Publisher Photo
Publisher Photo
"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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

Directions

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 each: 169 calories, 3g fat (1g saturated fat), 115mg cholesterol, 576mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

  • 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
  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

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