Easy Shrimp Salad with Mayo on Toast - Quick Recipe

Craving a dish that’s both elegant and incredibly easy to whip up? Look no further than this delightful recipe for shrimp salad with mayonnaise served on perfectly crisp toast. This isn't just any shrimp on toast; it's a vibrant, lemon-dill infused creation that’s creamy, crunchy, and ready in a flash. Whether you’re searching for a quick appetizer, a light lunch, or simply the best recipe for shrimp salad, our Toast Skagen-inspired dish hits all the right notes. Get ready for a bright, fresh, and utterly satisfying experience that will quickly become one of your favorite easy shrimp recipes!

Ingredients

• Shrimp: 1 lb medium shrimp (26/30 count), peeled and deveined. Fresh is great, but frozen (thawed completely and patted dry) works perfectly.
• Mayonnaise: ½ cup good quality mayonnaise. For a lighter touch, you can use a light mayo or a blend with Greek yogurt (see variations).
• Lemon: 1 large lemon, for both zest (about 1 teaspoon) and juice (about 2 tablespoons).
• Fresh Dill: ¼ cup finely chopped fresh dill, plus extra for garnish. Fresh is crucial for that bright flavor!
• Celery: 1 stalk celery, finely diced, for a lovely crunch. Or, if you prefer, a finely diced cucumber.
• Salt: ½ teaspoon fine sea salt, or to taste.
• Black Pepper: ¼ teaspoon freshly ground black pepper, or to taste.
• Optional Add-ins: A tiny pinch of red pepper flakes for a subtle kick, 1 tablespoon chopped chives, or 1 teaspoon capers (drained) for extra zing.
• Bread for Toast: 8 slices of sturdy bread, such as sourdough, brioche, or a good quality white sandwich bread. Aim for slices about ½-inch thick.

Directions

1. Cook the Shrimp (Fast + Tender)
   1. Bring a medium pot of salted water to a rolling boil. Add the peeled and deveined shrimp.
   2. Cook for just 1-2 minutes, or until the shrimp turn opaque pink and curl into a loose "C" shape. Overcooked shrimp will be tough and rubbery, so watch them closely!
   3. Immediately drain the shrimp and transfer them to an ice bath (a bowl of ice water) to stop the cooking process. Once cooled, drain thoroughly and pat dry with paper towels.
2. Chop + Mix
   1. Once cooled and dried, roughly chop the shrimp into bite-sized pieces. You want some texture, so don't mince them too finely.
   2. In a medium mixing bowl, combine the mayonnaise, lemon zest, lemon juice, fresh dill, diced celery, salt, and black pepper. Stir until well combined and creamy.
   3. Gently fold the chopped shrimp into the dressing. Mix just until coated, being careful not to overmix, which can break down the shrimp's texture. Taste and adjust seasoning if needed.
3. Toast the Bread (Crisp Strategy)
   1. Heat a skillet over medium heat, or use a toaster.
   2. Toast the bread slices until golden brown and crisp on both sides. The goal is a dry, firm surface that won't get soggy quickly.
   3. For an optional moisture barrier, you can lightly rub one side of each toast with a cut garlic clove or a thin layer of butter (very light!).
4. Assemble + Finish
   1. Spoon a generous portion of the shrimp salad onto each slice of warm, crisp toast. Aim for about 2-3 tablespoons per toast, depending on its size.
   2. Garnish with a sprinkle of extra fresh dill, a twist of black pepper, or a thin slice of lemon for a beautiful finish. Serve immediately.