This shrimp salad is one of those recipes you’ll make again and again. Just a handful of ingredients, minimal effort, and so much flavor packed in.
I love serving it in a Old El Paso flour tortilla bowl, but it’s just as good as a sandwich, tucked into a lettuce cup, piled on your favorite salad, or even as a dip (blue corn tortilla chips are my go-to 😋😋).
Want an easy app? Spoon it onto crostini and top with diced celery and fresh herbs.
You can use pre-cooked, peeled cocktail shrimp from the seafood section, or steam your own peeled and deveined shrimp. If you’re cooking them yourself, skip seasoning the shrimp entirely, the salad brings all the flavor you need.
Here’s how it comes together:
Ingredients:
• Half a pound of cooked, peeled and deveined shrimp.
• 2.5 Tbsp mayonnaise
• 1/2 Tbsp Old Bay Seasoning
• 2 Tbsp finely chopped white onion (about 1/8 of an onion)
• 1/2 Tbsp white vinegar
Directions:
1. Chop shrimp into small pieces and add to a mixing bowl.
2. Add the remaining ingredients and mix until fully combined. Taste and adjust to your liking.
3. Serve however you like and enjoy!
If you're looking for a quick and versatile dish, this shrimp salad is a fantastic choice that delivers big on flavor without the fuss. One of my favorite things about this recipe is how flexible it is—you can easily adjust the seasoning to suit your personal taste or substitute ingredients based on what you have on hand. For example, swapping mayonnaise for Greek yogurt adds a tangy twist and reduces calories, while adding a squeeze of fresh lemon juice can brighten the overall flavor. Preparing your own shrimp at home can elevate this salad even more. I like to steam peeled and deveined shrimp quickly until pink and tender, then cool them before chopping. This helps keep the shrimp juicy and fresh-tasting, which pairs wonderfully with the creamy, slightly spicy Old Bay-infused dressing. If you prefer, you can also stir in some diced celery or crunchy pickles for extra texture. For serving, the Old El Paso flour tortilla bowl adds a fun, edible container and slight crunch that contrasts nicely with the creamy shrimp filling. But it also works beautifully stuffed into crisp iceberg or butter lettuce cups for a low-carb option. Blue corn tortilla chips dipped in this shrimp salad make a fantastic appetizer at gatherings—just the right balance of creamy, tangy, and savory flavors. This salad also shines as an easy party snack when spooned onto crostini and sprinkled with fresh herbs like dill or parsley. It’s impressive yet effortless, perfect when you want to whip up something that feels special without spending hours in the kitchen. Overall, I’ve found this shrimp salad recipe to be a go-to for busy weeknights or casual entertaining. It’s reliable, delicious, and endlessly adaptable—definitely a recipe to make on repeat!