I made this shrimp salad last week for our mini Christmas party at our apartment. Yes, there were only 6 people there, but we had a great time eating and listening to Christmas music and just hanging out. This dish was perfect because it was prepped and ready to go the day before so I could focus on other things – like making meat pies, oatmeal delights, and thumbprint cookies – since our oven is finally working again.

More shrimp recipes: cilantro lime shrimp with coconut rice / grilled cilantro pesto shrimp skewers / 5 ingredient honey garlic shrimp / shrimp fettuccini in white wine tomato sauce

I used frozen precooked shrimp – I opted for the smaller ones so I wouldn’t have to do any cooking or chopping – but if you already have larger or uncooked shrimp by all means use them. I would suggest cutting larger ones into smaller pieces though. We served our shrimp salad on toasted pita bread, but you could have it as a sandwich or on a bed of greens or even right out of the bowl. Whatever your heart – and belly – desires.

Shrimp Salad

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• Author: Melissa Belanger
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 1x

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Ingredients

• 1 pound small cooked shrimp, chilled
• 1/2 cucumber, seeded and chopped
• 1/2 red bell pepper, chopped
• 2 green onions, thinly sliced
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill
• Salt & pepper to taste

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Instructions

1. In a large bowl, combine all ingredients and stir until mayonnaise is evenly coating the salad.
2. Chill for 30 minutes before serving.

Nutrition

• Calories: 0
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg

Last Updated on November 23, 2018