Shrimp Salad

Are you a shrimp lover like me? If so, you’re gonna love this super easy and delicious Shrimp Salad seasoned with Old Bay Seasoning and dill weed.

I’ll eat shrimp any way I can get ’em! I realized I had some shrimp in my freezer the other day and took them out to thaw, not really thinking about what I was going to do with them. When the shrimp thawed, I realized I haven’t had shrimp salad in forever and knew it would keep a couple of days in my fridge to snack on during the day.

Shrimp salad is good on pretty much every type of bread or cracker (to me, anyway!). Or, you can just eat it straight up like I tend to do sometimes. This salad makes a perfect appetizer for a party or meal for a family if you serve it in a sandwich bun. I love it on crescents with lettuce and tomato!

It’s better if it has been refrigerated at least an hour or so for the flavors to mingle, but I normally can’t wait and start eating it as soon as I make it. 🙂

This recipe yields right at 3 cups of shrimp salad, so if you’re taking it to a party, you might want to double the recipe… it doesn’t last long! What is your favorite way to eat shrimp?

Shrimp Salad

Serves: 3 cups

Ingredients

1 pound medium shrimp in shell
½ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon Old Bay Seasoning
1 teaspoon dried dill weed
¼ cup chopped red onion
⅓ cup chopped celery

Instructions

Boil 1-1/2 cups water in a medium saucepan and add shrimp. Reduce heat to medium and cook for 2-1/2 to 3 minutes, or until pink and just cooked (do not overcook).
Drain shrimp in a colander and rinse with cold water and allow to cool.
While shrimp are cooling, whisk together mayonnaise, lemon juice, dill weed and Old Bay Seasoning in a medium bowl. Cover and refrigerate until shrimp are ready to be added.
Peel and devein shrimp and cut in half (or chop, depending upon preference). Add shrimp, red onions and celery and stir well to coat with mayonnaise mixture. Cover and refrigerate for at least 1 hour before serving.