Ingredients
Scale
- 24 ounces cooked medium shrimp, tails removed
- 1 celery stalk, finely chopped
- 2 green onions, finely chopped
- 1/3 cucumber, finely chopped
- 1/4 cup slivered almonds, toasted
- 1/4 cup mayonnaise
- 1/2 fresh lemon, juiced
- 1 tablespoon chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine all the ingredients until the dressing evenly coats the shrimp and vegetables.
- Serve inside lettuce leaves or on its own.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
If you want to serve in a sandwich, chop up the shrimp into smaller pieces.
Variation: add 1/2 diced avocado in after the salad has been completely mixed and toss gently to combine.
- Prep Time: 15 minutes
- Category: Salad
- Method: Fresh
- Cuisine: American
Nutrition
- Serving Size: 1/6th
- Calories: 224 kcal
- Sugar: 1 g
- Sodium: 882 mg
- Fat: 14 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 143 mg
Keywords: shrimp salad recipe, shrimp salad