Shrimp Salad Recipe – Light & Zesty Seafood Dish

Shrimp Salad Recipe – Shrimp serving of mixed greens a new, flavorful dish made with delicate, cooked shrimp tossed in a velvety or lively dressing. Regularly combined with fixings like celery, red onion, lemon juice, and herbs, it offers a light but fulfilling nibble. This serving of mixed greens is suitable for a speedy lunch, a sandwich filling, or a reviving appetizer.

You’ll serve it chilled over lettuce, in a croissant, or with wafers. Shrimp serving of mixed greens isn’t as it were simple to form but moreover pressed with protein and flavor. It’s perfect for summer dinners and can be customized with flavors, avocado, or other new vegetables to suit your taste..

Shrimp Salad Recipe

Few dishes capture the shining, briny taste of the ocean as well as a well-made Shrimp Serving of Mixed Greens Formula. Succulent pink shrimp hurled with fresh vegetables and a light, tart dressing make a side or entrée that feels both extravagant and easy. Initially prevalent along America’s coastal regions, where naturally caught shrimp were plentiful, the dish has advanced into a flexible favorite served in homes, cafés, and summer cookouts around the world. Whether you spoon it over butter-leaf lettuce, heap it interior a buttery croissant, or serve it tapas-style with wafers, a shrimp serving of mixed greens brings a welcome pop of color, protein, and reviving flavor to any table.

Shrimp Salad Recipe

The Shrimp Serving of mixed greens Formula may be a reviving and light dish made with delicate poached shrimp, fresh vegetables like celery and chime pepper, and a velvety, tart dressing including mayonnaise, Greek yogurt, lemon juice, and herbs

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Salad

Cuisine American

Servings 6

Calories 240 kcal

Equipment

• 1 Medium saucepan
• 1 Mixing bowl
• 1 Small bowl
• 1 Slotted spoon & ice bath
• 1 Sharp knife & cutting board
• 1 Measuring cups/spoons
• 1 Micro-plane or citrus zester
• 1 Plastic wrap or lidded container for chilling

Ingredients

  

Shrimp

• 1 ½ Ib raw medium shrimp, peeled & deveined
• 1 tbsp kosher salt
• ½ tbsp whole peppercorns
• 2 lemon slices
• 1 bay leaf

Salad Mix-ins

• ¾ cup finely diced celery
• ½ cup diced red bell pepper
• ⅓ cup finely diced red onion
• 2 tbsp chopped fresh dill

Dressing

• ⅓ cup mayonnaise
• 3 tbsp plain Greek yogurt
• 2 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• ½ tbsp Old Bay seasoning
• ¼ tbsp garlic powder
• Salt & freshly ground black pepper, to taste

Instructions

 

• Poach and Chill the ShrimpFlavor the water:Fill a medium pan with 4 glasses water. Include legitimate salt, peppercorns, lemon cuts, and narrows leaf; bring to a tender stew.
• Cook the shrimp:Include shrimp, lower warm, and poach 2–3 minutes until they turn dark pink and twist.
• Ice shower:Promptly exchange shrimp to a bowl of ice water to halt cooking. Deplete well, pat dry, and chop into bite-size pieces in the event that expansive.
• Get ready the DressingIn a little bowl whisk mayonnaise, Greek yogurt, Dijon, lemon juice, pizzazz, Ancient Narrows, garlic powder, and a squeeze each of salt and pepper until smooth.
• Amass the Serving of mixed greensIn a huge blending bowl combine cooled shrimp, celery, chime pepper, ruddy onion, and dill (furthermore avocado in case utilizing).

  Pour dressing over the blend. Hurl tenderly with a spatula until everything is equally coated.
• Rest for FlavorCover the bowl and chill within the fridge at slightest 30 minutes (or up to 24 hours). This resting time lets the shrimp assimilate dressing and melds flavors.
• Taste & ServeAfter chilling, taste and alter flavoring with additional lemon juice, salt, or pepper. Serve on lettuce mugs, interior a flaky croissant, spread over saltines, or spooned into avocado parts for a low-carb alternative

Notes

Flame broiled Shrimp Bend:
Barbecue shrimp for a smoky note, at that point cool some time recently dicing.

Low-Fat Swap:
Supplant all mayo with Greek yogurt; include 1 teaspoon olive oil for plushness.

Mexican Pizazz:
Substitute lime for lemon, include cilantro, corn bits, and a squeeze of cumin.

Mediterranean Form:
Mix in chopped cucumber, Kalamata olives, and feta; utilize oregano rather than dill.

Make-Ahead Inviting:
Poach shrimp and blend veggies the day some time recently; dress fair some time recently serving for freshest surface.

 

 

 

 

Keyword Shrimp Salad Recipe

Shrimp Salad Nutrition

Flavour Profile of Shrimp Salad Recipe

1. Flame-broiled Shrimp Turn:

• Barbecue shrimp for a smoky note, at that point cool some time recently, dicing.

2. Low-Fat Swap:

• Supplant all mayo with Greek yogurt; include 1 teaspoon olive oil for plushness.

3. Briny Sweetness:

• Poached shrimp loan a mellow sweetness and fragile sea flavor.

4. Rich Tang:

• A mayo-yogurt base gives creaminess without greatness, brightened by lemon juice and pizzazz.

5. Herb Freshness:

• Dill (or parsley) layers in a new, cultivated note that lifts the fish.

6. Crunch & Color:

• Celery, chime pepper, and onion include fresh surface and dynamic color contrasts.

7. Imply of Flavor:

• Ancient Inlet or smoked paprika brings inconspicuous warmth, reverberating classic coastal flavoring.

FAQs

Q. Can I utilize pre-cooked shrimp?

A. Yes—rinse to expel brine, pat dry, and continue. Flavor won’t be as new as home-poached shrimp.

Q. How do I keep shrimp from turning rubbery?

A. Poach tenderly and dive into ice water the minute they turn pink. Overcooking is the most guilty party.

Q. Is a shrimp serving of mixed greens gluten-free?

A. The formula is normally gluten-free; fair combine with GF bread or lettuce wraps.

Q. What measure of shrimp works best?

A medium (41/50) or huge (31/40) number gives decent bite-size pieces after chopping.

Q. Can I help the dressing advance?

A. Utilize all yogurt, skip mayo, and include 1 teaspoon olive oil, furthermore additional lemon for tang.

Lauren Kossack

Hi, I’m Lauren Kossack — the recipe creator, food lover, and storyteller behind Perfect Meal Recipes! I’m based in the charming town of Zionsville, Indiana, where I share my passion for cooking simple, delicious, and family-friendly meals.

What started as a love for home-cooked comfort food has grown into a space where I create and collect the kinds of recipes that bring people together — whether it’s a quick weeknight dinner, a hearty sandwich, or a sweet weekend treat.