SueAnna’s Shrimp Salad

SueAnna’s Shrimp Salad

This is my go-to quick lunch!


2 cans Oregon’s Choice Pacific pink shrimp, drained

2 tbsp. Dr. Bragg’s Vinaigrette (I really like this salad dressing- it’s a tangy, apple cider vinegar vinaigrette)

Vegan parmesan to taste*

Mix together in a small bowl and enjoy!


*How to make the vegan parmesan:

In a food processor combine:


1.5 cups raw cashews

6 tbsp. nutritional yeast

2 tsp salt

1/2 tsp garlic powder


Process into a fine powder.

Sprinkle on anything and everything!

Keeps in the fridge for up to 2 months.

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