Shrimp Salad With Dill Recipe

Prep: 15 mins

Cook: 0 mins

Total: 15 mins

Servings: 4 to 6 servings

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 (51/60 count) shrimp, boiled, drained, cooled

• 2 stalks celery, diced

• 1 small cucumber, seeded, diced

• 2 tablespoons chopped fresh dill

• 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.