Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes!
tablespoons seafood cocktail sauce
lb. frozen shelled deveined cooked bay shrimp, thawed
cup coarsely chopped celery
tablespoons coarsely chopped dill pickle
cups shredded leaf lettuce
In small bowl, combine mayonnaise and cocktail sauce; blend well.
In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.
This recipe transforms a favorite appetizer into a fun dinner salad; serve the salad with lemon wedges on the side.
To reduce the fat by about 9 grams per serving, use light mayonnaise instead of regular mayonnaise.
Serve this salad with Bloody Marys. For convenience, use a mix, prepared with or without alcohol. Pour it over ice and garnish each drink with a 4-inch piece of celery.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Vegetable; 2 1/2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.