Jamie’s Shrimp Salad Recipe
This Shrimp Salad recipe is one my favorite ways to enjoy shrimp, especially in the summer. Makes a great sandwich or addition to any salad.
Almost every time my sister in law Jamie comes to visit, she brings a cooler of fresh seafood from the Gulf.
You see, she lives up in the Panhandle of Florida, and has access to some of the best, freshest fish and seafood that I have ever tasted. You would think that living anywhere in Florida would give you the same access, but unfortunately in the Central Florida area where I live, good seafood is hard to come by.
Jamie get’s her seafood from a shop in Pensacola called Joe Patti’s and I’m not kidding you when I say it’s right on the water, with boats coming in and out of the dock adjacent to it packed with fish and shrimp from just miles off shore. The prices are great, and it is always such a treat to walk in there and see what they have freshly caught in their cases.
Yes, I have major Joe Patti envy.
SHRIMP SALAD RECIPE
Jamie has been making the best shrimp salad for as long as I can remember. I get excited when she mentions she’s going to make it on her visits because it’s honestly one of my favorite ways to eat shrimp. She dresses it very simply, with just a bit of mayo, fresh lemon juice, celery and of course Old Bay seasoning. Using Old Bay while cooking up the shrimp is key to this recipe.
What’s in shrimp salad?
Shrimp salad ingredients are simple! You steam fresh shrimp first in a mixture of water, vinegar and Old Bay seasoning. Once the shrimp is cooled down you toss it with:
- mayo
- coarse salt and fresh ground pepper
- celery
- lemon
- Old Bay seasoning
How do you make shrimp salad?
- Steam shrimp in large pot with water, vinegar and old bay for 2 -3 minutes or until shrimp are pink. Drain and set aside to chill. (You can do all of this ahead of time and put in refrigerator). Peel and devein shrimp, then chop. Add shrimp to a large mixing bowl.
- To chopped shrimp add mayo (start with 1/4 cup, add more if needed), celery, salt and lemon. Gently combine and sprinkle a bit of Old Bay to shrimp mixture and taste. Add more salt or Old Bay if needed.
- Enjoy on rolls, rye bread or on it’s own over a bed of greens.
How do you make a good shrimp sandwich?
Shrimp salad makes great sandwiches. We love serving shrimp salad on fresh bakery rolls. Once the shrimp salad is prepared, scoop it into a fresh roll and top with lettuce and tomato if you like. Such a great lunch on a hot summer day!
My favorite way to eat Jamie’s Shrimp Salad – open faced on fresh rye bread with sliced summer tomatoes and of course, potato chips.
FAMILY
We always have fun when Jamie’s family comes to visit. Her girls are teenagers now and my kids just love being with them playing board games, swimming, painting nails, putting together puzzles or watching movies…and even partaking in a little karaoke. Some of our favorite memories are with Jamie and her family.
Gotta love a good time with the cousins. And yes, that big kid in the picture is my husband performing Earth, Wind & Fire’s September with little help from the kids.
Do yourself a favor. Find yourself some good fresh shrimp and make this salad for dinner. It screams summer and you will love it.
Enjoy … and Happy Summer!
If you love shrimp like I do, try these shrimp recipes:
Mango Salsa Shrimp Tacos with Avocado
Cajun Shrimp and Cauliflower Rice Stir Fry
Skinnytaste Zoodles with Shrimp and Feta.
If you try this recipe, please let me know! Leave a comment, rate it (after you’ve tried it) and take picture and tag it #aggieskitchen on Instagram. I’d love to see it what you’re cooking!
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Yield:
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PinIngredients
- 3 lbs fresh shrimp (with shell)
- 3–4 tablespoons Old Bay seasoning
- 1 cup water
- 1 cup white vinegar
For the salad:
- 1/4–1/3 cup light mayo
- good pinch of salt
- 1 1/2 – 2 celery stalks, chopped
- 1/2 lemon, juiced
- Old Bay, to taste
Instructions
- Steam shrimp in large pot with water, vinegar and old bay for 2 -3 minutes or until shrimp are pink. Drain and set aside to chill. (You can do all of this ahead of time and put in refrigerator). Peel and devein shrimp, then chop and place in large mixing bowl.
- To chopped shrimp add mayo (start with 1/4 cup, add more if needed), celery, salt and lemon. Gently combine and sprinkle a bit of Old Bay to shrimp mixture and taste. Add more salt or Old Bay if needed.
- Enjoy on rolls, rye bread or on it’s own over a bed of greens.
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This sounds amazing! I don’t like mayo…do you think greek yogurt could do the trick?
I don’t love mayo either Erika, and the reason why I like this salad is because it’s such a small amount. I think if you’re used to swapping out the Greek yogurt for mayo then it would be fine – but the taste may be a little different. I’ve done Greek yogurt with tuna and egg salads and liked it – maybe you can add a little brown mustard to it too to season it up!
Wow! This makes me wish my sister-in-law lived on the coast. This sounds incredible, Aggie!
This looks so amazing! Now if only I could get my hands on some fresh seafood. It’s a bit difficult in Utah! 🙂
This looks amazing, I love shrimp, and do hate there’s not one shop in the orlando area with fresh seafood. It’s crazy! The closest place I know is Kings, they have their own boats, or boat, it’s small, in Port Orange under the Dunlawton Bridge. But it’s an hour away!
This looks so good. I could definitely go for a cold shrimp salad for lunch.
Amazing! There’s always some really gorgeous prawns at costco. Looks like I’ll have to stock up so I can make this!
You can’t go wrong with shrimp salad.
I seriously am obsessed with shrimp; I could eat it everyday and wish I was closer to you in Florida to enjoy this. I’ve made 3 of your recipes in the last month and I love them all; can’t wait to try this!
xxo
I would cut my arm off for gulf shrimp!!! And potato chips, lets be real. 😉 Love this recipe!!!
Your sister-in-law’s shrimp salad looks wonderful. One of the things I’m thankful for is I’ve got access to good seafood. I can’t wait to try this out.
YUM, YUM, YUM! I so want to try this shrimp salad… so perfect for summer!
This looks fantastic, Aggie!!
Thanks for sharing my recipe Aggie. The shrimp is really the star and it’s so simple to make. I am so lucky to have such fresh seafood. Anyone visiting the Pensacola area has to go to Joe Patti’s Seafood. It’s an amazing place. Loved our time visiting you all. Until the next time and more Shrimp Salad!
That looks insanely good! Love the idea of shrimp salad between two pieces of bread. Lovely and delicious!
Fresh shrimp is something we just don’t get in the mitten! I heard that there is a shrimp farm in Detroit in some old factory…but really that’s not the same as shrimp from the ocean. This salad looks like heaven on a bun!
Ooo I’m so jealous of that sandwich, it looks so yummy! I’ve never had a shrimp salad sandwich before, sincerely trying this!!
This shrimp salad looks deeeelish, Aggie! What a great recipe for making a cool summer sandwich even better. I love that photo of all the kiddos (incl. your hubby) having a good time!!
It looks like everyone is having fun rocking out. The shrimp sandwiches look amazing and perfect for my shrimp loving kids.
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This sounds amazing!
This shrimp salad looks so good–seriously, Aggie. The pictures are gorgeous! I must give your sister-inlaws recipe a try. I have my tried and true but am always looking for new recipes!
This sounds so simple, but I bet you’d never know it because it also looks so delicious!
What’s your favorite lite Mayo?
Not sure if I would call them my favorites but I usually pick up either Hellmann’s Light, or the Kraft reduced fat with olive oil.
Want this! (and a fresh fish and seafood stand near me) Now! Look at those big chunks of beautiful shrimp. Printed off, and making this summer!
Delicious salad, Aggie! 🙂 I love shrimp and feel fortunate to live in a place where I can get fresh caught, local shrimp nearly year-round.
This salad looks so fresh and delicious, my husband would definitely eat this up quick!
I need to ask… Do you have baby on the brain, or is “Old Baby” a seasoning I’m unfamiliar with?! : )
Oh my gosh!! That is too funny! And you are the first one to notice/say something after all this time, lol. Going to fix now 😉
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I have lived in the Panhandle my entire life & have always loved Joe Patti’s until this past May.. It’s hard to find local seafood there much anymore, partly because of the oil spill & limits, etc. I was completely shocked & disappointed when I went this past May for crawfish for my son’s graduation party. He sold crawfish from the Nile River in Egypt!!! Had a sign stating that is where they came from… Egypt??? Really!!! Extremely disappointed & I haven’t been back since.
Before using shrimp for salad I fried them a little bit in my Redmond multicooker. Tastes great, I advice everyone to try it!
Nice and simple. thank you.
Joe Patti’s ROCKS! and yes the Panhandle has the best fish and seafood ever!! I’m from LA (lower Alabama) and this recipe is the way my family has always made Shrimp Salad. Thanks for sharing with everyone else!
My SIL goes to AL to shop at the outlets 🙂 I crave Gulf shrimp all the time…hope you enjoy some for me 🙂 Thanks for the note, happy you stopped by!
I had hardboiled egg and use thousand island dressing.
Shrimp salad is amazing especially spoiled living in SWFL.Â
DO THE SAME BUT BUT IN IN HALF OF AND AVOCADO WHIT A LITLE SALT. FIIL IN THE SHRIMP SALAD.WE CALL IT PALTA RELLENA……..FOR Â APPETIZER PUT A LITLE AVOCADO IN LITLE Â PICES IN A CHINESE SPOON Â THE WHITE COLOR.. AND FILLED Â Y Â WHITH Â YOUR SHRIMP LOO BEATIFUL ….AND DIFERENT
Thanks for sharing this amazing recipe! I love the taste, very simple a recipe.
Is it a 1/2 lemon juiced or 1/2 teaspoon or tablespoon to add to salad?
1/2 lemon juiced! thanks for asking, I updated recipe!
I’m not a big fan of mayo, but I had organic mayo on hand for a previous recipe, I skipped the first part because i have an awesome fish monger near me,very large prawns (were already ready to eat) which you called shrimp in your recipe.  Didn’t have celery root instead celery seeds. Easy amount of mayo, remaining ingredients let chill in the fridge for a1/2 hour, then tossed with onions, yellow peppers, fresh parsley, sliver of almonds, a bit of heat, julienned cucumbers. There’s so much u can do with this recipe; stay with main ingredients then go nuts. Thanks for the recipe, it was a great light lunch in this summer heat!