“When I went to Savannah in the 90s, the bed and breakfast served this as part of their candlelight supper.”
This Chopped Shrimp Salad is light, refreshing, and effortless to prepare. Tender shrimp is finely chopped and tossed with crisp celery, cucumber, fresh dill, and a zesty lemon-mayo dressing. Perfect as a quick lunch, elegant appetizer, or versatile side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked shrimp, chopped into bite-sized pieces | 12 ounces |
| Celery, finely diced | 2 stalks |
| Mayonnaise | ⅓ cup |
| Diced cucumber | ¼ cup |
| Lemon juice | 1 tablespoon |
| Chopped dill | 1 teaspoon |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
Instructions
SEE NEXT PAGE
“When I went to Savannah in the 90s, the bed and breakfast served this as part of their candlelight supper.”
This Chopped Shrimp Salad is light, refreshing, and effortless to prepare. Tender shrimp is finely chopped and tossed with crisp celery, cucumber, fresh dill, and a zesty lemon-mayo dressing. Perfect as a quick lunch, elegant appetizer, or versatile side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked shrimp, chopped into bite-sized pieces | 12 ounces |
| Celery, finely diced | 2 stalks |
| Mayonnaise | ⅓ cup |
| Diced cucumber | ¼ cup |
| Lemon juice | 1 tablespoon |
| Chopped dill | 1 teaspoon |
| Kosher salt | To taste |
| Freshly cracked black pepper | To taste |
Instructions
SEE NEXT PAGE
