Crunchy Shrimp Salad Recipe

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"I received the recipe for this fresh-tasting shrimp and veggie salad from a co-worker several years ago," recalls Suzanne Strocsher of Bothell, Washington. Dollop the dressing over the top or stir into the medley for a lunch treat during warm summer months.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 2 servings

Ingredients

  • 1 cup frozen cooked shrimp, thawed
  • 1/2 cup frozen peas, thawed
  • 1/2 cup sliced water chestnuts
  • 2 tablespoons diced pimientos, drained
  • 1 green onion, thinly sliced
  • 1/3 cup mayonnaise
  • 2 tablespoons seafood cocktail sauce
  • 1 teaspoon lemon juice

Nutritional Facts

1 serving (prepared with fat-free mayonnaise) equals 169 calories, 3 g fat (1 g saturated fat), 115 mg cholesterol, 576 mg sodium, 19 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Directions

  1. In a bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, seafood sauce and lemon juice; serve with the shrimp salad. Yield: 2 servings.
Originally published as Crunchy Shrimp Salad in Quick Cooking July/August 2000, p11

Nutritional Facts

1 serving (prepared with fat-free mayonnaise) equals 169 calories, 3 g fat (1 g saturated fat), 115 mg cholesterol, 576 mg sodium, 19 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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