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.
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Shrimp Salad
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?
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Shrimp Salad
Yield: 3 cups 1x Scale
Yield:
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Pin RecipeIngredients
- 1 pound medium shrimp in shell
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay Seasoning
- 1 teaspoon dried dill weed
- 1/4 cup chopped red onion
- 1/3 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.
Elizabeth Guappone says
January 7, 2018 at 2:16 pmCan you use frozen shrimp for shrimp salad?
Amy @ The Blond Cook says
January 8, 2018 at 10:33 amHi Elizabeth, As long as the shrimp are thawed and fully cooked and peeled they’re fine to use in this salad. Hope you enjoy! 🙂
Ann says
August 12, 2018 at 7:34 pmI just tried this simple shrimp recipe today. Love it!
Patricia says
January 28, 2018 at 6:56 pmI’d recommend deveining the shrimp before boiling. I added small langostino that I purchase by the bag at Costco (thaw & drain very well). Great recipe.
Stephanie says
March 12, 2018 at 11:45 amThanks for a cool and simple recipe!
Amy @ The Blond Cook says
March 13, 2018 at 7:24 amThanks so much, Stephanie! 🙂
Luwana says
June 6, 2018 at 7:15 pmCould I get more information on this recipe, such as carbs, etc?
By the way, my husband loves it.
Amy @ The Blond Cook says
June 7, 2018 at 8:49 amHi Luwana, thanks so much! I don’t have nutritional info for this recipe. You can Google “nutritional calculator” and there are a lot of online free resources to enter ingredients of recipes for nutritional values. Hope this helps! 🙂
Gina says
February 5, 2019 at 7:21 amI came up with:
201 Calories
14.2 g Total Fat
1.7 g Carbs
15.9 g Protein
Denise says
November 10, 2018 at 9:06 pmCan I use already cooked shrimp?
Amy @ The Blond Cook says
November 11, 2018 at 9:27 amHi Denise, yes you can. Hope you enjoy it! 🙂
Gepetta says
April 10, 2019 at 2:55 pmMy mother and I used to get a shrimp sandwich when I was much younger….but could only remember the taste…and not where we bought the sandwiches. So, for years we have been trying different locations, and their shrimp sandwiches…with no luck. I finally broke down (20+++ years later) and tried this recipe.
Although my first taste (immediately after making the mix) was a bit mayonnaise’y, that once it’s rested…OH MY GOODNESS!! YUMMMMMY! Its finally a shrimp mix that has got the right amount of dill!!
Thank you so much for sharing this super simple recipe!
Gepetta
★★★★★
Amy @ The Blond Cook says
April 11, 2019 at 7:47 amSweet memories… thanks so much for sharing, Gepetta! So happy you loved the shrimp salad!
Lucy Snipes says
May 5, 2019 at 12:11 pmI abandoned a shrimp salad recipe I had used for 40+ years for your recipe, but I do roast my shrimp in the over rather than boiling them. Perfect shrimp salad recipe! Thank you.
Amy @ The Blond Cook says
May 7, 2019 at 9:04 amWow, thanks so much, Lucy! So happy to hear you love it! 🙂
Cindy Demme says
June 6, 2019 at 12:10 pmWe’re making this tonight, so I’ll write again. What I loved about your website was the ability to increase the recipe.
Thank you – look forward to using your site further.
★★★★★
Amy @ The Blond Cook says
June 7, 2019 at 8:07 amThanks so much, Cindy… I hope you enjoy the shrimp salad! 🙂
Karen walker says
June 11, 2019 at 9:37 pmLove this salad best I’ve had in a long time.Thank you for sharing this recipe.
★★★★★
Amy @ The Blond Cook says
June 12, 2019 at 8:09 amHi Karen, I’m so glad you enjoyed it… thank you! 🙂
Jill says
July 20, 2019 at 7:25 pmOk. This was YUMMY.
Advice to anyone thinking about making this….the longer you let the flavors meld in the fridge the better it is… truly. I was concerned at first that it was too mayonnaise-y BUT after an hour in the fridge it was PERFECT…and its probably going to rock even more tomorrow!!! (( I will confess that I did add a dash of garlic since I am a garlic hound!…lol) but it was amazing…thank you thank you
★★★★★
Amy @ The Blond Cook says
July 21, 2019 at 8:55 amThanks so much, Jill – So glad you enjoyed the shrimp salad! 🙂