Description
Discover a delightful recipe for Cranberry Pecan Shrimp Salad Cups! Learn how to create these flavorful and elegant appetizers perfect for any occasion.
Ingredients
- 1 1/2 cups (355 ml) cooked shrimp, chopped
- 1 cup (240 ml) celery, chopped
- 2/3 cup (160 ml) dried cranberries
- 1/2 cup (120 ml) beef, chopped
- 1/2 cup (120 ml) fresh parsley, chopped
- 1/4 cup (60 ml) vegetable oil mayonnaise
- 2 tablespoons (30 ml) nonfat yogurt
- 2 tablespoons (30 ml) lemon juice
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) freshly cracked pepper
Instructions
- In a spacious bowl, mix together the shrimp, celery, cranberries, beef, parsley, vegetable oil mayonnaise, nonfat yogurt, lemon juice, salt, and freshly cracked pepper.
- Ensure the mixture is covered and refrigerate for a minimum of 2 hours, making sure to stir now and then.
Notes
- For a healthier twist, swap nonfat yogurt with Greek yogurt for added protein.
- Enhance the mayo with a hint of dijon mustard for a flavorful boost.
- Adjust the lemon juice amount to suit your preference for tanginess.
