|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This shrimp salad is a snap to fix and makes a great lunch or dinner for summer weather -- or double or triple the recipe for a potluck take-along.
Small wild gulf shrimp -- 51/60 count -- is perfect for the recipe as written. For sandwiches or larger shrimp, you could chop them coarsely before mixing with the mayonnaise.
- 2 pounds small to medium (51/60 count) shrimp, boiled, drained, cooled
- 2 ribs celery, diced
- 1 small cucumber, diced and seeds removed
- 2 tablespoons fresh chopped dill weed
- 1 tablespoon lemon juice
- 4 tablespoons mayonnaise
- 2 tablespoons sour cream (or to taste)
- Salt and pepper, to taste
In a bowl combine the cooked shrimp, diced celery, diced cucumber, dill weed, lemon juice, mayonnaise, and sour cream, to taste.
Add salt and pepper, to taste.
Stir gently to combine thoroughly. Chill until serving time.
This shrimp salad is great served as-is on lettuce or serve it as a sandwich filling in soft rolls or buns.