Chopped Shrimp Salad Sandwich Recipes
SHRIMP SALAD SANDWICH
Shrimp Salad Sandwich is an easy, creamy shrimp salad that makes a great sandwich.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.
CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.
SHRIMP SALAD FOR SANDWICHES
I took a spin on one of the tuna salad recipes and came up with this. Great for a sandwich or serve on crackers as an hors d'oeuvre. I recommend using Gulf shrimp.
Provided by kapes13
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Combine shrimp, bell pepper, onion, and cilantro in the bowl of a food processor; pulse until well blended.
- Transfer to a small bowl. Stir in mayonnaise, salt, and pepper. Cover and refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.2 g, Cholesterol 98.8 mg, Fat 11.6 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 1.8 g, Sodium 266.1 mg, Sugar 2.2 g
SHRIMP SALAD
Make and share this Shrimp Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, toss together shrimp, onion, celery and cilantro.
- Stir together remaining ingredients and pour over shrimp salad mixture.
- Stir well.
- Chill for at least 2 hours.
Nutrition Facts : Calories 259.2, Fat 11.8, SaturatedFat 1.7, Cholesterol 246.8, Sodium 1294.8, Carbohydrate 11, Fiber 0.5, Sugar 3.2, Protein 26.3
CHOPPED SHRIMP SALAD
Make and share this Chopped Shrimp Salad recipe from Food.com.
Provided by HelenG
Categories Brunch
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut shrimp in halve or thirds depending on the size.
- Peel cucumber and chop cucumber, celery and onion, small. (**Note: If using a regular cucumber then after peeling cut in half and spoon out seeds).
- Add the remaining ingredients, mix well.
- Season with salt and pepper.
- Serve over lettuce or in a hallowed out veggie.
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- Bring a large pot of water to boiling. Squeeze 1 teaspoon juice from lemon; set aside. Squeeze the remaining juice into the boiling water; add the lemon rinds. Remove leaves from parsley, reserving the leaves and stems separately. Finely chop 2 tablespoons of the leaves; set aside. Using 100%-cotton string, tie the parsley stems into a bundle and add to the boiling water. Add shrimp.
- Boil 1 to 2 minutes or just until the shrimp are opaque. Using a slotted spoon, immediately transfer the shrimp to a bowl of ice water to stop cooking. Drain and coarsely chop the shrimp.
- Combine the reserved 1 teaspoon lemon juice, the 2 tablespoons chopped parsley, the shrimp, mango, celery, scallions, yogurt, mustard, salt, and pepper in a large bowl. Serve the shrimp mixture in toasted buns, adding lettuce, if desired.
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