Nov Dinner: Make Ahead Seafood Salad Recipe

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Servings: 6


Cost per serving $2.70 view details


  1. In saucepan, bring 4 c. water, onion and bay leaf to boil; reduce heat and simmer for 5 min. Add in shrimp; simmer for 2-4 min or possibly till pink.
  2. Drain, peel and devein. cover and chill till shrimp are chilled or possibly for up to 4 hrs.
  3. Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels.
  4. [Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.]
  5. Dice red pepper. [Red pepper can be refrigerated in airtight container for up to 8 hrs.]
  6. Dressing: In small bowl, whisk together light mayonnaise, lime juice and warm pepper sauce; whisk in buttermilk, chives, coriander and salt till combined. [Dressing can be covered and refrigerated for up to 8 hrs.]
  7. Arrange 2 or possibly 3 lettuce leaves attractively on individual salad plates.
  8. Sprinkle with about three-quarters of the red pepper. Mound shrimp on top.
  9. [Salad can be prepared to this point, covered and refrigerated for up to 1 hour.] Drizzle with dressing and sprinkle with remaining red pepper.
  10. Add in a few cherry tomatoes cut into wedges, if you like, and drizzle on the dressing just before carrying the salads to the table.
  11. Variation: You can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 109g
Recipe makes 6 servings
Calories 115  
Calories from Fat 47 41%
Total Fat 5.29g 7%
Saturated Fat 0.87g 3%
Trans Fat 0.0g  
Cholesterol 87mg 29%
Sodium 158mg 7%
Potassium 194mg 6%
Total Carbs 4.28g 1%
Dietary Fiber 1.0g 3%
Sugars 1.76g 1%
Protein 12.63g 20%
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