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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 0.0%
  • Fat: 6.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 37.5g
  • Carbohydrate: 3.1g
  • Fiber: 0.3g
  • Cholesterol: 352mg
  • Iron: 5.5mg
  • Sodium: 554mg
  • Calcium: 116mg

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. 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. 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.
  3. carbo rating: 3
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