Dilled Shrimp Salad


U.S. Metric Ingredients
lb 700 g Cooked, peeled, deveined shrimp
12 oz 350 g Celery, small dice
8 fl oz 250 mL Mayonnaise
1 tbsp 15 mL Lemon juice
1 tsp 5 mL Dried dill weed (or 2 tbsp/30 mL Chopped fresh dill)
¼ tsp 1 mL Salt
12 12 Lettuce cups
24 24 Tomato wedges



  1. Cut the shrimp into ¼-in. (0.5-cm) pieces. (If the shrimp are very small, leave them whole.)
  2. Combine the celery and shrimp in a bowl.
  3. Mix the mayonnaise, lemon juice, dill, and salt.
  4. Add the dressing to the shrimp mixture. Mix in thoroughly.
  5. Arrange the lettuce leaves as underliners on cold salad plates.
  6. Using a No. 10 scoop, place a mound of shrimp salad on each plate.
  7. Garnish with tomato wedges, using 2 per salad.

Per serving: Calories, 200; Protein, 12 g; Fat, 15 g (67% cal.); Cholesterol, 115 mg; Carbohydrates, 5 g; Fiber, 1 g; Sodium, 300 mg.


Crab or Lobster Salad

Prepare as in the basic recipe, using crab or lobster meat instead of shrimp.

Crab, Shrimp, or Lobster Louis

Use Louis Dressing instead of the mixture of mayonnaise, lemon juice, and dill. Serve on shredded lettuce. If food cost permits, omit celery and increase shellfish to lb/1 kg.

Rice and Shrimp Salad

Reduce shrimp in the basic recipe to 1 lb (450 g), and add 2 lb (900 g) cooked rice.

Curried Rice Salad with Shrimp

Prepare Rice and Shrimp Salad, but omit the dill. Instead, flavor the dressing with ½ tsp (2 mL) curry powder heated lightly in 1 tsp (5 mL) oil and cooled. Optional: Substitute diced green bell pepper for half the celery.