Shrimp Salad



I had some Marinated Grilled Shrimp left over and decided to shush it up a bit. I reduced this recipe and was able to come up with a terrific lunch for RJ. I wasn’t very precise in estimating the amount of dressing needed for the number of shrimp that I was working with, but the extra dressing ended up making a perfect spread. As a result, I went with Plan B — a Shrimp Salad Sandwich!



  • 2 lbs. cooked shrimp
  • 1 cup mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 tablespoons fresh dill, minced
  • 1/2 cup red onion, minced
  • 1-1/2 cups celery, minced


  1. In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill. Combine with the shrimp.
  2. Add the red onion and celery and check the seasonings.
  3. Serve or cover and refrigerate for a few hours.

About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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