“Submit to God and be at peace with Him; in this way prosperity will come to you. Accept instruction from his mouth and lay up his words in your heart. . . ” Job 22:21-22

Shrimp Salad is the perfect lunch or light dinner during the hot summer nights.  Full of flavor and so easy to prepare, you’ll be making this all through the summer and may even throughout the year.

I like pretty much most seafood but shrimp has to be my all time favorite.  It’s so easy to obtain, especially since I live in South Florida, and it’s reasonably priced.  Shrimp is on sale at my favorite grocery store at least every other week.  When I do see it on sale, I go ahead and pick up a pound and keep it in the freezer until I need it.  I usually have a few pounds in the freezer at a time.

So Why Shrimp?

As I said before, I like shrimp a lot. From the tiny salad shrimp to the colossal size shrimp, I enjoy it all!  😀

Not only do I like it, shrimp is very versatile.  You can eat it hot or chilled, roasted, fried or sauteed, breaded or not.  You can serve it as an appetizer, salad or a main entree. 

Why I also use shrimp is for the health benefits.  Besides it being low in calories (3 oz. is about 85 calories), it is full of needed nutrients and omega-3 fatty acids, which is beneficial for the heart.  Shrimp are high in protein and low in carbohydrates which is definitely helpful to those that are trying to keep weight down.

Shrimp is also very easy to prepare.   I buy them at the store already deveined so that all I have to do is peel them and pull the tails off before roasting them.  For a little more money, you can have them already peeled and tails off.  Shrimp only takes minutes to cook, however you decide to prepare them.

What do you need for Shrimp Salad?

Only a few ingredients, that you most likely have a lot on it already on hand.  

My Shrimp Salad only has a few ingredients, takes only minutes to prepare and has huge flavor.  It’s the perfect summer salad during those extra long and hot days.  Serve it on a plate of greens or on a toasted roll, add a glass of iced cold lemonade or iced tea and you have a pretty wonderful meal.

Mama Fawn’s Tips. . .

•  Roast the shrimp first to give it time to cool before adding it to the creamy dressing.
• Once the shrimp are roasted, place on a paper towel to drain.
• Mince the garlic finely so you won’t have large pieces of garlic in your salad.
• Zest the lemon before cutting and juicing the lemon to make it easier.
• You can substitute light mayonnaise if you want a lower caloric salad.