Lemon Shrimp Salad with Old Bay Seasoning

I’ve been making this shrimp salad for years, and it never gets old—there’s something about that Old Bay seasoning mixed with fresh shrimp that just tastes like summer by the coast. The celery adds the perfect crunch, and honestly, it comes together so quickly that I find myself making it for everything from quick lunches to backyard gatherings. Trust me, once you try this easy recipe, it’ll become your go-to seafood salad!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 90-110 g
• Fat: 35-45 g
• Carbohydrates: 18-25 g

Ingredients

For the salad:

• 5 cups shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 2/3 cup mayonnaise (I prefer Hellmann's for the best creamy consistency)
• 3 tbsp seafood seasoning (I use Old Bay for that classic coastal flavor)
• 3 stalks celery (finely diced into 1/4-inch pieces for even crunch)
• 1/2 red onion (finely diced)
• 4 tbsp lemon juice
• 1 tsp Dijon mustard
• 3 dashes hot sauce (like Tabasco)
• 2/3 cup fresh dill (finely chopped)
• 1/2 cup fresh parsley (finely chopped)
• salt to taste
• freshly cracked black pepper

For serving:

• 1 head romaine lettuce (chilled and torn into 2-inch pieces)

Step 1: Prepare the Mise en Place

• 3 stalks celery
• 1/2 red onion
• 2/3 cup fresh dill
• 1/2 cup fresh parsley

Chop the celery into 1/4-inch dice, finely dice the red onion, and finely chop the fresh dill and parsley.

Having all your vegetables and herbs prepped and ready will make assembly quick and seamless.

Set these aside in separate small bowls.

Step 2: Prepare the Shrimp

• 5 cups shrimp

Thaw the shrimp if frozen, then rinse them under cold water and remove the tails.

Pat the shrimp dry with paper towels—this is important because excess moisture will dilute your dressing.

Cut the shrimp into 1/2-inch pieces and place in a large mixing bowl.

Step 3: Build the Dressing Base

• 2/3 cup mayonnaise
• 3 tbsp seafood seasoning
• 1 tsp Dijon mustard
• 4 tbsp lemon juice
• 3 dashes hot sauce

In a small bowl, whisk together the mayonnaise, Old Bay seasoning, Dijon mustard, lemon juice, and hot sauce.

I find that whisking the dressing separately before combining ensures even distribution of the seasonings throughout the salad—you won't end up with pockets of under- or over-seasoned shrimp.

Taste and adjust the seasoning as needed.

Step 4: Combine and Season the Salad

• shrimp from Step 2
• dressing from Step 3
• prepared vegetables and herbs from Step 1
• salt to taste
• freshly cracked black pepper

Pour the dressing from Step 3 over the shrimp, then add the chopped vegetables and herbs from Step 1 (celery, red onion, dill, and parsley).

Fold everything together gently with a spatula or large spoon until evenly coated.

Season to taste with salt and freshly cracked black pepper.

I like to let the salad sit for 5-10 minutes before serving so the flavors have time to meld together.

Step 5: Serve Over Chilled Lettuce

• 1 head romaine lettuce
• shrimp salad from Step 4

Tear the chilled romaine lettuce into 2-inch pieces and arrange on a serving plate or platter.

Spoon the shrimp salad from Step 4 generously over the lettuce.

Serve immediately while everything is cold and crisp.

Lemon Shrimp Salad with Old Bay Seasoning

Delicious Lemon Shrimp Salad with Old Bay Seasoning recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Calories: 775

Ingredients Method

Ingredients

  

For the salad:

• 5 cups shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 2/3 cup mayonnaise (I prefer Hellmann's for the best creamy consistency)
• 3 tbsp seafood seasoning (I use Old Bay for that classic coastal flavor)
• 3 stalks celery (finely diced into 1/4-inch pieces for even crunch)
• 1/2 red onion (finely diced)
• 4 tbsp lemon juice
• 1 tsp Dijon mustard
• 3 dashes hot sauce (like Tabasco)
• 2/3 cup fresh dill (finely chopped)
• 1/2 cup fresh parsley (finely chopped)
• salt to taste
• freshly cracked black pepper

For serving:

• 1 head romaine lettuce (chilled and torn into 2-inch pieces)

Method

 

1. Chop the celery into 1/4-inch dice, finely dice the red onion, and finely chop the fresh dill and parsley. Having all your vegetables and herbs prepped and ready will make assembly quick and seamless. Set these aside in separate small bowls.
2. Thaw the shrimp if frozen, then rinse them under cold water and remove the tails. Pat the shrimp dry with paper towels—this is important because excess moisture will dilute your dressing. Cut the shrimp into 1/2-inch pieces and place in a large mixing bowl.
3. In a small bowl, whisk together the mayonnaise, Old Bay seasoning, Dijon mustard, lemon juice, and hot sauce. I find that whisking the dressing separately before combining ensures even distribution of the seasonings throughout the salad—you won't end up with pockets of under- or over-seasoned shrimp. Taste and adjust the seasoning as needed.
4. Pour the dressing from Step 3 over the shrimp, then add the chopped vegetables and herbs from Step 1 (celery, red onion, dill, and parsley). Fold everything together gently with a spatula or large spoon until evenly coated. Season to taste with salt and freshly cracked black pepper. I like to let the salad sit for 5-10 minutes before serving so the flavors have time to meld together.
5. Tear the chilled romaine lettuce into 2-inch pieces and arrange on a serving plate or platter. Spoon the shrimp salad from Step 4 generously over the lettuce. Serve immediately while everything is cold and crisp.