SHRIMP STACK SALAD
Steps:
- 1. FOR THE SHRIMP SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the shrimp to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside. 2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, mango, tomato, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside. 3. FOR THE AVOCADO SALSA: Toss the avocado, salt, pepper, and lime juice in a medium bowl and set aside. 4. TO ASSEMBLE: Divide the shrimp, and both salsas into 6 portions. Place a 3 inch wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press a portion of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press a portion of the Shrimp Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the shrimp salad. Holding the cutter aloft, use a slotted spoon to press a portion of the Gazpacho Salsa evenly into the cutter on top of the shrimp. Gently lift the cutter up and away from the plate to reveal the shrimp tower. 5. Dress the salad greens with the remaining champagne vinaigrette. Serve immediately.
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 SALAD
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
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.
SHRIMP SALAD
This is really good stuffed in a fresh tomato, in an avocado, or served with a lettuce wedge. Great for these hot summer days. The instructions are for fresh shrimp; if using frozen, follow the cooking directions on the bag...they may take longer to cook (just a little longer...do not overcook the shrimp).
Provided by breezermom
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Clean and devein shrimp. Bring 1/2 gallon of water, crab boil, and 2 teaspoons of salt to a boil. Add the shrimp and return to a boil. Remove from the heat, drain, and ice down the shrimp to stop them from over cooking.
- Drain shrimp again and chop coarsely. Then add the green pepper, celery, green onions, egg, parsley and mayonnaise. Mix together well. Add salt and pepper to taste.
- Serve in tomatoes, avocados, or with a lettuce wedge. Top with strips of red bell pepper. Garnish with a wedge of lemon.
Nutrition Facts : Calories 508.8, Fat 24.8, SaturatedFat 4.3, Cholesterol 562.8, Sodium 2157.7, Carbohydrate 20, Fiber 2.5, Sugar 5.4, Protein 52
CITRUS SHRIMP SALAD
"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade. , Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade.
Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 350mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
WARM SHRIMP SALAD
A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.
Provided by Lizzard
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
- In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g
SHRIMP GOAT CHEESE WATERMELON SALAD STACK
Refreshing take on a traditional caprese salad. If you don't have a ring mold cut into squares or triangles instead. The key is flat watermelon pieces 1/4-inch thick.
Provided by Noodles156
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 430 degrees F (220 degrees C).
- Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish.
- Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes.
- Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.
- Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 88 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 4.7 g, Protein 26.3 g, SaturatedFat 12 g, Sodium 669 mg, Sugar 71.9 g
SHRIMP GOAT CHEESE WATERMELON SALAD STACK
Refreshing take on a traditional caprese salad. If you don't have a ring mold cut into squares or triangles instead. The key is flat watermelon pieces 1/4-inch thick.
Provided by Noodles156
Categories Shrimp Salad
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 430 degrees F (220 degrees C).
- Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish.
- Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes.
- Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.
- Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.
Nutrition Facts : Calories 584.2 calories, Carbohydrate 88 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 4.7 g, Protein 26.3 g, SaturatedFat 12 g, Sodium 669 mg, Sugar 71.9 g
SPECTACULAR SHRIMP SALAD MAIN DISH
A few years back, I was asked to bring a salad to a potluck. I didn't want to bring an ordinary dish, so I created this recipe. Everyone was pleased with the light vinegar-and-oil dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Slice cucumber in quarters lengthwise; cut into thin pieces and place in a bowl. Add the shrimp, beans and parsley. , In a small bowl, combine the oil, vinegar, garlic, salt and lemon-pepper; pour over salad and toss to coat. Chill for at least 1 hour. Serve over lettuce if desired.
Nutrition Facts : Calories 332 calories, Fat 21g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 312mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 17g protein.
SALAD STACK WITH SHRIMPS
CREATED FOR CATEGORY CRAZE-E CONTEST. A really simple, fresh and healthy starter for your dinner guests, and you probably have all the ingredients at hand! The very simple dressing ingredients are included in the list of ingredients. Cooking time given are for the 2 eggs only.
Provided by Zurie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash and dry tomatoes, and slice about 1/4 inch thick. Arrange 3 - 4 slices on each of 4 plates, depending on size of tomato rounds.
- Mix the yoghurt, mayonnaise and 2 tablespoons of the chopped spring onions in a bowl. Add the shrimps, and fold in until well mixed.
- Put about 2 heaped tablespoons of the shrimp mixture on the prepared tomato slices, centred, so the tomatoes still show.
- Peel the boiled eggs, and slice carefully (so they don't break) into thickish slices. Discard the white ends. Arrange 2 egg slices on the shrimp mixture on each plate.
- Sprinkle the salad with black pepper, crushed garlic (the fine dried crushed garlic is better here than fresh, which might be a little overpowering). Sea salt flakes look pretty on the plate and taste great, but use any salt you have, to taste.
- With a potato peeler, peel ribbons from the zucchini. Discard the outer thin bits. Roll up each ribbon -- you need about 12 -- and pinch ends, which usually makes them stay in rounds.
- Arrange 3 zucchini circles on each salad.
- Divide the grated cheese between the plates.
- You have 2 tablespoons chopped spring onions left over. Sprinkle over the salad.
- In a bowl, whisk the water, cider vinegar, olive oil, mustard (and a pinch of salt, if you want) until it emulsifies.
- Drizzle about a tablespoon of the vinaigrette dressing over each salad.
- The salads should each be a neat, not very high, "stack". Ideal before a main dish of meat. Cover and cool, but do not chill too deeply.
Nutrition Facts : Calories 152, Fat 11.2, SaturatedFat 3.3, Cholesterol 116, Sodium 158.1, Carbohydrate 7.2, Fiber 1.5, Sugar 3.7, Protein 6.5
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5/5 (1)Estimated Reading Time 3 minsServings 6Total Time 25 mins
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