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Shrimp Salad
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●skillet
📝 Preparation Steps
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.
lemons2
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.
. large shrimp, peeled, deveined1 lb
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.
–3 celery stalks, finely chopped2. Old Bay seasoning, plus more for serving1 TbspFreshly ground pepper
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.
. extra-virgin olive oil3 Tbspthick slices country-style bread4
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