Old Bay Shrimp Salad

A close-up of a bowl filled with shrimp salad mixed with chopped vegetables and topped with a sprinkle of Old Bay seasoning.

5 from 3 votes

This Shrimp Salad is fresh and flavorful, thanks to Greek yogurt, lemon, and Old Bay. Keep it light by serving in lettuce cups, or make it into a sandwich with croissants or rolls.

Prep Time20

Cook Time2

Servings:

Calories: 246kcal

Author: Chef Molly Pisula

Ingredients

1 green bell pepper
½ red onion
1 ½ pounds large raw shrimp 26-30 count, peeled and deveined
¼ cup mayonnaise
¼ cup plain greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove grated
1 teaspoon Old Bay seasoning
½ teaspoon celery seed
½ teaspoon kosher salt
½ teaspoon pepper
Butter lettuce to serve

Instructions

Cut bell pepper in half, remove the seeds and stem, then finely chop the flesh.
Peel and finely chop ½ of a medium red onion.
Prepare an ice bath by filling a large bowl with ice and cold water.
Bring a large saucepan of water to a gentle boil.
Add shrimp. Poach for 2 minutes, until shrimp are bright pink and cooked through.
Drain shrimp, then add to the ice bath. Let cool for several minutes, then drain again. Pat dry very well, using paper towels or a clean kitchen towel.
Cut each shrimp into 2-3 bite-sized pieces.
In a large bowl, make the dressing by whisking together mayonnaise, greek yogurt, lemon juice, lemon zest, garlic, Old Bay seasoning, celery seed, salt, and freshly ground black pepper.
Then stir in the shrimp, green bell pepper, and red onion.
Taste, and add more salt, pepper, or celery seed, as needed.
Chill until ready to serve.
When ready to serve, separate butter lettuce into individual cups.
Scoop shrimp salad onto butter lettuce cups.
Season with more Old Bay or celery seed, as desired.

Notes

Storage Tips:

You can store shrimp salad in an airtight container in the refrigerator for up to 3 days. That said, the dressing can become a little runny. Just give it a stir before you serve, and use a slotted spoon to leave any liquid at the bottom of the container.

Expert Tips:

The key to a great shrimp salad is to make sure your shrimp is as dry as possible before folding it into the creamy dressing. Make sure to remove as much liquid as you can after cooling the shrimp in the ice bath.

Nutrition