On a scorching summer day, a nice chilled shrimp salad.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound frozen cooked cocktail shrimp
- 2 cups frozen peas
- ½ cup thinly sliced red onion
- ¼ cup Ranch dressing
- 6 cups Boston lettuce leaves
Instructions
- Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
- Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
- Arrange lettuce onto 4 plates; top with shrimp mixture.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 225 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 487 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was fun to make. I added elbow macaroni and cucumbers. I knew my husband liked elbow macaroni. It needed seasoning, so I had Old Bay on the table for me. Teamed the dish with lobster bisque soup and tomato wedges. We will make it again.
I made as directed and it lacked seasoning. I added shell pasta, salt and Old Bay Seasoning and didn’t put it over greens it was very good! I don’t like rating a recipe if not made exactly as posted. I would recommend this recipe over greens and/or with pasta added. Makes a really good base for many different ideas.