One of my absolute favorite things about living in Myrtle Beach, South Carolina, is the ready access to fresh, local seafood. There is so much to love about a meal that is sustainably sourced by local fishermen.

Shrimp is probably the most-loved seafood item in all of the United States, and here in South Carolina, we serve up some of the best. From shrimp and grits to a Lowcountry Boil, the recipes are endless, but one of my favorite summer recipes is a Lowcountry Shrimp Salad. It’s light and refreshing, perfect for a picnic on a hot summer day.

Lowcountry Shrimp Salad

1.5 lb. cooked South Carolina shrimp, peeled and deveined
2 stalks celery, diced
1/4 cup sweet Vidalia onion, diced
1/4 cup fresh dill, finely chopped
3/4 cup mayonnaise
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh black pepper
Bibb lettuce (for serving)

  1. Prep ingredients. Dice celery and onion. Chop dill and juice lemon.
  2. Cut up shrimp into bite size pieces. Place in medium size bowl.
  3. Add remaining ingredients to separate bowl and stir to combine.
  4. Add shrimp to bowl with mayo mixture and combine without over mixing.
  5. Chill in refrigerator for at least 30 minutes or overnight to bring out more flavor. Serve on Bibb lettuce.