Search
by Ingredient

Shrimp-Tomato Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by debbie

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

20 min

Ingredients

2 2
CANS CANS SHRIMP *
½ 118
CUP ML MAYONNAISE
¾ 177
CUP ML CELERY
chopped
2 3E+1
TABLESPOONS ML ONIONS
chopped
2 3E+1
TABLESPOONS ML PICKLES, DILL
chopped
2 2
LARGE LARGE EGGS
hard-cooked, chopped
0.6
TEASPOON ML BLACK PEPPER
6 6
LARGE LARGE TOMATOES
firm

Directions

Drain shrimp and rinse in cold water, drain again.

Reserve 6 whole shrimp for garnish; cut remaining shrimp in half.

Combine halved shrimp with next 6 ingredients; chill.

Wash tomatoes and slice off tops; cut almost through into sixths.

Place tomatoes on salad plates; spread open and fill with shrimp mixture.

Garnish with whole shrimp, celery and carrot sticks, and pickle slices.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 136 57% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 208mg 9%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 8g
Vitamin A 34% Vitamin C 40%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe