Shrimp Carrot Salad


  • 1 lb. cooked, peeled & de-veined Shrimp
  • 2 cups Shredded Carrots
  • 1 cup Diced, Unpeeled Red Apple
  • 1 cup Chopped Water Chestnuts
  • 1 cup Chopped Celery
  • 1/3 cup Raisins
  • 1 cup nonfat Mayonnaise Dressing
  • 3 tbsp. Honey
  • Chopped Parsley (Garnish)


Thaw Shrimp, if frozen. Pat shrimp dry. Cut large Shrimp in half. Combine shrimp, carrots, apple, water chestnuts, celery, and raisins. In a separate bowl, blend mayonnaise and honey. Pour mixture over shrimp mixture. Mix well. Chill for an hour or longer.


Recipe yields 4 servings.