Old Bay Shrimp Salad

HERO close up photo of shrimp salad with parsley on top

No ratings yet

This creamy shrimp salad features buttery Old Bay-seasoned shrimp tossed in a rich, herb-filled dressing with a splash of shrimp stock for extra seafood flavor. Serve it chilled on its own or on buttery croissants, with crackers, or over a bed of lettuce for an easy lunch or light dinner.

Prep Time10

Cook Time5

Chill Time30

Total Time45

Course: Appetizer, Salad, Seafood

Cuisine: American

Servings:

Calories: 300kcal

Author: Charde Hayes

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)

Get Recipe Ingredients

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