SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
DILL AND SHRIMP SALAD
This creamy shrimp salad with dill is great served inside fresh pita bread.
Provided by Joey
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper. Mix well and refrigerate until chilled.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 5.4 g, Cholesterol 342.4 mg, Fat 23.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 3.8 g, Sodium 547.7 mg, Sugar 0.7 g
SHRIMP AND CAPER SALAD
Wonderful salad for an afternoon luncheon. Great if made the night before. I serve croissants with the salad. I have had many requests by guests for the recipe. They LOVED it!!! Serve on crisp salad greens and garnish with tomato wedges, hard cooked egg wedges and parsley.
Provided by Lorraine Friberg
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 331.7 calories, Carbohydrate 6.9 g, Cholesterol 180.4 mg, Fat 23.2 g, Fiber 1.3 g, Protein 24 g, SaturatedFat 3.4 g, Sodium 690.1 mg, Sugar 2.4 g
SHRIMP PASTA SALAD WITH CUCUMBER AND DILL
Forget deli-style pasta salad, and try this version with shrimp, cucumber, dill, and a bright lemon dressing. You can even make it up to a day ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Add shrimp, and cook just until opaque throughout, about 30 seconds. Drain, and rinse with cold water to stop the cooking. Drain again.
- Transfer pasta mixture to a bowl; toss with cucumber and dill. In another bowl, whisk together mayonnaise, oil, lemon juice, and Dijon; season with salt and pepper.
- Add dressing to pasta mixture, and toss to combine.
Nutrition Facts : Calories 541 g, Fat 13 g, Fiber 3 g, Protein 36 g
COLD SHRIMP SALAD WITH CAPERS AND DILL
If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.)
Provided by rickoholic83
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy skillet over high heat.
- Add shrimp and saute until done.
- Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
- Cool and refrigerate at least 1 hour.
- Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
- Whisk mayonnaise and remaining ingredients in a large bowl.
- Add shrimp and onion; mix to coat shrimp with dressing.
CHILLED SHRIMP, CAPER, AND ORZO SALAD WITH SWEET CORN AND CHERRY TOMATOES
Steps:
- Bring a large saucepan 3/4 full of salted water to a boil over high heat.
- Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
- Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.
- In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
- To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.
SHRIMP SALAD
A simple and fantastic recipe for Shrimp Salad. Sure to become a favorite in your home as it is in ours! A great fit for low carb and keto diets!
Provided by Marissa Stevens
Categories Salad
Time 20m
Number Of Ingredients 12
Steps:
- Cut one lemon into wedges. (Reserve remaining half lemon for dressing.)
- Prepare ice bath for shrimp.
- Bring 2 quarts water, lemon wedges and kosher salt to boil in a large pot over medium-high heat. Stir in shrimp and cover; remove from heat and let stand until just cooked through, about 3 minutes. Transfer with slotted spoon to ice bath.
- When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and add to large salad bowl.
- To a separate bowl add mayonnaise, Dijon mustard, capers, dill, and shallot. Squeeze remaining lemon half over (about 1 tablespoon of fresh juice). Whisk until well combined. Season to taste with pepper.
- Add celery to shrimp in salad bowl. Spoon mayonnaise mixture over and gently toss to coat evenly.
- If desired, line 6 individual serving bowls or salad plates with butter lettuce leaves.
- Divide shrimp salad among 6 bowls or plates and serve.
Nutrition Facts : Calories 314 kcal, Carbohydrate 4 g, Protein 31 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 254 mg, Sodium 1555 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
CREAMY LEMON DILL SHRIMP
There is nothing ordinary about this Creamy Lemon Dill Shrimp. Fabulous and full of flavor, this shrimp is ah-mazing on its own or over your favorite rice or pasta. Switch up your same old, same old shrimp recipe for this one today!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
- Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
- Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
- Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
- Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.
Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Protein 36 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 441 mg, Sodium 1418 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP SALAD WITH DILL RECIPE
Steps:
- Gather the ingredients.
- In a bowl, combine the cooked shrimp, diced celery, diced cucumber, dill weed, lemon juice, mayonnaise, and sour cream, to taste.
- Add salt and pepper, to taste.
- Stir gently to combine thoroughly. Chill until serving time.
- This shrimp salad is great served as is on lettuce or serve it as a sandwich filling in soft rolls or buns.
Nutrition Facts : Calories 258 kcal, Carbohydrate 4 g, Cholesterol 325 mg, Fiber 0 g, Protein 35 g, SaturatedFat 2 g, Sodium 1600 mg, Sugar 1 g, Fat 10 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
THE BEST COLD SHRIMP SALAD
EatSimpleFood.com This healthy cold shrimp salad with chives, red onions, celery, a wee bit of mayonnaise, and horseradish is one of my favorite light and crunchy recipes.
Provided by beckie
Categories Main Dish
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
- Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
- Drain water and chop shrimp.
- Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
- Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
- Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie
Nutrition Facts : Calories 313 calories, Sugar 1.2 g, Sodium 645 mg, Fat 23.4 g, SaturatedFat 3.7 g, TransFat 0.1 g, Carbohydrate 2.4 g, Fiber 0.7 g, Protein 23.6 g, Cholesterol 196.1 mg
PICKLED SHRIMP RECIPE
Steps:
- Gather the ingredients.
- Zest and juice 1 of the lemons. Slice the second lemon thinly and set it aside.
- In a bowl, combine zest and juice of the lemon with the vinegar, oil, 1 teaspoon of the kosher salt, pepper, dry mustard, crushed mustard seeds, red pepper flakes, and garlic. Set aside.
- Bring a saucepan of water with 1 teaspoon of kosher salt to a boil over medium-high heat. Add the shrimp to the boiling water and cook for about 1 1/2 to 2 minutes, or just until the shrimp are pink and opaque. Overcooked shrimp will be tough and rubbery, so watch closely. Drain the shrimp in a colander and run cold water over them to halt the cooking process.
- Add the drained and cooled shrimp to the seasoned vinegar and oil mixture along with the red onion and lemon slices. Taste the brine and add salt, as needed. Refrigerate the shrimp for at least 6 hours or overnight.
- Just before serving, stir in the dill and parsley. Arrange the shrimp on appetizer plates with a dip or spreads on the side.
Nutrition Facts : Calories 186 kcal, Carbohydrate 11 g, Cholesterol 120 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 754 mg, Sugar 4 g, Fat 10 g, UnsaturatedFat 0 g
LEMON-GARLIC MARINATED SHRIMP (ICE COLD AND REFRESHING)
I found this recipe on the Eating Well website amongst the diabetic friendly recipes. It's supposed to be an appetizer but I served it over a nice salad as a cool, refreshing summer dinner. We loved it. The shrimp are super simple to prepare and they tasted great hot or cold although they are meant to be served cold. Serves 12 as an appy but 6 as a main course.
Provided by Realtor by day
Categories Summer
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.
Nutrition Facts : Calories 71.7, Fat 2.8, SaturatedFat 0.5, Cholesterol 92.1, Sodium 179.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 10.1
MARINATED SHRIMP WITH CAPERS AND DILL
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
- Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.
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- Heat oil in a large, heavy skillet over high heat. Add shrimp and saute until just cooked through. Reduce heat to low, add garlic, and stir and cook about 30 seconds or until fragrant. Cool and refrigerate at least 1 hour.
- Combine onion and salt in a colander; let stand 15 minutes or until onion is wilted. Rinse and dry with paper towels.
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- Cook pasta according to package directions. Drain; rinse with cold water and drain, shaking to remove as much water as possible. Set aside.
- Bring 2 quarts water, lemon wedges and kosher salt to boil in a large pot over medium-high heat. Add shrimp and cook uncovered 2 to 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.
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- Meanwhile, cook shrimp, uncovered, in boiling water for 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Drain shrimp; rinse with cold water. Drain again.
- In a large mixing bowl combine pasta, shrimp, red or green sweet pepper, and green onions. Toss to mix.
- For dressing, in a screw-top jar combine vinegar, oil, capers, dill or dillweed, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta mixture. Toss gently to coat. Cover and chill for 3 to 24 hours.
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5/5 (4)Calories 284 per servingCategory Appetizer, Salad, Side Dish
- In a large bowl, whisk together Ranch dressing, lemon juice and zest and dijon mustard and season with salt and pepper. Add cooked shrimp, capers, red onion, celery, and dill to bowl and toss until combined.
- Chill for 30 minutes and serve over butterhead leaves on a plate. Garnish with some more chopped dill and lemon zest (optional).
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5/5 (1)Total Time 18 minsCategory Seafood SaladCalories 539 per serving
- Place the shrimp on to a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 7-8 minutes, making sure to turn once during cooking.
- Mix vegenaise, orange zest, orange juice, white wine vinegar, dill, capers, and red onion in a large bowl.
- Add shrimp. Stir gently to make sure that the shrimp is coated with the vegenaise mixture. Taste for seasoning and add more if necessary.
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Reviews 2Servings 6Cuisine AmericanCategory Lunch or Dinner
- Bring 5 quarts of water to a boil over high heat. Squeeze the juice of 1 lemon into water. Add squeezed lemon and 1 tablespoon salt to water.
- Into a large bowl place shrimp, mayonaise, lemon zest, lemon juice, mustard, garlic powder, salt, pepper, dill, chives and celery. Toss gently until dressing is well mixed and incorporated with shrimp.
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