This shrimp salad recipe with Old Bay tastes like summertime. If you’re a seafood lover, it’s the kind of recipe that’s simple to make yet, huge on flavor. Try serving this zesty shrimp salad for lunch or at your next summer event.
When it gets this hot, there’s nothing worse than spending lots of time cooking in the kitchen. That’s why you’re going to like this shrimp salad recipe made with Old Bay.
It’s a simple, quick and healthy recipe that tastes great — and will cool you way down! While you have to boil of a pot of water to cook the shrimp, that’s about it. Once the water is boiling, it takes takes less than five minutes to cook. Quick tip: Use baby shrimp; it cuts the cooking time down significantly.
After that, it’s just a matter of mixing everything together and voilá, you’ve done something great — a cook once enjoy twice kind of meal (especially if you double it). Of course, only if your family will let you leave back leftovers. But, that’s another story for another day.
Some Recipe Pointers
This shrimp salad recipe with Old Bay calls for the use of a cloth spice packet bag. Although you don’t need to use one if you don’t want to, having one on hand does make retrieval of the peppercorns and bay leaf much easier than scooping them out one at a time.
This is what those spice bags look like:
That way, you can simply pull the spices from the water once it’s time to put together the salad. Using a slotted spoon or sieve will work to drain the shrimp, but the peppercorns will be left behind. If you can’t find a spice bag, alternatively a piece of cheesecloth would work just as well.
*You could use large shrimp for these recipe but, the cooking time would vary and you would need to cut the shrimp to make it bite-sized. Using “baby” shrimp allows for less cooking time and there is no need to cut the shrimp. The texture of the shrimp would also likely be slightly firmer. But either one would really work.
Is this a Gluten Free Salad?
Absolutely! This recipe uses just a few simple ingredients:
- precooked/peeled “baby” shrimp
- bay leaf
- lemon juice
- Old Bay seasoning (yes, it’s gluten free)
- fresh dill
If you’d like to try more gluten free salads, here are a few recipes you may like:
Serving Suggestions for the Zesty Shrimp Salad
You can serve the shrimp over organic greens, pair it with a delicious salad, slide it between two pieces of crispy gluten free toast, or enjoy if straight out of the bowl. It’s your party — you can literally lick the bowl if you want to!
- 1 pound frozen "baby" shrimp (cooked and peeled)
- 2 tbsp mayonnaise (use you favorite variety)
- 1 cup celery (chopped)
- 1 clove minced garlic
- 1 tsp peppercorn (whole)
- 1 whole bay leaf
- 2 tsp Old Bay (divided)
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 tbsp butter
- Fill a medium sized pot with water and bring to a boil.
- Add whole peppercorns and bay leaf (spice bag highly recommended) to the pot.
- Into the boiling water add shrimp, garlic, butter and 1 tsp of Old Bay.
- Boil for 1-3 minutes (uncovered) until the baby shrimp slightly curl up or become opaque.
- Drain the shrimp from the water. (The spice bag will prevent you from having to pick out the garlic, peppercorns and bay leaf).
- To a large bowl add shrimp, mayo, additional teaspoon of Old Bay, celery and 1 tsp of fresh dill.
- Add the lemon juice at the end.
- Mix well.
- Let refrigerate for at least 30 minutes (if you have the patience ), before enjoying.
You can substitute standard sized shrimp or prawns instead of using the "baby shrimp". If using this substitution, it is highly recommended that you cut the shrimp in bite-sized pieces first. Opting to use standard shrimp may alter cooking time of the shrimp by a few additional minutes. The resulting texture would be slightly firmer but, the flavor in the final dish would be the same.
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