Simple Shrimp Salad is delicious and takes about 10 minutes to put together. No cooking involved. It’s South Beach Phase 1 compliant, too.
You love cold shrimp with cocktail sauce, right? Me too. For this Simple Shrimp Salad, I buy frozen shrimp, 40-70 count per bag, without tails. (Skip the cocktail sauce.) Then all I have to do is take out the number of shrimp I want to serve per person—in this case, 10 per person, 20 for the recipe—rinse and thaw them, and serve over the top of a nice green salad.
What You Need
You will need some cooked shrimp, lettuces, raw vegetables and a low-fat, low-sugar salad dressing. For tools, I use a knife, cutting board, and salad spinner. Then I serve my salad on beautiful dinnerware made by Quail Run Pottery. I think everyone should own dinnerware they love.
Simple Shrimp Salad Recipe
Simple Shrimp Salad
Cooked shrimp, served over a green salad
- 20 medium cooked shrimp (without tails)
- 4 cups mixed lettuces (spring mix, spinach and/or chopped romaine lettuce)
- 1 cup broccoli florets (raw)
- 12 grape tomatoes (cut in quarters)
If your shrimps are frozen, place them in a colander and run cold water over them until they thaw.
Cut or tear the lettuces into bite-sized pieces and place them on two plates or in a large salad bowl.
Toss the broccoli over the top of the lettuce.
Place the tomatoes on the top of the salad or around the side of it.
Arrange the shimps over the top of each salad.
Serve with a low-fat, low sugar dressing.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
You will need to ADD the nutrition numbers for your favorite dressing. If you squeeze on fresh lemon as your dressing, there is no need to add calories. However, I prefer Simple Herbed Dill Dressing as my salad dressing, which adds 102 calories per 2 tablespoons.
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