Special Shrimp Salad Recipes

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EASY CLASSIC SHRIMP SALAD



Easy Classic Shrimp Salad image

Wondering how to make shrimp salad? Containing very small flavorful shrimp, this easy classic shrimp salad is a simple dish anyone can make.

Provided by Doug DuCap

Categories     Appetizer     Brunch     Dinner     Entree     Lunch     Salad

Time 20m

Yield 4

Number Of Ingredients 9

1 pound extra small cooked shrimp (peeled; see Kitchen Notes below)
1 cup celery (finely chopped)
2 tablespoons sweet onion (finely chopped )
2 tablespoons dill pickle (finely chopped)
1/4 teaspoon black pepper
Optional: 1/8 teaspoon cayenne pepper
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 to 1 cup fresh white bread crumbs (see Kitchen Notes below)

Steps:

  • Enjoy.

Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Cholesterol 251 mg, Fiber 2 g, Protein 30 g, SaturatedFat 4 g, Sodium 1505 mg, Sugar 3 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

SPECIAL SHRIMP SALAD



Special Shrimp Salad image

Make and share this Special Shrimp Salad recipe from Food.com.

Provided by MizzNezz

Categories     Fruit

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons white wine vinegar
1 teaspoon minced garlic
1 teaspoon sugar
1 teaspoon orange zest
3 tablespoons olive oil
2 oranges
1 lb shrimp, peeled and cooked
1 tablespoon diced red pepper
10 cups assorted greens
1/4 cup sliced green onion

Steps:

  • In large bowl, mix first 5 ingredients; whisk until well blended.
  • Peel and slice the oranges; cut slices in fourths.
  • Add shrimp, peppers, and oranges to the dressing.
  • Chill for 1 hour.
  • Before serving, toss shrimp with greens and onions.

Nutrition Facts : Calories 166, Fat 8.1, SaturatedFat 1.2, Cholesterol 115.2, Sodium 113.1, Carbohydrate 7.2, Fiber 1.2, Sugar 5, Protein 15.9

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.

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

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.

SPECIAL LAYERED SALAD



Special Layered Salad image

Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it. -Jacinta Ransom, South Haven, Michigan

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 11

1 pound torn romaine
1 medium green pepper, chopped
1 medium onion, chopped
1 package (10 ounces) frozen peas
1-1/2 cups mayonnaise
2 cups shredded cheddar cheese
1 can (4 ounces) tiny shrimp, rinsed and drained
4 bacon strips, cooked and crumbled
1 medium tomato, cut into wedges
3 hard-boiled large eggs, cut into wedges
Paprika and minced fresh parsley

Steps:

  • In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight. , Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 408 calories, Fat 36g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 555mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

CANLIS SPECIAL SALAD



Canlis Special Salad image

The Canlis Restaurant is in Seattle. To coddle an egg, bring a small saucepan of water to a simmer. Then simmer the egg for exactly 1 minute. Coddled eggs make the dressing very creamy.

Provided by Krsi Sue

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 garlic clove
1 dash salt
2 medium tomatoes, cut in 1/8s
2 heads romaine lettuce, sliced in 1-inch strips
1/4 cup green onion, chopped
1/2 cup romano cheese
1 lb bacon, cooked, chopped
1 cup crouton
3 ounces olive oil
2 lemons, juice of
1/2 teaspoon black pepper
1/4 teaspoon mint, fresh & chopped
1/4 teaspoon oregano
1 egg, coddled

Steps:

  • Into a large wooden bowl, pour 2 Tbsp oil.
  • Sprinkle with salt and rub firmly with garlic.
  • Remove garlic.
  • In the bottom of the bowl, place tomatoes.
  • Add romaine lettuce.
  • Add onion, cheese, and bacon.
  • Into a separate bowl, pour 3 oz oil, lemon juice, pepper, mint, and oregano.
  • Add the coddled egg. (Be sure to not add the shells!).
  • Whip vigorously.
  • When ready to serve, pour dressing over salad.
  • Add croutons and toss.

Nutrition Facts : Calories 465.1, Fat 42.4, SaturatedFat 11.7, Cholesterol 67.3, Sodium 605.7, Carbohydrate 11, Fiber 4, Sugar 3.1, Protein 11.8

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