Description
Creamy shrimp salad pairs celery, dill and lemon with this tasty shellfish! A spin on tuna salad, it’s the best way to use up leftover shrimp.
Ingredients
Scale
- 1/2 pound* cooked shrimp (about 20 medium shrimp or more small)
- 1 rib celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon finely chopped dill
- 1/4 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- Black pepper
Instructions
- Use leftover cooked shrimp or boil the shrimp.
- Thinly slice the celery. Chop the onion. Chop the dill.
- In a medium bowl, mix the shrimp with the vegetables, Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, kosher salt, and fresh ground black pepper.
Notes
*Double this to serve 4 for serving at a luncheon or brunch.
- Category: Main Dish
- Method: Stirred
- Cuisine: American
- Diet: Gluten Free
