This shrimp salad is a great summer treat served with ripe tomatoes or on a bed of spring greens. You will love it!
Step: 1
Preheat the oven to 325 degrees F (165 degrees C).
Step: 2
Layer shrimp evenly on a baking sheet and season with 1 tablespoon seafood seasoning.
Step: 3
Bake in the preheated oven until pink, 6 to 10 minutes depending on size. Remove from oven and let cool until safe to handle.
Step: 4
Remove and discard shrimp shells. Chop shrimp into bite-sized pieces and place into a serving bowl. Add grapes, celery, dill, and chives.
Step: 5
Combine mayonnaise, lemon juice, yogurt, and remaining 1 tablespoon seafood seasoning in a separate bowl. Add dressing to shrimp mixture as desired and stir to coat. Store in the refrigerator to cool salad before serving, about 30 minutes.
Per Serving: 175 calories; protein 19.8g; carbohydrates 8.8g; fat 6.7g; cholesterol 175.4mg; sodium 627.9mg.
Fruit salad is morely of the nicest salads to produce . It is more in body delight and water content . As fruits can make natural sugar , you must have it for breakfast . The sugar can will give you enough energy for the 24 hours and make body fit with your get sugar producer cravings too.
Salads often get a bad rap for being unsatisfying (if they’re lean and mean) or not good for body (if they’re not lean and mean). The core of middle ground is less talked more , but it’s exactly where you’ll find the salads that may fuel weight loss.