Crunchy Shrimp Salad Recipe

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Crunchy Shrimp Salad

Cindy McLaughlin

By
@GrammiMac

Contributed by Cindy McLaughlin.

You can substitute canned salad shrimp for the fresh or frozen shrimp to save time. Rinse canned shrimp and drain well before adding to salad.


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Rating:

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Serves:

8

Prep:

40 Min

Method:

Blend

Ingredients

2 pkg
shrimp ramen noodles
12 oz
broccoli slaw
1 large
red apple, cored and sliced
1 c
sunflower kenals
1 c
dried cranberries or raisins
1 c
almonds, slivered
1/2 to 1 large
red bell pepper, chopped
1 bunch
green onions, sliced
1 lb
salad sized shrimp, shelled, cleaned and devained. (frozen or fresh.)

DRESSING

1/2 c
canola or vegetable oil
1/4 c
white vinegar
1/4 c
sugar

Directions Step-By-Step

1
Open ramen noodle packages. Set aside seasoning packets aside to be used in the dressing. Crumble noodles in a zip lock bag. Remove excess air from bag and set aside at room temperature.
2
Dressing: Add seasoning packets from ramen noodles, oil, vinegar, and sugar to a jar or cruet. Cover and shake well. Set aside.
3
Salad: Combine broccoli slaw, apple, sunflower kernels, cranberries or raisins, almonds, bell pepper and shrimp in a salad bowl. Add dressing. You can refrigerate this and hold for one day if making ahead. Refrigeration also allows flavors to marry.
4
Sprinkle with crumbled noodles at the last moment just before serving. Toss well. Serve and enjoy!

About this Recipe

Course/Dish: Salads
Main Ingredient: Seafood
Regional Style: American
Hashtag: #lent