Bilbao Inspired Shrimp Salad Pinchos

This post explores a delicious Bilbao-inspired shrimp salad pinchos recipe that brings together tender shrimp, fresh herbs, and vibrant accompaniments on toasted bread. We added the scallops to add a little camino flavor. Whether you want to impress guests or enjoy a light, flavorful meal, this recipe delivers a perfect balance of taste and texture.

Please check out the slideshow below of Bilbao pinchos.

Note: The ingredients and results were outstanding, but to be honest, my pinchos tipped over. I will come back to that with modifications to establish an earthquake-resistant pincho structure.

Bilbao-inspired shrimp salad pinchos served on a toasted baguette with skewered shrimp and scallops

Ingredients for the Shrimp Salad

The shrimp salad is the heart of this dish. It combines cooked shrimp with fresh vegetables and herbs, all bound together by a zesty lemon-mayo dressing. Here’s what you need:

• 1 lb. shrimp, peeled and deveined (I used 13-15 ct/lb shrimp from Costco)

• 1 tbsp. extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 1/4 red onion, finely chopped

• 1 stalk celery, finely chopped

• 2 tbsp. freshly chopped dill

• Toasted bread slices

Chicken! If you are allergic or don't like shrimp, chicken works. I had guests recently and made two batches of this: one with shrimp and the other with chicken.

Dressing Ingredients

• 1/2 cup mayonnaise

• Juice and zest of 1 lemon

• 1 tsp. Dijon mustard

Preparing the Shrimp Salad

Start by preheating your oven to 400°F. Toss the shrimp with olive oil, salt, and pepper on a baking sheet. Bake for 5 to 7 minutes until the shrimp turn opaque and are cooked through.

While the shrimp cook, whisk together mayonnaise, lemon juice, lemon zest, and Dijon mustard in a large bowl. Season the dressing with salt and pepper to taste.

Once the shrimp are ready, add them to the bowl along with the finely chopped red onion, celery, and dill. Toss everything gently until well combined. This salad is fresh, creamy, and bright with citrus notes, making it a perfect base for the pinchos.

Pincho Skewer Ingredients and Tools

Pinchos are small skewered bites, and for this recipe, you’ll need:

• 10 large shrimp, deveined, shelled, and tails removed (optional to keep tails for presentation)

• 10 large scallops, cleaned and dried

• 10 cherry tomatoes or 10 pitted olives

• 10 six-inch wooden skewers (soaked in water for 20 minutes to prevent burning)

• 3 tablespoons extra virgin olive oil

• Salt and pepper

  
  

Preparing the Pinchos

Coat the dried shrimp and scallops with olive oil, then season generously with salt and pepper. Thread each skewer with one scallop, one cherry tomato (or olive), and another scallop, leaving enough space at the bottom to insert the skewer into the salad and bread.

Grill the skewers on an outdoor grill or in the oven for about 3 minutes on each side until cooked through. The scallops and shrimp should have a slight char but remain juicy inside.

Toasted Spanish Bread

Use a rustic Spanish pan or a baguette for the base of your pinchos. Cut ten thick slices and lightly drizzle each with olive oil. Toast the slices while grilling the skewers to add a crunchy texture that complements the creamy shrimp salad.

Assembling the Bilbao Inspired Shrimp Salad Pinchos

To assemble, place a generous scoop of shrimp salad on each toasted bread slice. Insert one grilled skewer through the top of the salad, anchoring it into the bread. This presentation not only looks appealing but also makes the pinchos easy to eat.

Serve the pinchos on a platter with extra lemon wedges or a simple green salad on the side. You can also serve the shrimp salad over butterhead or romaine lettuce for a lighter option.

Tips for Perfect Pinchos

• Use fresh seafood: Fresh shrimp and scallops make a big difference in flavor and texture.

• Don’t overcook: Shrimp and scallops cook quickly; watch closely to avoid rubbery seafood.

• Customize toppings: Cherry tomatoes add sweetness, while olives bring a salty contrast. Feel free to experiment.

• Herbs matter: Fresh dill brightens the shrimp salad, but you can try parsley or chives for variation.

• Serve immediately: Pinchos are best enjoyed fresh to keep the bread crisp and the seafood tender.

  
  

Why This Recipe Works

This Bilbao-inspired shrimp salad pinchos recipe balances creamy, tangy, and savory elements. The lemony dressing lifts the shrimp salad, while the grilled skewers add smoky depth. Toasted bread provides a satisfying crunch, making each bite a delightful mix of textures.

The recipe is straightforward, requiring simple ingredients and basic cooking skills. It’s perfect for casual gatherings, tapas nights, or a light lunch. Plus, it showcases the flavors of the Basque region in a way that’s accessible to home cooks everywhere.