Introduction

Oh, shrimp salad! Just the name brings back memories of summer picnics and cozy potlucks, doesn’t it? There’s something so wonderfully nostalgic about a classic shrimp salad. Whether you’re looking for a quick lunch, a delightful appetizer, or something special to bring to your next gathering, this recipe is your new best friend. I’m so excited to share this version with you – it’s incredibly easy, comes together in a flash, and tastes absolutely amazing. Get ready to have your new go-to shrimp salad!

Why You’ll Love This Recipe

Fast: Seriously, this comes together so quickly, you’ll be enjoying it before you know it.
Easy: No fancy techniques here! Just a few simple steps.
Giftable: Pack it up in pretty jars for a thoughtful edible gift!
Crowd-pleasing: Everyone loves a good shrimp salad, and this one is a guaranteed hit.

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need for this fantastic shrimp salad:

2 pounds large raw shrimp (31-35 per pound): The star of the show! Make sure they’re deveined, and thaw them if they’re frozen. I like to get them shell-on for the best flavor when cooking, but you can use pre-peeled and deveined if you’re really short on time.
½ cup mayonnaise: Use your favorite, good-quality mayo. It makes all the difference!
1½ teaspoons Old Bay seasoning: This is the magic ingredient that brings that classic, savory flavor.
2 teaspoons white wine vinegar: A little tang to balance everything out beautifully.
¼ teaspoon Worcestershire sauce: Just a tiny bit adds a layer of umami that you’ll love.
½ cup finely diced celery: For that perfect, fresh crunch. Make sure it’s diced small so you get a little bit in every bite.
¼ cup finely sliced scallions (green onions): We’ll use the light and dark green parts separately for a fresh, oniony kick and a beautiful garnish.

How to Make It

Alright, let’s get this party started in the kitchen! Follow these simple steps, and you’ll have a wonderful shrimp salad in no time.

Cook the shrimp: This is the only cooking step! You can boil them until they turn pink and opaque (usually just a few minutes), or steam them. Once they’re cooked, drain them well and let them cool completely. If you boiled them in their shells, peel and devein them now. I like to give them a quick rinse under cold water to stop the cooking and cool them down fast.
Whip up the dressing: In a medium-sized bowl, grab your whisk and combine the mayonnaise, Old Bay seasoning, white wine vinegar, and Worcestershire sauce. Give it a good mix until it’s all smooth and creamy.
Bring it all together: Now, add the cooled, peeled shrimp to the dressing. Toss in your finely diced celery and the light green parts of your sliced scallions.
Gently toss: With a spatula or a large spoon, gently toss everything together. You want to coat all those lovely shrimp and veggies without mashing the shrimp.
Garnish and serve: Transfer your beautiful shrimp salad to a serving dish. Sprinkle the reserved dark green parts of the scallions over the top for a pop of color and extra freshness.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your own creativity! Here are a few ideas:

For more crunch: Add some finely chopped red bell pepper or a sprinkle of chopped toasted almonds.
A hint of sweetness: A tablespoon of sweet pickle relish or a finely chopped apple can add a lovely touch.
Creamier texture: If you prefer a richer salad, you can add a tablespoon or two of sour cream or Greek yogurt to the mayonnaise mixture.
Spice it up: A pinch of cayenne pepper or a dash of your favorite hot sauce can add a little warmth.
Herbs: Fresh dill or chopped parsley are wonderful additions for a burst of herbaceous flavor.

Tips for Success

A few little tricks can make your shrimp salad even better:

Don’t overcook the shrimp! Overcooked shrimp can become tough and rubbery. Cook them just until they turn pink and opaque.
Cool the shrimp completely: Adding warm shrimp to the mayonnaise will make it break down and can affect the texture of your salad. Patience is key here!
Taste and adjust: Before you serve, give it a taste. Does it need a little more Old Bay? A touch more vinegar? Adjust the seasonings to your liking.
Prep ahead: You can cook and peel the shrimp a day in advance and store them in the refrigerator. Just mix the salad when you’re ready to serve or shortly before.

How to Store It

Leftover shrimp salad is a treasure! Store any unused portions in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. The flavors actually meld and get even better overnight, though the celery might soften slightly.

FAQs

Got questions? I’ve got answers!

Q: Can I use pre-cooked shrimp?
A: Yes, absolutely! If you use pre-cooked shrimp, make sure to rinse them and pat them dry before adding them to the salad. Adjust the cooking step accordingly.
Q: How should I serve this shrimp salad?
A: It’s super versatile! Serve it on crackers, in lettuce cups, as a sandwich filling, on top of a green salad, or even with some crusty bread.
Q: Can I make this ahead of time?
A: You can cook and peel the shrimp up to a day in advance. However, for the freshest flavor and best texture, I recommend mixing the salad closer to serving time, ideally within a few hours before you plan to eat it.

Shrimp Salad

A classic and nostalgic shrimp salad recipe that is incredibly easy to make and perfect for lunches, appetizers, or gatherings. It features tender shrimp, crisp celery, and fresh scallions in a creamy, savory dressing.

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Prep Time 15

Cook Time 5

Servings 8 servings

Equipment

Medium-sized bowl
Whisk
Spatula or large spoon
Serving dish

Ingredients

Main ingredients

2 pounds large raw shrimp 31-35 per pound, deveined, shell-on preferred
0.5 cup mayonnaise good-quality
1.5 teaspoons Old Bay seasoning
2 teaspoons white wine vinegar
0.25 teaspoon Worcestershire sauce
0.5 cup celery finely diced
0.25 cup scallions (green onions) finely sliced, light and dark green parts separated

Instructions

Cook the shrimp until they turn pink and opaque (a few minutes). Drain and let them cool completely. Peel and devein them if cooked in shell. Rinse under cold water.
In a medium bowl, whisk together mayonnaise, Old Bay seasoning, white wine vinegar, and Worcestershire sauce until smooth.
2 pounds large raw shrimp
Add cooled shrimp, diced celery, and the light green parts of the scallions to the dressing.
2 pounds large raw shrimp
Gently toss everything together with a spatula or spoon until coated.
Transfer to a serving dish and sprinkle the reserved dark green scallion parts on top for garnish.
2 pounds large raw shrimp

Notes

Can be served on crackers, in lettuce cups, as a sandwich filling, on top of a green salad, or with crusty bread. Shrimp can be cooked and peeled a day in advance.