shrimp salad

Shrimp and Avocado Salad

mayonnaise

celery, thinly sliced, plus 3 tablespoons

celery leaves

cilantro

salt and pepper

limes

shrimp,

vegetable oil

hass avocados, diced

baby kale salad mix (about 8 cups)

radishes,

Shrimp Salad

kosher salt

lemon

shrimp shrimp

Dijon mustard

white wine vinegar

black pepper

dill

red onion (1 onion)

celery (6 stalks)

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.

AWESOME!!!!!!! Made many times over the past months, but just now reviewing. Made as is, really good. Just added a little more mustard and pepper to taste. Awesome!  2nd time but used less mayo, more pepper and mustard. Outstanding. Then started modifying.  First basic mod is using less mayo, and adding Old Bay to it. Great. Then added jalapenos, just a few. Also, added quartered cucumbers and some halved cherry tomatoes later on. Then made a chipotle mayo aioli, again awesome. This is a great basic recipe, and all the kids love it, even the grand kids. We make it on vacation with fresh gulf shrimp and cooked grouper. I tried with sour cream instead of mayo too, and was great as well.

Great recipe! I made it with 2 tablespoons of mayo, 2 minced green onion stalks, 2 chopped celery stalks, 1 diced tomato and 1 tsp dried dill since I didn't have fresh dill available. I also had to sub regular mustard for dijon and apple cider vinegar for white wine vinegar -- it still tasted good. I added a little Mrs. Dash, and some pink Himalayan salt instead of kosher.

I signed up expressly to leave this review!  This is a fantastic recipe; so close to the shrimp salad from Eatzi’s.  I put About 1/3 less mayo but added triple the Dijon mustard and a jalapeño because was craving a little spice.  Definitely putting this in the rotation.

Simple and delicious. I added a few shakes of tobasco for a little heat. 

This couldn't be better, but it does take me longer to make it!

Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family!

I love this recipe I make it for one by using seven Shrimp half salary 2 tablespoons of mayo 1 teaspoon of Dijon mustard 1/4 cup minced onions and 1 tablespoon of dill Wonderful

Another great Ina recipe. I used a little lemon zest in the shrimp salad and served a nice full scoop on a salad I prepared. No salad dressing needed. This was easy and quick to make. I'm going to try this with crab, pasta and a litlle old bay next time as another reviewer recommended

Love this. Used a mid-range chardonnay for the wine and added jalepenos for a bite.  Served over spring mix. Yum!

https://www.foodnetwork.com/videos/inas-shrimp-salad-recipe-0170514

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ina's Shrimp Salad Recipe

This light and creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce.

Creamy Shrimp And Celery Salad

shrimp

cucumbers

celery

low fat sour cream (regular for Keto)

tbsp lite mayonnaise (regular

lime juice

tsp Old Bay seasoning

salt

dill (optional for garnish)

Creamy Shrimp and Celery Salad

In a medium bowl, combine sour cream, mayonnaise, lime juice, Old Bay and salt.

Add shrimp, celery, cucumbers and mix.

Refrigerate until ready to serve.

Angry Shrimp With Citrus/Spinach Salad

all-purpose flour

California chili powder

gray salt

pepper

blood oranges,

tangelos,

grapefruit,

Salt and pepper

olive oil

garlic,

serrano peppers,

basil leaves,

orange, julienned

basil,

spinach,

Angry Shrimp with Citrus/Spinach salad

Combine the ingredients and set aside in container. This step can be done the day before dinner.

Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).

Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.

Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.

Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

My husband took a photo of this dish because the presentation is so pretty. I would defintely add more heat to it but it is a great dish for a party and there won't be leftovers.  Michael Chiarello's recipes are always terrific.

This recipe was so delicious and it was a great meal to make with friends. We made it on a Saturday afternoon and it was very refreshing and unique.  I will be making this dish again and again.  I made it a long time ago and decided to look it up again, so that's how impressive it was.

My boyfriend and I tried this recipe the other day.  Neither of us are expert cooks yet, so we definitely messed up a few things.  Such as the timing, burned the garlic/basil mix, burned some of the shrimp.  However, it still came out absolutely delicious.  Even cold! Ha :)  It really was one of the best dishes I've ever had.  Can't wait until we can do this one right, it will be over 5 stars.

This recipe was a big hit for us.  I will probably not make it again too soon because the citrus is a lot of work, but I will 100% for sure use the angry shrimp portion of the recipe again.  The shrimp were absolutely DEELISH!

I found this recipe rather confusing, but perhaps it is because I am not a professional cook - just a mom.  For instance, it says, "toss and turn (the shrimp) out onto a cookie sheet... drain pan juices into the saute pan".  In my limited experience shrimp cooked for 3 minutes plus don't have a lot of juice - and mine didn't.  Oh, and apparently my citrus fruits weren't very juicy either, because I only had a teaspoon or two of juices to make the vinaigrette.  I loved the name of the recipe but my shrimp wasn't very spicy much to my boy's relief.  I chose to make this recipe on a weekday... big mistake - it took a long time to pan fry all of the shrimp and segment all the citrus fruit.  So why did I rate this recipe so high?  When it was all said and done, it was a beautiful dish with amazing flavor and color.  I will definately try it again with a few modifications... but next time on the weekend!

A friend invited us over for dinner &amp; served this salad.  I could have eaten the whole thing.  If it isn't spicy enough for some, add more spice next time.  The combination of the citrus, spinach &amp; shrimp is good but the fried basil was the crowning touch!!  Can't wait to make it myself.

I make this everytime I prepare shrimp!  Instead of olive oil, I used peanut oil and I don't usually fuss with the whole salad thing...just prepare the shrimp and serve along side a salad with avocado and orange slices

Great taste and wonderful flavor combination. I would suggest serving the fruit, spinach, and shrimp on separate plates and allowing guests to serve themselves (instead of combining all three) because the shrimp gets a little soggy

I loved this recipe, I made it with sauteed veggies instead of the citrus, since my niece is allergic to citrus, and it was delicious and everyone loved it

This quickie Caesar dressing has the crucial ingredients that make a Caesar dressing so addictive-anchovies, garlic and a lot of lemon juice and zest-but skips the whisking and raw egg yolks. Slathered on romaine hearts and chunky grilled baguette, it's a unique grilled salad that is a winner on a hot summer day.

Grilled Caesar Salad with Shrimp

extra-virgin olive oil

anchovies packed in oil, finely minced

garlic, grated

Zest and juice of 2 lemons (about 2 tablespoons of zest and 1/3 cup juice)

Parmesan, finely grated (about 1 1/2 cups lightly packed)

Kosher salt

romaine hearts

baguette,

Chef Name: Food Network KitchenFull Recipe Name: Grilled Caesar Salad with ShrimpTalent Recipe: FNK Recipe: Food Network Kitchenâs Grilled Caesar Salad with Shrimp, as seen on Foodnetwork.comProject: Foodnetwork.com, SUMMER/APPETIZERS/PASTAShow Name: Food Network / Cooking Channel:

Whisk together the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season to taste with salt and pepper.

Preheat a large grill pan or outdoor grill over high heat. Cut the romaine in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the cut sides of the romaine with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Grill until the first side is lightly charred, about 1 minute, then turn to the other cut side and cook until lightly charred, about 1 additional minute. Do not crowd the grill, leaving 1/2-inch of space between each quarter of romaine; grill in batches if needed.

Toss the shrimp with the remaining 1 tablespoon oil and sprinkle lightly with salt and pepper. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Transfer to a mixing bowl and toss with 1 tablespoon of the Caesar dressing.

Brush the inside of the baguette with 1/4 cup of the Caesar dressing and place cut-side down on the grill. Cook until lightly charred and warmed through, about 2 minutes. Cut each piece of baguette in half lengthwise and then crosswise so you have a total of 8 large breadsticks.

Divide the grilled romaine among 4 large plates. Scatter an equal amount of shrimp on each plate. Thin out the remaining dressing with 2 teaspoons water and drizzle over the grilled romaine and shrimp. Sprinkle with the remaining Parmesan and serve with the grilled bread.

Easy and delicious. My favorite Caesar salad dinner. 

We did it. every one liked it.. Watch the lemon, could become too much quick. Took one lemon to satisfy the recipe. Will do again.

My new “go to” Caesar dressing, recipe.  

Easy to throw together with minimal ingredients! I’ve been looking for a good and not-so time consuming Caesar dressing recipe and I found it!! AWESOME!

Never understood this fad of grilled lettuce.  Who in their right mind prefers flobby and warm lettuce leaves over chilled and crisp ones. Ridiculous.

This Shrimp and Avocado Salad is topped with spicy shrimp, crisp cucumbers, spinach, creamy avocado, and a generous drizzle of miso dressing. The happiest green salad ever! 

Shrimp and Avocado Salad with Miso Dressing

garlic

butter

chili powder

cayenne

avocados (2 small)

cucumber, diced

spinach

peanuts

optional: fried wonton strips (see FAQs)

ginger

lime juice (more

agave nectar

white miso

Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Sauté for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

Shrimp and Avocado Salad with Miso Dressing Step 1

Arrange all the salad veg in a bowl with the shrimp.

Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.

Shrimp and Avocado Salad with Miso Dressing Step 2

Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.

Shrimp and Avocado Salad with Miso Dressing Step 3

I always pre-order and so does the hubby! It makes it so much easier! 

This salad looks amazing, Lindsay! Yum!

YUM. This looks amazing and perfect for a healthy lunch/weeknight meal! Thanks for sharing. You are not alone in the whole "pre-order" thing! I've done it for years and don't know how people just blindly go into a restaurant :)

https://content.jwplatform.com/videos/&rdquo;JtWdFxbG&rdquo;.mp4

”Shrimp

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

40 Healthy Shrimp Recipes | Citrus Shrimp and Avocado Salad

Pan-Seared Citrus Shrimp

greens ((such as arugula, spinach, or spring mix))

Fruity or lemon-flavored extra virgin olive oil

lemon orange

avocado (, sliced or diced)

shallot (, minced)

almonds (, toasted)

salt and black pepper

Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.

Toss the shrimp with the salad greens in a large bowl.

Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.

Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

A simple yet delicious Pasta Shrimp Salad. Perfect for summertime lunches or as a side dish. Enjoy!

Pasta Shrimp Salad

Shredded Carrots

Celery

Red Onion

Tiny Shrimp

Mayonnaise

Coarse Black Pepper and Salt

Lemon

Paprika

Place the shredded carrots, chopped celery and red...

Place the shredded carrots, chopped celery and red onion in a large bowl. Cook your pasta shells till Al dente and rinse. Add to the vegetables. Drain the can tiny shrimp. Add the shrimp to the pasta and vegetables. Add in the Mayonnaise, salt, pepper and lemon juice. Gently stir till all ingredients are mixed well. Place in covered bowl and chill for 2 hours. When ready to serve sprinkle with paprika.

As warmer weather approaches, Shrimp Salad will be a fabulous light entrée to add to your go-to recipe collection.&nbsp;

celery (diced)

green onion (finely diced)

eggs (finely diced)

½ long English cucumber (finely diced)

lemon juice

½ teaspoon Old Bay Seasoning

½ teaspoon grainy dijon mustard

salt & pepper

Chop shrimp into small pieces.

Combine all remaining ingredients in a bowl and mix well to combine.

Serve over salad, on a croissant or with tortilla chips.

https://content.jwplatform.com/videos/XcdMkHyr.mp4

This classic shrimp salad recipe is one of our favorite creamy summer salads. It's great on lettuce, or in shrimp salad sandwiches!

This delicious, light shrimp and tortellini salad can be served as a side or main dish, perfect for summer potlucks or pool parties, or anytime you need a pasta salad that isn't weighed down with heavy mayo.

Chilled Italian Shrimp and Tortellini Salad

8 1/2 oz Delallo Ricotta Spinach tortellini

lbs shrimp

red onion (sliced thin)

celery (sliced)

capers

black olives

parsley (chopped)

basil (chopped)

garlic (minced)

tbsp red wine vinegar

tsp kosher salt

black pepper (to taste)

In a large pot of salted boiling water, cook tortellini according to package directions. Using a large mesh spoon, transfer the pasta to a colander and rinse under cold water.

Return water to a boil and add the shrimp, poach for 2 to 3 minutes, until they are just pink, rinse under cold water to stop them from cooking, drain and cut into large pieces.

In a small bowl whisk together the dressing ingredients.

In a large bowl, mix the onion, celery, capers and olives and pour the dressing over; mix well.

Add the shrimp, tortellini and remaining ingredients. Adjust salt and pepper to taste and chill before serving.

Italian Shrimp Tortellini Pasta Salad 

GET THE RECIPE: https://www.skinnytaste.com/chilled-italian-shrimp-tortellini-pasta-salad/

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