“Buying lunch at work is too expensive, so I always pack this. It’s great on its own but also a perfect companion”

This Chopped Shrimp Salad is a delightfully light, refreshing, and incredibly easy meal or appetizer, now with the added sweetness and texture of corn. Tender cooked shrimp is finely chopped and tossed with crisp celery and cucumber, sweet corn, fresh dill, and a zesty lemon-mayonnaise dressing. It’s quick to prepare and perfect for a simple lunch or an elegant presentation.

Ingredients:

Instructions:

1. 1. Combine All Ingredients: In a large mixing bowl, combine all of the ingredients: the 12 ounces of cooked shrimp (chopped into bite-sized pieces), 2 finely diced celery stalks, 1/3 cup mayonnaise, 1 cup cooked corn kernels, 1/4 cup diced cucumbers, 1 tablespoon lemon juice, 1 teaspoon chopped dill, and Kosher salt and freshly cracked black pepper to taste.
   2. Mix Thoroughly: Stir everything together well until all ingredients are evenly coated with the dressing.

1. Chill: Wrap the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld and develop, and ensures the salad is nicely chilled for serving.
2. Serve: After 30 minutes, remove the bowl from the fridge, give the salad another good stir, and serve immediately.

Serving Suggestions: This Chopped Shrimp Salad is incredibly versatile!