This Old Bay shrimp salad is just what you need on a hot summer day. A cool refreshing high protein lunch, whether served on a croissant, lettuce leaves or avocado. Great for summer picnics or cook-outs.
We’re in the middle of a heat wave in the Carolinas, so it’s time to make a batch of this light shrimp salad seasoned with Old Bay and dill. While I love salads with fresh produce from the farmer’s market, you can still have a healthy lunch without eating a traditional veggie salad. Or maybe you’re vacationing at the beach and have access to fresh shrimp, this is a great way to showcase it.
My typical lunch is whatever is leftover from dinner, but with the thermostat staying in the 90º, I’ve been craving something light and cold. Shrimp flavored with onions, dill and old bay and tossed in a light lemon and mayonnaise dressing is so simple but will become a staple in your house.
You can make this in just a few minutes if you have a last minute invitation to a brunch or summer cook-out. Leave it overnight and the flavors get even better.
Looking for a low fat, high protein meal that’s low carb, keto, gluten free and dairy free, then you are in luck. This seafood salad meets all those criteria but most importantly it tastes fantastic.
This salad is delicious served on a croissant but is equally good alone or try scooping it into an avocado or stuff it into a pita.
Old Bay seasoning along with fresh dill are what makes this salad so spectacular. Around here, we use Old Bay in shrimp packs and seafood boils and even in cheese wafers. We sprinkle it on corn, scrambled eggs, and anything that needs a little flavor boost.
What is Old Bay seasoning
Old Bay seasoning is made up of celery salt, pepper and paprika along with other herbs and spices and originated in Maryland. It has a little kick but it’s not too spicy. It’s most commonly used with seafood.
I’ve found that frozen pre-cooked shrimp work great in this salad. Any size will work, if they’re large you’ll want to cut them into bite size pieces. If you have access to fresh shrimp, you should go with fresh.
How to cook fresh shrimp
If the shrimp are frozen, run water over them until they are no longer solid, 2-3 minutes depending on the size. Peel and devein and then pat dry with a paper towel. Add to a skillet with a little olive oil in a single layer and cook until they start to turn white, about 2 minutes. Flip and cook until slightly pink and opaque, about 2 more minutes. Remove and let cool before adding to the salad.
- For the dressing, you’ll need mayonnaise, lemon juice, mustard, Old Bay and fresh dill. Fresh dill really does make this salad, so don’t use dried.
- Along with shrimp, add chopped red onion and cucumber. While some people add celery, I think it’s too crunchy for this salad.
How do you make shrimp salad with Old Bay and dill
Step 1: Combine mayonnaise, lemon juice, a little Dijon mustard, fresh dill and Old bay. Whisk it together.
Step 2: Finely chop some red onion, you don’t want big chunks, and add to a bowl with cooked cold shrimp and chopped cucumber.
Step 3: Pour the dressing over the shrimp mixture and stir to combine. Salt and pepper as needed.
Store in the refrigerator for up to three days. It’s even better the day after it has been prepared.
Can you use dried dill
For the best salad, use fresh dill but if you’re in a pinch you can use two teaspoons of dried.
This recipe is low in fat and high in protein. It has very few carbs, just 2, so it will comply with a keto and low carb diet. It’s also dairy free.
More summertime salads you’ll love
- Cucumber and corn salad
- Mozzarella and peach salad
- Tomatoes and peaches
- Traditional broccoli salad
- Potato salad with ranch
- Peach coleslaw
- Spinach and strawberry salad
- Corn and blueberry salad
- Roasted potato salad
Old Bay Shrimp Salad
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon Old Bay seasoning
- 2 tablespoons fresh dill chopped
- 1 lb shrimp cooked
- ¼ cup red onion finely chopped
- ½ cup English cucumber peeled and chopped
- Whisk together the mayonnaise, lemon juice, mustard, dill and old bay.
- Pat cooked shrimp dry with a paper towel and cut into bite size pieces, place in a separate bowl. Add chopped onion and cucumber and stir to combine. Add dressing and, season with salt and pepper.
Barbara’s Tips + Notes
- Store in the refrigerator for up to 3 days.
- Use fresh dill, if you’re out, you can use 2 teaspoons of dried.
- Pat the shrimp dry with a paper towel to remove excess water.
- If you have fresh shrimp, cook in a skillet in a little olive oil, about 2 minutes per side until pink and opaque. Let cool before adding to the salad.
If you make this recipe be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.