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
DILLED SHRIMP SALAD
Serve this Dill Shrimp Salad recipe on top of Boston lettuce leaves and a lemon wedge. Dill Shrimp Salad is a Healthy Living recipe everyone will enjoy.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in medium bowl.
- Add shrimp, cucumbers and onions; mix lightly.
- Serve on lettuce leaves with lemon wedges.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 240 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
SHRIMP SALAD
Simple and so tasty, Shrimp Salad makes an ordinary day feel extra special. This classic recipe uses tender shrimp, fresh dill, lots of lemon juice, and crunchy vegetables in a light mayonnaise dressing.
Provided by Meggan Hill
Categories Salad
Time 25m
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine shrimp, cold water, lemon juice, lemon halves, dill sprigs, parsley sprigs, sugar, whole peppercorns and salt. Cook over medium heat, stirring often, until pink and firm to the touch, about 8 to 10 minutes.
- Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes. Meanwhile, fill a medium bowl with ice water. Drain shrimp and discard lemon halves, herbs, and spices.
- Immediately plunge shrimp into ice water until chilled, about 3 minutes. Remove from ice water and pat dry with paper towels. Cut shrimp in half lengthwise and then into thirds.
- In a medium bowl, whisk together mayonnaise, celery, shallot, lemon juice, dill, and parsley. Add shrimp and toss to combine. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Nutrition Facts : Calories 468 kcal, ServingSize 1 cup, Carbohydrate 13 g, Protein 47 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 583 mg, Sodium 3135 mg, Fiber 1 g, Sugar 9 g
EASY CLASSIC SHRIMP SALAD
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
SPECIAL SHRIMP GUNKANMAKI - BATTLESHIP SUSHI ROLL
A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling.
Provided by Lille
Categories Lunch/Snacks
Time 25m
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Mix the salad shrimp, kiwi fruit, mayonnaise and ginger in a small bowl and set aside.
- Cut each sheet of nori into 1" wide ribbons, for a total of 12 ribbons.
- Mix 1 cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
- Dip your hands in the hand vinegar and take 1-2 tablespoons of the cooked rice in one hand. Mold it into a rectangular mound and 2 x 3/4 x 1 1/4" high. Wrap a nori ribbon around it, overlapping about 3/4" at the end. Glue it together with a grain of vinegared rice. Put a heaping teaspoon of the shrimp salad mixture on top. Repeat to make 12 pieces.
- Serve with pickled ginger, soy sauce and wasabi.
BEST SHRIMP SALAD RECIPE
Steps:
- In a pot, bring water to boil. Then add a little amount of salt and squeeze the quartered lemon into the pot.
- Add the shrimp and simmer for 5 minutes. After 5 minutes, drain the shrimp and set aside.
- In a bowl, mix the shrimp, chopped celery, chopped onion, salt, ground black pepper, mayonnaise, and mustard. Then mix well and cover it.
- Store it in the refrigerator for 30 minutes.
- Serve it with fresh chopped parsley on top.
Nutrition Facts : Calories 267 kcal, Carbohydrate 2 g, Protein 14 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 173 mg, Sodium 1603 mg, Fiber 1 g, 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.
EASY SHRIMP SALAD RECIPE
Making restaurant-style shrimp salad isn't difficult. It's about choosing the right shrimp and cooking them properly. You'll amaze your friends and family with delicious shrimp salad
Provided by Chef Dennis Littley
Categories sandwich
Number Of Ingredients 6
Steps:
- thaw shrimp in cold running water
- Bring water to a boil in a large saucepan, then add 1 tablespoon of Old Bay Seasoning
- Add thawed shrimp to boiling water and cook until the water returns to a boil, no longer than 5-6 minutes.
- Drain the water from the pan and cover the shrimp with ice. Let the shrimp cool down in the ice for 15 minutes, then remove from the ice. Place the cooled shrimp in the refrigerator to continue to chill for one hour (or overnight)
- Peel and devein the shrimp. Then rough chop the shrimp leaving them in big pieces.
- Mix the ingredients together in a medium sized bowl. Mix well, cover and refrigerate for at least one hour.
- Serve with your favorite bread or roll, on a salad, or simply by itself.
Nutrition Facts : Calories 249 kcal, Carbohydrate 2 g, Protein 24 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 294 mg, Sodium 1001 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPECIAL SHRIMP SALAD
Make and share this Special Shrimp Salad recipe from Food.com.
Provided by MizzNezz
Categories Fruit
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, mix first 5 ingredients; whisk until well blended.
- Peel and slice the oranges; cut slices in fourths.
- Add shrimp, peppers, and oranges to the dressing.
- Chill for 1 hour.
- Before serving, toss shrimp with greens and onions.
Nutrition Facts : Calories 166, Fat 8.1, SaturatedFat 1.2, Cholesterol 115.2, Sodium 113.1, Carbohydrate 7.2, Fiber 1.2, Sugar 5, Protein 15.9
SHRIMP SALAD (NEW & IMPROVED!)
Creamy shrimp salad pairs celery, dill and lemon with this tasty shellfish! A spin on tuna salad, it's the best way to use up leftover shrimp.
Provided by Sonja Overhiser
Categories Main Dish
Time 10m
Yield 2
Number Of Ingredients 10
Steps:
- Use leftover cooked shrimp or boil the shrimp.
- Thinly slice the celery. Chop the onion. Chop the dill.
- In a medium bowl, mix the shrimp with the vegetables, Greek yogurt, mayonnaise, white wine vinegar, Dijon mustard, kosher salt, and fresh ground black pepper.
Nutrition Facts : Calories 247 calories, Sugar 2.6 g, Sodium 409.3 mg, Fat 12.8 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 4.8 g, Fiber 1.2 g, Protein 26.9 g, Cholesterol 192.9 mg
SPECIAL LAYERED SALAD
Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight. , Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley.
Nutrition Facts : Calories 408 calories, Fat 36g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 555mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
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.
SHRIMP AND RICE SALAD WITH PEAS AND CELERY RECIPE
Steps:
- Cook the rice following the package directions. Remove from the heat and cool completely.
- Peel the shrimp. Make a shallow cut down the back of a shrimp with a small, sharp knife. Remove the dark vein; rinse well. Repeat with the remaining shrimp.
- Bring a saucepan of water to a boil; add the shrimp and lower the heat to low. Simmer for about 3 minutes, or until the shrimp are opaque and pink. The time depends on the size of the shrimp. Let the shrimp cool and chop them coarsely.
- In a serving bowl, combine the shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.
- Add the cooled rice to the shrimp mixture; add mayonnaise and dill pickle juice and gently mix.
- Taste and adjust seasonings. You Might Also Like Simple Shrimp Salad
Nutrition Facts : Calories 678 kcal, Carbohydrate 33 g, Cholesterol 283 mg, Fiber 1 g, Protein 39 g, SaturatedFat 7 g, Sodium 2286 mg, Sugar 2 g, Fat 43 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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LEMONY SHRIMP SALAD RECIPE - FOOD & WINE
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4/5 Total Time 30 minsServings 4
- Fill a medium saucepan with water. Squeeze the lemon half into the water, then add it to the water with the peppercorns and a generous pinch of salt; bring to a boil. Add the shrimp and simmer until curled and just pink, about 3 minutes. Using a slotted spoon, transfer the shrimp to a paper towel-lined plate. Freeze the shrimp until just chilled, about 5 minutes.
- Meanwhile, in a large bowl, whisk the lemon juice with the olive oil, grapeseed oil, sugar and a generous pinch each of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with the chives and serve.
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- In a large bowl, dissolve the kosher salt in the water. Add the shrimp and let stand for 30 seconds, then rinse well. Add the shrimp to the boiling water and cook until firm and pink, 2 to 3 minutes. Drain the shrimp and transfer to the ice water to cool. Drain again and pat dry.
- In a bowl, beat the cream until stiff. Whisk in the mayonnaise, lime juice and zest, and stir in the celery, dill and chives. Add the shrimp and toss well. Season with table salt and pepper and serve.
SHRIMP SALAD SANDWICH - KATIE'S CUCINA
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5/5 (1)Total Time 1 hr 5 minsCategory Main CourseCalories 339 per serving
- Open, drain, and rinse the canned shrimp. Once drained, add to a mixing bowl. Add one teaspoon each of the dried onion flakes, parsley, and dill. Peel and diced cucumber, and add to the bowl. Add two tablespoon of mayonnaise to the bowl and mix. Add pepper to taste! Mix well.
- Cut two large croissants, toast until golden brown. Add butter lettuce, and a generous scoop of shrimp salad… enjoy!
OLD BAY SHRIMP SALAD RECIPE - RECIPES.NET
From recipes.net
- 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 2 minutes (the water needn't return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Shell the shrimp and devein if necessary.
- In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the cooked 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.
20 BEST SHRIMP SALAD RECIPES - LIFE, FAMILY & FUN
From lifefamilyfun.com
- Citrus Shrimp and Avocado Salad. This simple and easy-to-create salad from Foodie Crush is packed with flavor, and it makes for an excellent light lunch or dinner.
- Shrimp Cobb Salad. Natasha’s Kitchen shares this shrimp cobb salad which features Cajun shrimp and plenty of summery flavors. The shrimp only takes four minutes to cook, and you’ll definitely want to add the spices for a unique twist on your typical shrimp salad taste.
- Easy Lemon Shrimp Salad. You don’t have to spend hours in the kitchen preparing a meal for it to look and taste fantastic. This recipe from Simply Delicious proves just that, and this easy lemon shrimp salad is bound to be enjoyed by your whole family.
- Zesty Lime Shrimp and Avocado Salad. Skinny Taste shares this light salad that requires absolutely no cooking! It’s ideal for the summertime when you don’t want to heat up your house by cooking in the kitchen.
- Spinach, Avocado, and Prawn Salad. This recipe from BBC Good Food shows us that you don’t always have to use lettuce as the base for your salad. You’ll enjoy the Asian twist this dish offers on your classic shrimp salad, as the shrimp’s marinade incorporates soy sauce and sesame oil.
- Warm Shrimp Salad. While you might usually associate salads with using cold ingredients, All Recipes encourages you to serve this dish while your shrimp is still warm.
- Pan-Sautéed Lemon-Garlic Shrimp Salad. Cooking Light offers us this fifteen-minute recipe that gives you a good source of protein. It’s ideal for a busy weeknight when you want to enjoy a light yet satisfying meal but don’t have hours to spend prepping and cooking in the kitchen.
- Citrus, Fennel, Avocado & Shrimp Salad. If you are looking for a new shrimp salad recipe to try this spring, check out this recipe from Every Last Bite.
- Prawn, Mango & Avocado Salad. Taste shares this delicious recipe which sets itself apart from other shrimp salads thanks to the addition of mango. You’ll start by chopping the prawns and placing them in the bowl with mango and avocado.
- Blackened Shrimp, Asparagus, and Avocado Salad. This recipe from Cafe Delites offers a really unique take on the classic shrimp salad, and it would make a complete meal for a healthy and fresh dinner any day of the week.
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