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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lemon Creole Shrimp Salad

Source: dLife

Spicy creole seasoning and fresh lemon make this recipe a zesty mix for shrimp.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	235.4

Total Carbs	11.4 g

Dietary Fiber	2.3 g

Sugars	3.7 g

Total Fat	7.4 g

Saturated Fat	1.2 g

Unsaturated Fat	2.0 g

Potassium	117.4 mg

Protein	30.7 g

Sodium	563.4 mg

Dietary Exchanges 7.4 Fat, 0.6 Vegetables, 0.2 Fruits, 0.5 Meat, 3.7 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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Servings

Ingredients

6.0
6 cup cold water 1.0
1 lb raw medium shrimp 2.0
2 each large hard-boiled eggs 0.5
0 1/2 cup fresh chopped green onion 0.5
0 1/2 cup fresh chopped celery 0.25
0 1/4 cup chopped parsley 1.0
1 tsp fresh lemon peel 0.25
0 1/4 cup fresh lemon juice 2.0
2 tbsp fat free sour cream 2.0
2 tbsp Dressing, mayonnaise, light 0.5
0 1/2 tsp creole seasoning 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 0.125
0.125 tsp hot pepper sauce 4.0
4 cup salad greens 2.0
2 each medium lemons

Directions

Bring the water to a boil in a large pot over high heat. Add in the shrimp and boil until pink on the outside and opaque in the middle, about 3 minutes. Drain shrimp and run under cold water to quickly cool them. Spread shrimp out onto paper towels to drain well.
In the meantime, cut each hard boiled egg in half, remove the yolks, discard 2 yolk halves, and chop the remaining 2 yolk halves with all of the whites.
In a medium bowl, mix together the green onions and the next 10 ingredients. Gently toss in the shrimp and the eggs.
Place 1 cup of salad greens onto each of 4 plates, top with 3/4 cup of shrimp salad, and garnish with 2 lemon wedges.