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Shrimp Cocktail Salad

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Shrimp Cocktail Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Serve shrimp salad over lettuce for a juicy seafood dinner made ready in just 15 minutes!
By Betty Crocker Kitchens
Updated Nov 25, 2010

Ingredients

  • 1/3 cup mayonnaise
  • 3 tablespoons seafood cocktail sauce
  • 3/4 lb. frozen shelled deveined cooked bay shrimp, thawed
  • 1 cup coarsely chopped celery
  • 3 tablespoons coarsely chopped dill pickle
  • 6 cups shredded leaf lettuce

Steps

  • 1
    In small bowl, combine mayonnaise and cocktail sauce; blend well.
  • 2
    In medium bowl, combine shrimp, celery and pickle. Stir in mayonnaise mixture. Serve immediately, or cover and refrigerate until serving time.
  • 3
    To serve, arrange lettuce on large serving platter or individual serving plates. Spoon salad onto lettuce.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe transforms a favorite appetizer into a fun dinner salad; serve the salad with lemon wedges on the side.
  • tip 2
    To reduce the fat by about 9 grams per serving, use light mayonnaise instead of regular mayonnaise.
  • tip 3
    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

250 Calories, 16g Total Fat, 20g Protein, 7g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
3g
15%
Cholesterol
175mg
58%
Sodium
560mg
23%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
8%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
35%
35%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
1 Vegetable; 2 1/2 Very Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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