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Shrimp Salad

Local Foods-inspired Shrimp Salad

A fresh and light shrimp salad with bright and summery flavors.
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Renata



  • 2 lbs fresh Gulf Shrimp boiled, cooled, peeled and deveined
  • ½ cup light mayonnaise
  • ¾ cup fresh corn kernels
  • ¼ cup kale finely chopped
  • 1 medium avocado diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp Pink Himalayan Salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp fresh dill
  • ½ medium lemon juiced



  1. Chop the shrimp into bite size chunks.
  2. In a large bowl, mix together the mayonnaise, corn, kale, garlic powder, onion powder, salt, pepper, dill and lemon juice.

  3. Stir the shrimp into the mayo mixture.
  4. Add the avocado and gently fold into the shrimp salad.
  5. Taste and add more salt and pepper as desired.
  6. Use the shrimp salad to fill sandwiches, or as a topping for crackers or cucumber slices or lettuce cups.

Recipe Notes

Refrigerate any leftovers in an airtight container for up to one week.