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Downeast Shrimp Salad


½ cup mayonnaise
1 TBSP freshly squeezed lemon juice
¼ cup SK Country Ketchup
3 TBSP SK Farmhouse Green Relish
Salt and pepper

1 pound cooked fresh or frozen shrimp, quartered

½ cup English seedless cucumber, ¼-inch slices, then quartered
½ cup grape tomatoes, cut in half
6-8 cups spring mix greens

Lemon wedges for garnish, optional
Toasted baguette or garlic bread, optional

For the dressing, in a medium-size mixing bowl, whisk mayonnaise, Country Ketchup, Farmhouse Green Relish, lemon juice, and salt and pepper to taste until smooth. For the salad, combine the shrimp, cucumber and tomatoes in a large mixing bowl. Add dressing to taste and toss. Serve shrimp over greens and garnish with lemon wedges and bread.