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California Shrimp Salad

Submitted by Dixie Riley, Shelby Electric Cooperative
Course Salad
Cuisine American
Servings 12



  • 1 cup mayonnaise or Miracle Whip
  • 1/2 cup cider vinegar
  • Sugar to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  • 1/2 head cabbage shredded
  • 1/2 green pepper finely sliced
  • 2 ribs celery sliced thin
  • 6 ounces black ripe olives sliced
  • 1/2 cucumber sliced thin or diced
  • 1 pound cooked, peeled and deveined shrimp chopped
  • Red onion finely sliced, optional
  • Pimentos diced, optional
  • 1/2 head iceberg lettuce shredded


  • Mix together dressing ingredients and set aside.
  • In large bowl, combine cabbage, green pepper, celery, olives, cucumber, shrimp and onion and/or pimentos, if using. Add most of the dressing and mix.
  • Refrigerate for 3 hours.
  • Add shredded lettuce and mix, adding more dressing if desired. Serve.


Nutrition information: 152 calories; 8.8g fat; 320mg sodium; 8.8g carbohydrates; 8.7g protein.