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

Shrimp Veggie Salad Recipe

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My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! —Karen Goodnature, Lompoc, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 12 servings

Ingredients

  • 1 pound peeled and deveined cooked medium shrimp
  • 3 medium tomatoes, seeded and cut into 1/2-inch pieces
  • 2 medium cucumbers, quartered and sliced
  • 1 small red onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 4 green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 2 medium ripe avocados, peeled and cubed

Nutritional Facts

1 cup equals 108 calories, 5 g fat (1 g saturated fat), 57 mg cholesterol, 160 mg sodium, 7 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

Directions

  1. Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately. Yield: 12 servings (1 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Veggie Salad in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1 cup equals 108 calories, 5 g fat (1 g saturated fat), 57 mg cholesterol, 160 mg sodium, 7 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

Reviews for Shrimp Veggie Salad

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 19, 2014

"I absolutely loves this salad, made a slight variation and used english cukes and actually combined it with a lettuce salad and it was an absolute hit."

MY REVIEW
Reviewed Jun. 30, 2014

"Reminds me of a lovely pico de gallo. Therefore I used a combination of both lemon and lime juice. Awesome, awesome. Very tasty. Only used 1 avacado, a Florida one, as they are so large. Lovely when you first make it and left overnight, it is even more flavorful. You could, if you wish, add some tomato juice and turn it into a soup. This will be one of my 'staples' during the summer."

MY REVIEW
Reviewed Jun. 16, 2014

"Very refreshing for a summer salad. The lemon juice keeps the avocados fresh :)"

MY REVIEW
Reviewed Jun. 9, 2014

"Good made 1/2 with shrimp and 1/2 with scallops, both broiled with some Old Bay sprinkled on top. Used only 1 seeded cuke and 1 big Florida avocado . Substituted a half of a habanero for the jalapeños . Just used a touch, maybe a 1/4 tsp at most, of sea salt. Made early in the day so flavors would meld, but didn't put the avocado in til about 20 minutes before serving. Very good and still delicious the next night too!"

MY REVIEW
Reviewed Jun. 7, 2014

"This is a staple food of South America called ceviche, been eating this all my life. Its better when you add Clamato juice to it and let the shrimp (cooked/uncooked) marinate in lemon juice 15-20 minutes."

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