15-minute Shrimp Salad with Old Bay Seasoning

Cool, creamy, and packed with flavor, this easy Old Bay shrimp salad is your go-to recipe for hot summer days. Made in minutes with simple ingredients, it’s delicious piled onto croissants, tucked into lettuce wraps, or eaten straight from the bowl. Ready in just 15 minutes! 

 

Cool and Refreshing Salad

There are days when I want to cook, and then there are days when the weather practically dares me to turn on the stove. You know those days. Blazing sun, not a hint of breeze, and the humidity is 100%, welcome to summer in the Carolinas. That’s when I pull out this easy shrimp salad with Old Bay and fresh dill. Cool, creamy, quick. It’s the answer to “what’s for lunch?” when the thought of heat makes you wilt.

Honestly, it’s the kind of salad that makes you forget you’re eating something healthy-ish. It’s light but satisfying, and the Old Bay gives it just enough kick to keep things interesting. Not too spicy. Just… zingy. Like summer on a plate.

You can make it in 15 minutes, maybe less if you don’t get distracted, and it’s endlessly flexible. Serve it on a buttery croissant for something a little more filling. Or scoop it into an avocado and pretend you’re at a fancy brunch spot. Or just eat it straight from the bowl.

If you want a heartier salad with shrimp, try making an shrimp salad with pasta. Grab some extra seafood and make a Southern shrimp boil while you’re at it.

What You’ll Need (Well, a Few Things)

There are only a handful of ingredients, and I’m betting you’ve got most of them already. These are the three that really matter:

• Shrimp – Cooked and chilled. I use frozen pre-cooked shrimp all the time, and no one’s ever complained.
• Old Bay – Don’t skip this. It’s the thing that makes this salad pop. That and the dill.
• Mayonnaise – Use the one you love. I’m team Hellman’s, but Duke’s folks, I see you.

Get the full ingredient list and exact instructions in the recipe card below.

Lately, I’ve been eating this cold shrimp salad at least once a week. It started because I had a bag of shrimp in the freezer and didn’t feel like cooking. But it stuck because it’s just so easy and so versatile.

Not Into Old Bay?

First of all, I get it. Not everyone grew up sprinkling Old Bay on everything from seafood to scrambled eggs. But if you don’t have it or just want something a little different, try mixing paprika and celery salt, then throw in a tiny pinch of cayenne and a little black pepper. Not quite the same, but still tasty. Cajun seasoning or seasoned salt also work in a pinch.

Quick Shrimp Tips

Using frozen shrimp? Thaw them in a bowl of cool water—takes about 15 minutes. Don’t use hot water. Don’t microwave. It’s not worth the rubbery mess.

And if you’re working with fresh shrimp, go for it! Just peel, devein, and boil (or roast, or sauté—whatever’s easiest).

Here’s How You Make It

Step 1: You need cooked shrimp

Use frozen or cook and cool the shrimp and chop it into bite size pieces.

Step 2: Make the sauce

Combine mayonnaise, lemon juice, a little Dijon mustard, fresh dill and Old bay. Whisk it together.

Step 3: Chop and combine

Let it sit overnight and the flavors only get better. That hit of lemon and Old Bay really settles in. You could even add a few buttery gruyère crackers on the side for crunch.

Three Easy Ways to Serve It

• On a croissant. My favorite. Soft, flaky, a little fancy without trying too hard.
• Lettuce cups. Use bibb or romaine—makes great little wraps for lunch or a light dinner.
• Stuffed avocado. If you’re going low-carb or just want something fresh, this is the move.

When it’s too hot to think straight and you still want something that feels like real food, this shrimp salad is it. The Old Bay brings just enough heat. The dill keeps it bright. And the whole thing is ready faster than you can scroll through your takeout apps.

Make it once and I promise—you’ll keep coming back.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.