Quick answer
A light, lemony shrimp salad with celery and dill. Great on a soft roll, in lettuce cups or on crackers.
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A classic West Coast lunch. Cooked shrimp meat needs no cooking at all, so this comes together in minutes.
Serves: 4 | Prep: 10 minutes | Cook: none
Ingredients
- 1 lb Frozen Shrimp Meat, thawed and well drained
- 1/3 cup mayonnaise
- 1 stalk celery, finely diced
- 1 green onion, thinly sliced
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- Salt and black pepper
- 4 soft rolls or 8 slices of bread, and lettuce leaves
Method
- Thaw the shrimp in the fridge overnight, or in a sealed bag under cold running water. Pat dry with paper towel.
- Stir together the mayonnaise, celery, green onion, dill and lemon juice.
- Fold in the shrimp and season with salt and pepper.
- Chill for 15 minutes if you have time, then pile onto rolls with lettuce.
Tips
- Swap half the mayo for plain Greek yogurt for a lighter version.
- Keeps in the fridge for up to 1 day. Don't leave it out more than 2 hours.
Safe to eat: The shrimp meat is fully cooked. Keep cold and eat within 2 days of thawing.
Shop: Frozen Shrimp Meat
