Shrimp Salad
25 mins (prep 20, cooking 5)
10 ingredients
4 servings
This shrimp salad reminds me of one of the great lunches of my life, sitting on the front porch of the wonderful grocery in Seaside, Florida...plump, pink shrimp in a fresh tarragon dressing spooned onto saltine crackers, with an ice cold beer, and great friends. From the Pat Conroy Cookbook.

Categories:  salad , 3-steps-or-less , north-american , shrimp , equipment , brunch , time-to-make , lunch~snacks , <-30-mins , easy , shellfish , seafood , american , southern-u.s. , to-go... , stove-top , picnic ,
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Serving Size (16.29 g)
Servings 4
Amount per Serving
Calories 60.93 Calories from Fat 58.86
% Daily Value *
Total Fat 6.54g 40.23%
Saturated Fat 1.29g 25.71%
Trans Fat 0.0 %
Cholesterol 2.59mg 3.45%
Sodium 42.08mg 7.01%
Total Carbohydrate 0.55g 0.73%
Dietary Fiber 0.0 g 0.0%
Sugars 0.04 g %
Protein 0.26g 2.07%
Vitamin A 24.26IU% Vitamin C 0.07mg%
Calcium 10.94mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shrimp, minced fresh tarragon, fresh lemon juice, tarragon vinegar, finely diced celery, minced scallion, coarse salt, ground white pepper