Simplicity is the keyword here. The combination of celery, onion, and pickle is just right; resist the temptation to add bell pepper, as it will dominate the balance of flavors.
Extra Small shrimp (sometimes called Salad size) are best for this recipe. They're quite economical, too. If using a larger size, coarsely chop the shrimp into smaller pieces.
Use top quality, real mayonnaise (no salad dressing allowed!) and fresh lemon juice for best results.
(View the Full Size Photo of Easy Classic Shrimp Salad)
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 Servings
- 1 lb Extra Small cooked shrimp, peeled (see Cook's Notes)
- 1 cup finely chopped celery
- 2 Tbsps finely chopped sweet onion
- 2 Tbsp finely chopped dill pickle
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper (optional)
- 1/2 cup mayonnaise
- 1 Tbsp lemon juice
- 1/2 - 1 cup fresh white bread crumbs (see Cook's Notes)
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.
Makes 4 servings of Classic Shrimp Salad
- Extra Small (aka Salad size) shrimp number about 250 or more shrimp per pound
- 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.