Bay Shrimp Recipe

Rinse and drain

If using frozen bay shrimp, thaw them in the refrigerator overnight or place sealed in a bowl of cold water for 15–20 minutes. Drain thoroughly and pat shrimp dry with paper towels.

If using any large cooked shrimp for texture, chop into bite-sized pieces and fold into the small bay shrimp.

In a medium bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), lemon juice, Dijon mustard, Worcestershire sauce, and hot sauce (if using) until smooth.

Season the dressing with kosher salt and freshly ground black pepper. Taste and adjust acidity with more lemon juice or salt if needed.

Add the finely minced shallot, chopped dill, chives, and parsley to the dressing and stir to combine.

Fold in the diced celery, diced cucumber, and chopped capers until evenly distributed.

Add the drained bay shrimp (and chopped large shrimp if using) to the bowl and gently toss until the shrimp are coated in the dressing. Be careful not to mash the shrimp; use a folding motion.

Cover the bowl and refrigerate for at least 20–30 minutes to let flavors meld. For best flavor, chill 1–2 hours.

Taste the salad again and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Serve the bay shrimp salad chilled on buttered toasted bread, crostini, crackers, or atop mixed salad greens. Garnish with extra chopped dill or chives and lemon wedges on the side.

Store leftovers in an airtight container in the refrigerator for up to 2 days; dressing will slightly soften the shrimp after prolonged storage.