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Shrimp Garden Salad

Shrimp Garden Salad

  • Prep

    15 m
  • Ready In

    15 m
bluebayou

bluebayou

This is my version of a simple garden salad which I changed by adding a small tin of shrimp.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.
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Reviews

KABRIMIDA
25

KABRIMIDA

2/18/2008

This is a wonderful base recipe to use and then tweak it to suit your tastes. I use the ingredients listed, (though I use iceberg lettuce, not romaine), and I add half a bag of shredded salad carrots. I also use the shrimp you buy at the fish counter for salad OR for a special treat I buy the small or medium shrimp that has the tails on and I just remove the tails and toss the shrimp in with the other ingredients. I then add salt and pepper and a small amount of mayonaise. (has to be mayo, the real thing, and not too much, you want to coat it lightly). Go easy on the onions, and chop the radishes nice and thin. YUM-O!

naples34102
24

naples34102

1/29/2010

Loved this combination of ingredients that were handily already in my fridge, and I especially liked the bite from the radishes. I don't care for canned shrimp, so used fresh-frozen instead. I tossed this with "Low Fat Buttermilk Ranch Dressing," also from this site. Pretty, colorful and flavorful.

Jillian
20

Jillian

8/19/2011

Very simple garden salad topped with a seafood favorite - shrimp! This was perfect for a quick and easy lunch and a great way for me to use up the last of the leftover grilled shrimp. ("Ron's Grilled Shrimp" from this site) I cut back on the serving size using a bagged salad mix and subbed red pepper for the radish. I left out the celery and added some sliced avocado in it's place. This was fabulous drizzled with a creamy buttermilk ranch dressing - YUM!

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