Lunch Box: Shrimp Cocktail Salad

  • Follow Karin Calloway

This week I’m taking a classic appetizer and turning it into lunch by transforming a frozen shrimp cocktail ring into a Shrimp Cocktail salad.

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The salad makes a simple lunch, and one 10-ounce shrimp ring has enough shrimp for two salads. You just defrost and de-tail the shrimp and then use the cocktail sauce to whip up a creamy dressing. You can watch for the shrimp rings to go on sale and then stock up and store them in the freezer for later use.

I like to serve the shrimp over a bed of chopped romaine. Alternately, you can pick up a bag of shredded iceberg lettuce to use as the base for your salad.

You can personalize the salad by adding other ingredients such as chopped hard-boiled eggs, palm or artichoke hearts, shredded cheddar or mozzarella cheese, or sliced black olives – the options are endless.

To pack up these salads for the office, just place the lettuce in a serving container and then place the shrimp and dressing in a separate container. At the office, gently toss the salad a bit to coat the lettuce evenly with the dressing. I like to pack a wedge of lemon to squeeze over the top to brighten the flavors.

SHRIMP COCKTAIL SALAD

1 10-ounce package frozen shrimp cocktail (6 ounces shrimp, 4 ounces cocktail sauce)

1 rib celery, chopped

¼ cup reduced-fat mayonnaise

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper, to taste

4 cups chopped romaine lettuce

Lemon wedges, for serving

Combine the shrimp, celery, mayonnaise, cocktail sauce and lemon juice in a bowl.

Season to taste with salt and pepper. Cover and chill until ready to serve.

When ready to serve, mound some of the lettuce in individual salad bowls.

Divide the shrimp mixture over the top of each salad and serve with the lemon wedges. Squeeze lemon juice over the top of your salad and enjoy.

Makes 2 salads.


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