|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Once a staple of luncheons and garden parties, the classic shrimp salad is one of those nearly forgotten pleasures. But if you're looking for a simple, refreshing meal that's good for lunch and dinner all year long, this easy, classic shrimp salad is worth taking another look at.
Made with very small, flavorful shrimp, this recipe combines just the right amount of high-quality mayonnaise, fresh lemon juice, pepper, and breadcrumbs. Simplicity is the keyword here: the combination of celery, onion, and pickle is just right, and you should avoid the urge to complicate the dish. While it may seem like a good fit, resist the temptation to add bell pepper, as it will dominate the balance of flavors.
Wondering how to make shrimp salad? Look no further! (Keep in mind that using high-quality, fresh ingredients will really enhance this dish. Ask the grocer in the seafood section of your local supermarket for assistance in picking out the proper shrimp, and see the cook's notes below for more tips.)
- 1 pound extra small cooked shrimp (peeled; see Kitchen Notes below)
- 1 cup celery (finely chopped)
- 2 tablespoons sweet onion (finely chopped)
- 2 tablespoons dill pickle (finely chopped)
- 1/4 teaspoon black pepper
- Optional: 1/8 teaspoon cayenne pepper
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 to 1 cup fresh white bread crumbs (see Kitchen Notes below)
Gather the ingredients.
Mix together the shrimp, celery, onion, pickle, black pepper, and cayenne.
Fold in the mayonnaise and lemon juice.
Stir in the fresh bread crumbs, starting with half a cup and adding more as needed until most of the excess liquid is absorbed.
Serve over greens, with crackers, or in sandwiches.
Extra small shrimp, sometimes called "salad-sized" shrimp, are best for this recipe. The number about 250 or more shrimp per pound. And they're pretty affordable, too! If using a larger size, coarsely chop the shrimp into smaller pieces.
Make fresh breadcrumbs using any plain white loaf, such as Italian or French bread. Day-old or slightly stale bread works best. Remove and discard the crust, cut or tear the bread into pieces, and pulse in a food processor or blender until very finely chopped.
Use top quality, real mayonnaise and fresh lemon juice for best results. That means no salad dressing is allowed, and you should avoid packaged lemon juice if fresh lemons are available.
This recipe makes four servings of classic shrimp salad. If you're not sharing, store leftovers in the fridge for an easy lunch on the go.