This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce.
By Linda Gassenheimer
Tribune News Service
With Mother’s Day just around the corner, here’s a quick and delightful recipe that you can whip up in under 10 minutes.
This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce—small, round, and crisp, and part of the butterhead variety. I always keep frozen shrimp on hand for a quick meal, as they defrost in just a few minutes with a simple soak in cold water.
The recipe features a fast and foolproof method for cooking shrimp that ensures they stay juicy and plump every time.
Helpful Hints
- Fresh shrimp can be used instead of frozen. Follow the recipe timing.
- Any type of whole wheat bread can be used.
Countdown
- Assemble ingredients.
- Cook the shrimp.
- Complete the recipe.
Shopping List
To buy: 3/4 pound frozen raw shrimp, shells removed, 1 bunch celery, 1 tomato, 1 bunch scallions,1 jar reduced-fat mayonnaise, 1 small bottle prepared horseradish, 1 head bib or Boston lettuce and 1 whole wheat baguette.
Staples: salt and black peppercorns.
Shrimp Lettuce Bowl
Serves 2
- 3/4 pound frozen raw shrimp, shells removed
- 1 cup diced celery
- 1 cup tomato cubes, about 1-inch
- 1 cup sliced scallions, about 4 scallions
- 1/2 cup reduced-fat mayonnaise
- 3 tablespoons prepared horseradish
- Salt and freshly ground black pepper
- Seval leaves bib lettuce (Boston lettuce), about 2 cups
- 1/2 whole wheat baguette cut into 4 slices
Defrost shrimp by placing them in a bowl of cold water for several minutes until defrosted. Drain and place defrosted shrimp in a saucepan and cover them with cold water. Heat the water until it starts to simmer with white bubbles just appearing around the edge of the pan and the water starting to turn white. Remove pan from heat and drain into a colander. Run cold water over the shrimp to stop them cooking. Add the mayonnaise and horseradish to a large bowl and blend them together. Cut the cooled shrimp into 1-2-inch pieces and add to the bowl. Add celery, tomatoes, and scallions to the bowl. Add salt and pepper to taste. Toss the ingredients into the dressing. Place the lettuce leaves with the wide part of the leaf overlapping the sides of the bowl in 2 small bowls to form small cups. Spoon the shrimp salad onto the leaves. Serve with the sliced bread.
Per serving: 542 calories (37 percent from fat), 22.4 g fat (3.3 g saturated, 5.3 g monounsaturated), 275 mg cholesterol, 42.3 g protein, 44.2 g carbohydrates, 6.4 g fiber, 1050 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected]. 
