Skinnytaste’s Chilled Shrimp Salad Has 31g Protein and Takes Minutes
This high-protein recipe is one of Willa's ultra-filling summer favorites
Willa Brown, who shed 113 pounds at age 79 and is the cover star of Woman’s World‘s August 10 issue, swears by the dishes in the wildly popular Skinnytaste High Protein cookbook—and she can’t get enough of this Chilled Shrimp Salad with Egg from healthy recipe guru Gina Homolka! It’s one of her ultra-filling summer favorites, and it’s easy to see why. Tender shrimp and hard-boiled eggs are tossed with fresh herbs, crisp celery and just enough mayo to bring it all together. Served in butter lettuce leaves, it’s a light yet satisfying meal that delivers an impressive 31 grams of protein per serving. We also love that it takes just minutes to prepare and tastes even better after chilling.
For even more of Gina Homolka’s delicious dishes, pick up a copy of her cookbook Skinnytaste High Protein: 100 Healthy, Simple Recipes to Fuel Your Day: A Cookbook, on sale now.
Per serving: Calories: 392 Protein: 31g Fat: 29g (5g sat.) Chol.: 389mg Carbs.: 3g Sodium: 514mg Fiber: 1g Sugar: 1g
Ingredients
- 1/2 lb. peeled, deveined cooked shrimp
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1/4 cup chopped celery
- 3 Tbs. chopped fresh chives
- 3 Tbs. chopped fresh chives
- Butter lettuce leaves
Instructions
PrintIf shrimp are small, leave them whole; if large, coarsely chop. In bowl, combine shrimp, eggs, mayonnaise, celery, chives and dill. Refrigerate for 1 hr. or until chilled. Serve in lettuce leaves. (This salad will last, chilled, up to 3 days.)
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