Make-over Spaghetti & Shrimp Salad

by さん
3件の評価投票 | 4681回のアクセス

Originally mayo was the dressing for this salad recipe from a friend long ago, but I decided to give it a make-over. Adding a few new veggies and seasonings, and subbing an oil-based dressing, made it lighter and brighter. The recipe makes enough for a crowd or potluck, so cut down by one third or two thirds if needed.

分量: 16


Cost per serving $0.83 詳細を見る
  • 1 pound thin spaghetti
  • 3 cans (4.25-ounce each) tiny shrimp, drained (I used Crown Prince Brand)
  • 1 cup celery, finely chopped (about 3 stalks)
  • 2 bunches green onions, sliced (or 1 cup red onion chopped fine)
  • 1 red bell pepper, chopped fine
  • 1/2 cup capers, drained
  • 3/4 cup olive oil
  • Juice of 1 lemon (or more to taste)
  • 3 tablespoons vinegar (cider, red wine)
  • 3 garlic cloves, minced
  • 1 teaspoon lemon pepper
  • 1 teaspoon celery seed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes or 4 dashes of red pepper sauce (optional and to taste)


  1. Break spaghetti in half, and cook as package directs to al dente stage; drain and rinse with cool water; set aside.
  2. In large bowl combine spaghetti, shrimp, celery, onions, bell pepper, and capers.
  3. In medium mixing bowl whisk together oil, lemon juice, vinegar, garlic, lemon pepper, celery seed, sugar, salt and red pepper flakes (optional).
  4. Drizzle over spaghetti, shrimp & veggies, and toss lightly to coat. Adjust seasonings as needed. Chill one hour or more before serving.

Nutrition Facts

Amount Per Serving %DV
Serving Size 73g
Recipe makes 16 servings
Calories 206  
Calories from Fat 94 46%
Total Fat 10.68g 13%
Saturated Fat 1.5g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 209mg 9%
Potassium 137mg 4%
Total Carbs 23.64g 6%
Dietary Fiber 1.6g 5%
Sugars 1.77g 1%
Protein 4.2g 7%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)