This wonderful, healthy shrimp salad is quick and easy to make. The below recipe will serve 12 – 15 people.
Here is what you will need to make this healthy shrimp salad:
- 1 lb. shrimp or mock crab
- 2 c. English peas, frozen and cooked or canned (may use 4 c.)
- 1 c. Sour cream
- 1/2 c. mayonnaise
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 1 tsp. dill weed
- 4 boiled eggs, grated
- 1 c. celery
- 1/4 c. pickle relish
- 1/4 c. chopped onions
Combine all ingredients in a salad bowl; cover and refrigerate the shrimp salad overnight
This healthy shrimp recipe written by Becky Bowen and compliments of a cookbook by the Cuthbert United Methodist Church.