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If you are looking for the perfect Memorial Day party food, look no further than this classic Shrimp Salad with Old Bay seasoning. It is creamy, tangy, refreshing, and incredibly easy to make. Whether you are hosting a Memorial Day cookout, planning a Memorial Day picnic, or searching for crowd-friendly Memorial Day dinner ideas, this chilled shrimp salad checks every box. With just a handful of simple ingredients and about 30 minutes of your time, you will have a dish that disappears fast at any summer gathering.
This is not just any shrimp salad. The combination of perfectly poached shrimp, crisp celery, fresh scallions, and a bold Old Bay dressing creates a flavor that is impossible to resist. Serve it on a toasted croissant, over butter lettuce, scooped onto crackers, or straight from the bowl – it is that versatile. Keep reading for the full recipe, pro tips, and answers to your most common shrimp salad questions.
Table of Contents
Why You Will Love This Shrimp Salad
- Ready in 30 minutes or less
- Perfect for Memorial Day meals, Fourth of July food BBQ spreads, and summer picnics
- No fancy equipment needed – just a pot and a mixing bowl
- Make-ahead friendly – keeps up to 2 days in the refrigerator
- Easily customizable with your favorite add-ins
- A reliable crowd-pleaser for any summer cookout or picnic
Ingredients You Will Need
This recipe uses simple, fresh ingredients that come together quickly. Use the best quality mayonnaise you can find – brands like Hellman’s or Duke’s make a noticeable difference in the final flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Large raw shrimp (31-35 per pound) | 2 pounds | Shell-on and deveined, thawed if frozen |
| Mayonnaise | 1/2 cup | Best quality such as Hellman’s or Duke’s |
| Old Bay seasoning | 1 1/2 teaspoons | Plus extra for garnish |
| White wine vinegar | 2 teaspoons | Adds brightness and tang |
| Worcestershire sauce | 1/4 teaspoon | Adds depth of flavor |
| Celery, finely diced | 1/2 cup | Provides essential crunch |
| Scallions, finely sliced | 1/4 cup | Light and dark green parts separated |
Kitchen Equipment
You do not need much to pull this recipe together, but having the right tools makes the process smooth and easy.
- Large pot – for boiling the shrimp
- Colander strainer basket – to drain the shrimp quickly
- Mixing bowls – for the ice bath and the dressing
- Chef’s knife – for slicing scallions and dicing celery
- Cutting board – for all your prep work
- Kitchen utensils – whisk and spatula for mixing the dressing
- Measuring cups and spoons set – for accurate ingredient portions
How to Make Shrimp Salad Step by Step
This shrimp salad comes together in just a few simple steps. The key is not to overcook the shrimp – they only need about 90 seconds in boiling water to become perfectly tender and pink.
- Prepare your ice bath. Fill a large mixing bowl with ice and cold water and set it next to the sink. This step is essential for stopping the cooking process and keeping the shrimp firm and juicy.
- Boil the shrimp. Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1 minute and 30 seconds. The water does not need to return to a full boil.
- Shock the shrimp. Drain the shrimp immediately using your colander strainer basket, then plunge them into the ice water. Let them sit until fully chilled, about 15 minutes. This locks in tenderness and halts overcooking.
- Peel the shrimp. Once chilled, peel the shrimp and set them aside. Use a sharp chef’s knife to chop them roughly if you prefer smaller bite-sized pieces.
- Make the dressing. In a medium mixing bowl, whisk together the mayonnaise, Old Bay seasoning, white wine vinegar, and Worcestershire sauce until smooth and combined.
- Combine everything. Add the shrimp, diced celery, and the light green parts of the scallions to the dressing. Stir gently to coat. Taste and adjust seasoning as needed with a pinch of salt or extra Old Bay.
- Chill and serve. Refrigerate the salad until ready to serve. Before serving, transfer to a serving bowl and garnish with the dark green scallions and a light dash of Old Bay. Use your measuring spoons to get the seasoning just right.
Pro Tips for the Best Shrimp Salad
- Do not overcook the shrimp. Overcooked shrimp become rubbery and tough. Watch carefully and pull them from the water as soon as they turn pink – about 90 seconds is all you need.
- Use the ice bath every time. Skipping the ice bath leads to overcooked, chewy shrimp. It takes 15 minutes but makes a huge difference.
- Choose quality mayo. Hellman’s or Duke’s mayonnaise gives this salad a rich, creamy base that generic brands cannot match.
- Make it ahead. This salad actually tastes better after an hour or two in the refrigerator as the flavors meld. It keeps well for up to 2 days covered in the fridge.
- Separate your scallion greens. Using light green parts in the mix and dark green parts as a garnish adds a fresh visual touch and a layered onion flavor.
- Dice your celery finely. Use a sharp chef’s knife on a stable cutting board to get a fine, even dice so the celery blends seamlessly into every bite.
Serving Suggestions
This shrimp salad is one of the most flexible dishes you can bring to a Memorial Day cookout or Fourth of July food BBQ spread. Here are some of the best ways to serve it:
- Piled high on a toasted croissant or brioche bun
- Served in butter lettuce cups for a light, low-carb option
- Scooped onto buttery crackers as an appetizer
- Stuffed into a classic New England-style hot dog bun with a bit of extra Old Bay
- Served over a bed of mixed greens as a main course salad
- Paired alongside grilled corn and watermelon slices for a complete Memorial Day picnic plate
How to Store Shrimp Salad
Store leftover shrimp salad in an airtight container in the refrigerator for up to 2 days. Do not freeze shrimp salad as the mayonnaise-based dressing separates when thawed and the shrimp become watery. Always give it a gentle stir before serving leftovers and add a fresh sprinkle of Old Bay to brighten the flavor.
Frequently Asked Questions
Can I use pre-cooked shrimp for shrimp salad?
Yes, you can use pre-cooked shrimp if you are short on time. However, freshly poached shrimp yields a much more tender, flavorful result. If using pre-cooked shrimp, skip the boiling and ice bath steps and go straight to mixing the dressing.
What is the best mayonnaise for shrimp salad?
Hellman’s (also known as Best Foods west of the Rockies) and Duke’s are widely considered the best mayonnaise brands for creamy shrimp salad. They have a rich, slightly tangy flavor that complements the Old Bay seasoning perfectly.
Can I make shrimp salad ahead of time for a Memorial Day cookout?
Absolutely. Shrimp salad is an ideal make-ahead Memorial Day party food. Prepare it up to 24 hours in advance and store it covered in the refrigerator. Add the dark green scallion garnish and a fresh dusting of Old Bay just before serving for the best presentation.
How long does shrimp salad last in the refrigerator?
This shrimp salad will keep well in the refrigerator for up to 2 days in a covered container. Beyond that, the shrimp texture begins to deteriorate and the dressing can become watery.
What can I substitute for Old Bay seasoning in shrimp salad?
If you do not have Old Bay on hand, you can substitute a mixture of celery salt, paprika, black pepper, and a pinch of cayenne for a similar flavor profile. That said, Old Bay is widely available in most US grocery stores and is highly recommended for an authentic result.
Is shrimp salad good for a crowd?
Yes, this recipe uses 2 pounds of shrimp and serves approximately 4 to 6 people as a main course or up to 8 to 10 as an appetizer. For Memorial Day food for a crowd, simply double or triple the recipe. Use a large mixing bowl and your measuring cups and spoons set to scale the dressing accurately.
More Summer Recipes You Will Love
If this shrimp salad has you in the mood for more easy summer recipes perfect for Memorial Day meals and Fourth of July food BBQ spreads, be sure to explore more crowd-pleasing recipes on Deliciousavors.com. From creamy pasta salads to grilled seafood platters, there is something for every summer gathering.
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PrintClassic Shrimp Salad with Old Bay : Easy Memorial Day Crowd-Pleaser
This creamy Old Bay Shrimp Salad is the ultimate Memorial Day party food. Tender poached shrimp are tossed in a tangy Old Bay mayonnaise dressing with crisp celery and fresh scallions. Ready in 30 minutes and perfect for cookouts, picnics, and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 pounds large raw shrimp (31–35 per pound), shell-on and deveined, thawed if frozen
1/2 cup mayonnaise, best quality such as Hellman’s or Duke’s
1 1/2 teaspoons Old Bay seasoning, plus extra for garnish
2 teaspoons white wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 cup finely diced celery
1/4 cup finely sliced scallions, light and dark green parts separated
Instructions
1. Fill a large bowl with ice and cold water and set next to the sink.
2. Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1 minute and 30 seconds.
3. Drain the shrimp in a colander and immediately plunge them into the ice water to stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
4. In a medium bowl, whisk together the mayonnaise, Old Bay seasoning, white wine vinegar, and Worcestershire sauce.
5. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary.
6. Chill in the refrigerator until ready to serve.
7. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay.
Notes
The salad will keep for up to 2 days, covered, in the refrigerator. Do not freeze.
Do not overcook the shrimp – 90 seconds in boiling water is all they need.
The ice bath is essential for stopping the cooking and keeping the shrimp tender.
For a crowd, double or triple the recipe easily.