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The Spruce/Diana Rattray
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Nutritional Guidelines (per serving) | |
---|---|
249 | Calories |
9g | Fat |
5g | Carbs |
36g | Protein |
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Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 249 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 2g | 10% |
Cholesterol 309mg | 103% |
Sodium 929mg | 40% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Protein 36g | |
Calcium 162mg | 12% |
*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. |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
Ingredients
- 2 pounds small-to-medium shrimp (51/60 count, boiled, drained, cooled)
- 2 ribs celery (diced)
- 1 small cucumber (diced and seeds removed)
- 2 tablespoons fresh dill weed (chopped)
- 1 tablespoon lemon juice
- 4 tablespoons mayonnaise
- 2 tablespoons sour cream (or to taste)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Steps to Make It
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Gather the ingredients.
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In a bowl, combine the cooked shrimp, diced celery, diced cucumber, dill weed, lemon juice, mayonnaise, and sour cream, to taste.
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Add salt and pepper, to taste.
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Stir gently to combine thoroughly. Chill until serving time.
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This shrimp salad is great served as-is on lettuce or serve it as a sandwich filling in soft rolls or buns.
Tips
- 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.
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