Best 3 Shrimp And Cabbage Salad Recipes

Savor the delightful combination of shrimp and cabbage in a refreshing and flavorful salad. This vibrant dish offers a symphony of textures and tastes, making it a perfect choice for lunch, dinner, or as a side dish. The sweetness of the succulent shrimp perfectly complements the crispness of the cabbage, while a tangy dressing adds a burst of flavor. With its ease of preparation and versatility, this shrimp and cabbage salad promises to be a delightful addition to any meal.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN SHRIMP AND CABBAGE SALAD

Asian Shrimp and Cabbage Salad image

Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.

Provided by lecole54

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb medium shrimp, shelled and deveined
3 tablespoons olive oil, extra virgin
1 1/2 tablespoons fish sauce
1 lime, zest and juice, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 kirby cucumbers, very thinly sliced
1 cup unsalted dry roasted peanuts, coarsely chopped
1 cup cilantro leaf

Steps:

Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

SHRIMP AND CABBAGE SALAD

Shrimp and Cabbage Salad image

This is yet another version of Ramen Noodle Slaw, but with a little different twist -- lime. Also,no nuts, as my family isn't wild about them in a main dish. The bottled dressings listed are Good Seasons and Kraft brands, because that's available here. This makes a great lunch or light supper when it's too hot to eat (but when is that???). It's easy to put together: use a LARGE Tupperware bowl with a lid, and you don't even need to stir, just turn it over a few times, and chill! (Cooking time is chilling time)

Provided by Cinnamom in Illinois

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 medium napa cabbage, sliced thin, including stem pieces (baby bok choy)
1 medium carrot, peeled and grated
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can bean sprouts, drained
1 (8 ounce) package frozen ready-to-eat cocktail shrimp, thawed and drained
1 (3 ounce) package ramen noodles, oriental or 1 (3 ounce) package shrimp, flavor
1/3 cup asian sesame dressing
1/3 cup French dressing (Catalina)
1 lime, juice of

Steps:

Slice (shred) Napa cabbage and place in large bowl.
Grate carrot into the cabbage.
Add drained water chestnuts, bean sprouts and shrimp.
Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
Juice the lime over all.
Place lid on the bowl and turn over several times. Best chilled for at least an hour.

Nutrition Facts : Calories 391.8, Fat 23, SaturatedFat 4.3, Cholesterol 110.4, Sodium 770.1, Carbohydrate 31.5, Fiber 3.1, Sugar 9.6, Protein 17

SHRIMP AND CABBAGE SALAD

SHRIMP AND CABBAGE SALAD image

Categories Salad Citrus Leafy Green Shellfish

Number Of Ingredients 14

Ingredients

Salad:
1 pound frozen edamame
2 oranges
1 pound frozen fully cooked medium-size shrimp, thawed
1 medium-size head napa cabbage, trimmed and shredded (about 6 cups)
3 scallions, trimmed and thinly sliced
Dressing:
1/4 cup rice vinegar
1 tablespoon mandarin-style hoisin sauce
2 teaspoons sugar
2 teaspoons sesame oil
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Steps:

Salad: 1. Heat a medium-size pot of water to boiling. Add edamame and cook as per package directions, about 5 minutes. Drain, cool and shell beans from pods (you will have about 1-1/4 cups). 2. With a sharp knife, cut peel and white pith from oranges. Following membranes, cut out orange sections and place in a small bowl. Squeeze any extra juice from membranes into bowl, then discard membranes. 3. In a large bowl, combine edamame, orange sections, shrimp, cabbage and scallions. Prepare Dressing: 4. In small bowl, whisk together vinegar, hoisin, sugar, sesame oil, soy sauce and 1/4 teaspoon of the salt. While whisking, add oil in a thin stream. Add dressing to bowl; toss to combine. Season with remaining 1/4 teaspoon salt; serve.

Tips:

For the best flavor, use fresh, firm shrimp. Avoid shrimp that is frozen or has a slimy texture.
If you don't have a steamer basket, you can also steam the shrimp in a colander placed over a pot of boiling water.
Be careful not to overcook the shrimp, as it will become tough and rubbery.
Use a sharp knife to thinly slice the cabbage. This will help it to absorb the dressing better.
If you don't have mayonnaise, you can substitute Greek yogurt or sour cream.
Feel free to add other vegetables to the salad, such as carrots, celery, or bell peppers.
Serve the salad immediately, or chill it for later.

Conclusion:

Shrimp and cabbage salad is a healthy and refreshing dish that is perfect for a summer lunch or dinner. It is also a great way to use up leftover shrimp. The salad is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give shrimp and cabbage salad a try.