To make a simple cold shrimp salad, combine cooked shrimp with diced celery, onion and dill pickles, then stir in mayonnaise, lemon juice and fresh bread crumbs, and serve over mixed greens. Another Asian-inspired variation combines shrimp with cold rice noodles, snow peas, napa cabbage and Asian vinaigrette dressing.
For the Easy Classic Shrimp Salad, start with a package of extra-small cooked shrimp. Dice 1 cup of celery and 2 tablespoons each of onion and dill pickles as finely as possible. To make fresh breadcrumbs, remove the crusts from a fresh loaf of Italian or French bread, tear it up into small pieces, and place in a food processor to pulse into fine crumbs. After combining the shrimp and diced vegetables, season the mixture with salt and pepper. Gently fold in 1/2 cup of mayonnaise and 1 tablespoon of lemon juice, followed by a 1/2 cup of breadcrumbs. Add up to a 1/2 cup more until the excess liquid in the mixture is absorbed.
To prepare the Shrimp and Noodle Salad with Asian Vinaigrette Dressing, cook 2 ounces rice noodles in boiling water for five minutes, then drain the noodles, and rinse with cold water. Mix the noodles with 3/4 pound of cooked and chilled large shrimp, 4 cups of thinly sliced napa cabbage and 3 cups of bean sprouts. Toss with a prepared Asian vinaigrette dressing, and serve.