Shrimply Delicious Shrimp Salad Food

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EASY CLASSIC SHRIMP SALAD



Easy Classic Shrimp Salad image

Wondering how to make shrimp salad? Containing very small flavorful shrimp, this easy classic shrimp salad is a simple dish anyone can make.

Provided by Doug DuCap

Categories     Appetizer     Brunch     Dinner     Entree     Lunch     Salad

Time 20m

Yield 4

Number Of Ingredients 9

1 pound extra small cooked shrimp (peeled; see Kitchen Notes below)
1 cup celery (finely chopped)
2 tablespoons sweet onion (finely chopped )
2 tablespoons dill pickle (finely chopped)
1/4 teaspoon black pepper
Optional: 1/8 teaspoon cayenne pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 to 1 cup fresh white bread crumbs (see Kitchen Notes below)

Steps:

  • Enjoy.

Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Cholesterol 251 mg, Fiber 2 g, Protein 30 g, SaturatedFat 4 g, Sodium 1505 mg, Sugar 3 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

SHRIMPLY DELICIOUS SHRIMP SALAD



Shrimply Delicious Shrimp Salad image

Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.

Provided by NIKIJO

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
½ cup chopped onion
2 hard-cooked eggs, chopped
¾ cup mayonnaise
salt and pepper to taste

Steps:

  • In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.

Nutrition Facts : Calories 312 calories, Carbohydrate 4.1 g, Cholesterol 228.7 mg, Fat 24.5 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 2 g

CREAMY DILL SHRIMP SALAD



Creamy Dill Shrimp Salad image

I got this from the Barefoot Contessa's book "Parties!" and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day.

Provided by DebbiF

Categories     Brunch

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

3 tablespoons kosher salt, plus
1 teaspoon kosher salt
1 lemon, cut into quarters
4 lbs large shrimp, in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or 2 tablespoons white wine vinegar
1 teaspoon fresh ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

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.

SHRIMPLY DELICIOUS CREOLE



Shrimply Delicious Creole image

Make and share this Shrimply Delicious Creole recipe from Food.com.

Provided by Wilfong

Categories     Creole

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons margarine
3/4 cup bell pepper
1/2 cup chopped celery
1 (14 1/2 ounce) can whole canned tomatoes
1 tablespoon finely chopped parsley
1 (1 ounce) envelope Lipton Onion Soup Mix
1/2 cup water
1 lb shrimp, cooked and drained

Steps:

  • In 12-inch skillet, melt margarine and cook celery and pepper till tender.
  • Add tomatoes and parsley.
  • Add onion soup mix blended with water.
  • Bring to a boil, reduce heat, and simmer for 20 minutes.
  • Add shrimp, cook until pink.
  • Serve over hot rice.

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY



Roasted Shrimp & Veggie Salad Recipe by Tasty image

Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper

Provided by Mercedes Sandoval

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 19

1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
1 teaspoon fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed greens
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Add cut vegetables to a baking sheet lined with parchment paper.
  • Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
  • Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
  • Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
  • Mix dressing ingredients together in a small bowl.
  • In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams

SHRIMP VEGGIE SALAD



Shrimp Veggie Salad image

My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 10

1 pound peeled and deveined cooked medium shrimp
3 medium tomatoes, seeded and cut into 1/2-inch pieces
2 medium cucumbers, quartered and sliced
1 small red onion, chopped
1/2 cup chopped fresh cilantro
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 medium ripe avocados, peeled and cubed

Steps:

  • Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

SHRIMP SALAD



Shrimp Salad image

I remember my mother making this when I was a child. It wouldn't be the Fourth of July without Grandma's Shrimp Salad, even today. -Delores Hill, Helena, Montana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 10

2-1/3 cups uncooked small pasta shells
1/3 pound cooked salad shrimp
3 celery ribs, chopped
1 small onion, chopped
4 radishes, halved and sliced
4 hard-boiled large eggs, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
1-1/2 teaspoons salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper., Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 316 calories, Fat 23g fat (4g saturated fat), Cholesterol 134mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

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