Crunchy Shrimp Salad

Name: Crunchy Shrimp Salad
Prep time: 40 min
Total time: 40 min
Yield: 8
Cuisine: American
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

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By Cindy McLaughlin
@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.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

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
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How to Make Crunchy Shrimp Salad

Step-by-Step

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!

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