Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe may be safe for those who are lactose intolerant. Substitute reduced fat mayonnaise for the yogurt and sour cream.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"One of the nice things about the Senior Tour is that we can take a cart and cooler. If your game is not going well, you can always have a picnic."
-Lee Trevino, Golfer

The refrigerator light goes on...

The Barbecue Shrimp recipe that this salad is based on is fantastic on its own, especially with grits and a side of grilled veggies. Making extra means you can make a great Barbecue Shrimp Salad.

This is a perfect summer picnic recipe with great barbecue flavor. The creamy yogurt and sour cream makes for a rich, flavorful dressing when combined with the barbecued shrimp, and the green onions and celery give it crunch.


Barbecue Shrimp Salad

Servings: 4 | Serving size: 1 1/2 cups salad

Cooking Time: 90 Minutes

This recipe can be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.

Serve with Roasted Corn on the Cob or Chipotle Jack Grilled Grit Cakes or Cheese Grits or Yam Home Fries or Yam Home Fries - Low Sodium Version or Plain Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version or Mashed Yams with Sage


Serve with Jicama Salad or Cole Slaw or Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad

Barbecue Shrimp Salad


2 cloves garlic (sliced)
1 medium shallot (diced)
2 tsp. paprika
1 tsp. chili powder
1 Tbsp. molasses
1/4 tsp. pure vanilla extract
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp fresh ground black pepper
4 tsp. olive oil (divided)
1 lb. large shrimp (peeled and deveined)
4 large green onions (thinly sliced crosswise)
3 ribs celery (diced)
2 Tbsp. reduced fat sour cream
1 Tbsp. Greek yogurt

Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, 3 teaspoons olive oil and shrimp in a large zipper bag.

Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.

When you are ready to serve preheat the oven to 400°F.

Place a large skillet in the oven, and after the oven is hot, add 1 teaspoon olive oil and then the shrimp.

Cook for about 7 - 10 minutes tossing the shrimp in the pan a couple of times.

Remove from the oven and place in a large bowl.

When the shrimp are cool enough to handle, cut the shrimp into bite-size pieces. Cover and chill for about an hour.

After the shrimp is cooled, fold in the green onions, diced celery, sour cream, and yogurt.

Chill well and serve.

Nutrition Facts

Serving size: 4 ounces shrimp

Servings: 4

Amount Per Serving

Calories 194 Calories from Fat 54
% Daily Value
Total Fat 6g 8%
    Saturated Fat 1g 6%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 185mg 62%
Sodium 338mg 15%
Total Carbohydrates 11g 4%
    Dietary Fiber 2g 8%
    Sugars 6g
Protein 25g
Vitamin K 65mcg