Monday Meal: Shrimp Salad

Good Monday morning! I love a good shrimp salad. I mixed up a quick and easy shrimp salad because shrimp is what I had on hand. You could easily add crab or swap out for chicken. Add whatever veggies you want, I just like mine simple with celery. You could also substitute the mayonnaise for plain fat free Greek yogurt. The ground mustard is key for me. It adds a bite to the salad without adding too much “sauce.”

Shrimp Salad

12 oz. cooked, peeled and chilled shrimp
3 stalks celery hearts
1/4 c Smart Balance mayonnaise
1 tsp ground mustard
1/4 tsp freshly ground pepper

Chop the shrimp and celery evenly into small cubes and set aside. Mix the mayonnaise, mustard, and pepper in a large bowl. Dump celery and shrimp into the bowl and mix until evenly coated with mayonnaise mixture. Let it chill for at least one hour before serving to maximize the flavors blending.

Serve on bread, rolls, croissants, with crackers, or eat it plain.

Serving size: 1 c
Yields: Approximately 2 cups

The nutritional stats (calculated the way I described above) per serving:
Calories: 243
Fat: 9g
Carbs: 4g
Sodium: 601mg
Protein: 37g
Sugar: 2g

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