Shrimp Salad

Instead of cooking your own shrimp, you can buy steamed shrimp at the seafood counter of the supermarket. You'll need about 1/2 pound of steamed shrimp. This makes a great low-carb, main-dish salad that's perfect for lunch or a light supper.

Yield:

2 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 231
Caloriesfromfat 0.0 %
Fat 6.7 g
Satfat 3.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 37.5 g
Carbohydrate 3.1 g
Fiber 0.3 g
Cholesterol 352 mg
Iron 5.5 mg
Sodium 554 mg
Calcium 116 mg

Ingredients

1 pound unpeeled medium shrimp
3 cups water
1/3 cup reduced-fat sour cream
2 tablespoons finely chopped celery
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon curry powder
2 green lettuce leaves

Preparation

1. Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp are done. Drain well; rinse with cold water. Cut each shrimp in half crosswise, and place in a small bowl.

2. Combine sour cream and next 5 ingredients, stirring well. Add sour cream mixture to shrimp, and toss gently. Cover and chill thoroughly. Serve on lettuce-lined plates.

carbo rating: 3

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005