Kalyko's Shrimp Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 98.8
- Total Fat: 2.8 g
- Cholesterol: 140.6 mg
- Sodium: 213.2 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.4 g
- Protein: 15.0 g
View full nutritional breakdown of Kalyko's Shrimp Salad calories by ingredient
Introduction
This yummy little mix keeps well in the fridge for 3-4 days and is great on top of shredded lettuces, in a pita with micro greens, or even with wasa crispbread! Easy lunch on the go!~ This yummy little mix keeps well in the fridge for 3-4 days and is great on top of shredded lettuces, in a pita with micro greens, or even with wasa crispbread! Easy lunch on the go!~Number of Servings: 4
Ingredients
-
2 cups cooked bay shrimp (or any shrimp, chopped)
1/8 cup fresh dill, chopped
2 tbsp Kraft Olive Oil Reduced Calorie Mayo
1/4 cup onion, chopped
1/4 cup celery, chopped
1 small red jalepeno pepper (or 1-2 tbsp red bell pepper)
Directions
Important - If using frozen shrimp, first thaw under cool running water. When all shrimps are thawed, squeeze to drain excess water. This helps prevent a watery mess later.
Rough-chop the shrimp - I like mine about the size of chunky hamburger relish. Next chop onions and celery to about the same size.
Carefully remove seeds and white membranes from the jalepeno pepper - this cuts down on the bitterness that can sometimes come with peppers, and leaves a little heat and lots of flavor. Any pepper can work, or no pepper at all. I select red because it looks nice, and also because they are a little sweeter than the green. Chop the flesh of the pepper to about the same size as the other ingredients.
Rinse the dill and pat dry, then rough chop to about the same size as other ingredients. I find that dried dill doesn't work as well in this recipe, but it'll do if it is all you have. Maybe try fresh parsley, cilantro or basil instead...
Mix all ingredients together into a BPA free storage container and refrigerate for at least 20 minutes prior to serving.
Makes 4 3/4-cup servings.
I also like mine with a little lemon!
Number of Servings: 4
Recipe submitted by SparkPeople user KALYKO117.
Rough-chop the shrimp - I like mine about the size of chunky hamburger relish. Next chop onions and celery to about the same size.
Carefully remove seeds and white membranes from the jalepeno pepper - this cuts down on the bitterness that can sometimes come with peppers, and leaves a little heat and lots of flavor. Any pepper can work, or no pepper at all. I select red because it looks nice, and also because they are a little sweeter than the green. Chop the flesh of the pepper to about the same size as the other ingredients.
Rinse the dill and pat dry, then rough chop to about the same size as other ingredients. I find that dried dill doesn't work as well in this recipe, but it'll do if it is all you have. Maybe try fresh parsley, cilantro or basil instead...
Mix all ingredients together into a BPA free storage container and refrigerate for at least 20 minutes prior to serving.
Makes 4 3/4-cup servings.
I also like mine with a little lemon!
Number of Servings: 4
Recipe submitted by SparkPeople user KALYKO117.