This Old Bay shrimp salad recipe is cool, creamy, and packed with a zesty kick that makes every bite irresistible. With just 15 minutes of hands-on time and a handful of simple ingredients, you'll have a chilled shrimp salad that's perfect for lunch, dinner, or meal prep. It's low-carb, high-protein, and tastes like summer on a plate.
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I first made this Old Bay shrimp salad on a sweltering Saturday afternoon last July. My husband and I had just come back from a morning at the farmer's market with a bag of the prettiest fresh shrimp I'd ever seen, and I KNEW I didn't want to spend an hour in a hot kitchen. So I threw together this quick salad with what I had on hand, and honestly? We both stood at the counter eating it straight out of the bowl before I could even plate it properly. The combination of that tangy lemon, the warmth of Old Bay, and the crunch of celery was SO good that my husband asked me to make it again the very next day. That's when I knew this recipe was a keeper.
Since then, I've made it dozens of times. I've tweaked the ratios, tested it with different types of shrimp, and served it every way you can imagine. This version right here is the one my whole family agrees is THE best.
Why You'll Love This Old Bay Shrimp Salad
- Ridiculously quick - from start to finish in about 15 minutes, plus 30 minutes of chill time
- Bold, zesty flavor - Old Bay seasoning, Dijon mustard, and fresh lemon juice create a creamy dressing with serious kick
- High protein and low carb - perfect if you're watching your macros without sacrificing taste
- Incredibly versatile - pile it on a croissant, tuck it into lettuce cups, or spoon it over mixed greens
- Great for meal prep - keeps well in the fridge for 2-3 days and the flavors actually get BETTER overnight
- Budget-friendly - frozen shrimp works beautifully, so you can make this any time of year
Old Bay Shrimp Salad Ingredients
Here's everything you'll need to pull together this flavorful shrimp salad. Most of these are probably already in your kitchen!
- 1 lb medium shrimp - peeled, deveined, and cooked (I like 31/40 count per pound for the best bite-sized pieces)
- ⅓ cup mayonnaise - use your favorite brand (I'm a Hellmann's girl, but Duke's works great too)
- ¼ cup celery - finely diced for that satisfying crunch
- 1 lemon, juiced - about 2 tablespoons of fresh juice (please don't skip the fresh lemon, it makes all the difference!)
- 1 teaspoon Dijon mustard - adds a subtle tang that ties everything together
- 1 teaspoon Old Bay seasoning - plus extra for sprinkling on top before serving
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley - plus more for garnish
- ½ teaspoon black pepper
- ¼ teaspoon paprika - for a little warmth and color
Check the recipe card below for complete measurements.
Quick Substitution Notes
- Don't have Dijon mustard? A half teaspoon of dry mustard powder works in a pinch, or try a few drops of Worcestershire sauce for that same depth of flavor.
- No Old Bay? Mix together equal parts paprika and celery salt with a tiny pinch of cayenne. It's not identical, but it gets you close. Cajun seasoning also works well here.
- Want it lighter? Swap half the mayo for Greek yogurt. You'll get the same creaminess with a tangy twist and fewer calories.
How to Make Old Bay Shrimp Salad
- Prep the shrimp. Place the cooked shrimp on a plate and pat them dry with a paper towel. This step is SO important - excess moisture will make your salad watery, and nobody wants that. Once they're dry, chop the shrimp into small bite-sized pieces and toss them into a mixing bowl. (I like mine in roughly half-inch chunks, but go bigger if you want more of that shrimp texture in each bite.)
- Make the dressing. In a separate bowl, add the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, black pepper, and fresh parsley. Give it a good whisk until everything is combined. Take a little taste - this is your chance to adjust. Want more zing? Add another squeeze of lemon. Like it spicier? Throw in an extra pinch of Old Bay.
- Toss it all together. Add the diced celery to the chopped shrimp, then pour that gorgeous dressing right over the top. Toss the salad well, making sure every single piece of shrimp gets coated in that creamy, seasoned goodness.
- Chill and let the magic happen. Cover the bowl and pop it in the refrigerator for at least 30 minutes. I know it's tempting to dig in right away (trust me, I've been there), but that chill time lets all the flavors meld together beautifully. Right before serving, sprinkle a pinch of Old Bay and some extra fresh parsley on top.
- Serve and enjoy! This salad is amazing over a bed of mixed greens, piled onto toasted split-top buns, wrapped up in a flour tortilla, or served in crispy lettuce cups for a low-carb option.
Pro Tip
If you're using frozen pre-cooked shrimp, thaw them in a bowl of cold water for about 10 minutes, then drain and pat them REALLY dry. Any extra water hiding in those little curls will dilute your dressing.
Storage and Reheating Tips
- Refrigerator: Transfer your shrimp salad to an airtight container and keep it chilled. It stays fresh for 2-3 days in the fridge. Actually, I think it tastes even better the next day once those Old Bay flavors have had time to really settle in.
- Before serving leftovers: Give it a quick stir, since the dressing can settle a bit. If it looks a little dry after a night in the fridge, stir in a teaspoon of mayo or a small squeeze of lemon to freshen it up.
- Freezing: I wouldn't recommend freezing this salad. The mayonnaise-based dressing doesn't hold up well to freezing and thawing, and the shrimp can get rubbery. This is one of those recipes that's best enjoyed fresh!
Old Bay Shrimp Salad Tips and Variations
Have you ever noticed how certain recipes just beg to be customized? That's one of my favorite things about this shrimp salad - it's a perfect starting point for getting creative.
- Add some crunch - throw in diced red bell pepper, sliced radishes, or even a handful of sweet corn kernels for extra texture
- Go herby - swap the parsley for fresh dill, chives, or a mix of both (dill and Old Bay are a match made in heaven)
- Make it spicy - add a dash of hot sauce or a pinch of cayenne pepper if you like some heat
- Try it Maryland-style - add a splash of apple cider vinegar and a pinch of celery seed for a more traditional Chesapeake Bay flavor
- Bulk it up - toss in some cooked pasta shells or elbow macaroni to turn this into a shrimp pasta salad that feeds a crowd
Common pitfall to avoid: Don't over-chop the shrimp! You want nice, chunky pieces that you can actually taste in every bite. If you dice them too small, the salad becomes more dressing than shrimp, and that's a sad salad.
Old Bay Shrimp Salad FAQs
Absolutely! Frozen shrimp works perfectly in this recipe, and that's actually what I use most of the time. Just thaw them under cold running water, drain well, and pat dry with paper towels. The key is getting as much moisture off as possible so the dressing clings to the shrimp instead of getting watered down. I've tested this with both fresh and frozen, and the difference is honestly minimal.
Your shrimp salad will stay fresh in an airtight container in the refrigerator for 2-3 days. After that, the texture starts to change and the celery loses its crunch. I actually love making this on Sunday afternoon and eating it for lunches through Tuesday. The flavors deepen overnight, which is a nice bonus.
This is where the fun starts! My personal favorite is on a buttery, toasted split-top bun - think lobster roll vibes. But it's also incredible scooped into butter lettuce cups, spooned over a bed of mixed greens with sliced avocado, or served with crackers as an appetizer at a gathering. I've even stuffed it into hollowed-out tomatoes for a retro presentation that always gets compliments.
Yes, and I actually recommend it! Making it a few hours ahead (or even the night before) gives the Old Bay, lemon, and Dijon time to really work together. Just keep it covered in the fridge and give it a good stir before serving. Wait to add any garnishes until right before you plate it so the parsley stays fresh and vibrant.
Recipes You May Like
- Salmon Caesar Salad - If you love seafood salads, this one is another quick favorite with a creamy Caesar twist.
- Southern Potato Salad - A classic side dish that pairs beautifully with this shrimp salad at your next cookout.
- Ramen Noodle Salad - For another light and crunchy salad option that comes together fast.
Make This Old Bay Shrimp Salad Tonight
This Old Bay shrimp salad is one of those recipes I come back to again and again because it's just so EASY and so satisfying. The creamy dressing with that unmistakable Old Bay warmth, the bright pop of fresh lemon, and the crunch of celery in every bite - it all comes together in about 15 minutes with zero fuss.
Whether you're looking for a quick weekday lunch, a light dinner on a warm evening, or something impressive to bring to a potluck, this shrimp salad has you covered. I really think you're going to love it as much as my family does.
Give it a try this week and let me know how it turns out in the comments! And don't forget to save this recipe to Pinterest so you can find it whenever that shrimp salad craving hits.
Happy cooking!
- Sophie
📖 Recipe
Old Bay Shrimp Salad Recipe
This Old Bay shrimp salad recipe is cool, creamy, and packed with a zesty kick that makes every bite irresistible. With just 15 minutes of hands-on time and simple ingredients, you'll have a chilled shrimp salad perfect for lunch, dinner, or meal prep. It's low-carb, high-protein, and tastes like summer on a plate.
Ingredients
- 1 lb medium shrimp — peeled, deveined, and cooked
- ⅓ cup mayonnaise
- ¼ cup celery — finely diced
- 1 lemon, juiced (about 2 tablespoons)
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning — plus extra for garnish
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley — plus more for garnish
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Place the cooked shrimp on a plate and pat dry thoroughly with paper towels
- Chop the shrimp into bite-sized pieces and transfer to a mixing bowl
- In a separate bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, black pepper, and parsley
- Add diced celery to the shrimp
- Pour the dressing over the shrimp mixture
- Toss well until evenly coated
- Cover and refrigerate for at least 30 minutes
- Sprinkle with extra Old Bay and fresh parsley before serving
Notes
Store in an airtight container in the refrigerator for 2-3 days. Stir before serving and refresh with a small squeeze of lemon or teaspoon of mayo if needed. Do not freeze, as the mayonnaise-based dressing will separate.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 280Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 190mgSodium: 620mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 22g
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