Best 4 Shrimp Starter Salad Recipes
Are you seeking a light and refreshing appetizer that tantalizes your taste buds and sparks conversations at your next gathering? Look no further than the delectable Shrimp Starter Salad. This vibrant dish combines the succulent sweetness of shrimp with a medley of crisp vegetables, aromatic herbs, and a tangy dressing, creating a culinary masterpiece that will impress your guests and leave them craving more. Whether you're hosting a casual brunch, an elegant dinner party, or a festive potluck, this salad is guaranteed to be a hit. Let's dive into a culinary adventure as we explore the tantalizing world of the Shrimp Starter Salad.
Here are our top 4 tried and tested recipes!
SHRIMP SALAD
Steps:
- 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.
MAIN-DISH SHRIMP SALAD
Susan Pursell of Garden Grove, California created this refreshing layered salad full of tangy bite-size shrimp, juicy tomatoes and crisp greens.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the vinegar, lemon juice, dill, mustard, garlic powder, salt and pepper; whisk in oil. Stir in shrimp. Cover and refrigerate for at least 2 hours, stirring occasionally. , Place romaine on a plate. Layer with tomato, celery and shrimp. Sprinkle with cheese if desired.
Nutrition Facts :
SHRIMP STARTER SALAD
This is a lovely way to start your dinner party - The salad makes a colorful presentation and has a great combination of flavors. Double the recipe for larger groups. Serve the salad in individual bowls, arranging each ingredient artistically. Get everything ready ahead of time, except the avocado , slip the ingredients into the fridge in separate bowls then assemble just before serving. Use your favorite dressing or offer a choice of dressings to your guests and let them add it at the table. Personally, I like Zesty Italian dressing. Simple Easy and elegant looking salad! Enjoy
Provided by Bergy
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Distribute the lettuce to cover the bottom of 4 individual bowls or plates.
- Arrange the chopped tomato on top of the lettuce.
- Sprinkle on the peas (if using frozen have the peas fully thawed but uncooked).
- Chop the cheese to 1/4" size and spread it evenly over the salads.
- Arrange shrimp on top.
- Place slices of Avocado On one side on the edge of the salad.
- Serve dressing of your choice at the table.
Nutrition Facts : Calories 219.2, Fat 12.9, SaturatedFat 4.3, Cholesterol 125.4, Sodium 226.7, Carbohydrate 9.4, Fiber 5.1, Sugar 2.8, Protein 18
SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
- In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
- Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
- Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
- To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
- Enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams
Tips:
- Choose the freshest shrimp possible. Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
- Cook the shrimp properly. Overcooked shrimp are tough and rubbery. Cook shrimp until they are just opaque and pink, about 2-3 minutes per side.
- Use a variety of vegetables in your salad. This will add color, flavor, and nutrients to the dish. Some good choices include romaine lettuce, arugula, spinach, tomatoes, cucumbers, and bell peppers.
- Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing, a citrus dressing, or a spicy dressing.
- 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:
Shrimp starter salad is a light, refreshing, and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious appetizer or lunch option, give shrimp starter salad a try.
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