SHRIMP SALAD
Creamy Shrimp Salad with celery, red onion and a dill mayonnaise dressing is a great sandwich filling or lettuce topper you can make in just minutes.
Provided by Sabrina Snyder
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.
- In a large bowl, add 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.
Nutrition Facts : Calories 258 kcal, Carbohydrate 1 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 828 mg, Sugar 1 g, ServingSize 1 serving
SHRIMP SALAD
Steps:
- Bring a large pot of water to a boil. Add salt, lemon, and shrimp. Cook for 2-3 minutes until shrimp turn pink. Drain and rinse with cold water. Pat the shrimp dry with paper towels.
- To the bottom of a large bowl, add mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk together. Add shrimp, celery, onion, dill, and parsley. Gently mix together. Taste, and adjust seasoning.
- Cover and chill for 1 hour before serving.
- *** I cut extra-large shrimp in half when making this salad. Some of the shrimp can be left whole but the larger ones can be cut in half to give a more unified size.
CREAMY SHRIMP SALAD
Creamy shrimp salad is perfect for a sophisticated appetizer that's easy to throw together!
Provided by Kathryn Doherty
Categories Appetizers & Snacks
Time 10m
Number Of Ingredients 9
Steps:
- Combine cream cheese and mayonnaise in a medium bowl and stir until smooth.
- Add 1 tablespoon of lemon juice and the Worcestershire sauce and mix well.
- Stir in the green onions, pimientos and cooked, chopped shrimp. Mix well then taste and adjust seasonings - add more lemon juice, salt or pepper, or hot sauce.
- Use the shrimp salad right away or cover and chill for up to 2 days until ready to serve.
Nutrition Facts : Calories 62 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 464 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CREAMY SHRIMP AND DILL SALAD
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
- To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
- Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.
CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD
Sauteed shrimp gets tossed with farfalle, roasted red peppers, scallion and celery in a creamy dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
OLD BAY SHRIMP SALAD
Old Bay kicks up the flavor of this classic shrimp salad. Pile it onto a croissant, scoop it over lettuce, or serve it with crackers.
Provided by Jennifer Segal
Categories Salads
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large bowl with ice and cold water and set next to the sink.
- Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn't return to a boil).
- Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
- In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.
Nutrition Facts : Calories 244, Fat 16g, Carbohydrate 4g, Protein 21g, SaturatedFat 3g, Sugar 0g, Fiber 1g, Sodium 979mg, Cholesterol 198mg
SHRIMP SALAD WITH CILANTRO DRESSING
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.
Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.
SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: shrimp, oil, salt, black pepper, dried oregano, large head romaine lettuce, cherry tomato, orange bell pepper, lime, water, ripe avocado, full-fat greek yogurt, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
- Transfer the shrimp to a roasting tray and spread into one even layer.
- Roast for 6 minutes, until the shrimp have just turned pink.
- For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
- In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
- Transfer the salad to serving bowls and drizzle on the avocado dressing.
- Enjoy!
Nutrition Facts : Calories 204 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams
FIRE SHRIMP SALAD WITH CILANTRO LIME DRESSING
This salad works great as an appetizer or as an entree. The heat of the habanero's mixed with the coolness of the yogurt dressing is just right!
Provided by charlie ponton
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic and butter with minced Habenero.
- Add Shrimp and cook until pink.
- Mix yogurt, lime, cilantro and salt/pepper in a small bowl.
- Place a handful of greens on each serving plate along with 5-6 shrimp.
- Drizzle dressing over salad and enjoy!
Nutrition Facts : Calories 193.2, Fat 7.8, SaturatedFat 4.1, Cholesterol 188.7, Sodium 233.6, Carbohydrate 4.5, Fiber 0.1, Sugar 2.7, Protein 25.1
SHRIMP AND AVOCADO SALAD WITH CREAMY JALAPENO DRESSING
To the seared shrimp, try replacing the white or black pepper with ground chile pepper, like chipotle or ancho.
Provided by gailanng
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the dressing, mince the cilantro and jalapeno in a food processor or blender. Add the oil, mayonnaise, vinegar, honey and salt to taste; mix well.
- For the salad, heat the oil in a medium skillet; add the cumin, salt and pepper to taste. Add shrimp; cook over high heat until cooked through, 3-5 minutes, flipping as necessary. Transfer to a small bowl and refrigerate until chilled.
- Mix salad greens and red onion in a serving bowl; toss with dressing. Arrange shrimp and avocado over top.
Nutrition Facts : Calories 411.4, Fat 36.1, SaturatedFat 4.9, Cholesterol 76.5, Sodium 466.9, Carbohydrate 15.2, Fiber 3.8, Sugar 6.5, Protein 9.2
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