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Summer Shrimp Salad

Yield: 4 servings
Serving Size: 3-4 ounces shrimp
Ratings Rating: 4.00, 1 Votes | Read Comments
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  • 1 pound frozen cooked medium shrimp
  • 5 ounces frozen peas
  • 1/2 cup low-fat mayonnaise
  • 2 tablespoons minced green onion
  • 1/4 cup minced celery
  • 1/4 cup chopped roasted red bell pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • Salt to taste
  • 8 tomato wedges


  1. Thaw the shrimp and peas thoroughly.
  2. In a large bowl, mix the thawed shrimp and peas with the mayonnaise, celery, green onion, red bell pepper, and spices. Refrigerate for 1 hour. Serve with tomato wedges.

Nutritional Information (Per Serving)
Protein:23 g
Sodium: 808 mg
Cholesterol:190 mg
Fat: 3 g
Carbohydrates: 16 g
Exchanges: 1 Carbohydrate, 3 Very Lean Meat

Source: Express Lane Diabetic Cooking
Author: Robyn Webb

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