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+ servings
A scoop of shrimp salad on lettuce
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5 from 2 votes

Old Bay Shrimp Salad

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.
Prep Time15 mins
Course: Salad
Cuisine: American
Keyword: dill, old bay, salad, seafood, shrimp
Servings: 4
Calories: 249kcal


  • 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.


Recipe Tips

  • 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. 


Calories: 249kcal | Carbohydrates: 2g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 294mg | Sodium: 1015mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 7mg | Calcium: 164mg | Iron: 3mg