This sultry, yet cool Old Bay Spicy Shrimp Salad mellows out the heat of a summer’s day. It would be a great disappointment for you not try this recipe! I’ve use this for years and it’s always a pleaser! I found this originally in an Old Bay cookbook, which I have since lost, but fortunately I had a copy of it stored in my recipe binder. Whew! Their version adds a little cayenne, which I sized down a bit, but you can add more heat if you so desire. This would be great for a summer luncheon for a get-together with the girls or a light dinner with neighbors.
Whether you are using fresh, shelled and deveined shrimp or frozen. Cook/thaw the shrimp and lay them out on paper towels. Pat dry and place in a glass bowl. Sprinkle with the Old Bay and toss to evenly coat.
Blend the lemon juice with the Miracle Whip. Whisk in the dill, Worcestershire sauce and cayenne pepper until thoroughly mixed.
Stir in the diced celery then add to the shrimp, gently tossing to evenly distribute.
Next, chill for at least an hour to allow the flavors to meld. Enjoy this incredible Old Bay Spicy Shrimp Salad on a lightly toasted croissant or on top of a bed of salad greens.
Old Bay Spicy Shrimp Salad
Ingredients
- 1 pound Shrimp-(61-70 count shown ), peeled deveined cooked
- 2 t Old Bay seasoning
- 4 t freshly squeezed lemon juice
- ½ c Miracle Whip
- ½ c finely chopped celery
- ½ t dill weed
- ¼ t Worcestershire sauce
- 1/8 t cayenne pepper
- 6 croissants
Instructions
- If using frozen RAW shrimp, thaw first. Then cook in a steamer basket. Once cooked, pat dry and place in a glass bowl. If it's frozen COOKED shrimp, thaw and pat dry and proceed.
- Sprinkle Old Bay over shrimp and toss to evenly coat.
- Whisk together the Miracle Whip and lemon juice. Blend in the dill, Worcestershire sauce and cayenne.
- Stir in the diced celery then gently stir into shrimp to evenly coat.
- Chill in the refrigerator for at least an hour to allow the flavors to meld.
- Enjoy on a lightly toasted croissant as a sandwich or on top of salad greens.
