SHRIMPLY DELICIOUS SHRIMP SALAD
Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.
Provided by NIKIJO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve.
Nutrition Facts : Calories 312 calories, Carbohydrate 4.1 g, Cholesterol 228.7 mg, Fat 24.5 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 4.1 g, Sodium 371.7 mg, Sugar 2 g
CREAMY SHRIMP AND DILL SALAD
Provided by Sunny Anderson
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- To cook the shrimp: Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.
- To make the salad: In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.
- Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.
ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY
Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams
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.
CREAMY DILL SHRIMP SALAD
I got this from the Barefoot Contessa's book "Parties!" and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day.
Provided by DebbiF
Categories Brunch
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
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 VEGGIE SALAD
My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 10
Steps:
- Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
SHRIMPLY DELICIOUS CREOLE
Make and share this Shrimply Delicious Creole recipe from Food.com.
Provided by Wilfong
Categories Creole
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 12-inch skillet, melt margarine and cook celery and pepper till tender.
- Add tomatoes and parsley.
- Add onion soup mix blended with water.
- Bring to a boil, reduce heat, and simmer for 20 minutes.
- Add shrimp, cook until pink.
- Serve over hot rice.
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