Wonderful filling for a sandwich or could be spread on crackers. This is great.
Make and share this Shrimp Salad Filliing recipe from Food.com.
- 4 cups water
- 1 lb medium shrimp, unpeeled and fresh
- 2 1⁄4 cups cabbage, finely shredded
- 1⁄2 cup carrot, shredded
- 1⁄2 cup tomato, chopped
- 1⁄4 cup green onion, sliced
- 1 (8 ounce) can water chestnuts, drained and chopped
- 1⁄3-1⁄2 cup mayonnaise
- 1⁄4 cup lemon juice
- 1⁄4 teaspoon cayenne pepper (optional)
- salt & freshly ground black pepper
- Bring water to a boil; add shrimp, and cook 3 to 5 minutes.
- Drain well; rinse with cold water.
- Peel, devein and coarsely chop shrimp.
- Combine shrimp, cabbage, carrots, tomatoes, green onions and water chestnuts in a large bowl; toss gently. Set aside.
- Combine remaining ingredients in a small bowl; mixing well.
- Add mayonnaise mixture to shrimp mixture; toss gently to combine.
Made your recipe pretty much as given, though I did start with just 3 tablespoons of lemon juice & then added just a teaspoon more! Also started with the 1/3 cup of mayo & found that to be just right for us! Really liked the crunch of the water chestnuts! Finally, since I was serving this as one of several salads, I sprinkled the chopped tomato over the entire bowl & it was ready for the table! This was a great tasting salad, & one I'll be happy to add to my summer salads list! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
This is lovely. I think that I would have preferred a finer grate of the cabbage as it comes in as the strongest flavor. I skipped the tomato only because the salad had to be in the fridge for quite awhile and I didn't want it to bleed juice into the mix. Love the lemon juice here. Thanks Gert for another reason to be thankful for summer.
I made this last night and let it sit in the fridge until today's lunch. Then, I wrapped in it a whole wheat tortilla, which went really nicely with it. I left out the carrots and the water chestnuts, because I don't really care for either. Next time, I may try mustard instead of the lemon juice and will add some sea salt as well. Overall, a terrific recipe! And, my 6 year old chose this recipe as his first adventure tasting shrimp...it won him over. :)