Shrimp Salad New Improved Recipes
PERFECT SHRIMP SALAD
Our shrimp salad is simply the best! Its secret lies in the simplicity of its ingredients. While I enjoy it with saltine crackers (thanks, Lindsay!), it's equally delicious on its own, in a sandwich, wrapped in tortillas, or as a side to other summer salads. Use pre-cooked shrimp from the store or cook it yourself. If you want the most flavorful and perfectly textured salad, we highly recommend cooking the shrimp yourself, which only takes a few minutes.
Provided by Adam and Joanne Gallagher
Categories Salad, Main
Time 20m
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.
- Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.
- Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.
- Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, green onion, mayonnaise, lemon juice, dill, salt, and pepper.
- Gently mix the ingredients until they are well combined.
- Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 319, Fat 21.2g, SaturatedFat 3.3g, Cholesterol 225.8mg, Sodium 464.3mg, Carbohydrate 4.7g, Fiber 1.2g, Sugar 1.6g, Protein 28.4g
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
REFRESHING SHRIMP SALAD
Avocado, strawberries and shrimp are wonderful together in this filling yet light salad. Balsamic or raspberry vinaigrette dressings go well with the salad, as do Asian-inspired dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 181mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
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