Crunchy Shrimp Salad Recipe
"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.
This recipe is:
Quick
Diabetic Friendly
2 Servings
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.
Nutrition 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.
Crunchy Shrimp Salad published in Quick Cooking July/August 2000, p11
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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