Spectacular Shrimp Salad Main Dish Recipes

MAIN-DISH SHRIMP SALAD

Main-Dish Shrimp Salad image

Susan Pursell of Garden Grove, California created this refreshing layered salad full of tangy bite-size shrimp, juicy tomatoes and crisp greens.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 1 serving.

Number Of Ingredients 11

Ingredients

1 teaspoon white wine vinegar
1/2 teaspoon lemon juice
1/8 teaspoon dill weed
1/8 teaspoon Dijon mustard
Dash garlic powder, salt and pepper
1 tablespoon canola oil
15 cooked small shrimp
1 cup torn romaine
1 plum tomato, sliced
2 tablespoons chopped celery
2 tablespoons finely shredded Monterey Jack cheese, optional

Steps:

In a small bowl, combine the vinegar, lemon juice, dill, mustard, garlic powder, salt and pepper; whisk in oil. Stir in shrimp. Cover and refrigerate for at least 2 hours, stirring occasionally. , Place romaine on a plate. Layer with tomato, celery and shrimp. Sprinkle with cheese if desired.

Nutrition Facts :

SPECTACULAR SHRIMP SALAD MAIN DISH

Spectacular Shrimp Salad Main Dish image

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

Ingredients

1 medium cucumber
1/2 pound frozen medium cooked shrimp, thawed
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup minced fresh parsley
1/3 cup olive oil
2 tablespoons cider vinegar
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
Leaf lettuce, optional

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.

SHRIMP SALAD

Shrimp Salad image

Categories Salad Ginger Nut Shellfish Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 garlic cloves, chopped
1/4 cup peanut oil
2 small tomatoes, quartered lengthwise, seeded, and cut into 1/4-inch-thick strips
1/3 cup thinly sliced shallot
1/2 teaspoon minced seeded fresh green Thai or serrano chile, or to taste
1/4 cup Asian fish sauce
1/4 cup fresh lime juice
4 qt water
1 tablespoon salt
2 (1/4-inch-thick) slices fresh ginger, crushed with flat side of a knife
1 1/2 lb large shrimp (24 to 30), shelled and deveined
1/3 cup salted roasted peanuts, finely chopped
Garnish: fresh cilantro leaves and lime wedges

Steps:

Cook garlic in oil in a small heavy saucepan over moderate heat, stirring occasionally, until golden, about 2 minutes. Pour oil through a sieve into a large heatproof bowl and discard garlic. Cool oil, then toss with tomatoes, shallot, chile, fish sauce, and lime juice.
Bring water, salt, and ginger to a boil in a large pot, then boil shrimp until just cooked through, 1 to 2 minutes. Drain in a colander and discard ginger. Add shrimp to tomatoes, then add peanuts. Toss to combine and season with salt. Serve warm or at room temperature.

SPECTACULAR SHRIMP SPREAD

Spectacular Shrimp Spread image

This is another recipe I found in a pamphlet from the grocery store. I love this served with crackers. I've also served this in a bread bowl with chunks of bread for dipping.

Provided by Dreamgoddess

Categories Spreads

Time 30m

Yield 4 cups

Number Of Ingredients 7

Ingredients

1/2 lb cooked shrimp, finely chopped
1 (13 ounce) can artichoke hearts, drained and finely chopped
1 cup mayonnaise
1/2 cup parmesan cheese
1/4 teaspoon lemon pepper, with dill seasoning
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

Preheat oven to 400 degrees.
Combine all ingredients and stir well to mix.
Place the shrimp mixture in a 1 quart shallow baking dish.
Bake at 400 degrees for approx.
10 minutes or until hot and bubbly.
Serve with assorted crackers.

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