Best Crunchy Shrimp Salad Recipes

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PEPPER-SHRIMP-AND-NOODLE SALAD WITH CRUNCHY SPRING VEGETABLES



Pepper-Shrimp-and-Noodle Salad with Crunchy Spring Vegetables image

Cold peanut noodles get a fresh reboot in this veg-forward entrée salad. After mixing thin spaghetti or ramen with a gingery sesame sauce, you fry garlic slivers for a crunchy garnish, then sizzle juicy shrimp in the same pan. Lastly, the salad: an aromatic bouquet of cucumber, radishes, cilantro, and mint.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 14

2 tablespoons smooth natural peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce or tamari
1 tablespoon pure maple syrup
1 teaspoon grated fresh ginger
1 teaspoon hot sesame oil
1/2 cup vegetable oil
10 ounces wheat noodles, such as fresh or dry ramen, or thin spaghetti
1/4 cup very thinly sliced garlic (from 10 to 12 cloves)
Kosher salt and freshly ground pepper
12 ounces large shrimp, peeled and deveined
1 cup julienned English cucumber
1 cup julienned watermelon radishes or green radishes, or a combination
Fresh mint and cilantro leaves, for serving

Steps:

  • In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.
  • Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.
  • Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.
  • Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.

CRUNCHY ASIAN SALAD WITH SHRIMP AND SCALLOPS



Crunchy Asian Salad With Shrimp and Scallops image

A local restaurant serves a salad similar to this and after a lot of experimenting I came up with a pretty good imitation. I stop on the way home from work at the local Chinese restaurant to pick up the fried wonton strips. Don't let the number of ingredients scare you off as it assembles quickly and easily. You can make the dressing ahead of time and store in the refrigerator.

Provided by Vicki in CT

Categories     Salad Dressings

Time 22m

Yield 2 serving(s)

Number Of Ingredients 16

4 cups mixed baby lettuces and spring greens
2 cups Chinese cabbage, shredded
1/4 lb raw shrimp, peeled and deveined
1/4 lb bay scallop, drained
2 teaspoons soy sauce
1 teaspoon olive oil
2 cups wonton skins, strips that are fried
2 tablespoons green onions, minced
1 tablespoon rice wine vinegar
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon ginger
1 teaspoon sugar
1/2 teaspoon white pepper
1/4 teaspoon salt
1/3 cup canola oil

Steps:

  • Combine shrimp and scallops with 2 teaspoons soy sauce and set aside.
  • Combine all dressing ingredients in jar and shake well.
  • Divide wonton strips into two portions and place in bottom of of two serving bowls.
  • Heat non stick skillet on medium high heat. Add 1 teaspoon olive oil or can omit and spray with Pam. Place marinated scallops and shrimp in hot pan and sear until done (this should only be a very short time until shrimp are pink-do NOT overcook). Turn off heat.
  • Toss spring mix and cabbage with dressing. Place on top of wonton strips.
  • Top salad mix with cooked shrimp and scallops.

Nutrition Facts : Calories 496.5, Fat 40.3, SaturatedFat 3.2, Cholesterol 105.2, Sodium 1164.9, Carbohydrate 10.9, Fiber 2.3, Sugar 4.3, Protein 24.5

CRUNCHY COLD SHRIMP SALAD



Crunchy Cold Shrimp Salad image

This is a homemade recipe that I made after trying to duplicate it from a restaurant I visited. I didn't see a recipe similar to it on Allrecipes so I had to submit it. Hope you all enjoy this cold, light, and refreshing shrimp salad as much as I do! Serve over a bed of butter lettuce or romaine lettuce.

Provided by Lisa Johnston

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h40m

Yield 6

Number Of Ingredients 8

⅓ (16 ounce) package seashell pasta
1 pound cooked shrimp, chilled
½ cup creamy salad dressing (such as Miracle Whip®)
4 stalks celery, diced, or more to taste
½ lemon, juiced
4 scallions, diced, or more to taste
2 tablespoons seafood seasoning (such as Old Bay®), or more to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and let cool to room temperature, at least 15 minutes.
  • Mix the cooled pasta, shrimp, salad dressing, celery, lemon, scallions, seafood seasoning, salt, and pepper together. Chill until ice-cold, at least 1 hour.

Nutrition Facts : Calories 301.3 calories, Carbohydrate 30.1 g, Cholesterol 111.1 mg, Fat 13.2 g, Fiber 2.1 g, Protein 16.4 g, SaturatedFat 2 g, Sodium 923.1 mg, Sugar 4.2 g

CRUNCHY SHRIMP SALAD



Crunchy Shrimp Salad image

"I received the recipe for this fresh-tasting shrimp and veggie salad from a co-worker several years ago," recalls Suzanne Strocsher of Bothell, Washington. Dollop the dressing over the top or stir into the medley for a lunch treat during warm summer months.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

1 cup frozen cooked shrimp, thawed
1/2 cup frozen peas, thawed
1/2 cup sliced water chestnuts
2 tablespoons diced pimientos, drained
1 green onion, thinly sliced
1/3 cup mayonnaise
2 tablespoons seafood cocktail sauce
1 teaspoon lemon juice

Steps:

  • In a bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, seafood sauce and lemon juice; serve with the shrimp salad.

Nutrition Facts : Calories 169 calories, Fat 3g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 576mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

CRUNCHY SHRIMP SALAD



Crunchy Shrimp Salad image

Contributed by Cindy McLaughlin. You can substitute canned salad shrimp for the fresh or frozen shrimp to save time. Rinse canned shrimp and drain well before adding to salad.

Provided by Cindy McLaughlin

Categories     Salads

Time 40m

Number Of Ingredients 13

2 pkg shrimp ramen noodles
12 oz broccoli slaw
1 large red apple, cored and sliced
1 c sunflower kenals
1 c dried cranberries or raisins
1 c almonds, slivered
1/2 to 1 large red bell pepper, chopped
1 bunch green onions, sliced
1 lb salad sized shrimp, shelled, cleaned and devained. (frozen or fresh.)
DRESSING
1/2 c canola or vegetable oil
1/4 c white vinegar
1/4 c sugar

Steps:

  • 1. Open ramen noodle packages. Set aside seasoning packets aside to be used in the dressing. Crumble noodles in a zip lock bag. Remove excess air from bag and set aside at room temperature.
  • 2. Dressing: Add seasoning packets from ramen noodles, oil, vinegar, and sugar to a jar or cruet. Cover and shake well. Set aside.
  • 3. Salad: Combine broccoli slaw, apple, sunflower kernels, cranberries or raisins, almonds, bell pepper and shrimp in a salad bowl. Add dressing. You can refrigerate this and hold for one day if making ahead. Refrigeration also allows flavors to marry.
  • 4. Sprinkle with crumbled noodles at the last moment just before serving. Toss well. Serve and enjoy!

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