Old Bay Recipe for Shrimp Salad
This Old Bay recipe for 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.
Ingredients
- 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)
Instructions
- Cook shrimp in a skillet, about 2 minutes per side or boil for about 2 minutes.
- Pat cooked shrimp dry with a paper towel and cool. Cut into bite size pieces, add chopped onion and cucumber and stir to combine.
- Whisk together the mayonnaise, lemon juice, mustard, dill and Old Bay.
- Pour over cooled shrimp mixture and serve as is or top with a squeeze of lemon and sprinkle with parsley.
Video
Barbara's Notes + Tips
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.
- 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.
- Serve on a croissant or pita, lettuce leaves or in an avocado.
Nutrition
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