Best Shrimp Grape Salad Recipes

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DILLED SHRIMP AND GRAPE SALAD



Dilled Shrimp and Grape Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup olive oil
2 tablespoons dill, fresh chopped
6 cups baby lettuce mix, loosely packed
1 cucumber, seeded, sliced into 1/2 moons
1 cup seedless green grapes, picked from stem and rinsed
8 oz. wt. (about 1 1/4 cups) salad shrimp
Dressing from above
1/4 cup sliced almonds, toasted

Steps:

  • In small bowl, whisk together dressing ingredients until smooth.
  • Place lettuce in bowl, and drizzle or toss with dressing.
  • Then sprinkle with toasted almonds.

SHRIMP AND GRAPE SALAD WITH DILL



Shrimp and Grape Salad With Dill image

Absolutely the MOST requested recipe that I make! It is cool, refreshing, unusual and delicious.... all qualities that you want in a contribution for a summer potluck dinner or office party. The ladies of the Silver Palate in NYC (Sheila Lukins and Julee Rosso) are the geniuses behind this deceptively simple salad.

Provided by Raquel Grinnell

Categories     Fruit

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs medium shrimp, deveined and steamed
1 cup sour cream
1 cup mayonnaise (preferably Hellmann's)
1/2 cup fresh dill, chopped (or to taste)
2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth)
salt & freshly ground black pepper
lettuce leaf

Steps:

  • Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool.
  • In a separate small bowl, whisk the sour cream, mayonnaise and dill together well.
  • Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING!
  • Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

Nutrition Facts : Calories 432.6, Fat 23.8, SaturatedFat 7.5, Cholesterol 257.5, Sodium 524.6, Carbohydrate 22.1, Fiber 0.5, Sugar 10.8, Protein 32.8

CHAMPAGNE GRAPE AND SHRIMP SALAD SANDWICHES



Champagne Grape and Shrimp Salad Sandwiches image

Shrimp and grapes may sound odd, but this shrimp salad sandwich is a winner. Champagne grapes are a must, there is no substitution for their burst in your mouth sweetness. This recipe came from an elderly gentleman I stood next to at the seafood counter in the grocery store. He insisted that since I was buying shrimp I had to get some champagne grapes and make this! It started out as just a simple trio of shrimp, mayo, and champagne grapes, but over the years I've added the rolls, lemon juice and chives. This works great as an appetizer if you just make the salad, then offer some toasted bruschetta (drizzled with olive oil and lemon juice) along with it! You don't have to measure the amounts, really. I always just grab a bunch of champagne grapes, a pound or two of shrimp, and add everything else to taste. You can make this a little ahead, but I don't recommend keeping it in the fridge for more than a day. And certainly toast the rolls or bruschetta at the last minute, since it's best when the bread is warm.

Provided by RZ1234

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb baby shrimp (the smallest you can find!)
1/4 lb champagne grapes (do not substitute)
2 tablespoons chives (chopped)
3 lemons
1/2 cup mayonnaise (Best Foods or Hellman's)
extra virgin olive oil
dutch crunch roll

Steps:

  • Preheat oven to 300°F.
  • Rinse and drain the shrimp and grapes.
  • In a bowl, combine mayonnaise and juice of 2 lemons.
  • Add shrimp, grapes, chives.
  • Combine and let flavors combine while you prepare the rolls.
  • Open all the rolls and drizzle inside olive oil and remaining lemon.
  • Put rolls in oven to toast (inside surface facing down).
  • When rolls are golden, remove from oven.
  • Place bottom of rolls on plates, top generously with shrimp mixture.
  • Place top of rolls off center so shrimp salad is visible.
  • Garnish with some chives and a lemon slice if desired.

SHRIMP AND GRAPE SALAD WITH DILL RECIPE - (4.6/5)



Shrimp and Grape Salad With Dill Recipe - (4.6/5) image

Provided by lisaS

Number Of Ingredients 7

2 lbs medium shrimp, deveined and steamed
1 cup sour cream
1 cup mayonnaise (preferably Hellmann's)
1/2 cup fresh dill, chopped (or to taste)
2 cups green seedless grapes, washed and patted dry (get firm ones that POP in your mouth)
salt & freshly ground black pepper
lettuce leaf

Steps:

  • Shrimp can also be boiled, but tend to lose some flavor to the water that way. Peel and transfer shrimp to a large bowl to cool. In a separate small bowl, whisk the sour cream, mayonnaise and dill together well. Pour the dressing over the shrimp and toss gently. Add the grapes and salt and pepper to taste, then toss once more and refrigerate, covered, for at least four hours. DO NOT SKIP THE REFRIGERATION STEP; THE SHRIMP NEED TO ABSORB THE DRESSING! Just before serving, taste and correct the seasoning, then toss again. Arrange on a platter of lettuce leaves and serve immediately. Serves 6 portions as a main course; 8 portions as a first course.

SEARED SHRIMP, SCALLOP AND GRAPE TOMATO COUSCOUS SALAD RECIPE - (4.5/5)



Seared Shrimp, Scallop and Grape Tomato Couscous Salad Recipe - (4.5/5) image

Provided by KimChi381

Number Of Ingredients 13

1 1/2 cups (375 mL) water
Salt and freshly ground pepper
1 cup (250 mL) couscous
12 large or jumbo (21 to 30 per 454 g) shrimp, peeled and deveined
8 large sea scallops, trimmed of side muscle
1/4 cup (60 mL) extra virgin olive oil
1 cup (250 mL) grape tomatoes
1 large shallot, minced
2 tsp (10 mL) finely chopped fresh thyme
1/2 cup (125 mL) red wine vinegar
1 tsp (5 mL) grainy Dijon mustard
1 small zucchini, diced
6 cups (1.5 L) mixed salad greens

Steps:

  • 1 Bring water and ¼ tsp (1 mL) salt, and pepper to taste, to a boil over high heat in a saucepan. Gradually stir in couscous; remove from heat, cover and let stand for 5 minutes. Fluff with a fork and let cool, uncovered. 2 Pat shrimp and scallops dry. Heat 1 tbsp (15 mL) of olive oil over high heat in a skillet until very hot. Sear shrimp, turning once, for about 1 minute per side or just until pink and opaque; transfer to a bowl. Add scallops to skillet and sear for about 2 minutes or until brown and crisp on the bottom (don't try to turn them too soon or they'll tear); flip over and sear for 1 to 2 minutes or until browned and just opaque inside. Transfer to bowl with shrimp; set aside. 3 Add grape tomatoes to skillet and cook, shaking pan often, for about 3 minutes or until browned and just softened; transfer to a plate. Reduce heat to medium-low. Add shallots and thyme and sauté for 2 minutes or until softened. Pour in vinegar and bring to a boil, deglazing pan. 4 Transfer shallot mixture to a large bowl, scraping pan well. Whisk in remaining oil, mustard and ¼ tsp (1 mL) each salt and pepper. Pour half of the dressing over shrimp and scallops; toss to coat. Add couscous and diced zucchini to large bowl and toss to coat with dressing. 5 Arrange greens on individual serving plates, top with couscous and tomatoes. Arrange shrimp and scallops on top and drizzle salads with remaining dressing from bowl.

SHRIMP, GRAPE AND GORGONZOLA SALAD



SHRIMP, GRAPE AND GORGONZOLA SALAD image

Categories     Shellfish

Yield Makes 6 luncheon servings

Number Of Ingredients 10

*2 lbs. salad shrimp, cooked, drained and chilled
*2 to 3 ribs celery, chopped
*2 cups seedless grapes, halved (I use red because I like the color contrast)
*3 scallions, thinly sliced on the bias
*2 oz. cider vinegar
*5 oz. extra-virgin olive oil
*pinch each dried thyme and tarragon
*salt and pepper to taste
*3 oz. crumbled Gorgonzola
*Romaine lettuce, washed and torn into bite-sized pieces

Steps:

  • In a small bowl, whisk together the cider vinegar, extra-virgin olive oil, salt, pepper, dried thyme and dried tarragon. Set aside. Line a salad bowl with the Romaine lettuce. Add the shrimp, celery, grapes and scallions. Chill until ready to serve. Just before serving, whisk the Gorgonzola into the vinaigrette. Pour the vinaigrette over the salad and toss to coat. Serve at once with crusty bread.

SHRIMP & GRAPE SALAD WITH DILL



SHRIMP & GRAPE SALAD WITH DILL image

Categories     Salad     Shellfish     Appetizer     Quick & Easy     Chill

Yield 8

Number Of Ingredients 8

2 pounds medium-size raw shrimp, shelled & deveined
1 cup dairy sour cream
1 cup Hellmann's mayonnaise
2 cups seedless green grapes, washed & patted dry, cut in half
1/2 cup chopped fresh dill, or more to taste
1/3 cup chives
salt & freshly ground black pepper, to taste
lettuce leaves

Steps:

  • Bring 4 quarts salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander. Transfer the cooled shrimp to a bowl. In a separate small bowl, whisk sour cream and mayonnaise together well. Pour dressing over the shrimp and toss gently. Add the grapes and toss again. Finally, sprinkle on the chopped dill and chives,add salt and pepper to taste, and toss once more and refrigerate covered for at least 4 hours. Just before serving, taste, correct seasoning and toss again. Arrange on lettuce leaves and serve immediately.

CURRIED SHRIMP AND GRAPE SALAD



Curried Shrimp and Grape Salad image

A VERY interesting combination of flavours. I just had to get this recipe from a friend after tasting it!!!!

Provided by Lambkyns

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb shrimp (cooked)
1 cup pecans (slivered) or 1 cup almonds (slivered)
2 cups green seedless grapes, halved
1 cup celery, diced
1/4 cup onion, diced
1/2 cup Miracle Whip
1/2 cup sour cream
1/2 tablespoon curry powder (or to taste)
salt and pepper

Steps:

  • Mix together Miracle Whip, sour cream and curry powder.
  • Mix all ingredients and chill.
  • Enjoy.

Nutrition Facts : Calories 290.5, Fat 15.6, SaturatedFat 4.9, Cholesterol 155.7, Sodium 340.4, Carbohydrate 19.4, Fiber 1.7, Sugar 10, Protein 20.5

SHRIMP & GRAPE SALAD



Shrimp & Grape Salad image

From the Kitchen of Joan Lambooy - contributed by Angela Lambooy per the request of Dennice ("I'm having cravings") D'Elia

Provided by Donna Toth @Donnakins

Categories     Other Salads

Number Of Ingredients 4

- thompson seedless grapes (green kind) - use as many as you want.
1/2 - 1 pound(s) shrimp (cooked bay or cocktail shrimp)
1/2 - 1 - head of iceberg lettuce
1 1/2 - 2 cup(s) miracle whip

Steps:

  • O.K. This is a tough one so hold on to your hats. Here we go: Throw some Thompson seedless grapes (green kind) in a bowl - as many as you want.
  • Add cooked bay shrimp (or cocktail) to grapes (Use as many as you want but she normally uses between 1/2 lb. to 1 lb. of bay shrimp)
  • Slice 1/2 to 1 head of iceberg lettuce into small strips and add to shrimp and grapes.
  • Add about 1-1/2 to 2 cups Miracle Whip (or enough until lightly coated).
  • Chill for 1/2 hour or so and eat.

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