Maryland shrimp salad is perfect for sandwiches, salads, or for scooping with a sleeve of saltines crackers right out of the bowl.
Shrimp salad is one of my go-to no-cook weeknight meals. It’s generally regarded as a Maryland staple and any crab house or fish market worth its weight in salt (or Old Bay) will have it freshly made daily. You purchase it by the pound in 1/2 pint to full quart containers. The best places will have always bag your shrimp salad with a plastic fork, napkins, and appropriate amounts of saltine crackers.
I usually buy a 1/2 pint of shrimp salad to eat in the car with my daughter while we wait for our crabs to be steamed during crabbing season. But being a seafood loving Marylander, I, of course, have a recipe of my own. Mine has evolved quite a bit over the years but all for the better.
For starters, I add capers and fresh dill. Capers add a nice brininess and the dill gives an earthy herb-ness. That with the freshness from the crisp veggies and lemon zest and creaminess from the mayo makes this an extraordinary shrimp salad. And of course, it would not be a true Maryland shrimp salad if Old Bay didn’t have a staring role.
We like it au naturel but for a substantial meal we either serve it a sandwich on toasted bread or in a wrap both with lettuce and tomato. And my personal preference is to douse it with an obscene amount of black pepper. Add a side of chips with a cold glass of half and half and you’ve got yourself a Maryland summers night meal.
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- 12 oz cooked shrimp peeled and chopped
- 1/2 c mayo
- 1/4 c celery diced
- 1/4 c red onion dice
- 1 tbsp dill fresh
- 1-2 tsp capers minced
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp old bay
- black pepper to taste
- Add the shrimp, old bay, and all the other ingredient except mayo and toss. Add the mayo and mix well. Sprinkle a little black pepper if desired. Serve over a salad, in a wrap, or with crackers.