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Nutrition Facts
Serving Size 223 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 255 mg 85%
Sodium 260 mg 11%
Total Carbohydrate 6 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 15 g
Vitamin A 50% Iron 8%
Vitamin C 40% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shrimp & Egg Salad
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 H-E-B Cage-Free Large Brown Eggs, hard-boiled, peeled and chopped
1 cup(s) H-E-B Ready, Fresh, Go! Chopped Celery
4 Oz H-E-B Diced Pimentos, rinsed and drained
1/4 cup(s) H-E-B Real Mayonnaise
8 Oz Medium Cooked Tail Off Peeled and Deveined Shrimp, 71-90 Count, thawed
6 H-E-B Ready Fresh Go! Green Leaf Lettuce Leaves
6 small roma tomato, cut into wedges
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Instructions

1
Combine chopped cooked eggs, celery, diced pimientos, mayonnaise and thawed shrimp in a large mixing bowl and toss to coat.
2
Cover with plastic wrap and chill for 30 minutes or more.
3
Before serving, line four salad plates with a lettuce leaf and arrange the four tomato wedges in a flower pattern over the lettuce.
4
Scoop the shrimp salad in the center of each tomato flower and serve.

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