Crunchy Shrimp Salad

Crunchy Shrimp Salad

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Cindy McLaughlin


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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40 Min


  • 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.)

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

How to Make Crunchy Shrimp Salad


  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!

Printable Recipe Card

About Crunchy Shrimp Salad

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

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