Shrimp Salad

When the weather gets warmer, the ingredients change too. We’ve put chicken salad aside, pulled out all the stops, and opted for our simple creamy shrimp salad instead. It’s a tried and true side salad, whichever way you choose to serve it!

Now’s when I’m gonna need to call all my other bargain shoppers to the table. I’m sure there’s a fair number of you who ( like I did for way too long ) think seafood, or at least quality seafood is out of your budget.

Let me just tell you now that that ain’t the case, at least it’s not the case if you’re willing to bide your time, wait for a good sale, and then stock up. Even then though, I can’t always swing the grocery money enough to actually stock up.

That being said, I do keep my eyes peeled for when my local grocery’s brand of shrimp goes on a great sale. For just a few bucks I can grab a few bags and almost never feel guilty about it. I may not have any plans on using it that day, or any day in the coming weeks. Thanks to my chest freezer though, it’ll be ready to thaw and go when I am!

 So I know I mentioned store brand, I personally have no issue shopping store brand. However, I will say that’s only with certain stores where I’ve come to trust there brands impeccably. If it was a store I wasn’t as familiar with, I’d absolutely try their brand of shrimp I just wouldn’t stock up until I was sure it met my standards.

I know that frozen shrimp, even when they’re marketed as large or jumbo even, are still often a lot smaller than their often more expensive, uncooked counterparts. I’d love to be able to spring for the fresh version whenever I’ve got a craving, but my paycheck tells me to be more practical. So unless it’s a special occasion like an anniversary in, or Christmas Dinner- we’re skipping the fancy fresh stuff & working with the frozen variety shrimp instead.

Because let’s be honest, in my home kitchen- a good quality frozen shrimp is absolutely perfect for recipes/meals I’m going to be making. Like this shrimp salad. What can I say? We all love us some shrimps, so even if there’s no fancy shrimp cocktail for us I’m all about finding the wiggle room between fancy and none.

Again, don’t be afraid of frozen shrimp. Don’t assume it’s guaranteed to have freezer burn, or that it’ll lead to a sub par result. Unless you’re serving something like shrimp cocktail, frozen shrimp are fine. Plus, they save time & money.

They can be used in so many different recipes too! Just take this crispy honey shrimp with candied walnuts for example. Or there’s this garlic shrimp alfredo pizza. What about this yummy shrimp toast recipe? They’ve all been made with thawed, frozen shrimp. Nobody but yours truly ever even guessed!

This shrimp salad is so versatile, it’s almost like meal time magic. I can chop it up a bit and serve it as an appetizer with buttery crackers for dipping. I can leave it, and add it to a couple slices of toasted bread for an amazing sandwich. Taste & texture, both on point. It’s so filling, a single shrimp salad sandwich makes a perfect sandwich ‘meal’.

Even better? If I make it for lunch the sons think we’re oh-so fancy, and they have no idea just how simple it really is.

So simple in fact, it only calls for a handful of ingredients.

Ingredients Needed To Make Shrimp Salad:

  • shrimp
  • mayonnaise
  • celery
  • green onions
  • Old Bay seasoning
  • lemon juice
  • Worcestershire sauce

Seven super common ingredients. I’m pretty sure I keep most of them on hand. Depending on the week though, I might need to run out and refill my crisper drawer with more acceptable celery and/or green onions. Even if I have to run out to the store, or store by on my way home, it’s so simple- that’s not a big deal. 

How To Make Shrimp Salad, Step By Step:

  1. Add the cooked shrimp, chopped celery, and sliced green onions to a large mixing bowl. Stir.
  2. In a separate bowl, whisk together the remaining ingredients until smooth.
  3. Pour the dressing over the shrimp & veggies, tossing to evenly combine.
  4. Cover and chill for an hour, but up to 5 before serving.
  5. Serve as is with crackers, or on lettuce or bread.

I love it when a recipe comes together so easily, especially when it’s my favorite shrimp recipe. This is one of those things you want to keep in the family recipe box. Future generations will want this one. It’s also a great thing to have in your repertoire, specifically because it is a synch to whip up.

It’s great for last minute guests and get-togethers. That alone can make a recipe a life-saver in my book. It’s also perfect for virtually any seasonal setting. Potlucks, parties, picnics- pretty much anything that starts with a ‘P’ apparently.

TIPS & TRICKS:

  • Prepare the recipe as directed, and then adjust the mayo to your tastes. This amount is perfect for us, but I have mayo loving taste testers who’ve occasionally wished it was creamier.
  • Taste the dressing, if you think it needs a little more seasoning- add 1/4 teaspoon of celery salt.
  • If you know you want to serve this as a dip, go ahead and chop your shrimp before beginning. Add them in still as instructed. It will save you time later, and help everything mix better and ensure an even coating.
  • Wheat toast works best for serving as a sandwich, you want a hearty bread that won’t fall apart. Romaine lettuce leaves work best if you want a low carb option. 
  • Leftovers can be safely sealed & stored in the refrigerator for up to 2 days.

Whether it’s fresh or frozen, you won’t be disappointed when you add the shrimp you have on hand to this delicious, savory creamy shrimp salad recipe.

Other Summer Shrimp Recipes To Try:

If you’ve tried this SHRIMP SALAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Shrimp Salad Recipe

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Print Pin Rate
Course: Appetizer, Dip, Lunch, Sandwich
Cuisine: American
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4
Calories: 310kcal

Ingredients

  • 1 lb large shrimp peeled and de-veined, and cooked
  • 1/2 cup mayonnaise
  • 1/3 cup celery chopped (optional)
  • 1 small bunch green onions thinly sliced
  • 2 tsp Old Bay Seasoning
  • 2 tsp lemon juice
  • 1/4 tsp Worcestershire sauce

Instructions

  • Cut shrimp in half, or just break them up a bit later on when you stir everything together. Transfer the shrimp to a large mixing bowl; set aside.
  • Add the celery (if using) and the onion to the bowl with the shrimp, tossing to evenly combine.
  • In another mixing bowl, add the remaining ingredients. Whisk them together until the mixture's a smooth dressing.
  • Pour the dressing out over the shrimp. Toss until everything's evenly combined and well coated.
  • Cover the bowl tightly with cling wrap, and chill/refrigerate the shrimp salad for an hour, and up to 5 hours before serving.
  • Serve the prepared, chilled shrimp salad on bed of lettuce as wrap, or on toasted bread as a sandwich. It can also be chopped up a bit and enjoyed as a delicious cold dip with buttery crackers.

Notes

  1. Prepare the recipe as directed, and then adjust the mayo to your tastes. This amount is perfect for us, but I have mayo loving taste testers who've occasionally wished it was creamier.
  2. Taste the dressing, if you think it needs a little more seasoning- add 1/4 teaspoon of celery salt.
  3. If you know you want to serve this as a dip, chop your shrimp before beginning. Add them in still as instructed. It will save you time, and help everything mix better and ensure an even coating.
  4. Wheat toast works best for serving as a sandwich. A hearty bread that won't fall apart is best. Romaine lettuce leaves work great if you want a low carb alternative.
  5. Leftovers can be safely sealed & stored in the refrigerator for up to 2 days.

Nutrition

Calories: 310kcal | Carbohydrates: 2g | Protein: 24g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 298mg | Sodium: 1070mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 2.8mg

recipe, pictures, and post updated & republished on 6/18/19

4 thoughts on “Shrimp Salad

  1. Oh gosh how this looks soooooo good. But; I have a question…you call for 2 tsp Old Bay Seasoning, I am in Canada & want to know what this item is??? Can’t say I’ve ever seen it here, but then, have not had to need to get a product when never used it.
    What is it??? & what can I use in place of it???
    Look forward to hearing back from you on this.
    thx bunches

  2. awesome…thx so much….yess I do have a Wal Mart not too too far, so I sure will be looking for that in the near future because I can’t wait to try your shrimp salad….I luvvvvv shrimp, anyway done. 🙂
    Sure will let you know when I can make it.
    yummmmmmmm yummmmmmmmmm

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