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  • servings:
  • Summary

    I prefer to use pre-cooked frozen shrimp for my salads as it saves time and is less expensive than canned shrimp. If using frozen shrimp #. If using canned shrimp you’ll need 4 (4 ½ ounce) cans extra small shrimp. If shrimp is not readily available you can substitute 2 cups cooked chopped chicken, flaked tuna, or cooked chopped scallops.

    Ingredients

    2 cups extra-small shrimp

    1 hard-boiled egg, chopped

    1 stalk celery

    1 chopped green onion, both green and white portion

    ¼ cup mayonnaise

    2 tablespoons chopped fresh parsley

    salt and pepper to taste

    Instructions

    Chop a 5-inch stalk celery.
    Use frozen pre-cooked shrimp.
    Chop the hard-boiled egg.
    Toss all ingredients together. Taste and adjust seasoning, adding more mayo if needed. You can do this in the morning for a packed lunch.

    Taste Profile

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    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 23 % Daily Value *
    • Total Fat: 1 g 2.1%
    • Saturated Fat: 0 g 2.09%
    • Trans Fat: 0 g %
    • Cholesterol: 47 mg 15.54%
    • Sodium: 36 mg 1.49%
    • Calcium: 16 mg 1.64%
    • Potassium: 81 mg 2.33%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 1.1%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 1 g %
    • Dietary Fiber: 0 g 1.6%
    • Sugar: 0 g
    • Protein: g
    • Vitamin A 3.57%
    • Vitamin C 1.3%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.