Salad shrimp can transform a boring salad into a flavorful and protein-packed meal. Their versatility also allows them to be used in sandwiches, wraps, pasta salads and more. With so many possibilities, it can be challenging to narrow down what to actually make. That’s why I’ve gathered 11 of my favorite recipes that use salad shrimp as the star ingredient.
Shrimp Salad Lettuce Wraps
Lettuce wraps make for a fun and healthy low-carb option. Simply spoon the shrimp salad into leaves of butter or romaine lettuce. The creamy shrimp salad filling paired with the fresh crunch of the lettuce makes a tasty combination. Try this classic shrimp salad recipe that’s ready in just 25 minutes.
Shrimp Salad Sandwiches
For an easy lunch or light dinner shrimp salad sandwiches always satisfy. Spread some shrimp salad onto slices of bread or toasted buns. You can also add lettuce tomato, avocado or other veggies to make it a more complete meal. I like to enjoy this shrimp salad on croissants for a special treat.
Shrimp Salad Bowls
Build a tasty grain bowl by topping quinoa brown rice or mixed greens with shrimp salad. Add other fresh vegetables like diced cucumber tomatoes, shredded carrots and sautéed peppers for extra nutrition and crunch. Drizzle the bowl with your favorite dressing like a ginger-lime vinaigrette.
Shrimp Salad Stuffed Avocados
Stuffed avocados make for a pretty and satisfying meatless meal. Simply fill halved avocados with a scoop of shrimp salad. You can also top it off with crumbled feta, hot sauce, lime juice or microgreens. Enjoy this shrimp and avocado salad stuffed in avocados.
Shrimp Salad Wraps
For an easy grab-and-go lunch or light dinner, wrap up some shrimp salad in a tortilla or flatbread. Spread some hummus on the tortilla first, then pile on the shrimp salad and add shredded lettuce, diced tomatoes or sliced avocado too. Wrap it all up and you have a tasty meal on-the-go.
Shrimp Salad Pasta Salad
Pasta salad gets an upgrade when you add shrimp salad to the mix. Toss cooked pasta like farfalle or rotini with the shrimp salad and some diced vegetables like bell peppers carrots cucumber and cherry tomatoes. The creamy shrimp salad balances out the crunchy vegetables and pasta perfectly.
Shrimp Salad Tacos
Tacos are a great way to use up shrimp salad too. Simply fill corn or flour tortillas with the shrimp salad and add some shredded cabbage, sliced avocado and salsa on top. Squeeze over some lime juice for extra flavor. It comes together quickly for a tasty taco night.
Shrimp Salad Appetizers
Shrimp salad also makes a fantastic appetizer for parties and get-togethers. Scoop small amounts onto crackers, crostini or cucumber slices. You can also stuff it into cherry tomatoes or hollowed out bell peppers for a fun presentation. Add a drizzle of olive oil or microgreens on top to dress it up.
Shrimp Salad Quesadillas
Quesadillas are such a versatile and quick meal to throw together. Fill tortillas with shrimp salad and shredded cheese, then grill or pan-fry them until the cheese melts. Slice into wedges and serve with salsa, guacamole or sour cream for dipping. They make an easy appetizer or light dinner.
Shrimp Salad Sliders
Mini sandwiches are always a hit as party food. Make
How To Make This Creamy Shrimp Salad
Fresh and easy meals are just what we need for the summer months. And good news – this shrimp salad recipe comes together in under 30 minutes. Yep, it’s that fast. Who doesn’t love that?.
Make the dressing. Stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Then set aside.
Boil the shrimp. Bring a pot of water to a boil, add the shrimp, and cook for 2 to 3 minutes. The shrimp should be pink and opaque!.
Prep the ice water bath. While the shrimp are cooking, prep an ice water bath. Use a skimmer to remove the shrimp and transfer them to the ice water bath. Let the shrimp cool for 3 minutes or so, then drain them in a colander.
Mix up the salad. In a large mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing.
What Type Of Shrimp To Buy
Honestly, both fresh or frozen jumbo shrimp will work for this recipe. But since this salad is heavy on shrimp, the quality will make a difference. Here’s a few things to note between both kinds.
- Fresh shrimp: If you buy fresh shrimp near the coast, make sure it really is “fresh.” This means that it hasn’t been on the store’s ice for a long time or that it has just thawed after being frozen. Always ask specific details from your fish monger!.
- Frozen shrimp: If you’re not sure about the fresh shrimp at the market, packaged frozen shrimp is always a good choice. They’re usually flash frozen right after being caught, which keeps them fresh. Just make sure to buy frozen shrimp that have been deveined and have had their tails cut off.
How to Make the Best Shrimp Salad
What are the best shrimp salad recipes?
These shrimp salad recipes highlight the seasonality of fresh seafood and produce. We combine shrimp with delicious ingredients like mango, avocado and lemon to create salads that are bright and flavorful. Recipes like Lemon Shrimp & Orzo Salad are healthy, tasty and would be the perfect addition to any meal.
Is shrimp healthy to eat?
Shrimp is very healthy to eat, unless you have an allergy to shellfish. Shrimp is great because it is a low calorie, high protein food that is relatively inexpensive. Shrimp is also very versatile, so there are many recipes out there, meaning that you can eat shrimp multiple times a week each time in a different way. Don’t make shrimp your only protein source, because a healthy diet is also a varied diet.
How do you eat shrimp salad?
Place the shrimp salad over butter lettuce and it makes a stunning main dish salad. As a shrimp roll! Just like a lobster roll on a toasted bun. Go to Shrimp Rolls! On a sandwich. On bread like a tuna salad sandwich, but with shrimp. On toast. Throw it onto toast and it’s a quick and easy dinner recipe. With crackers.
What is a Classic shrimp salad?
Classic shrimp salad! It’s like tuna salad, except it’s…shrimp salad. It looks like it’s straight from the 1950’s, but we’ve got a new and improved take on this classic that shoots it to rockstar status! The dressing is creamy, tangy and savory, but not too rich. Using Greek yogurt to cut the mayo makes it fresh, herby and utterly delicious.