Flavorful and bold, this creamy shrimp salad with Old Bay is light enough to serve all summer long.
Prep Time: 15 Mins Cook time: 5 mins
1 cup Apple cider vinegar 2 cups Water 5 tablespoons Old Bay seasoning, divided 2 pounds Un-cooked medium shrimp, de-veined, shell and tail on. ½ cup Celery, sliced ¼ cup Mayonnaise 1 tablespoon Lemon juice
Bring to a boil. In a large pot with a lid combine the apple cider vinegar, water, and 3 tablespoons of Old Bay seasoning. Bring to a boil.
Drain shrimp. Add the shrimp and cover with the lid cooking until shrimp turns pink, approximately 3 -4 minutes. Drain shrimp and set aside to cool. Once cooled peel shrimp and chop into large chunks. Place in a large bowl with the celery.
Toss together. In a small bowl combine the mayonnaise, lemon juice, and remaining 2 tablespoons of Old Bay seasoning. Whisk together. Pour the mayonnaise mixture over the shrimp and celery and gently toss together until everything is well coated.
Serve shrimp. Serve immediately or cover and store in the refrigerator for up to 3 days.