crunchy shrimp salad
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.
No Image
prep time
40 Min
cook time
method
Blend
yield
8 serving(s)
Ingredients
- 2 packages shrimp ramen noodles
- 12 ounces broccoli slaw
- 1 large red apple, cored and sliced
- 1 cup sunflower kenals
- 1 cup dried cranberries or raisins
- 1 cup almonds, slivered
- 1/2 to 1 large red bell pepper, chopped
- 1 bunch green onions, sliced
- 1 pound salad sized shrimp, shelled, cleaned and devained. (frozen or fresh.)
- DRESSING
- 1/2 cup canola or vegetable oil
- 1/4 cup white vinegar
- 1/4 cup sugar
How To Make crunchy shrimp salad
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Step 1Open 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.
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Step 2Dressing: Add seasoning packets from ramen noodles, oil, vinegar, and sugar to a jar or cruet. Cover and shake well. Set aside.
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Step 3Salad: 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.
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Step 4Sprinkle with crumbled noodles at the last moment just before serving. Toss well. Serve and enjoy!
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