Shrimp Salad on Toast

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.