Old Bay Shrimp Salad

Old Bay Shrimp Salad – bright, zesty with avocado, tomatoes and charred corn in a creamy Old Bay Cilantro Lime Vinaigrette. Perfect for hot summer days, quick lunches and light dinners.

This Old Bay Shrimp Salad takes full advantage of late summer produce and it’s perfect for the last of the hot summer days that just won’t quit..

It checks every box: tender shrimp, summer sweet corn, juicy tomatoes, crisp celery and creamy avocado tossed in a zesty Old Bay Cilantro Lime Vinaigrette.

It makes a fuel packed quick lunch for seafood lovers or a light dinner served over a bed of lettuce or tucked into a buttery croissant.

Why you’ll love this recipe:

• Fresh ingredients, bold flavor – a dash of Old Bay into the dressing brings a little coastal flavor balanced by bright lime and fresh herbs.
• End-of-summer produce at its best – sweet corn, ripe tomatoes, crisp celery and buttery avocado make every bite of this cold shrimp salad pop.
• Versatile serving options – as a protein packed entree, in lettuce cups, over greens or as a great side dish to my Air Fryer Crab Cakes.
• Make-ahead recipe – store in an airtight container in the fridge for up to 2 days for easy meal prep.

Ingredients needed to make Old Bay Shrimp Salad:

Dressing:

• fresh lime juice
• cilantro leaves
• Greek yogurt
• honey
• Old Bay Seasoning
• extra virgin olive oil
• salt

Salad:

• cooked jumbo shrimp — diced into bite size pieces
• grilled or charred sweet corn
• grape or cherry tomatoes
• avocados
• celery

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How to make Old Bay Shrimp Salad:

1. Mix the dressing – add lime juice, cilantro leaves, Greek yogurt, olive oil, honey, Old Bay seasoning and a pinch of salt to a blender or food chopper. Puree until smooth then taste and adjust honey and salt to your preference and set aside.
2. Char the corn – Heat a grill pan, skillet or outdoor grill over medium-high heat (NOTE: if you have a gas stove, char corn directly over the flame). Char 2–3 minutes per side or until lightly charred. Cool until you can handle it then slice corn off the cob and add to a large bowl.
3. Prep the shrimp – if necessary, thaw shrimp in cold water then pat dry with paper towels and dice into small pieces and add to the bowl. Note: be sure shrimp are dry so they don’t dilute the dressing.
4. Combine – halve tomatoes, dice avocado and celery and add to the same bowl.
5. Dress – pour dressing over the salad then gently toss to coat. Refrigerate 15 minutes to let the flavors come together.

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Tips for the best Shrimp Salad

• Dry the shrimp really well – excess moisture waters down the dressing.
• Cool corn completely before adding to the salad.
• Give the salad a few minutes in the fridge before serving so all the flavors come together.

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Wine pairing with Old Bay Shrimp Salad

This bright, zesty salad pairs beautifully with a crisp Sauvignon Blanc or a chilled Rosé.

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How to serve Old Bay Shrimp Salad:

• Over butter lettuce or any shredded lettuce for low-carb summer salads
• In lettuce cups for a party appetizer
• On a buttery croissant or baguette for lunch
• Alongside crab cakes for a seafood feast
• As part of a picnic spread with seasonal fruit

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Storage:

Store salad in an airtight container in the fridge for up to 2 days. Give it a stir before eating so get all the dressing from the bottom.

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Subs and variations to this recipe:

• Add thinly sliced green onions
• Blend fresh parsley into the dressing.
• Add extra vegetables like red onion or red pepper
• Use small shrimp and leave them whole.

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Ready to make this delicious shrimp salad recipe? All the details you need are below in the printable recipe card.

Enjoy!

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