Skip to main content
Mariner's Menu

Chopped Shrimp Salad


  • 1 pound cooked shrimp, peeled, deveined and coarsely chopped
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • ½ cup chopped celery
  • ¼ teaspoon Tabasco sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground white pepper
  • 2 hard-cooked eggs, diced
  • lettuce leaves

In a medium bowl, combine mayonnaise, lemon juice, celery, Tabasco, salt and pepper. Gently stir in eggs and shrimp. Mix thoroughly. Chill several hours or overnight. Serve on lettuce leaves. Garnish with tomato wedges.

Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas