Shrimp Salad Over Lettuce Leaves
Prep Time: 15
Cooking Time: 10
This is a low calorie version, and still absolutely delicious. This is so fast and easy to make,and you can purchase cooked and already shelled shrimp to cut down on prep time. For gluten free, make sure you choose a gluten free mayonnaise.
1 pound shrimp, raw, large, or cooked
3 stalks celery, chopped small
1/2 pepper(s), bell, red, yellow, or green
1 cucumber(s), seeded and chopped
1/3 cup mayonnaise, light or reduced fat, and Gluten Free
2 teaspoons Dijon mustard
2 tablespoons onion(s), red, chopped
pepper, black, ground, as garnish
paprika, as garnish
1 head lettuce, romaine
If raw, then clean shrimp and remove shells. Pat shrimp dry. Coat a large nonstick skillet with cooking spray. Place skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until cooked through. Remove shrimp to a plate to cool (can be made a day ahead of time and refrigerated). Chop shrimp and vegetables and place in a medium size bowl. Add mayonnaise and Dijon and combine all ingredients. Spoon on to lettuce leaves and garnish with a sprinkle of paprika and ground black pepper. Serve with lemon wedges on the side.
Per Serving About: 220 calories, 9 g fat, 1.5 g saturated fat, 0 g trans fat, 180 mg cholesterol, 25 g protein, 12 g carbohydrates, 3 g dietary fiber, 420 mg sodium,; WW Points Plus value 6