Every summer picnic, every backyard BBQ, and every lazy Sunday lunch has one thing in common at my house: this Maryland Shrimp Salad. It’s light, creamy, and packed with fresh, briny flavor thanks to the perfect mix of Old Bay, lemon, and Dijon. Tossed with crisp veggies and served on a bed of lettuce (or tucked into a buttery roll), this dish screams East Coast comfort food—in the most refreshing way possible.
It’s a make-ahead dream, perfect for entertaining or just making sure lunch is ready for the next few days. And when it’s too hot to cook? This is the recipe I turn to every time.
Why This Shrimp Salad Works So Well
What I love about Maryland-style shrimp salad is how it keeps things simple while still delivering bold flavor. Here’s why it hits the spot:
- Old Bay seasoning is the star: That iconic blend gives the shrimp a warm, peppery-sweet edge that makes this distinctly “Maryland.”
- Creamy but not heavy: The mayo base is balanced with lemon juice and Dijon for brightness.
- Crunchy fresh add-ins: Celery and red onion bring texture and a hint of sharpness to balance the richness.
- Ready in minutes: With pre-cooked shrimp, this comes together fast and only gets better with time in the fridge.
If you’ve ever had crab salad and loved it, this shrimp version will be your new favorite twist.
Ingredients You’ll Need
- 1 lb cooked shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon Old Bay seasoning (or more to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional but delicious)
- 1 stalk celery, finely chopped
- 1/4 cup red onion, finely chopped
- Lettuce leaves (for serving)
How I Make Maryland Shrimp Salad (Step-by-Step)
1. Make the Dressing
In a large bowl, I start by whisking together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and black pepper until smooth. Then I stir in the chopped parsley and chives. This creamy base is the heart of the salad, and I always give it a quick taste to see if it needs a touch more Old Bay.
2. Add the Shrimp and Veggies
Next, I gently fold in the cooked shrimp, finely chopped celery, and red onion. I try not to overmix—just enough to coat everything evenly. The goal is to keep the shrimp whole and tender while making sure every bite gets some of that creamy, herby goodness.
3. Chill to Let Flavors Meld
I cover the bowl and refrigerate for at least 30 minutes, but a few hours is even better if you’ve got the time. The flavors deepen and mellow out as it sits, making it even more satisfying.
4. Serve It Up
To serve, I spoon the shrimp salad over crisp lettuce leaves—romaine or butter lettuce both work great. If I’m feeling fancy, I’ll add a lemon wedge or extra sprinkle of chives on top. Or if I’m feeding a crowd, I’ll stuff it into slider buns, croissants, or even hollowed-out tomatoes.
How I Like to Serve It
This shrimp salad is endlessly flexible. Here are my favorite ways to enjoy it:
- On a bed of greens with avocado slices and extra lemon
- Tucked into a toasted roll for a shrimp salad sandwich (like a lighter lobster roll)
- With crackers or crostini as a party-ready appetizer
- Alongside corn on the cob and chilled white wine for a summer dinner
It’s refreshing, filling, and somehow both casual and elegant all at once.
Tips From My Kitchen
- Use fresh or high-quality frozen shrimp: I like to buy peeled and deveined shrimp to keep prep fast. Just make sure they’re fully thawed and patted dry before mixing.
- Adjust Old Bay to taste: Some like a heavy hand; others prefer a subtle hit. Start with a teaspoon and add more if you love a spicier finish.
- Dice everything fine: Keeping the onion and celery finely chopped ensures you get texture without overwhelming the shrimp.
- Add a little crunch: A handful of chopped cucumber or a few diced pickles add another layer if you’re in the mood to mix it up.
FAQs From My Kitchen
Q: Can I use small shrimp instead of large?
A: Definitely. Small or medium shrimp work great. Just chop them if needed for easier scooping and serving.
Q: How long does shrimp salad last in the fridge?
A: It keeps well for up to 3 days in an airtight container. Just give it a quick stir before serving again.
Q: Can I make this spicy?
A: Yes! Add a dash of hot sauce or a pinch of cayenne to the dressing for extra kick.
Q: What’s the best shrimp to use?
A: I go for wild-caught Gulf shrimp or any fresh-tasting, firm variety. Steamed or poached shrimp both work well here.
Why You’ll Want This Recipe on Repeat
This Maryland Shrimp Salad is fresh, creamy, and loaded with flavor in every bite. It’s fast to make, easy to scale for a crowd, and endlessly adaptable depending on how you want to serve it. Whether you’re planning a picnic, prepping ahead for lunch, or just need something cool and satisfying on a hot day, this is the recipe I reach for.
So grab some shrimp, a spoonful of Old Bay, and get ready to meet your new summer favorite.
This Maryland Shrimp Salad Is My Favorite No-Fuss Summer Staple
Ingredients
- 1 lb cooked shrimp
- 2 cups mayonnaise
- 1 tablespoon lemon juice (fresh is best)
- 1 teaspoon Old Bay seasoning (or more to taste)
- 4 teaspoons black pepper
- 1 tablespoon chopped fresh chives (optional but delicious)
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- Lettuce leaves (for serving or rolls)
Instructions
- In a large mixing bowl, combine the mayonnaise, lemon juice, Old Bay seasoning, black pepper, and chopped chives. Mix well.
- Add the cooked shrimp, celery, bell pepper, and red onion to the bowl. Gently fold the ingredients together until evenly coated with the dressing.
- Taste and adjust seasoning if necessary, adding more Old Bay or lemon juice to taste.
- Chill the shrimp salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Serve on a bed of lettuce or in buttery rolls for a delicious summer meal.
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