Shrimp Salad
Servings
4Serving size
about one cup saladThis recipe can be multiplied. This keep well for about 24 – 36 hours in the fridge and is better made the night before. Serve with a 2 ounce whole grain or gluten free roll and one of the salads listed below.
Serve with Caesar Salad or Cole Slaw or Grilled Caesar Salad or Jicama Salad or Jicama Slaw or Napa Cabbage Salad or Thai Cucumber Salad
Ingredients
| 1 spray Spray olive oil |
| 16 Ounces Shrimp, raw (peeled and deveined) |
| 2 Large stalk Celery, raw (diced) |
| 1 Tbsp. White onions (minced) |
| 2 Tbsp. Reduced fat mayonnaise |
| 4 Tbsp. Fat free sour cream |
| 1/4 tsp. Salt |
| 2 clove Garlic, raw (minced) |
| 1 Tbsp. Pickle relish, sweet |
| 1 to taste Black pepper |
| 1/8 tsp. Paprika |
| 4 large Tomatoes (cored and seeded) |
Instructions
When the shrimp have cooled chop them into large 1/2 inch dice.
Combine the chopped shrimp with the celery, onion, mayonnaise, sour cream, salt, garlic, relish, paprika and black pepper.
Chill well. When ready to serve stuff the tomatoes with equal amounts of shrimp salad.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Napa Cabbage Salad
Combine the vinegar, honey, maple syrup, sesame oil, and soy sauce in a sauce pan. Place over medium-high heat and whisk while bringing to a boil. When the dressing boils, remove it from the heat immediately. Chill for at least 3 hours. Heat a non-stick skillet over medium-high heat and…
Thai Cucumber Salad
Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl. You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Shrimp salad was the summer special meal when I was a teenager. I lived near the shore and there’s nothing better than the simple combination of shrimp with celery, pickle relish and a little paprika stuffed into a hollowed out tomato to make it feel like summer. Unless, of course, it’s the corn on the cob…. This variation is quick and easy and low in fat.