Chopped Shrimp Salad Recipes

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SHRIMP EGG SALAD



Shrimp Egg Salad image

This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs.

Provided by MEISENBACH

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

1 pound cooked shrimp - peeled, deveined, and chopped
4 hard-cooked eggs, chopped
4 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 sprig chopped fresh dill
4 leaves green leaf lettuce

Steps:

  • In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 1.6 g, Cholesterol 438.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 428.8 mg, Sugar 0.8 g

BEVERLY HILLS CHOPPED SALAD



Beverly Hills Chopped Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

2 vine-ripe tomatoes, seeds removed and chopped
1 head iceberg lettuce, chopped
1 romaine heart, chopped
One 15-ounce can chickpeas, rinsed and drained
5 ounces dry salami, julienned
1 cup grated fresh mozzarella
1/3 cup olive oil
1/3 cup freshly grated Parmesan
1/3 cup white wine vinegar
1 teaspoon dry mustard
Kosher salt and freshly ground black pepper

Steps:

  • Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
  • Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
  • Add the dressing to the salad and toss to combine. Serve immediately.

CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP



California-Style Chopped Salad with Shrimp image

Provided by Giada De Laurentiis

Categories     appetizer

Time 24m

Yield 4 servings

Number Of Ingredients 14

1 head romaine lettuce, trimmed and halved lengthwise
1 ear corn, husk and silk removed
2 zucchini, halved lengthwise
6 colossal or 12 extra-large shrimp, peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 head butter lettuce, torn
2 medium tomatoes, chopped into 1/2-inch pieces
1 avocado, halved, pitted, peeled and diced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons agave nectar or honey
Kosher salt and freshly ground black pepper
2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)

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.

CHOPPED SHRIMP SALAD



Chopped Shrimp Salad image

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

2 cups small shrimp
1/2-3/4 seedless cucumber
2 stalks celery
1/4 red onion (or 1/4 sweet white onion)
mayonnaise
1 teaspoon sugar
1 -2 tablespoon lemon juice
1 tablespoon fresh dill, finely chopped
salt & pepper

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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Top Asked Questions

What is the best shrimp salad recipe?
Gather the ingredients. Mix together the shrimp, celery, onion, pickle, black pepper, and cayenne. Fold in the mayonnaise and lemon juice. Stir in the fresh bread crumbs, starting with half a cup and adding more as needed until most of the excess liquid is absorbed.
What is the best way to cook shrimp?
1 Bring a large pot of water to a boil and add ½ tsp salt. Add shrimp and cook ~ 3-5 minutes or until done. ... 2 Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir. Add more mayonnaise, salt and pepper to taste. ... 3 Serve over lettuce or with crackers or toasted bread. Happy Eating! Beckie
How to cook shrimp with mayonnaise?
Mix the chopped shrimp with the celery, bell pepper, lemon juice, and mayonnaise. Add salt and pepper to taste. Taste and adjust the mayonnaise and seasonings, as desired. Serve on a bed of lettuce or mixed greens and a slice of avocado or tomato wedges, if desired.
What do you put on a shrimp boil?
1 to 1 1/2 pounds medium raw shrimp. 1 cup diced celery. 1/4 cup chopped green or red bell pepper. 1 tablespoon fresh lemon juice. 3 to 4 tablespoons mayonnaise (or to taste) 1/4 teaspoon pepper. 1/4 teaspoon salt (or to taste) 1 head of torn romaine lettuce or mixed salad greens.

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