Years ago, while working as a private chef, I developed a recipe for Shrimp Salad that would become a surprising favorite. One of my clients adored bay shrimp – those sweet, delicate morsels – and challenged me to incorporate them into a variety of salads.
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After some experimentation, a delicious, versatile shrimp salad was born. But the best was yet to come! Eventually, with a bit of leftover salad, I decided to create a warm, satisfying twist that resulted in this drool-worthy shrimp salad melting on thick toast.
The Secret to Success for Shrimp Salad Recipe
While the recipe itself is incredibly simple, there are a few key things to keep in mind:
Dry those shrimp
Excess liquid is the enemy of a great melt. After the shrimp are cooked and included in the salad, be sure to dry them thoroughly with a paper towel or even gently squeeze out extra moisture. This prevents a soggy result.
The Toast Matters
I’m a sucker for Texas Toast – its thick slices and buttery flavor are perfect. However, any sturdy, thick-sliced bread provides a delicious base for this melt.
Beyond the Basics
The original shrimp salad recipe is a perfect start, but don’t be afraid to customize it! A sprinkle of dill, a pinch of cayenne, or a dollop of Dijon mustard can elevate the melt with your personal touch.
Open-Face Bay Shrimp Salad Melts on Thick Toast
Equipment
- Oven
- Bowl
- Baking Sheet
Ingredients
- 1 pound small bay shrimp squeezed of excess liquid
- ⅓ cup mayonnaise
- One 4-ounce jar pimientos well drained
- 1 teaspoon lemon zest
- ½ cup thinly sliced green onion
- 1 tablespoon chili sauce or cocktail sauce
- freshly ground black pepper
- 1 cup shredded Cheddar plus a little reserved for topping
- 4 slices Texas toast or thick-sliced toast
- 2 tablespoons unsalted butter
- Chopped fresh chives for garnish
- Salt
Instructions
- Preheat the oven to 400°F.
- Combine the shrimp, mayonnaise, pimientos, lemon zest, green onion, and chili sauce in a large bowl and gently mix.1 pound small bay shrimp, ⅓ cup mayonnaise, 1 teaspoon lemon zest, ½ cup thinly sliced green onion, 1 tablespoon chili sauce or cocktail sauce, One 4-ounce jar pimientos
- Season to taste with salt and black pepper.freshly ground black pepper, Salt
- Gently fold in the Cheddar.1 cup shredded Cheddar
- Lightly toast the bread slices in a toaster or the oven and then spread with butter.
- Place the toast on a baking sheet and top each slice of toast with about ¼ cup or more of the shrimp salad.4 slices Texas toast or thick-sliced toast
- Sprinkle shredded Cheddar and chives on top.Chopped fresh chives for garnish
- Put the baking sheet into the oven and bake for about 5 minutes, or until the cheese is melted.
- Remove the baking sheet from the oven and serve.