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 Time: 15minutes
½teaspoonOld Bay seasoning
¼cupred onion(finely chopped)
½cupEnglish 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 Notes + 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.