Creamy Shrimp Salad with Celery and Scallions
A bright and creamy shrimp salad with tender shrimp, crunch from celery, and a zesty Old Bay dressing.
- Prep10 min
- Cook5 min
- Total15 min
- DifficultyEasy
- Servings6
This shrimp salad is perfect for a light lunch or as a filling for sandwiches and wraps. The shrimp are boiled quickly until just cooked, then shocked in ice water to keep them tender and juicy.
The creamy dressing gets a kick from Old Bay seasoning and a touch of white wine vinegar and Worcestershire sauce. Chopped celery and scallions add freshness and crunch, while the dark green scallion tops make a pretty garnish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Fill a large bowl with ice and cold water and set it near the sink.
- Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring now and then, until they turn bright pink and are cooked through, about 1½ minutes (the water does not need to return to a full boil).
- Drain the shrimp in a colander and immediately plunge them into the ice water to stop the cooking. Let them sit until completely cold, about 15 minutes. Then peel the shrimp and set aside.
- In a large bowl, whisk together the mayonnaise, Old Bay seasoning, white wine vinegar, and Worcestershire sauce until smooth.
- Add the peeled shrimp, diced celery, and the light green parts of the scallions to the dressing. Stir gently to combine. Taste and adjust seasoning if needed.
- Cover the bowl and refrigerate until ready to serve. Just before serving, transfer the salad to a serving dish and sprinkle with the dark green scallion tops and a pinch of extra Old Bay. The salad keeps well for up to 2 days in the refrigerator.
💡 Tips
- Use the smallest shrimp you can find that are still large, around 31-35 per pound, for the best texture.
- Make sure the water is at a full boil before adding the shrimp for quick, even cooking.
- For maximum crunch, dice the celery very finely.
Inspired by a recipe from Once Upon a Chef