Easy Classic Shrimp Salad

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 an easy, refreshing meal that's good for lunch and dinner all year long—but especially in the summer—the old-fashioned shrimp salad is worth taking another look at.

Made with very small and flavorful shrimp, this recipe combines just the right amount of mayonnaise, fresh lemon juice, pepper, and breadcrumbs.

Simplicity is the keyword here: The combination of celery, onion, and pickle adds just the right amount of crunch and tang, 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.

When It Comes to Shrimp Salad, Smaller Is Better

Extra small shrimp, sometimes called "salad-sized" shrimp, are best for this recipe. They number about 250 or more shrimp per pound. And they're pretty affordable, too. Using pre-cooked, then frozen shrimp helps cut down on prep work. All you have to do is rinse under water to thaw and toss them right in.

If using a larger size, coarsely chop the shrimp into smaller pieces. You can always ask the grocer in the seafood section of your local supermarket to help pick out the proper shrimp.

How to Make Fresh Breadcrumbs

If you've never made fresh breadcrumbs before, it's a simple process that takes no time at all. Use 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. To get 1 cup of fresh breadcrumbs, you'll need about three slices of regular white bread (such as Wonder bread).

Fresh breadcrumbs help absorb some of the moisture and bring the creamy shrimp salad together without adding the crunch that you'd typically get from dry breadcrumbs.

Tips for Making the Best Shrimp Salad

• 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.

Serving Shrimp Salad

This shrimp salad is incredibly versatile! Serve alongside crackers as an crowd-pleasing appetizer at a summer dinner party, pile between a brioche buns as the ultimate no-cook dinner, or serve as a cookout side as a light and refreshing to contrast to grilled meats.

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