I think I could eat shrimp for every meal. It is definitely a favorite, and I have loved it every way I have eaten it. Although shrimp salad isn’t one that I make often, it is a really refreshing meal to have after a busy day . This recipe is so easy, and it can be made in a matter of minutes. We usually eat it on bread as a sandwich, but it would work just as well on a bed of lettuce or spinach or stuffed into a tomato. It’s an easy dish that looks like a fancy dish, and we hope you enjoy it.
Shrimp Salad Recipe
Ingredients
- 1 pound cooked shrimp, removed from shell and cut into pieces
- 3 stalks celery, diced
- 2 green onions, (optional) diced
- 1 tablespoon fresh lemon juice
- 1/2 cup mayonnaise (I use Helmann's light)
- Salt and pepper to taste
- 1/2 teaspoon dill weed
- 1 teaspoon fresh chopped parsley (optional)
- Paprika for garnish (optional)
Instructions
- Combine all ingredients in a mixing bowl, and gently stir. Serve immediately, and refrigerate any leftovers.
- Serves 4.
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I haven’t had Shrimp Salad in years, but it was my Aunt Marie’s Summer perfect salad lunch. She served it in a 1/4 cantalope on her beautiful green salad plates. She would have warm popovers and a fruit butter. After the lunch the ladies played bridge followed by dessert and coffee. I often helped her get ready for these events, served the tables, did the dishes and put the bridge tables away. She set the standard for gracious entertaining in our little town and I just loved helping her. She was a great teacher. Thank you for the reminder, I will see if I can find her recipe.
Oh, Beth, those were the days.