Updated: August 17, 2026
This shrimp salad recipe comes straight from my friend Charde, a Baltimore native who knows a thing or two about good seafood. She has been making this creamy Old Bay shrimp salad for years, and it has become a dish everyone requests from her. After Charde shared the recipe with me, I made it myself and immediately understood why it’s a favorite. The buttery shrimp, creamy herb dressing, and double layer of Old Bay give it so much flavor, while a little shrimp stock makes the dressing super delicious!
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Why You’ll Love This Old Bay Shrimp Salad
When I tested Charde’s recipe, what stood out to me was how much flavor is built into every part of the salad. Instead of relying on the dressing to do all the work, the shrimp themselves are seasoned and cooked in butter before being folded into the creamy dressing.
- Old Bay is layered throughout –Charde seasons both the shrimp and the dressing with Old Bay. Unlike other bland recipes online, I love this technique because you get that distinctive savory seafood seasoning in every bite.
- The shrimp are cooked in garlic-herb butter – Rather than starting with plain cooked shrimp, the raw shrimp are sautéed in garlic-herb butter and unsalted butter. This gives them great flavor before they ever reach the dressing.
- Shrimp stock flavors the dressing – This was my favorite little detail in Charde’s recipe. Just two tablespoons of shrimp stock loosen the mayonnaise slightly while reinforcing the seafood flavor throughout the salad.
- The shrimp stay substantial –Cutting extra-large shrimp in half rather than finely chopping them gives the salad a much better texture. You still get a meaty bite of shrimp underneath the creamy dressing.
- It’s incredibly versatile. I’ve included several serving ideas below. You can turn this dish into a shrimp sandwich by adding it onto a buttery croissant, serve it with crackers, or spoon it over a bed of lettuce.
Ingredients You’ll Need
This ingredient list is relatively simple. Detailed measurements can be found in the recipe card below:
Shrimp Ingredients
- Extra-large shrimp – Larger peeled and deveined shrimp give the salad a substantial, meaty texture and hold up well when folded into the dressing.
- Garlic and herb butter spread – Adds buttery richness along with garlic and herb flavor while the shrimp cook.
- Unsalted butter –Helps sauté the shrimp and adds richness while allowing you to control the overall salt level.
- Old Bay seasoning –Gives the shrimp their distinctive savory seafood flavor and complements the buttery cooking method.
- Salt – Enhances the natural flavor and subtle sweetness of the shrimp.
- Black pepper – Adds a mild peppery bite that balances the richer butter and mayonnaise.
Shrimp Salad Dressing Ingredients
- Mayonnaise – Creates the creamy base that coats the shrimp and carries the herbs and seasonings throughout the salad.
- Yellow onion – Finely diced onion provides a little crunch and sharpness that helps balance the rich dressing.
- Celery seed – Adds an aromatic celery flavor without changing the smooth, shrimp-forward texture of the salad.
- Dill –Gives the dressing a fresh, herbaceous flavor that pairs especially well with seafood. You can use dried or fresh dill.
- Shrimp stock –Adds another layer of seafood flavor while slightly loosening the mayonnaise into a creamy dressing.
- Old Bay seasoning – A second addition of Old Bay carries the seasoning from the shrimp into the dressing.
- Parsley – Adds freshness, color, and a clean herbal note that balances the richness of the salad.
How to Make Shrimp Salad
Below you will find step-by-step instructions with photos. Additional details and notes can be found in the printable recipe card below:
STEP 1: Cook the Shrimp – Heat a large skillet over medium heat. Add the garlic and herb butter spread and unsalted butter. Clean and season the raw shrimp with Old Bay seasoning, salt, and black pepper. Add the shrimp to the skillet and cook for about 2 to 3 minutes per side, or until they’re pink, opaque, and cooked through. Transfer the shrimp from the skillet and let them cool slightly before cutting each one in half.
STEP 2: Make the Dressing – In a large mixing bowl, combine the mayonnaise, finely diced onion, celery seed, dill, parsley, Old Bay seasoning, and shrimp stock. Stir until the ingredients are evenly distributed and the dressing is smooth and creamy.
From my test: Give the shrimp a few minutes to cool before cutting and adding them to the mayonnaise dressing. Adding them while they’re still very hot can introduce extra warmth and moisture into the dressing.
STEP 3: Assemble the Shrimp Salad -Add the halved, cooled shrimp to the dressing. Gently fold everything together until the shrimp are evenly coated. Taste the salad and adjust with additional Old Bay, salt, or black pepper if needed.
STEP 4: Chill and Serve – Cover and refrigerate the shrimp salad for at least 30 minutes before serving. I wouldn’t skip this step. When I tested the recipe, the chill time gave the seasonings, herbs, onion, and shrimp flavor an opportunity to come together and made the finished salad even better. Serve chilled on croissants, toasted bread, crackers, lettuce wraps, or over a bed of lettuce. Enjoy!
The Secret Ingredient: Why Shrimp Stock Makes This Dressing Better
Of all the little details in Charde’s recipe, the shrimp stock is the one that took this salad to the next level. Adding just two tablespoons of shrimp stock gives the creamy dressing even more savory seafood flavor. It enhances the natural flavor of the shrimp while also thinning the mayonnaise just enough to create a smooth dressing that coats every piece. Just be careful not to add too much stock. The goal is a creamy dressing that clings to the shrimp, not a runny one.
Substitutions and Variations
I recommend trying Charde’s original recipe as written first. After that, there are a few easy ways to give it a different twist:
- Greek yogurt: For a lighter dressing, replace a portion of the mayonnaise with plain Greek yogurt. I would keep at least some mayonnaise in the recipe to preserve its rich, creamy flavor.
- Fresh dill: The recipe works with dried or fresh dill. If using fresh dill, use about twice the amount of dried dill.
- Celery: Charde uses celery seed, which gives you celery flavor without changing the texture. If you want some extra texture and crunch, you could also add finely diced crisp celery.
- Red onion: Yellow onion keeps the flavor relatively mild. Finely diced red onion can be used if you prefer a sharper onion flavor.
- Green onions: Thinly sliced green onions are another option if you prefer a fresher, milder onion flavor.
- Different shrimp sizes: Extra-large shrimp worked beautifully when I tested the recipe because you can halve them and still have substantial pieces. If you’re using smaller shrimp, consider leaving them whole.
- Lettuce wraps: Spoon the salad into butter lettuce cups for an easy gluten-free serving option.
Shrimp Salad Troubleshooting Tips
- My shrimp are tough or rubbery: If this happens to you, they were likely overcooked. Extra-large shrimp cook quickly, so keep a close eye on them and remove them from the skillet as soon as they’re pink, opaque, and cooked through.
- My dressing is too thin: Make sure the cooked shrimp have cooled slightly before adding them to the dressing. Hot shrimp can release moisture and loosen the mayonnaise. Also, measure the shrimp stock carefully, you only need enough to add flavor and give the dressing a smooth consistency.
- My shrimp salad doesn’t have enough texture: Avoid chopping the shrimp too finely. When I tested Charde’s recipe, I found that cutting each extra-large shrimp in half gave the salad the best balance of meaty shrimp and creamy dressing.
- My shrimp salad tastes a little bland: First, make sure you’ve given it the full 30-minute chill so the Old Bay, herbs, onion, and shrimp stock have time to come together. Taste it again just before serving and add a little more Old Bay, salt, or black pepper if needed.
- My shrimp salad tastes too salty: Old Bay and shrimp stock can both contribute salt, so season gradually. Using unsalted butter also gives you more control over the final seasoning.
Hosting & Make-Ahead Tips
If you’re making this dish for a crowd, below you will find a few hosting tips for entertaining:
- Make this salad the night before your event so it has had time to chill, so there’s no need to make it at the last minute. Cover it tightly, and keep it refrigerated until you’re ready to serve.
- If you’re hosting a brunch or lunch event, spoon it onto mini croissants for shrimp salad sandwiches.
- If you want to serve this as an appetizer, serve it with crackers or toasted baguette slices. You can also spoon individual portions into butter lettuce cups for a lighter presentation.
- Food Safety Note: Because shrimp salad contains seafood and mayonnaise, keep it refrigerated until you’re ready to serve it and promptly refrigerate leftovers.
Storage & Leftovers
- Leftovers: Store leftover shrimp salad in an airtight container in the refrigerator and enjoy it within 3 to 4 days.
- Freezing Questions: I don’t recommend freezing this recipe. Mayonnaise-based dressings can separate once frozen and thawed, which can leave the dressing watery and change the texture of the salad.
- Before Serving: If a small amount of liquid settles in the container while the salad is refrigerated, gently stir everything together again before serving.
What to Serve With Shrimp Salad
Serve this creamy shrimp salad on a buttery croissant, toasted bread, or a bed of lettuce. You can also round this simple recipe with the following dishes:
FAQ
Can I use frozen shrimp?
Yes. I tested this recipe with frozen and fresh shrimp and both turn out just fine. If you use frozen shrimp, thaw them completely and pat them dry with paper towels before seasoning and cooking so excess water doesn't interfere with the cooking process.
What size shrimp should I use?
I recommend extra-large shrimp for this recipe. The larger shrimp can be cut in half while still leaving substantial pieces throughout the salad. Jumbo shrimp would also work well.
Can I make shrimp salad ahead of time?
Yes. This is actually a great make-ahead recipe because it needs at least 30 minutes of chill time before serving. You can prepare it several hours ahead, cover it, and refrigerate it until you're ready to serve.
Can you freeze shrimp salad?
I don't recommend it. While cooked shrimp itself can be frozen, the mayonnaise-based dressing can separate after freezing and thawing, which can negatively affect the consistency of the salad.
Recipe Card
Old Bay Shrimp Salad
Ingredients
Shrimp Ingredients
- 1 lb Extra Large Shrimp, (peeled, deveined)
- 2 tablespoons Garlic & Herb Butter
- 1 tablespoon Unsalted Butter
- ¾ teaspoon Old Bay Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Shrimp Dressing Ingredients
- ¾ cup Mayonnaise
- ¼ cup Yellow Onion, (finely diced)
- ¼ teaspoon Celery Seed
- 1 teaspoon Dried Dill, (or 1 tablespoon of fresh dill, chopped)
- 2 tablespoons Seafood Stock
- ½ teaspoon Old Bay
- 2 tablespoons Fresh Parsley, (chopped)
Instructions
- Clean and pat the shrimp dry and season with Old Bay, salt, and black pepper.
- Heat a large skillet over medium heat. Add the garlic and herb butter spread and unsalted butter. Add the shrimp and cook for 2-3 minutes per side, until pink, opaque, and cooked through. Transfer the shrimp to a plate and let cool slightly. Cut each shrimp in half.
- In a large mixing bowl, stir together the mayonnaise, onion, celery seed, dill, shrimp stock, Old Bay, and parsley until well combined. Gently fold the cooled shrimp into the dressing until evenly coated. Taste and adjust the seasoning as needed. Cover and refrigerate for at least 30 minutes before serving.
- Serve chilled on its own, on croissants, toasted bread, crackers, lettuce wraps, or over a bed of lettuce. Enjoy!
Notes
- Shrimp: Extra-large or jumbo shrimp work best. If using frozen shrimp, thaw completely and pat dry before seasoning.
- Don’t overcook: Cook the shrimp just until pink and opaque to keep them tender.
- Cool before mixing: Let the shrimp cool slightly before adding them to the dressing to prevent it from becoming thin or watery.
- Keep the pieces large: Cut extra-large shrimp in half rather than finely chopping them for the best texture.
- Shrimp stock: Don’t skip it! A small amount adds extra seafood flavor and helps create a smooth, creamy dressing.
- Chill before serving: Refrigerate for at least 30 minutes to allow the flavors to meld.
- Storage: Store in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make this tasty Shrimp Salad, I would love to know what you think! Tag me on Instagram @elicitfolio or let Charde know how you enjoyed her recipe @chickseat_andsip, follow Elicit Folio on Pinterest for more recipes and hosting inspiration, or leave a comment below and tell me what recipe you’d like to see next.
