“When I went to Savannah in the 90s the bed and breakfast served this as a part of their candlelight supper”
Chopped Shrimp Salad
This cool and crisp chopped shrimp salad is perfect for warm days or light meals. Tender shrimp is combined with crunchy vegetables, fresh dill, and a creamy lemon-kissed dressing to create a dish that’s flavorful, satisfying, and effortlessly elegant.
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked shrimp, chopped | 12 ounces |
| Celery, finely diced | 2 stalks |
| Mayonnaise | 1/3 cup |
| Cucumber, diced | 1/4 cup |
| Fresh lemon juice | 1 tablespoon |
| Fresh dill, chopped | 1 teaspoon |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
- Mix the Ingredients
In a large bowl, add the chopped shrimp, celery, cucumber, mayonnaise, lemon juice, and dill. Season to taste with salt and pepper. - Combine Well
Stir until everything is well coated in the dressing and the vegetables and shrimp are evenly mixed. - Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors come together and to serve it cold. - Serve & Enjoy
Give the salad a quick stir before serving. Enjoy it as is, or try one of these ideas below!
Serving Ideas
- Spoon into halved cucumbers for a crisp, refreshing bite.
- Serve over leafy greens for a fresh, light salad.
- Pile into warm, buttered rolls for a quick shrimp roll.
