dijon, remaining Old Bay and lemon zest.

    sprinkling Old Bay Seasoning into shrimp salad dressing.

    Then stir in the shrimp, celery, chives and dill. Taste and adjust seasoning. 

    folding poached shrimp into herb and mayo dressing.

    3. Garnish and serve

    Chill in the refrigerator until service. Garnish with more chives and dill.   

    bowl of shrimp salad garnished with herbs and lemon slices.

    How to Serve Shrimp Salad:

    • Crackers: saltine crackers, triscuits and even tortilla chips are the perfect crunchy vehicles to get this shrimp salad into your mouth!
    • Buns: a buttery grilled brioche hotdog bun lined with lettuce is the loveliest way to serve shrimp salad sandwiches. 
    • Croissants: traditional shrimp salad piled high on a butter croissant is a one of the top icons in great lunch history. Buy them. Make them. Eat them. Live happier.
    • Lettuce Wrap: butter lettuce makes a beautiful serving wrap for shrimp salad. Low carb and delicious!
    • Avocado or Tomato: hollow out a tomato and fill it with shrimp salad for a retro vibe, or pile it onto a halved avocado on a bed of lettuce. 
    Shrimp salad on a plate next to buns

    How to Store Leftover Creamy Shrimp Salad:

    Transfer leftover shrimp salad to an airtight container and keep in the refrigerator for up to 2 days. 

    Print
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    Shrimp salad in a bowl.

    Old Bay Shrimp Salad Recipe


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    • Author: Christina Jolam
    • Total Time: 15 minutes
    • Yield: 3-4
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    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, diced fine

    2 tablespoons fresh chives, diced

    2 tablespoons fresh dill, diced


    Instructions

    1. Zest lemon and set aside. Bring a medium pot of water to a boil. Add juice from zested lemon, 1 tablespoon of Old Bay and shrimp, stir and turn off the heat, letting the shrimp poach in the liquid for 2-3 minutes, until bright pink and cooked through. Drain shrimp and set aside.
    2. In a medium bowl, mix the mayonnaise, Dijon, remaining teaspoon of Old Bay and lemon zest. Stir in the shrimp, celery, chives and dill. Taste and adjust seasoning.
    3. Chill in the refrigerator until service. Garnish with more chives and dill.
    4. Serve on a grilled hotdog bun, in a croissant, or with crackers on a grazing board.

    Notes

    Chives and dill are my shrimp salad all-stars, but use what you have or what you love. Tarragon, fresh parsley (flat leaf), basil or green onions all work in this recipe.

    • Prep Time: 10
    • Cook Time: 5
    • Category: Easy Recipes
    • Method: Stove Top
    • Cuisine: American

    Nutrition

    • Serving Size: ⅓
    • Calories: 324
    • Sugar: 2.5 g
    • Sodium: 444.5 mg
    • Fat: 19.4 g
    • Carbohydrates: 7.5 g
    • Protein: 31.5 g
    • Cholesterol: 253.5 mg

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. christina toth

      June 29, 2024 at 6:47 am

      I going with croissants! and lots of shrimp salad🙌

      Reply
      • Christina Jolam

        June 30, 2024 at 2:12 am

        Sounds like a winning combo to me! Enjoy every bite 🙂

        Reply

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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