Best Summer Shrimp Salad Recipes

SUMMER GRILLED SHRIMP SALAD

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

ZESTY FETA AND SHRIMP SUMMER PASTA SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
• In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

GRILLED SHRIMP AND SUMMER SQUASH SALAD

Steps:

• For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
• Preheat half of a grill to medium-high heat, or around 350 degrees F.
• For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
• Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
• For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
• To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.

SUMMER SALAD WITH GRILLED SHRIMP AND PINEAPPLE IN CHAMPAGNE VINAIGRETTE

Steps:

• Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
• (Sneak a quick dip of artisan bread into the mixture - so good!)
• Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
• Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.

SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP

Steps:

• Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
• Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
• Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
• Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

SUMMER FRUIT, SHRIMP, AND AVOCADO SALAD

Steps:

• Combine lettuce, avocado, mango, blueberries, sun-dried tomatoes, and onion in a large bowl.
• Heat olive oil and butter in a skillet over high heat until starting to brown and lightly smoking. Add shrimp. Cook until shrimp are lightly browned and cooked through, rotating often, 3 to 5 minutes. Add lemon juice and pepper at the last minute. Cook until most of the liquid is gone, about 2 minutes more. Remove from heat and let cool slightly.
• Add enough dressing to the lettuce mixture to moisten the ingredients. Plate salad and add shrimp on top.

SUMMER SHRIMP SALAD

Steps:

• Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes.
• Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve.

COOL SHRIMP PASTA SALAD FOR HOT SUMMER DAYS

Steps:

• Cook, drain, rinse and cool pasta, letting pasta sit in collonder and stirring occasionally while getting other ingredients together helps pasta cool. In your large bowl combine shrimp,celery and peas add cooled pasta and miricle whip, salt and pepper to taste mix well and chill covered 30-45 minutes or longer. Serve alone or with chips or as a side dish at a bbq.

SUMMER PASTA SALAD WITH SHRIMP

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
• In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

TOPSAIL ISLAND SHRIMP SUMMER SALAD

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 1 minute. Stir in shrimp and 1 teaspoon garam masala; cook until shrimp turn pink, about 4 minutes.
• Transfer shrimp to a bowl; add remaining 1 tablespoon olive oil, red onion, jalapeno pepper, lime juice, and lemon juice. Let stand at room temperature for 30 minutes.
• Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.

SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS

Steps:

• Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
• Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
• Mix all the dressing ingredients together in a blender.
• Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
• Scoop 1/4 of the salad into each of the cantaloupe bowls.
• Top with garnishes.

SUMMER SPICY SHRIMP SALAD IN TORTILLA CUPS/BOWLS

Steps:

• 1. Mix all salad ingredients together. Chill for at least 1/2 hour. Fill tortilla cups or bowls or use as a dip with toasted baguette slices.

NICOLE'S SHRIMP, SUMMER MELON, ARUGULA SALAD

Steps:

• In a medium saucepan, bring 6 cups of water to a boil with the vinegar, lemon peel, bay leaf, chili flakes and salt. Add the prawns and remove from the heat. After 3 minutes, drain and spread prawns out on a platter to cool. When cool enough to handle, peel, devein and reserve. Combine the arugula and Belgian endive in large mixing bowl. Cut the melon into thin slices and cut in half. Add to the salad greens, along with the prawns, almonds and mint. In a small stainless steel bowl, combine the lime juice, honey and shallot. Whisk in the extra virgin olive oil. Season with sea salt and pepper. Pour enough of the dressing over the salad to lighly coat. Gently toss to distribute the dressing. Taste for seasoning and adjust with sea salt and pepper.

SUMMER SHRIMP AND RICE SALAD

Steps:

• In a saucepan, combine the brown rice with the cold water, salt, and bring to a boil. Reduce heat to very low and cover. Let simmer for about half an hour until a grain is tender but retains a nut-like bite on the tip of your teeth. Drain rice of any excess water and transfer to a medium bowl. Drizzle 1 tbs of the oil over the rice and mix it to coat the grains. Allow to cool thoroughly while you prepare the other ingredients. Cut each shrimp down the back, removing the vein, but leave shells on. Cook in simmering water until just pink and transfer to a bowl of ice water. When shrimp are cool, peel them and set aside, sprinkled with a tsp of the lemon juice and a pinch of the coarse salt and pepper. Make sure the rice is cool, and add to it the garbanzo beans, tomato and cucumber. In a small bowl, combine the rest of the lemon juice with the herbs and zest. Mix in the oil, salt and pepper. Add the shrimp to the rest of the ingredients and drizzle the dressing over all. Combine thoroughly and season to taste. Serve at once, or refrigerate up to two days.

SHRIMP MACARONI SUMMER SALAD BY FREDA

Steps:

• Cook Macaroni, per Package directions in salted water. Rinse, Drain, Cool, and set aside. Boil eggs, peel, & Cool set aside. Rinse the Shrimp, Drain, Cool. DRESSING: Mix all ingredients for the Dressing Set this aside.
• Add Chilled Shrimp to Mixed Dressing above. Toss well and Chill. Chop, celery, onion, . Place in a large Bowl. Add; Olives, Parsley & 1/2 Cup Pickle Relish. Toss well. ADD; This to Chilled Macroni. Add; Shrimp with the dressing to Macaroni. Toss well, add 2 Tbs Pickle Juice, Toss again.
• Top with Boiled Eggs Sliced around the Top edge of your Bowl. Place Handfull of the Shrimp (This You saved above) to the top of this salad and Serve. ENJOY A COOL SUMMER SALAD. Tip: Can be made Day ahead, Just top with Boiled eggs and shrimp just before serving. TIP: Can Serve on a bed of Lettuce or Just as a full Cool Summer meal, or Side Dish.

SUMMER ESSENTIALS: DELIGHTFUL SHRIMP SALAD

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.

SUMMER SHRIMP SALAD

Steps:

• 1. Remove shrimp from packaging and thaw them in cold water while you prepare the salad. Wash and rinse the basil.
• 2. Cut the jalapeno peppers into thin slices and add to a large bowl. Grate the zest and squeeze the juice of the lime. Add both to the peppers. Add the Ponzu and curry powder.
• 3. Use a vegetable peeler to remove the skin of the mangoes. Cut the fruit up into thin strips and lay over the marinating jalapenos.
• 4. Cut the avocados in half and carefully remove pits. Using a large spoon, scoop the flesh out, slice into strips and add to the bowl. Rinse the shrimp and toss with the ingredients in the bowl.
• 5. Divide among four plates or bowls, sprinkle basil leaves on top and serve.

SHRIMP/PRAWN SALAD FOR SUMMER

Steps:

• Put the first six ingredients in a large bowl and mix well.
• Put the last seven ingredients (the dressing) in a separate bowl and mix well.
• Combine both sets of ingredients and mix well.
• Spoon over the mixed greens. Tonight I used a combination of shredded iceberg lettuce and chopped rocket.

SUMMER SHRIMP SALAD WITH CILANTRO

Steps:

• To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
• Cook 1 minute, stirring constantly.
• Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
• Cool.
• To prepare salad, combine shrimp and remaining ingredients in a large bowl.
• Add dressing mixture to shrimp mixture, tossing well.
• Serve, or refridgerate until ready.

SUMMER SHRIMP SALAD RECIPE - (4.5/5)

Steps:

• 1. Chop avocados, cucumbers, tomatoes and onions 2. Mix with mayonnaise and mustard 3. Season shrimp and saute in butter until just cooked 4. Add shrimp to avocado mixture 5. Season to taste 6. Pile on top of oil and vinegar-dressed greens 7. Top with crispy Parmesan or croutons