You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 2 pounds cooked shrimp, peeled and chopped
  • 1 cup grape tomato halves
  • 3/4 cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh dill, chives or tarragon


  1. Combine all ingredients; mix gently. Serve with popovers.

Videos You Might Also Like

The recipe was originally published as Shrimp Salad on

Didn't find what you were looking for? Try another search: