10 Indescribably Delicious Shrimp Salads

10 Indescribably Delicious Shrimp Salads

These tasty combinations with cheese, chicken, vegetables, fruits and more will appeal even to those who don’t like seafood.

1. Salad with shrimp, reddish onions and herbs

Ingredients

• 450 g shrimp;
• 1 small reddish onion;
• 1 celery stalk;
• 3–5 sprigs of dill;
• 110–120 g mayonnaise;
• 1 teaspoon Dijon mustard;
• 2 teaspoons lemon juice;
• salt - to taste;
• black pepper - to taste.

Manufacturing

Boil the shrimp until cooked, cool and peel. Cut the onion and celery into small pieces. Chop the dill. For dressing, mix mayonnaise with mustard and lemon juice.

Place shrimp with onion, celery and dill in a bowl. Add mayonnaise sauce, salt, pepper and stir.

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2. Salad with shrimp and pineapple

Ingredients

• 450 g shrimp;
• 1 pineapple;
• 1 cucumber;
• 1 avocado;
• ½ jalapeno pepper;
• 5–6 sprigs of cilantro or other greens;
• 1 lime;
• salt - to taste;
• black pepper - to taste;
• ¼ teaspoon sriracha sauce or other hot sauce.

Manufacturing

Boil the shrimp until cooked, cool and peel.

Cut the pineapple into two parts. Extract the pulp, take about ¼ and grind in a mortar to obtain juice. Cut the rest into small pieces along with shrimp, cucumber and avocado. Chop the jalapeno. Chop the greens. Squeeze the juice out of the lime.

Place shrimp, pineapple, cucumber, avocado, jalapeno and greens in a salad bowl. Season with salt, pepper, hot sauce, pineapple and lime juice. Serve in a salad bowl or pineapple skin.

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3. Salad with shrimp, apples and grapes

Ingredients

• 450 g large shrimp;
• 1–1½ apples;
• 3–4 stalks of celery;
• 200 g seedless grapes;
• 1–2 stalks of green onions;
• 1 sprig of tarragon;
• 35–50 g almonds;
• 100–150 g mayonnaise;
• 1 tablespoon lemon juice;
• 1 teaspoon Dijon mustard;
• salt - to taste;
• black pepper - to taste;
• 12 lettuce leaves.

Manufacturing

Boil the shrimp until cooked, cool and peel. Cut apples, celery and shrimp into small pieces, grapes into halves. Chop the green onions and tarragon. Grind the almonds and fry them in a frying pan without oil for a few minutes.

Combine mayonnaise with lemon juice, mustard and tarragon.

Place shrimp in a bowl along with apples, grapes, celery, almonds and onion. Season with sauce, salt and pepper. Place on a plate with lettuce leaves.

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4. Caesar salad with shrimp

Ingredients

• 250–300 g shrimp;
• 6–8 quail eggs;
• 50 g parmesan or other hard cheese;
• 6 cherry tomatoes;
• 2 slices of bread;
• 3 cloves of garlic;
• 2 tablespoons olive oil;
• ½ bunch of romaine or iceberg lettuce;
• 3-5 tablespoons Caesar dressing.

Manufacturing

Boil the shrimp and eggs until cooked. Cool and peel. Grate the cheese on a small grater. Cut the cherry tomatoes and eggs into halves, and the bread into small pieces.

Pass the garlic through a press, mix with olive oil, and heat in a frying pan over medium heat. Brown the bread in a couple of minutes, then place on paper towels and cool.

Tear the salad with your hands or chop it coarsely. Place in a bowl, pour over the sauce, add eggs, tomatoes, shrimp and croutons. Sprinkle cheese on top.

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5. Salad with shrimp, avocado and tomatoes

Ingredients

• 200–300 g shrimp;
• 1 avocado;
• 6 cherry tomatoes;
• 1 bunch of lettuce;
• 3–4 sprigs of dill;
• 100 g mayonnaise;
• 1½ tablespoons ketchup;
• tabasco - to taste;
• 1 tablespoon whiskey;
• 1 tablespoon lemon juice;
• salt - to taste;
• black pepper - to taste.

Manufacturing

Boil the shrimp until cooked, cool and peel. Cut the avocado into small pieces, cherry into halves. Tear the salad with your hands. Chop the dill.

For dressing, combine mayonnaise with ketchup, Tabasco, whiskey, lemon juice, salt and pepper.

Place shrimp in a bowl with lettuce, dill, avocado and tomatoes. Add sauce and stir.

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6. Salad with shrimp, eggs, corn and cucumber

Ingredients

• 700–800 g shrimp;
• 5–6 eggs;
• 3 cucumbers;
• ½ onion;
• 1 can of corn (300 g);
• salt - to taste;
• black pepper - to taste;
• 100 g mayonnaise.

Manufacturing

Boil the shrimp and hard-boiled eggs for 10 minutes until tender. Cool, peel and cut into small pieces along with cucumbers and onions. Drain the juice from the corn.

Place everything in a bowl, salt, pepper and season with mayonnaise.

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7. Salad with shrimp, cheese and pine nuts

Ingredients

• 4 cloves of garlic;
• 5 tablespoons of olive oil;
• 500 g peeled shrimp;
• 2 tablespoons lemon juice;
• salt - to taste;
• 200 g of lettuce;
• 2–3 sprigs of dill or other herbs;
• 50 g pine nuts;
• 1 teaspoon mustard;
• 1 teaspoon sugar;
• 1 teaspoon dried oregano;
• 200 g mozzarella cheese (small balls).

Manufacturing

Cut half the garlic into small pieces. Fry for a few minutes over medium heat with 2 tablespoons of oil. Remove the garlic and replace it with shrimp, half the lemon juice and salt. Cook for 5–7 minutes or slightly longer. Place on a plate and cool.

Tear lettuce with your hands. Chop the greens. Dry the pine nuts in a frying pan without oil for a few minutes. To make the dressing, mix the remaining oil with mustard, lemon juice, sugar, oregano, herbs, 2 minced garlic cloves and salt.

Place lettuce, tomatoes, shrimp and cheese on a plate. Pour over the sauce and sprinkle with pine nuts.

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8. Salad with shrimp and smoked chicken

Ingredients

• 3 testicles;
• 2–3 potatoes;
• 1 carrot;
• 200 g shrimp;
• 2 pickled cucumbers;
• ½ apple;
• 100 g smoked chicken;
• 3 tablespoons of mayonnaise;
• 3 tablespoons sour cream;
• 1 tablespoon soy sauce;
• 100 g canned peas;
• salt - to taste;
• black pepper - to taste.

Manufacturing

Boil hard-boiled eggs for 10 minutes, potatoes, carrots and shrimp until tender. Cool, peel and cut into small pieces along with cucumbers, apple and chicken.

For dressing, mix mayonnaise with sour cream and soy sauce.

Place shrimp, eggs, chicken, cucumbers, potatoes, carrots and peas in a bowl. Season with salt, pepper and pour over the resulting sauce.

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9. Salad with shrimp, squid, crab sticks and reddish caviar

Ingredients

• 5 eggs;
• 500–600 g shrimp;
• 500–600 g squid;
• 200 g crab sticks;
• salt - to taste;
• black pepper - to taste;
• mayonnaise - to taste;
• 130–150 g of reddish caviar.

Manufacturing

Boil hard-boiled eggs for 10 minutes, shrimp and squid until cooked. Cool and peel.

Cut the squid, egg whites and crab sticks into small pieces. Place in a bowl with shrimp, salt, pepper and add mayonnaise. Add reddish caviar and stir gently so that it does not burst.

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10. Salad with shrimp, oranges and pomegranate

Ingredients

• 220–250 g shrimp;
• 60–70 g goat cheese;
• 1 orange;
• 200–250 g of salad greens;
• 80 g lemon seeds;
• pomegranate sauce - to taste.

Manufacturing

Boil the shrimp until cooked, cool and peel.

Mash the cheese with a fork. Remove the skin from the orange slices. Chop the greens. Mix everything with lemon seeds and season with sauce.

Salad with shrimp and tomatoes

Shrimp salad is not only a tasty, necessary and very appetizing cool appetizer, but also a real delicacy worthy of a festive table and special occasions in life. Naturally, due to the huge prices for fresh and frozen seafood, few can afford to prepare such a unique salad for themselves on a permanent basis, but nevertheless, from time to time it is imperative to pamper and amaze your own household and most desired guests with similar delicacies. There are a huge number of recipes for ceremonial shrimp salads with or without mayonnaise sauce, but certainly the most correct and healthy are salads in which, in addition to the main ingredient, many new vegetables are added, so now I would like to offer you to prepare a salad with shrimp and cherry tomatoes under an extraordinary special sauce, with a completely inimitable taste, smell and color.

This wonderful cool appetizer consists of just a few fairly ordinary ingredients - lettuce, tomatoes and shrimp, but thanks to their proper preparation and unique dressing, the result is an unusually tasty dish that you want to cook and try again and again. Having previously been marinated and fried with garlic, the shrimps fully reveal their own specific, catchy taste and smell, which allows them to be a highlight in this dish, delivering real pleasure to all seafood lovers. Ripe juicy tomatoes and crisp lettuce, flavored with a unique sweet dressing of soy sauce and sour cream, form the vegetable base of this beautiful dish, making it light, healthy and free of unnecessary calories.

Try to prepare a salad with shrimp and cherry tomatoes according to this usual recipe, and you will get an excellent appetizer that will appeal to both adults and children and will be able to compete with other, more languid mayonnaise salads, adding a pleasant abundance to your usual festive menu. Frozen shrimp and the freshest vegetables included in its composition can currently be purchased in virtually any store, so making this delicious salad is not at all an easy process that will not take much of your time and effort. This dish is quite versatile and available throughout the year, so it can be prepared without a special occasion, but simply as a light appetizer, an unusual snack, or a dietary lunch or dinner. Bon appetit!

Necessary information

How to prepare a very tasty shrimp salad - a recipe for a salad of shrimp, tomatoes and lettuce with step-by-step photos

INGREDIENTS:

• 250 g lettuce
• 200 g cherry tomatoes
• 500 g frozen shrimp
• 3 tbsp. l. soy sauce
• 3 tbsp. l. lemon juice
• 3 tbsp. l. olive oil
• 3 - 4 teeth. garlic
• 2 wood chips dry basil
• 1 chip chili pepper

• 100 g sour cream 10 - 15%
• 2 tbsp. l. soy sauce
• 1 tbsp. l. Sahara

COOKING METHOD:

1. In order to prepare a festive salad with shrimp and cherry tomatoes, you should first marinate the shrimp. To do this, add soy sauce, lemon juice and freshly ground chili pepper to the defrosted unpeeled shrimp.

2. Mix the shrimp with the marinade and leave them at room temperature for 30 minutes.
3. Pour olive oil into a frying pan, add dry basil and chopped garlic as finely as possible.
Mix everything and heat for 2 minutes over medium heat until a strong, appropriate smell appears. 4. Place the marinated shrimp directly in their shells into the frying pan and fry them over high heat for 2 - 3 minutes, stirring constantly.
5. Remove the shrimp from the pan, cool and remove heads and shells.

6. Do not wash the frying pan in which the shrimp were fried, but remove half of the garlic and any debris remaining from the shrimp. Add sour cream, soy sauce and sugar, mix everything thoroughly and cook over medium heat for 2 minutes. The result is a unique and wonderful tasting sauce for shrimp salad.

7. Coarsely chop or tear the lettuce with your hands.
You can take any type of salad to your taste or a salad mixture. I used a combination of iceberg lettuce and crunchy frillis lettuce. 8. Wash the cherry tomatoes and cut them into halves.
9. In a large salad bowl, serving plate or bowl, mix lettuce leaves, cherry tomatoes and shrimp.
Season the salad with freshly prepared sauce and add salt and pepper to taste as needed. When serving, salad with shrimp and tomatoes can be decorated with halves of quail eggs and wheat croutons. Bon appetit!

Salad with shrimp and cherry tomatoes recipe

Ingredients

Step-by-step recipe for making Salad with shrimp and cherry tomatoes with photo

This is how the delicacy is prepared:

Shrimp should be boiled in salted water. Later, wash the seafood, drain the water, and let it cool. Next, remove the shell.

Peel and cut the garlic into slices and fry them in a frying pan with oil until golden. Then remove the garlic, the oil will still be useful for you.

Fry the shrimp in fragrant garlic oil until golden, then pour lemon juice over them.

Wash the tomatoes and cut them in half.

Wash the salad and place it on the bottom of the salad bowl. Tear some of the salad with your hands.

Place shrimp, tomatoes, pieces of lettuce on lettuce leaves, sprinkle with grated cheese.

Video recipe Salad with shrimp and cherry tomatoes

Zucchini salad with pine nuts

You can also pamper your family with an indescribably delicious and tender zucchini salad and pine nuts!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
zucchini-4 pcs.;
garlic - 2 teeth;
pine nuts - 0.5 tbsp.;
rosemary - to taste;
parmesan-100 g;
olive oil - 3 tbsp;
balsamic vinegar, salt - to your taste.

This is how the dish is prepared:

Wash, dry the zucchini, cut them into medium pieces.

Later, put the frying pan with olive oil on the fire, fry the pieces of garlic, after three minutes add the chopped zucchini with rosemary leaves to fry, simmer everything together for 10 minutes until golden. Later, turn off the heat and let the vegetable mixture cool.

Next, you will need a dry frying pan, heat it up, fry the nuts until golden brown, then transfer them to a plate and let them cool.

Salads with tomatoes and shrimp

Shrimp have long been a favorite food item in the human diet, which is no coincidence. After all, having a whole range of vitamins and microelements necessary for our body, they also have their own special, unique taste. In addition, despite containing a huge amount of proteins, crustaceans contain very few calories. This means that this product can confidently be included in the list of dietary products.

Shrimp are great mixed with vegetables and fruits. You can use them to prepare 1st and 2nd courses, and a variety of salads (for example, salad with shrimp and tomatoes). Such salads are tasty, healthy and very simple to make.

It is very important that the shrimp for the salad are of good quality. Otherwise, the dish will bring neither usefulness nor pleasure. Here are a few signs to look for when choosing a high-quality product:

• the shell should be glossy and moderately colored;
• The tails of crustaceans of good quality are constantly bent;
• there should be no lumps of ice in the product packaging;
• the size of crustaceans indicates only their variety, but not their quality.

Dried limbs and shells, dark heads and spots on shrimp, and yellow meat are all signs of a bad product. This product is not suitable for consumption.

Before presenting the recipe for how to create a salad with shrimp and tomatoes, let’s add a few words about how to properly prepare our crustaceans.

To begin, the shrimp should be thawed. It is best to create this by leaving them in the refrigerator for several hours. If not yet, then you can simply fill them with cool water and let them sit for about fifteen minutes. Then drain the water, fill it again and keep in cool water for another 20 minutes. If you defrost it differently, you may lose some of the necessary parameters of our crustaceans.

Next, pour the shrimp into boiling, salted water. After boiling again, cook for no more than 2-3 minutes - if the crustaceans are small, and if large - from 5 to eight minutes and no more. Otherwise the meat will be hard. If desired, you can add various spices or lemon juice to the water. Some chefs even add light beer. After our crustaceans are cooked, they must be washed with cool water and freed from the entrails and shell.

Most often, shrimp are sold boiled and frozen. And some gourmets, who are completely confident in the quality of the product, do not resort to additional heat treatment. And they are consumed immediately after defrosting, sprinkled only with lemon juice.

Shrimp and Tomato Salad Recipe

• Shrimp (peeled) – 100 g;
• tomatoes – 3 pcs;
• garlic – 1/2 clove;
• honey – 1 tsp;
• lemon juice – 1 tbsp;
• olive oil – 40 g;
• lettuce, parsley, salt, pepper.

Place lettuce leaves on a plate. On top of them are shrimp. Next – tomatoes cut into slices (if the tomatoes are cherry tomatoes, then cut in half). Fill everything with a dressing made from lemon juice, honey, olive oil, garlic and parsley (finely chopped), salt and pepper.

Recipe for shrimp salad with tomatoes and cheese

• shrimp (peeled) – 250 g;
• cherry tomatoes – 12 pcs;
• mozzarella or Adyghe cheese – 100 g;
• lettuce leaves - a large bunch;
• reddish onion – 1/4 pcs;
• basil – 2 sprigs;
• olive oil – 3 tbsp;
• balsamic vinegar - 1 tbsp;
• salt pepper.

Cover the bottom of the container with torn lettuce leaves and basil. Next, lay out the cherry tomatoes (cut into halves) and onion half rings. Then - cheese, cut into cubes. And finally, add shrimp. Drizzle olive oil and balsamic vinegar on top. Season with salt and pepper and mix gently.

You can also successfully use arugula salad in this recipe. But then you should not add pepper and basil. Having a special spicy taste, arugula salad with shrimp and tomatoes also mixes very well.

Salad recipe with shrimp, croutons and tomatoes

• king shrimps – 500 gr;
• lettuce leaves - 1 bunch;
• cherry tomatoes – 15 pcs;
• hard cheese – 100 g;

For crackers:

• snow white bread;
• garlic clove;
• vegetable oil.

For refueling:

• boiled eggs – 3 pcs;
• lemon juice – 2 tbsp;
• mustard – 1 tsp;
• garlic – 1 clove;
• olive oil – 100 ml;
• salt pepper.

Let's prepare the crackers:

Cut the bread into small cubes and fry it in vegetable oil with a clove of garlic, cut lengthwise.

Let's create a gas station:

Mash the egg yolks, mix with lemon juice, finely chopped garlic cloves and mustard. Then add olive oil, salt, pepper and mix well.

Place torn lettuce leaves on the bottom of the salad bowl. Next are tomatoes, cut in half. Then - other products. Pour dressing over everything and sprinkle with grated cheese.

Salad recipe with shrimp, avocado and tomatoes

• shrimp (boiled and peeled) – 150 g;
• tomatoes - 3 pcs;
• reddish onion – 1/2 pcs;
• avocado – 1 piece;
• lime – 1 pc. (or half a lemon);
• garlic – 2 cloves;
• vegetable oil – 3 tbsp;
• green onion;
• salt pepper.

Reddish, cut into half rings, marinate for 5 minutes in lime juice with the addition of a pinch of sugar.

Cut the avocado into cubes and sprinkle with lime or lemon juice.

Cut the tomatoes into large slices.

Mix the crushed garlic with the juice of the remaining half of the lime and vegetable oil.

Combine shrimp, pickled onions and tomatoes. Place avocado cubes on top and sprinkle with green onions. Then pour in the lime-garlic sauce and stir.

Let the salad with shrimp, avocado and tomatoes sit in the refrigerator for 10 minutes before serving.

Salad recipe with shrimp, squid and tomatoes

• squid – 400 g;
• large shrimp – 15 pcs;
• olives, cut in half - 20 pcs;
• tomatoes – 2 pcs;
• lettuce - 1 bunch.

For refueling:

• olive oil – 50 ml;
• garlic – 2 cloves;
• lemon juice – 1/2 tbsp;
• wine vinegar – 1/2 tbsp;
• mint, parsley, spices

Boil the squid in salted water (three minutes after boiling).

Mix squid, cut into strips, with crustaceans, tomatoes and olives. Add the dressing, stir gently and place on top of the lettuce leaves.