Old Bay Shrimp Salad Recipe
One of my absolute favorite ways to make Shrimp Salad. This is easy make and very addictive. If you haven't had the pleasure to try Old Bay Seasoning, get on Amazon and find some.
GLUTEN FREE LUNCH RECIPES
Lauren Vasnelis
6/23/2026
Old Bay Shrimp Salad
A bright, fresh, and flavorful shrimp salad that's perfect for summer lunches, meal prep, sandwiches, wraps, or serving over crisp greens. The classic Old Bay seasoning pairs beautifully with fresh herbs, lemon, and a creamy dressing for an easy seafood dish that feels both light and satisfying.
Recipe Breakdown
Shrimp: I used jumbo shrimp that were peeled, cleaned and deveined. Baby shrimp also work wonderfully for this recipe and may be even easier to use.
Old Bay seasoning: A classic seasoning often associated with Maryland-style seafood dishes and crab bakes, but it also pairs beautifully with shrimp.
Lemon juice and zest: Adds fresh, bright citrus flavor that helps balance the creamy dressing.
Fresh chives and dill: Fresh herbs provide the best flavor, though dried herbs can be substituted if needed.
Corn: Adds a touch of sweetness and texture. Celery can also be used instead of, or in addition to, the corn.
Ingredients
1½ pounds shrimp, peeled, deveined
4 teaspoons Old Bay seasoning, divided
1 tablespoon Garlic, minced
⅓ cup mayonnaise
1 lemon, juiced and zested
2 tablespoons Dijon mustard
½ can corn, drained
2 tablespoons fresh chives, chopped
2 tablespoons fresh dill, chopped
Salt & Pepper, to taste (be mindful that the Old Bay is salty)
Instructions
Season the shrimp with most of the Old Bay seasoning, salt (optional) and pepper. Lightly oil a sauté pan and cook the shrimp for about 2 minutes per side, or until fully cooked. Add the minced garlic about 30 seconds before the shrimp have finished cooking with just enough time for the garlic to become fragrent. Remove and refrigerate until completely chilled.
Once chilled, chop the shrimp into bite-sized pieces (if using large or jumbo shrimp).
In a large bowl, combine the chopped shrimp, mayonnaise, lemon juice, lemon zest, Dijon mustard, corn, chives, and dill.
Mix well and taste for seasoning. Add a little extra Old Bay seasoning if desired.
Garnish with additional fresh chives, dill, and a sprinkle of Old Bay. Serve cold.
Notes
Baby shrimp are an excellent shortcut option for this recipe.
Celery can be substituted for the corn or added alongside it for extra crunch.
This shrimp salad is delicious served on gluten free sandwich bread, gluten free croissants, lettuce wraps, with gluten free crackers, or over a bed of greens.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
