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Coleslaw with Shrimp

Prep time 5 mins
Cook time 3 mins
Chill time 1 hr
Yield 5 servings.

Ingredients

  • 4 cups water
  • 8 ounces peeled and deveined large fresh shrimp
  • 1/2 cup nonfat mayonnaise
  • 1/3 cup nonfat sour cream
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon celery seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 (16-ounce) package finely shredded cabbage
  • 1/4 cup thinly sliced green pepper
  • 1/4 cup thinly sliced purple onion

Nutrition Information

  • calories 115
  • caloriesfromfat 6 %
  • fat 0.8 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11.9 g
  • carbohydrate 15.2 g
  • fiber 2.5 g
  • cholesterol 88 mg
  • iron 0.0 mg
  • sodium 551 mg
  • calcium 0.0 mg

How to Make It

  1. Bring water to a boil in a medium saucepan; add shrimp. Cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water.

  2. Combine mayonnaise and next 6 ingredients in a large bowl; stir with a wire whisk until smooth. Add shrimp, cabbage, green pepper, and onion; toss well. Cover and chill at least 1 hour.

Cook's Notes

If you buy unpeeled shrimp, purchase 12 ounces of shrimp. However, most supermarket seafood departments will sell already-peeled shrimp. If you don't mind paying a little more, you can purchase the shrimp freshly boiled.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook