Seasoning the Shrimp salad with Old Bay seasoning
Tips for making Shrimp Salad with Old Bay
- If you want to use fresh shrimp, you can. Just make sure to chill it long enough after cooking. I think this would be really tasty if you grill the shrimp too. That will add another flavor component that sure be delightful with the flavors. You can also easily bake it just to get it all cooked easily.
- If you’re using a frozen fresh shrimp like I did, make sure to unfreeze it putting it in a bowl of cold water. Then make sure to rinse it in a colander too.
- I use red onion in this and sometimes that can be a bit much for people since it is raw. Let it sit in the fridge once the salad is made. The natural acidity in the lemon juice should help tone down the flavor a bit.
- Make sure to use fresh parsley and dill! The dried stuff just won’t do!
- I use Mayo in this recipe (specifically a Mayo with olive oil) but I also want to try it with a plain Greek yogurt. If you make this swap let me know how it turns out!
- Chill in the refrigerator if not serving immediately.
- You can store this for up to 24 hours in the refrigerator in an airtight container.
Shrimp Salad with Old Bay Seasoning
- 4-5 cups cold cooked shrimp, deveined and tails removed I use fresh frozen.
- 1/2 cup mayonnaise
- 2-3 Tbsp. Old Bay Seasoning
- 3 stalks celery, chopped
- 1/2 red onion, diced
- Lemon Juice from 1.5 lemons (About 4-5 Tbsp.)
- 2/3 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- Sea salt and pepper to taste
- Romaine lettuce leaves
- Thaw and chill the shrimp according to package directions. For mine, all I had to do was soak them in cold water.
- Rinse the shrimp and remove the tails. If they are large, cut them in half so you have more bite-sized pieces.
- Mix shrimp together with dill, parsley, mayo, lemon juice, red onion, celery and Old Bay seasoning.
- Use sea salt and pepper to season to taste.
- Chill in the refridgerator if you're not serving immediately.
- Serve over romaine lettuce leaves of chopped romaine lettuce.