One of my favorite super quick appetizers to make are these Old Bay Shrimp Celery Boats. We are talking four ingredients and even with taking the time to make your own homemade mayonnaise, the whole shebang takes under a half an hour to make happen.
I like to use Wild Oregon Bay Shrimp for this since they are very affordable (under $7 / pound here in Seattle), already cleaned and cooked and tiny enough to fit in the celery boats without having to be further chopped. If you don’t have access to Wild Bay Shrimp, see below in the Notes section for some tips.
These are best within a couple of hours of assembling but you can definitely save time and make them a couple of hours ahead of any party. Just cover and refrigerate until ready to serve. Serve cold and watch disappear!
- Wild Oregon Bay Shrimp are readily available all over the West Coast. Since they are often cooked and sold frozen, they are probably also available in most parts of the US. They are also called “Pink Shrimp” and are a “Best Choice” according to the Monterey Bay Seafood Watch. If you don’t have access to Wild Oregon Bay Shrimp, ask your fish person for sustainable, tiny shrimp. They usually come cooked, which is a major time saver. If you can’t find that, get the smallest sustainable shrimp you can (hopefully already peeled and cleaned), quickly boil, roughly chop and let cool a bit before using).
- If you don’t have access locally, use Vital Choice to order sustainable seafood online!
2 Points Plus Per Serving -- Individual Serving Size is 2 Celery Boats -- Makes 15 Servings
10 minPrep Time
10 minTotal Time
- 10 large stalks celery, cleaned, cut into 3" pieces and bottoms trimmed (30 "boats")
- 1 pound Wild Oregon Bay Shrimp, defrosted and drained really well
- 3/4 Tablespoon Old Bay Seasoning plus a bit more to sprinkle on top
- 1/2 cup high quality or homemade mayo
- Clean celery, trim ends and top and cut each stalk into approximately 3 boats, each 3" long give or take. You want to wind up with 30 evenly sized boats.
- Flip each celery boat over and grab a paring knife. Gently slice off a small portion of the bottom so that each celery boat will sit flat on your serving tray.
- In a mixing bowl, combine (very well drained) shrimp, old bay and mayo. Toss until well mixed.
- Use a slotted spoon to scoop up the shrimp salad mixture and stuff each celery boat. Repeat until all of the mixture is used.
- Sprinkle with a touch of old bay and serve immediately. Alternately, loosely cover and refrigerate for a couple of hours, serve cold and Enjoy!