Patio Shrimp Salad Recipes

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PATIO SHRIMP SALAD



Patio Shrimp Salad image

Shrimp tossed with rice, pickles, olives, raisins and some more salad goodies. A quick and easy summer salad.

Provided by Wilma Scott

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 10

3 ½ cups cooked white rice
¼ cup chopped dill pickles
¼ cup chopped black olives
1 tablespoon chopped onion
½ teaspoon salt
1 teaspoon minced green bell pepper
½ cup raisins
1 ½ cups tomato juice
2 cups cooked salad shrimp
¾ cup mayonnaise

Steps:

  • Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
  • Mix shrimp and mayonnaise into the mixture, toss lightly and serve.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 41.1 g, Cholesterol 93.6 mg, Fat 23.3 g, Fiber 1.4 g, Protein 12.6 g, SaturatedFat 3.6 g, Sodium 739.6 mg, Sugar 10.8 g

SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly 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.

SHRIMP GARDEN SALAD



Shrimp Garden Salad image

This is my version of a simple garden salad which I changed by adding a small tin of shrimp.

Provided by bluebayou

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 head romaine lettuce- rinsed, dried and chopped
2 bunches radishes, sliced
1 bunch green onions, chopped
1 cucumber, cleaned and chopped
3 tomatoes, chopped
3 stalks celery, chopped
1 (4.5 ounce) can small shrimp, drained

Steps:

  • In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 10.3 g, Cholesterol 36.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 77.2 mg, Sugar 4.8 g

MANGO SALAD WITH GRILLED SHRIMP



Mango Salad with Grilled Shrimp image

Categories     Salad     Fruit     Shellfish     Backyard BBQ     Lime     Mango     Mint     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

  • Make mango salad:
  • Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
  • Grill shrimp:
  • Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
  • Prepare grill.
  • Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
  • Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

BASIC AND SIMPLE SHRIMP SALAD



Basic and Simple Shrimp Salad image

This is the original Old Bay Seasoning Party Shrimp Salad Recipe. It can be edited to your taste by adding or deleting ingredients. Serve as a salad or an appetizier. Be sure to CHILL 1 hour

Provided by Southern Lady

Categories     Spreads

Time 10m

Yield 24 rounded appetizers, 4 serving(s)

Number Of Ingredients 6

1 lb shrimp, precooked
1/2 cup mayonnaise
1/3 cup celery, celery (fresh)
2 teaspoons Old Bay Seasoning
2 teaspoons lemon juice (fresh or bottled)
1/4 teaspoon Worcestershire sauce

Steps:

  • Peel and devein shrimp (if necessary); cut in half.
  • Combine well with remaining ingredients.
  • Chill mixture for 1 hour.
  • Yum! Enjoy!

SHRIMP POTATO SALAD



Shrimp Potato Salad image

Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 12

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

Steps:

  • In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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

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