- Total Time
Shrimp salad does not have to be a fattening nightmare: Swap full-fat mayonnaise for fat-free and you're well on your way to a slimmed-down version of a classic.
uncooked shrimp1 pound(s), large, peeled and deveined
fat free mayonnaise⅓ cup(s)
uncooked celery2 rib(s), medium, chopped
uncooked red onion(s)3 Tbsp, chopped, minced
fresh parsley2 Tbsp, fresh, chopped
capers1 Tbsp, drained
Dijon mustard2 tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- Cook shrimp in a large pot of rapidly boiling water until bright pink and cooked through, about 2 minutes. Drain, rinse under cold water and drain again; set aside.
- In a large bowl, combine mayonnaise, celery, onion, parsley, capers and mustard; mix well. Stir in shrimp; season to taste with salt and pepper. Serve at room temperature or chilled. Yields about 1 1/2 cups per serving.