Crunchy Shrimp Salad
By
Cindy McLaughlin
@GrammiMac
13
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.
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.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
8
Prep:
40 Min
Method:
Blend
Ingredients
-
2 pkgshrimp ramen noodles
-
12 ozbroccoli slaw
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1 largered apple, cored and sliced
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1 csunflower kenals
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1 cdried cranberries or raisins
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1 calmonds, slivered
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1/2 to 1 largered bell pepper, chopped
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1 bunchgreen onions, sliced
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1 lbsalad sized shrimp, shelled, cleaned and devained. (frozen or fresh.)
-
DRESSING
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1/2 ccanola or vegetable oil
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1/4 cwhite vinegar
-
1/4 csugar
How to Make Crunchy Shrimp Salad
- 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.
- Dressing: Add seasoning packets from ramen noodles, oil, vinegar, and sugar to a jar or cruet. Cover and shake well. Set aside.
- 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.
- Sprinkle with crumbled noodles at the last moment just before serving. Toss well. Serve and enjoy!
