Best 2 Shrimp Stack Salad Recipes

Welcome to the world of culinary delight, where flavors dance on your palate and textures create a symphony in your mouth. In this article, we embark on a journey to discover the best recipe for the tantalizing "Shrimp Stack Salad." This dish is a delightful combination of flavors and textures, featuring succulent shrimp, crisp vegetables, and a tangy dressing that brings it all together. As you venture through this culinary expedition, you'll uncover the secrets to creating a shrimp stack salad that will impress your taste buds and leave you craving for more. So, get ready to dive into the world of flavors and discover the ultimate recipe for this delectable dish!

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

SHRIMP GOAT CHEESE WATERMELON SALAD STACK

Shrimp Goat Cheese Watermelon Salad Stack image

Refreshing take on a traditional caprese salad. If you don't have a ring mold cut into squares or triangles instead. The key is flat watermelon pieces 1/4-inch thick.

Provided by Noodles156

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

8 large shrimp, peeled and deveined
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon chipotle pepper powder
1 seedless watermelon, cut crosswise into 2-inch thick slices
1 (8 ounce) goat cheese log, cut into 8 slices
2 teaspoons balsamic vinegar
4 sprigs fresh basil

Steps:

Preheat oven to 430 degrees F (220 degrees C).
Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Set shrimp into a baking dish.
Bake shrimp in the preheated oven until bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes.
Use a ring mold (slightly larger in diameter than the diameter of the goat cheese slices) to cut watermelon into circle shapes. Cut circle shapes into twelve 1/4-inch thick slices.
Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp. Drizzle balsamic vinegar over each stack and garnish with basil.

Nutrition Facts : Calories 584.2 calories, Carbohydrate 88 g, Cholesterol 108.7 mg, Fat 19.1 g, Fiber 4.7 g, Protein 26.3 g, SaturatedFat 12 g, Sodium 669 mg, Sugar 71.9 g

SHRIMP STACK SALAD

SHRIMP STACK SALAD image

Categories Salad Shellfish

Yield 6 servings

Number Of Ingredients 27

Ingredients

SHRIMP SALAD
6 tablespoons extra virgin olive oil
2 tablespoon champagne vinegar
2 teaspoon grated lemon zest or minced
1 teaspoon Dijon mustard
1 teaspoon table salt
1/4 teaspoon ground black pepper
4 tablespoons mayonnaise
32 ounces boiled shrimp, peeled and veins removed
GAZPACHO SALSA
1 yellow bell pepper , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1 Mango , peeled and cut into 1/8-inch pieces (about 1/2 cup)
1 medium plum tomato , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
1/2 small red onion , minced (about 1/4 cup)
1/2 small jalapeño chile, stemmed, seeded, and minced
1 tablespoon minced fresh cilantro leaves
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
AVOCADO SALSA
3 avocados (ripe), cut into 1/4-inch dice
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons lime juice from 1 lime
GARNISH
4 cups mixed salad greens such as butter lettuce

Steps:

1. FOR THE SHRIMP SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the shrimp to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside. 2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, mango, tomato, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside. 3. FOR THE AVOCADO SALSA: Toss the avocado, salt, pepper, and lime juice in a medium bowl and set aside. 4. TO ASSEMBLE: Divide the shrimp, and both salsas into 6 portions. Place a 3 inch wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press a portion of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press a portion of the Shrimp Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the shrimp salad. Holding the cutter aloft, use a slotted spoon to press a portion of the Gazpacho Salsa evenly into the cutter on top of the shrimp. Gently lift the cutter up and away from the plate to reveal the shrimp tower. 5. Dress the salad greens with the remaining champagne vinaigrette. Serve immediately.

Tips:

For the best results, use fresh, high-quality shrimp.
Cook the shrimp properly to prevent them from becoming tough or rubbery. Shrimp are done cooking when they are opaque and pink.
Use a variety of vegetables in your shrimp stack salad to add flavor and texture. Some good options include avocado, tomato, cucumber, and bell pepper.
Choose a dressing that complements the flavors of the shrimp and vegetables. A simple vinaigrette or a creamy dressing are both good options.
Serve the shrimp stack salad immediately after it is made to enjoy it at its best.

Conclusion:

Shrimp stack salad is a delicious and healthy meal that is perfect for lunch or dinner. It is also a great way to use up leftover shrimp. With its combination of fresh shrimp, vegetables, and a flavorful dressing, this salad is sure to please everyone at your table.