Shrimp Salad

Prep Time
Cook Time
3h 10m
Ready In

"This one is adapted from one I found at GroupRecipesdotcom. It had some things in it I can't stand, so I left them out. And then I added a couple of things it didn't have that I wanted. This can be served either on a bed of lettuce or in a pita or wrap, depending on what you feel like."

Original is 4 servings


  • Serving Size: 1 (263.7 g)
  • Calories 257.5
  • Total Fat - 9.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 250.1 mg
  • Sodium - 1549.9 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.9 g
  • Protein - 31.1 g
  • Calcium - 148.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine shrimp, cucumber, celery, green onion, water chestnuts and dill in a bowl.

Step 2

In a separate bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, pepper and salt.

Step 3

Add dressing to shrimp mixture, stirring well to coat.

Step 4

Cover and refrigerate at least three hours before serving.

Tips & Variations

No special items needed.

1 Reviews


FANTASTIC shrimp salad, thank you, we really enjoyed this one, I didn't measure 1 pound of shrimp I just grabbed a huge handful of cooked from my freezer I probably should have taken out more, I used a regular chopped onion and regular salt, you didn't say to used cooked shrimp but I'm sure that's what you meant so that's what I used, thanks for posting!


review by:
(30 Jun 2012)

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