Best Shrimp And Caper Salad Recipes

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
• Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
• Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

CHILLED SHRIMP, CAPER, AND ORZO SALAD WITH SWEET CORN AND CHERRY TOMATOES

Steps:

• Bring a large saucepan 3/4 full of salted water to a boil over high heat.
• Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
• Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.
• In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
• To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.

SHRIMP AND CAPER SALAD

Steps:

• In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.

GREEK SALAD WITH AVOCADO, SHRIMP AND CAPER VINAGRETTE

Steps:

• Vinaigrette - Whisk all ingredients in medium bowl to blend. Cover and refrigerate overnight Salad - Combine all ingredients in large bowl. Add vinaigrette to salad and toss to coat. Season to taste with sale and pepper and serve.

SHRIMP AND CAPER SALAD

Steps:

• 1. RUN COLD WATER OVER THE SHRIMP IN A COLANDER TO THAW.
• 2. CLEAN AND CHOP CELERY AND ONIONS. SAVE SOME CELERY TOPS FOR GARNISH.
• 3. MIX MAYO AND RANCH WITH PARMESAN CHEESE AND OLD BAY IN A BOWL. ADD THE CAPERS AND LET SIT TO MELD THE FLAVORS
• 4. WASH AND ZEST THE LEMON INTO THE BOWL WITH THE DRESSINGS. SQUEEZE 1/2 THE LEMON JUICE INTO THE DRESSING.
• 5. CLEAN AND DE-TAIL (IF NECESSARY) THE SHRIMP AND CHOP INTO BITESIZE PIECES (THIS ALLOWS THE SALAD TO BETTER FIT ON A BUN IF YOU CHOOSE)
• 6. POUR A BIT OF THE DRESSING INTO A LARGE (OR THE SERVING) BOWL, ADD SHRIMP AND CELERY MIXTURE IN LAYERS CONTINUING UNTIL ALL USED. MIX IT TO DISTRIBUTE THE DRESSING THROUGHOUT.
• 7. IF DESIRED, GARNISH WITH CELERY TOP LEAVES AND ADDITIONAL CAPERS, PLUS LEMON SLICES. CHILL FOR 4 HOURS OR MORE.

SHRIMP AND CAPER SALAD

Steps:

• Bring large pot of salted water to a boil. Add shrimp and simmer until pink,about 5min. Drain and rinse under cold water. Combine the garlic, lemon juice and red pepper flakes. Add hot shrimp, marinate for 10 min. Toss the shrimp w/scallions, red onion, capers, celery and tomatoes. For dressing, whisk together oregano, oil,salt,pepper,lemon juice, and vinegar. Pour over shrimp and vegetables, add parsley and toss. Cover and refrigerate. Serve chilled

SHRIMP AND CAPER SALAD

Steps:

• Boil shrimp in water, adding liquid crab boil and lemon juice. Drain shrimp, discarding liquid. Combine all ingredients and chill. Serve on crisp salad greens and garnish with tomato wedges and hard-cooked egg wedges.