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Low-Fat Lemony Shrimp Salad Recipe Low Carb



Servings: 4


6 cups water

1 pound peeled raw medium shrimp

2 large hard-cooked eggs

1/2 cup finely chopped green onions

1/2 cup finely chopped celery

1/4 cup snipped fresh parsley

1 tsp grated lemon zest

1/4 cup fresh lemon juice

2 tbsp fat-free or light sour cream

2 tbsp fat-free or light mayonnaise dressing

1/2 tsp Creole or Cajun seasoning

1/4 tsp salt

1/4 tsp black pepper

1/8 tsp red hot-pepper sauce

4 cups mixed salad greens

2 lemons, quartered


Nutrition Facts



3 Very Lean Meat

1/2 Carbohydrate


Calories 147

Carbohydrate 8g

    Dietary Fiber 1g

    Sugar 4g

Fat 2g

Sodium 498mg

Cooking Methods

  1. In a large saucepan, bring the water to a boil over high heat. Boil the shrimp for 3 minutes or until pink on the outside and opaque in the center. Drain in a colander. Run cold water over the shrimp to cool them quickly. Drain well on paper towels.
  2. Meanwhile, cut each egg in half. Discard 2 yolk halves. Chop the remaining 2 yolk halves and all the whites.
  3. In a medium bowl, stir together the remaining ingredients except the salad greens and lemon. Add the shrimp and toss gently. Add the eggs and toss gently.
  4. To serve, place 1 cup salad greens on each plate. Top each serving with a heaping 3/4 cup shrimp mixture. Place 2 lemon wedges on each plate.

Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

Looking for a healthy meal? You could improve this diabetic salads recipe further by creating your own salt-free mixture! We called for bottled Creole and Cajun seasoning in this recipe, but many of these blends are high in sodium. It is very easy for you to make your own mixture. Simply stir together a combination of 1 tablespoon each of chili powder ground cumin, garlic powder, onion powder and paprika, plus 2 teaspoons ground oregano, 2 teaspoons ground thyme and 1/2 teaspoon pepper. The mixture will last for up to six months if you keep it at room temperature in a tightly covered container.



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