|Nutritional Guidelines (per serving)|
This shrimp salad is a snap to fix, and it makes a great lunch or dinner for summer weather. Or, double or triple the recipe for a potluck take-along. It's an easy shrimp salad, and delicious for any time of the year.
I used the small wild gulf shrimp, about 51/60 count, and they were perfect. For sandwiches or larger shrimp, you could chop them coarsely before mixing with the mayonnaise.
- 2 pounds small to medium shrimp, boiled, drained, cooled
- 2 ribs celery, diced
- 1 small cucumber, seeds removed, diced
- 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 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.