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Shrimp Cocktail Salad
Source: dLife

Garden vegetables tossed with shrimp in a cocktail sauce dressing.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 166.3
Total Carbs 10.4 g
Dietary Fiber 2.6 g
Sugars 5.0 g
Total Fat 6.7 g
Saturated Fat 0.8 g
Unsaturated Fat 0.0 g
Potassium 240.6 mg
Protein 16.3 g
Sodium 431.5 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Other Carbs , 1/2 Starch , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  frozen green peas
0 1/2 each  medium red bell peppers
0 1/4 cup  fresh chopped onion
2 tbsp  mayonnaise
1 tbsp  fresh lemon juice
0 1/2 tsp  horseradish
1 pinch  salt
0 1/4 tsp  black pepper
2 tbsp  fresh dill weed
4 each  green lettuce leaf
8 oz  cooked shrimp
0 1/2 cup  baby carrots
2 each  medium celery stalks
3 tbsp  cocktail sauce
  1. In large bowl, toss shrimp, carrots, celery, peas, red pepper, and onions.
  2. In separate bowl, mix mayonnaise, lemon juice, cocktail sauce, pepper, and fresh or dried dill. Add salt and horseradish to taste, if desired.
  3. Toss dressing with shrimp and vegetables.
  4. Cover and refrigerate at least 2 hours.
  5. Place lettuce leaf on each serving plate. Top with shrimp salad. Serve cold.

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