Shrimp Salad With Dill

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/11/19
Shrimp salad in pita

The Spruce/Diana Rattray
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
249 Calories
9g Fat
5g Carbs
36g Protein
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Nutrition Facts
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.

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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

  1. Gather the ingredients.

  2. In a bowl, combine the cooked shrimp, diced celery, diced cucumber, dill weed, lemon juice, mayonnaise, and sour cream, to taste.

  3. Add salt and pepper, to taste.

  4. Stir gently to combine thoroughly. Chill until serving time.

  5. 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.