Making restaurant-style shrimp salad isn't difficult. It's about choosing the right shrimp and cooking them properly. You'll amaze your friends and family with delicious shrimp salad
One of my wife’s favorite sandwiches is a shrimp salad sandwich. As a chef, my first thoughts turn to a light buttery flaky croissant for my sandwich and presentation. But my wife will have none of that and wants her shrimp salad on deli-style rye bread.
But any way you serve it, I promise rave reviews from the shrimp salad!
What ingredients do I need to make restaurant-style shrimp salad?
Let’s start by gathering our ingredients. In chef speak this is called the mise en place. The key ingredient to making restaurant-style shrimp salad is the shrimp and that’s where most people will fail.
What Kind of Shrimp should I use?
Since shrimp is the star of the dish you want to make sure you buy the best shrimp you can.
- Shrimp is either wild-caught or farmed. My first choice is always Gulf or Pacific shrimp from American waters. Farmed shrimp will be less expensive but can be a poor choice depending upon how responsible the farms are run.
- Shrimp sized under 30 per pound will have the best flavor profile and offer the best value. Small shrimp won’t have as much flavor, they are really a waste of money. My choice for shrimp salad is 26-30 sized. I use Under 15 count and 16 -20 count for shrimp cocktail and cooking.
- Shrimp get their color from what they eat. Brown shrimp will have a higher concentration of iodine and a more mineral flavor. Pink and White shrimp are generally sweeter.
- Almost all shrimp are frozen before being transported. If you see them thawed in a supermarket they were originally frozen.
- Avoid buying peeled and deveined shrimp. Cleaning the shrimp before freezing may cause a loss of flavor and texture.
- Frozen or thawed cooked shrimp that are frequently sold in local supermarkets are not a good choice. They won’t have much flavor and the texture of precooked shrimp gets worse the longer they stay thawed.
If you have a question about the sustainability and quality of seafood check the Monterey Bay Aquarium Seafood Watch.
How do I thaw frozen shrimp?
Start by thawing the shrimp in cold running water. You can also leave them in a covered bowl overnight in your fridge to thaw.
How long should I cook the shrimp?
When the shrimp are fully thawed place them into boiling water with one tablespoon of Old Bay Seasoning.
Let the shrimp cook until the water comes back to a boil up to 5-6 minutes for 26-30 sized shrimp. Larger shrimp will take 1-2 minutes longer.
When the shrimp are done cooking, remove them from the pan and place the cooked shrimp into a large bowl or container filled partway with ice.
How do I make Restaurant-Style shrimp salad?
After cooking and chilling, the next step is to peel and devein the shrimp. The next step is to rough cut the shrimp, but don’t cut the pieces too small. You’re buying good shrimp and you want your guests to see nice big chunks of shrimp.
In a large mixing bowl add all the ingredients together and mix well. Chill the mixture for one hour before serving. This will the flavors time to build.
If there’s any leftover on day two you’ll find the shrimp salad bursting with flavor. The mayonnaise may look a little runny, but the flavor will make up for the appearance.
If you love seafood, you may always like these recipes:
- Clams and Linguine
- Lobster fra Diavolo
- Clams Casino
- Quick and Easy Steamed Mussels
- New Zealand Mussels served 5 ways
Shrimp Salad
Ingredients
- 1 tablespoon Old Bay to season the water
- 1 pound raw shell on shrimp 26-30 size cooked, peeled and deveined
- 2 stalks celery small dice
- 1/3 cup mayonnaise
- 1-2 teaspoon Old Bay seasoning
- 1 teaspoon sugar
Instructions
- thaw shrimp in cold running water
- Bring water to a boil in a large saucepan, then add 1 tablespoon of Old Bay Seasoning
- Add thawed shrimp to boiling water and cook until the water returns to a boil, no longer than 5-6 minutes.
- Drain the water from the pan and cover the shrimp with ice. Let the shrimp cool down in the ice for 15 minutes, then remove from the ice. Place the cooled shrimp in the refrigerator to continue to chill for one hour (or overnight)
- Peel and devein the shrimp. Then rough chop the shrimp leaving them in big pieces.
- Mix the ingredients together in a medium sized bowl. Mix well, cover and refrigerate for at least one hour.
- Serve with your favorite bread or roll, on a salad, or simply by itself.
Nutrition
Jeffrey Antenucci says
SO SO GOOD. Easy and fast. Second time I made it. Doesn’t hurt
I work at Whole foods Market and get to pick my own big shrimp.
Sandye says
Do you haft to add sugar?
Chef Dennis Littley says
no you don’t
Wendy says
Delish!
LT says
This is an AMAZING recipe!! Thank you so much for sharing! It’s super easy and family friendly! LOVE, love , love it! Make it with the wild Argentinian Trader Joe’s frozen shrimps. The French brioches are also from Trader Joe’s
Chef Dennis Littley says
thanks for the great review and comment! I’m happy to hear you enjoyed the shrimp salad
Peggy Powell says
Looking forward to having this on a split top brioche bun that i butter and toast. Sounds like a winner!peggy
Tedricka L. says
This recipe is fantastic! And it’s just as you said, allowing it to refrigerate overnight makes the flavor burst! I’m making some now for the second time. So, so good and easy!
Kacey Perez says
A perfect recipe to make this time of year. Always looking for new ways to cook with seafood at home and this is a great idea!
Daniela says
Your in process shots making following this recipe so simple and easy! Thanks so much for sharing :).
Jo says
I go weak on my knees everytime I see any dish with shrimp and mayo. So delicious! I can easily finish a couple of these salad sandwiches. looks very tempting.
LaKita says
I have never tried shrimp salad before but this looks so good and any recipe with Old Bay seasoning is a winner in my book!
Aleta says
Wow, what a great shrimp salad recipe! I love the old bay seasoning and your helpful notes about thawing shrimp and what type of shrimp to buy. Honestly for me there isn’t anything better than a sandwich on a flaky, buttery croissant!
David says
Looks good! I would definitely vote for the croissant version please! I like that size shrimp best as well. Always try to have a bag in the freezer for a quick meal.
Paige says
This looks great and exactly what I would expect if I was in a restaurant! Looks very easy to put together at home too….a keeper!!
Loreto and Nicoletta Nardelli says
This restaurant-style shrimp salad looks delicious! We would love to serve this for an appetizer. Our friends and family would love it!
Tedricka says
Great recipe. Can’t wait to try it. Question, though. Are the a measurements for teaspoon or tablespoon? You have the abbreviation for teaspoon in the ingredients list, but tablespoon in the directions.
Chef Dennis Littley says
sorry about that. I use an additional 1 tablespoon in the water to cook the shrimp. The teaspoon is to season the salad.
Tanya says
Living in the Lowcountry, shrimp is a staple in most diets. I’ll have to give this recipe a try when it’s shrimp season again and use fresh shrimp!
Gloria says
We are shrimp lovers. This looks incredible. Easy to make and totally delicious. You certainly can save so much money making wonderful dishes like this at home. Perfect for entertaining too.
Monica Y says
yummy, this recipe looks so delicious, we love seafood so I have to prepare this soon to surprise the family for dinner
Ruth I says
I honeslty haven’t eaten a dish like this. It’s looks delicious and a must try!
Rayo says
Wow, I am totally trying this. I was salivating all through. I love shrimps and this looks great. Thank you for sharing
rika says
That looks incredible! I love shrimp salad. I can have this salad for lunch! Yum!
Catalina says
I can’t resist to this shrimp salad! It looks amazingly delicious! A must try one!
Agnes says
This shrimp salad looks very delish. I will copy this recipe and see how it will go. Thanks!
Ice Cream n Sticky Fingers says
I love eating shrimp. We get the frozen shrimp from the grocery store and I usually grill with a marinade sauce. I’ll have to try adding it on top of a salad the next time we make shrimp. It won’t be long, I have some in the freezer already. 🙂
Kita Bryant says
This shrimp salad looks so good! I would really love to munch on this for lunch.
Kathy says
I have never had shrimp salad before. This looks really good though. I definitely want to try it sometime.
Lynndee says
Love a good shrimp recipe and I like the fact that your recipe is so easy to make with few ingredients. Going to save your recipe. Thanks!
Gervin Khan says
I have never thought of making a shrimp salad dish because I have an allergy from seafood but this recipe is so easy to make and looks really delicious and I can’t resist myself of not making this not for myself but for my loved ones, I am sure they’re going to love it.
Sarah Bailey says
Oh my goodness this sounds so good. I have to admit I love shrimp so you mention that and I AM IN! I totally need to give it a whirl.
Terri Steffes says
Sounds delicious. I am eager to see how this will turn out for me. I think it would make a great Mother’s Day luncheon, especially on a good croissant.
Amber Myers says
My husband and kids would love this. They enjoy their shrimp. I wish I liked it, but I never got a taste for seafood.
melissa chapman says
My son loves all shrimp dishes so i have to make this delicious shrimp salad for him. Your ideas will be so helpful to all who make shrimp dishes for their families