Prep Time
20 Mins
Cook Time
2 Mins
Chill Time
2 Hours
Makes 6 to 8 servings



How to Make It

Step 1

Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.

Step 2

Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.

Step 3

Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings.

Step 4

Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings.

Ratings & Reviews

qawsed's Review

August 21, 2010
Use much less than 1/3 c. mayonnaise

NCfloridians's Review

July 24, 2010
My husband loves this shrimp salad, so I make it every couple of weeks during the spring/summer. I especially love it with sweet jumbo shrimp. We use leftovers for lunch. Sometimes I add a dash of cayenne just to give it some zip. I would recommend this salad for a luncheon or any casual meal!

DeborahL01's Review

May 18, 2010
Good meal, nothing WOW. Tasty sauce.

jhoffma3's Review

April 25, 2010