“Buying lunch at work is too expensive, so I always pack this. It’s great on its own but also a perfect companion”
Chopped Shrimp Salad with Corn
This crisp and creamy shrimp salad is light, vibrant, and full of fresh textures and flavors. Juicy shrimp, crunchy veggies, and sweet corn come together with a bright lemon-dill dressing, making it an ideal dish for lunch, picnics, or casual entertaining.
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked shrimp, chopped into bite-sized pieces | 12 oz |
| Celery, finely diced | 2 stalks |
| Mayonnaise | 1/3 cup |
| Cooked corn kernels | 1 cup |
| Cucumber, diced | 1/4 cup |
| Fresh lemon juice | 1 tbsp |
| Fresh dill, chopped | 1 tsp |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
- Combine Ingredients:
In a large bowl, add the chopped shrimp, diced celery, cooked corn, cucumber, mayonnaise, lemon juice, dill, salt, and pepper. - Toss to Coat:
Stir until everything is well combined and evenly coated in the creamy dressing. - Chill the Salad:
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and enhances the overall taste. - Serve & Enjoy:
Give the salad a quick stir after chilling, then serve cold.
Serving Ideas
- Spoon into cucumber boats for a fresh, low-carb appetizer.
- Layer over leafy greens for a simple salad.
- Pile into buttered, toasted rolls for irresistible shrimp sandwiches.