by Tammy L Mahan

Created on: November 12, 2008   Last Updated: November 25, 2010

Shrimp salad can be served as a side dish (my preference), a sandwich filler or an appetizer spread. My recipe is quick and easy to make. Contrary to popular belief you do not need to spend a small fortune on the shrimp by purchasing it fresh, or frozen, the canned shrimp is delicious and budget friendly. I save the fresh shrimp purchases for shrimp cocktails.

Ingredients

3 cans of baby shrimp (drained and rinsed well)
3 /4 cup of mayonnaise
1 celery stalk (diced)
4 baby dill pickles (diced)
8 green olives

Optional Ingredients

1 small pickling cucumber (diced)
2 tablespoons of chives (diced)
2 tablespoons of onion (minced)
1 tablespoon of hot dog relish
1 tablespoon of lemon juice

You can use one or all of these options in your shrimp salad, if you use all of them add 3 more tablespoons of mayonnaise.

Preparation

In a food processor combine the celery, dill pickles and green olives and grind. If you choose to include the cucumber, chives, or onion do the same with them. You do NOT want to puree these ingredients, just make them very small.

In a large mixing bowl crumble your baby shrimp and add the desired ingredients and the mayonnaise and mix well. Refrigerate until cold. This salad will last 3 days in an airtight container.

The side dish serves 6, makes 12 sandwich fillings and about 20 cracker spreads.

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