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Chopped shrimp and crisp veggies are mixed in a creamy dressing accented with Old Bay seasoning and fresh dill, perfect to serve on a sandwich, salad, or crackers.

Ingredient Tips for Shrimp Salad

• Shrimp: Use precooked shrimp that are shelled and deveined; this saves so many prep steps. If using frozen shrimp, fully thaw and pat it dry so it doesn’t water down the dressing. Frozen bay shrimp or canned shrimp are also time-saving alternatives.
• Eggs: Hard-boiled eggs add texture to shrimp salad. If time is short, buy them pre-boiled and shelled.
• Veggies: Celery and cucumbers bring added crunch to shrimp salad. If using garden cucumbers instead of English cucumbers, they should be peeled first.
• Dressing: Homemade mayonnaise is a cinch to make and adds a velvety richness to shrimp salad; otherwise, choose your favorite store brand or mayo. Lemon juice and a dash of Dijon mustard balance the flavor of the mayonnaise. Buy or DIY your own Old Bay Seasoning and have extra for shrimp boils and crab cakes.

Variations

• Chopped avocado, diced red bell peppers, red onion, shredded zucchini, carrots, or chopped spinach are other colorful and crunchy additions to shrimp salad.
• Add some fresh ground black pepper. Minced jalapenos or a little jalapeno juice adds a spicy zest.
• Add a garnish of chopped fresh parsley for extra color.

Serving and Storing

Shrimp salad can be served on a bed of greens or mixed into coleslaw for fewer calories. It’s picture-worthy served on a fresh croissant, tucked into a pita pocket, or made into a wrap with a spinach or sundried tomato tortilla.

Keep leftover shrimp salad in a covered container in the refrigerator for up to 3 days. Stir, drain (if needed), and add a splash of lemon juice to refresh the flavors. Leftovers can be added to a zesty shrimp pasta salad.

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