Shrimp salad is a classic for a reason, and this recipe shows why. Juicy shrimp meet Old Bay seasoning, mayo, diced celery, red onion, and lemon for a fresher, brighter take on tuna or chicken salad, with streamlined flavors that let the shellfish shine.
Fresh or frozen shrimp both work here. A squeeze of fresh lemon juice is all the poaching liquid needs for flavor, but drop in the rinds too so that the lemon zest can perfume the broth even further. If you’d like, add in a sprig of fresh dill, cilantro, tarragon, or parsley while you’re at it. Or, if you’re short on time, simply buy precooked shrimp for an easy shortcut that won’t sacrifice taste.
The real beauty of this shrimp salad recipe is how versatile it is. We’ve piled it atop thick-cut garlic toasts, but you have options. Tuck the cold shrimp salad into a warm buttered bun like a shrimp roll, serve in romaine lettuce cups, toss it with cooked, cooled lumache for a fun pasta salad, or serve with crackers for snacking.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
½
2
1
2–3
½
⅔
¼
1
3
4
2
Need to make a substitution?
Preparation
Step 1
Fill a large pot with water; season generously with kosher salt. Halve 2 lemons and squeeze their juice into pot; add spent lemons. Bring water to a boil.
Step 2
Remove pot from heat and immediately add 1 lb. large shrimp, peeled, deveined. Let sit until bright pink, 1–2 minutes, then drain. Transfer shrimp to a large bowl of ice water and let cool. Drain and pat dry.
Step 3
Coarsely chop shrimp and place in a clean large bowl. Add 2–3 celery stalks, finely chopped, ½ small red onion, finely chopped, ⅔ cup mayonnaise, ¼ cup thinly sliced chives, 1 Tbsp. Old Bay seasoning, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season with freshly ground pepper. Stir shrimp salad to combine.
Step 4
Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches, toast 4 thick slices country-style bread, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer toasts to plates and rub with cut sides of 2 garlic cloves, halved. Pile shrimp salad on toasts; sprinkle with Old Bay and chives and season with more pepper.