Shrimp Wedge Salad with Old Bay Breadcrumbs and Hot Sauce Dressing


Taking a cue from chef Nina Compton at Bywater American Bistro, we’re adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po’boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor.

Shrimp Wedge Salad Recipe
Photo: Greg DuPree
Total Time:
20 mins


  • 1 tablespoon vegetable oil

  • 20 peeled and deveined raw large shrimp (about 1 pound)

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon black pepper

  • 1 1/4 cups fresh breadcrumbs (about 3 3/8 ounces)

  • 1/2 teaspoon Old Bay seasoning

  • 1/2 cup mayonnaise 

  • 2 tablespoons whole milk

  • 4 teaspoons hot sauce (such as Crystal)

  • 1 (20-ounce) head iceberg lettuce, cut into 4 wedges

  • Capers, for garnish


  1. Heat oil in a 12-inch nonstick skillet over medium-high. Add shrimp; cook until pink and cooked through, 1 to 2 minutes per side. Sprinkle with salt and pepper. Remove from skillet; set aside.

  2. Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.

  3. Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.

  4. Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.

Make Ahead

Prepare recipe through step 3 up to 2 days ahead. Store lettuce wedges, shrimp, and dressing in separate containers in refrigerator. Store bread-crumbs in a sealed container at room temperature. Assemble just before serving.

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