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Honeydew Shrimp Salad Recipe
Honeydew Shrimp Salad Recipe photo by Taste of Home

Honeydew Shrimp Salad Recipe

Publisher Photo
A creamy pickle relish dressing deliciously complements this shrimp and fruity medley.—Lynda Mohan, Scottsdale, Arizona
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1 pound cooked medium shrimp, peeled and deveined
  • 1/4 cup chopped celery
  • 1 hard-cooked egg, chopped
  • 2 tablespoons sunflower kernels
  • 1/3 cup mayonnaise
  • 4-1/2 teaspoons Thousand Island salad dressing
  • 1 tablespoon sweet pickle relish
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large honeydew, quartered and seeded

Nutritional Facts

1 serving (1 each) equals 438 calories, 23 g fat (3 g saturated fat), 234 mg cholesterol, 584 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.

Directions

  1. In a large bowl, combine the shrimp, celery, egg and sunflower kernels. In a small bowl, combine the mayonnaise, salad dressing, pickle relish, salt and pepper. Pour over shrimp mixture and toss to coat. Spoon onto honeydew quarters. Yield: 4 servings.
Originally published as Honeydew Shrimp Salad in Taste of Home June/July 2002, p49

Nutritional Facts

1 serving (1 each) equals 438 calories, 23 g fat (3 g saturated fat), 234 mg cholesterol, 584 mg sodium, 34 g carbohydrate, 2 g fiber, 27 g protein.

Light-Bodied White Wine

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

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