Best 4 Baby Shrimp Salad Recipes

Baby shrimp salad is a light, refreshing, and protein-packed dish that is perfect for a quick and easy lunch or dinner. The combination of sweet shrimp, crunchy vegetables, and creamy dressing creates a delicious and satisfying meal that is sure to please everyone at the table. This versatile salad can be easily customized to fit your dietary needs and preferences, making it a great option for those with food allergies or restrictions. In this article, we will explore the amazing world of baby shrimp salad, providing you with a collection of the best recipes that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey as we delve into the secrets of crafting the perfect baby shrimp salad.

Let's cook with our recipes!

GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH

Greek-Style Shrimp Salad on a Bed of Baby Spinach image

Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.

Provided by USA WEEKEND columnist Pam Anderson

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Yield 4

Number Of Ingredients 11

Ingredients

1 pound raw shrimp (26 to 30 count), peeled
Olive oil to taste
Salt and pepper to taste
Sugar to taste
2 medium tomatoes, cut into medium dice
½ cup crumbled feta cheese
½ cup pitted and coarsely chopped Kalamata or other black olives
1 teaspoon dried oregano
¼ cup olive oil
4 teaspoons red wine vinegar
1 (10 ounce) package factory-washed baby spinach leaves

Steps:

Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.

Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g

EMERIL'S SHRIMP AND AVOCADO SALAD WITH NEW ORLEANS-STYLE REMOULADE SAUCE AND BABY GREENS

Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens image

This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 8

Ingredients

6 cups mixed baby lettuce leaves, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi
New Orleans-Syle Remoulade Sauce, chilled
Coarse salt and freshly ground black pepper
16 small grape or cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
2 Hass avocados, peeled and pitted
Emeril's Simple Boiled Shrimp, chilled
1/4 cup thinly sliced scallions, for garnish

Steps:

Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.

AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT

Ahi Tuna and Baby Shrimp Ceviche W/Papaya Salad and Coconut image

Ceviche is a non-cook prep method, letting the fish marinate and cook in citrus juices. The original recipe calls for Hamachi - also know as Amberjack - but this fish is not recognized by food.com. If you find it, use 1/2 cup of each type of fish. The ceviche needs to marinate for 1 hour so please plan ahead. Time for marinating is included in prep time.

Provided by Deantini

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

3/4 cup baby shrimp, peeled, deveined, diced
3/4 cup fresh ahi tuna, diced
3 sprigs mint leaves, coarsely chopped
6 sprigs cilantro leaves, finely chopped, divided
1 -2 scotch bonnet pepper, seeded
1/2 cup olive oil
3 tablespoons olive oil
6 limes, juiced
2 lemons, juiced
5 tablespoons sugar, divided
3 teaspoons sea salt, divided
2 tablespoons lemon juice
1/4 cup fresh coconut milk
3 tablespoons dark rum
1/4 cup sunflower oil
2 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon pepper
4 cups green papayas, peeled, seeded and cubed
2 tablespoons parsley, chopped
2 tablespoons lime juice
1 coconut, cracked into 4 pieces

Steps:

Preheat oven to 350°F.
Ceviche:.
Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
2nd ceviche step:.
While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
Papaya Salad:.
Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
Place coconut pieces in oven for 10 minutes or until tender.
Place papaya salad on coconut shell and top with ceviche. Garnish with mint.

RING MACARONI SALAD WITH BABY SHRIMP RECIPE - (3.6/5)

Ring Macaroni Salad with Baby Shrimp Recipe - (3.6/5) image

Provided by Beepers

Number Of Ingredients 10

Ingredients

2 c ring macaroni
2 T mayonnaise diluted with milk
1 t white distilled vinegar
1/4 c green pepper
1/4 c celery
1 can baby shrimp
dash garlic salt
dash onion powder
dash white pepper
dash salt

Steps:

cook macaroni add white vinegar over hot macaroni and then cool chopped pepper and celery very fine Mix in vegetables, diluted mayonnaise, drained shrimp and spices to taste.

Tips:

Choose the right shrimp. Use fresh or frozen shrimp that are small and have a delicate flavor. Avoid large shrimp, as they can be tough and chewy.
Cook the shrimp properly. Overcooked shrimp will be tough and rubbery. Cook the shrimp until they are just pink and opaque.
Use a variety of vegetables. This will add color, flavor, and nutrients to your salad. Some good choices include celery, cucumber, red onion, and bell pepper.
Add some herbs and spices. This will help to flavor the salad and make it more interesting. Some good choices include dill, parsley, lemon pepper, and garlic powder.
Use a light dressing. A heavy dressing will weigh down the salad and make it less refreshing. A simple vinaigrette or lemon-herb dressing is a good choice.
Serve the salad immediately. Shrimp salad is best enjoyed fresh. If you need to make it ahead of time, store it in the refrigerator for up to 2 hours.

Conclusion:

Baby shrimp salad is a light, refreshing, and flavorful dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With so many different ways to make it, you're sure to find a recipe that you love. So next time you're looking for a quick and easy meal, give baby shrimp salad a try!