Seafood Chopped Salad Recipes

EASY CLASSIC SHRIMP SALAD

Steps:

• Enjoy.

EASY SEAFOOD SALAD

Steps:

• Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Transfer zest and juice to a large bowl. Repeat with lemon and lime. Add shrimp, crab, onion and pepper; toss to coat. Serve on lettuce with crackers.

CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE

Steps:

• Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
• Prepare all the vegetables and toss together.
• Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
• Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.

CHOPPED SHRIMP SALAD

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.

CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP

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.

SEAFOOD CHOPPED SALAD

Steps:

• Coarsely chop salad greens and place in a large salad bowl; add watercress and chives and toss.
• Arrange tomatoes, bacon, avocado, eggs and shrimp in separate rows on top of lettuce.
• Sprinkle with blue cheese and croutons.
• Serve dressing on the side.