Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

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 safe for those who are sensitive to gluten. Check for modified food starch in mayonnaise and sour cream. Best Foods and Hellman's mayonnaises are gluten-free.


"The onion is the truffle of the poor."
-Robert J. Courtine, Editor - Larousse Gastronomique

The refrigerator light goes on...

Shrimp salad was the summer special meal when I was a teenager. I lived near the shore and there's nothing better than the simple combination of shrimp with celery, pickle relish and a little paprika stuffed into a hollowed out tomato to make it feel like summer. Unless, of course, it's the corn on the cob.... This variation is quick and easy and low in fat.


Shrimp Salad

Servings: 4 | Serving size: about one cup salad

Cooking Time: 30 Minutes

This recipe can be multiplied by 2.

This keep well for about 24 - 36 hours in the fridge and is better made the night before.

Serve with a 2 ounce Whole Wheat or gluten free roll.


Serve with Thai Cucumber Salad or Napa Cabbage Salad or Jicama Salad or Cole Slaw or Healthy Caesar Salad or Bok Choy Slaw

spray olive oil
1 lb large shrimp (peeled and deveined)
2 ribs celery (diced)
1 Tbsp white onion (minced)
2 Tbsp reduced fat mayonnaise
4 Tbsp fat free sour cream
1/4 tsp salt
2 cloves garlic (minced)
1 Tbsp sweet pickle relish
fresh ground black pepper (to taste)
1/8 tsp paprika
4 large tomatoes (cored and seeded)

Place a large skillet over medium-high heat. When the pan is hot spray lightly with the oil and add the shrimp in batches small enough that the individual shrimp don't touch. Cook for about 3 - 4 minutes on each side and remove to a cutting board.

When the shrimp have cooled chop them into large 1/2 inch dice.

Combine the chopped shrimp with the celery, onion, mayonnaise, sour cream, salt, garlic, relish, paprika and black pepper.

Chill well. When ready to serve stuff the tomatoes with equal amounts of shrimp salad.

Nutrition Facts

Serving size: 1 cup salad with tomato

Servings: 4

Amount Per Serving

Calories 210 Calories from Fat 53
% Daily Value
Total Fat 6g 9%
    Saturated Fat 1g 7%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 180mg 60%
Sodium 437mg 18%
Total Carbohydrates 14g 5%
    Dietary Fiber 3g 13%
    Sugars 8g
Protein 22g
Vitamin A 47% Vitamin C 54%
Calcium 11% Iron 19%
Vitamin K 39 mcg Potassium 835 mg
Magnesium 70 mg