CRUNCHY SHRIMP SALAD
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.
Provided by Cindy McLaughlin
Categories Salads
Time 40m
Number Of Ingredients 13
Steps:
- 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!
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Sunita Khadka
[email protected]I would not recommend this recipe. The salad was bland and unappetizing.
Jessica Coelho
[email protected]This salad was just okay. I wasn't a huge fan of the dressing.
Dominic adorno
[email protected]I found that the shrimp were a bit overcooked. I would recommend cooking them for a shorter amount of time.
Manzar Ali khokhar
[email protected]This salad is a bit too tangy for my taste. I would recommend using less lemon juice in the dressing.
MD Akbur Alii
[email protected]This shrimp salad is a great make-ahead meal. I often make it on the weekend and then enjoy it for lunch throughout the week.
Anwara Parvin
[email protected]I'm not a fan of celery, so I omitted it from my salad. It was still very good.
aniisa ibrax
[email protected]This salad is so versatile! I've made it with different types of shrimp, vegetables, and dressings, and it's always delicious.
Edwin C
[email protected]I added a bit of chopped red onion to my salad for an extra pop of flavor. It was delicious!
Skull Crusher
[email protected]This shrimp salad is a great way to use up leftover shrimp. It's also a healthy and refreshing dish that's perfect for summer.
Diane McPherson
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the crunchy texture and the tangy dressing.
Ryan Childers
[email protected]This salad was easy to make and very delicious. I used pre-cooked shrimp to save time, and it still turned out great.
Aliah's Time
[email protected]I'm not a huge fan of shrimp, but I really enjoyed this salad. The combination of flavors and textures was perfect. I'll definitely be making this again.
Daniel secondi
[email protected]Followed the recipe exactly and it turned out perfectly. The shrimp were cooked just right and the salad was very flavorful. Will definitely be making this again!
Jesan Malik
[email protected]This shrimp salad was a hit at my last potluck! The crunchy texture from the celery and almonds added a nice contrast to the tender shrimp. I also loved the tangy dressing.