Best Summer Essentials Delightful Shrimp Salad Recipes

SUMMER SHRIMP SALAD

Summer Shrimp Salad image

Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.

Provided by Nina Compton

Time 25m

Number Of Ingredients 10

Ingredients

1 ¼ pounds raw shrimp (21-25 count), peeled and deveined
¼ cup extra-virgin olive oil
10 sprigs fresh thyme
4 cloves garlic, crushed
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup lemon juice
1 medium English cucumber, diced
3 large heirloom tomatoes, chopped
½ cup chopped fresh basil, plus more for garnish

Steps:

Preheat oven to 350 degrees F.
Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 10.2 g, Cholesterol 228.2 mg, Fat 15.1 g, Fiber 2 g, Protein 30.5 g, SaturatedFat 2.2 g, Sodium 321.9 mg, Sugar 4.8 g

SUMMER ESSENTIALS: DELIGHTFUL SHRIMP SALAD

Summer Essentials: Delightful Shrimp Salad image

I put this recipe together for my country club ladies, and served it at yesterday's Sunday brunch. The plates came back to the kitchen, clean. It is a simple recipe to assemble, and can be made several hours in advance. It has a light, refreshing dressing that is perfect for a Mid-Summer evening out by the pond, with some...

Provided by Andy Anderson !

Categories Other Salads

Time 1h5m

Number Of Ingredients 21

Ingredients

PLAN/PURCHASE
THE SHRIMP
6 large shrimp, peeled, deveined, and tails removed
1 Tbsp olive oil, extra virgin
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE
1 stalk(s) celery chopped
1 small scallion, finely chopped
2 Tbsp mayonnaise, plain variety
1 tsp fresh dill, chopped
1 tsp lemon juice, freshly squeezed
1 tsp prepared horseradish
1/2 tsp rice wine vinegar, plain variety
1 pinch hungarian paprika
1/4 tsp salt, kosher variety
1 - 2 dash(es) frank's hot sauce
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
boston bib, or other large leaf lettuce
fresh dill, for garnish

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. THE SHRIMP
4. Place a rack in the middle position, and preheat the oven to 400f (205c).
5. Toss the shrimp with the olive oil, and a bit of salt and pepper.
6. Place on a parchment-lined baking sheet, fitted with a wire rack.
7. Place in the oven, and cook through, about 5 - 7 minutes.
8. Remove from the oven, allow to cool, and then chop into bite-sized pieces.
9. THE SAUCE
10. Add all the sauce ingredients together.
11. Toss in the shrimp, and coat with the sauce.
12. Chef's Note: Do a final tasting for seasoning. I usually find it needs a bit more salt.
13. Place in the fridge for a minimum of 1 hour.
14. PLATE/PRESENT
15. Place the shrimp on a nice fresh bed of lettuce, garnish with fresh dill, and serve. Enjoy.
16. Keep the faith, and keep cooking.