Best 7 Pioneer Woman Shrimp Salad Recipes

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Embark on a culinary journey with the Pioneer Woman's Shrimp Salad, a delightful dish that combines the freshness of succulent shrimp with a medley of crisp vegetables, tangy dressing, and a hint of Old Bay seasoning. This versatile salad can be served as an appetizer, a light lunch, or a side dish, offering a burst of flavors and textures in every bite. With its vibrant appearance and simple preparation, the Pioneer Woman's Shrimp Salad promises an easy and satisfying culinary experience. This article presents two variations of this classic recipe: a traditional version featuring a creamy mayonnaise-based dressing and a lighter version using a tangy vinaigrette dressing. Both recipes provide step-by-step instructions, making them accessible to home cooks of all skill levels.

Let's cook with our recipes!

SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

CAESAR SALAD WITH SHRIMP



Caesar Salad with Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 loaf crusty French bread, cubed
1/4 cup store-bought garlic olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought garlic olive oil
4 oil-packed anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 1/2 avocados
1/2 lemon, plus additional lemon juice for the avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed
1/2 cup Parmesan shavings
1/4 cup fresh flat leaf parsley leaves

Steps:

  • For the garlicky croutons: Preheat the oven to 250 degrees F.
  • Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
  • For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
  • For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
  • Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.

GRILLED SHRIMP PANZANELLA



Grilled Shrimp Panzanella image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

One 1-pound loaf crusty Italian bread, cut into 1-inch cubes (12 cups)
1/2 cup plus 2 tablespoons olive oil
3 cloves garlic, grated
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup red wine vinegar
2 pounds tomatoes (red and/or yellow), cut into 1-inch chunks
1 small red onion, thinly sliced
3/4 cup pitted Kalamata olives, thinly sliced
2 tablespoons drained capers, chopped
1/2 cup fresh basil, chopped

Steps:

  • Preheat the oven to 275 degrees F.
  • Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Allow to cool.
  • Preheat a grill to medium-high.
  • Whisk together 2 tablespoons olive oil, the garlic, red pepper flakes and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
  • Whisk the vinegar and remaining 1/2 cup olive oil in another large bowl. Add the tomatoes and onion, then season with 1/2 teaspoon salt. Add the olives, capers, bread cubes and basil. Toss and let sit at room temperature while you grill the shrimp.
  • Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it's a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss once more before serving.

EAT YOUR GREENS SALAD



Eat Your Greens Salad image

This is Ree's favorite salad to serve at a BBQ. You don't have to stick to these exact ingredients-anything that is green can go in. Switch things up with asparagus, Granny Smith apples or anything else you fancy-as long as it's green!

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup baby spinach
1/4 cup hummus
2 tablespoons olive oil
2 tablespoons pesto
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced
4 cups chopped romaine lettuce
2 cups chopped kale
1 cup frozen peas, thawed
1/2 cup grated Pecorino Romano
1/4 cup fresh basil leaves
2 mini cucumbers, sliced into rounds
2 scallions, thinly sliced
1 avocado, diced
1 green bell pepper, finely diced

Steps:

  • For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth.
  • For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl.

SHRIMP LOUIE SALAD



Shrimp Louie Salad image

The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 cup olive oil mayonnaise
1/2 cup ketchup
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1 teaspoon granulated sugar
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 pound (12- to 15-count) large shrimp, peeled and deveined
1/2 teaspoon Old Bay Seasoning
2 tablespoons olive oil
2 hearts romaine lettuce, washed and torn
2 ripe Roma tomatoes, cut into 6 wedges
1/2 English cucumber, thinly sliced
1 ripe avocado, diced
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
  • For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
  • Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
  • Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

SHRIMP SALAD



Shrimp Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 23

2/3 cup GREEN GODDESS DRESSING, recipe follows
1 ripe Hass avocado, split, seeded, and peeled
1-1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks
1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks
1/2 celery stalk, peeled and diced
1 to 2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper
1 head Boston or Bibb lettuce, trimmed and washed
1 pound cooked trimmed asparagus
1 medium vine-ripened tomatoes, cored and cut into 12 wedges
1 tablespoon finely chopped fresh chives
3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced fresh chives
2 tablespoons minced flat-leaf parsley
1-1/2 teaspoons minced fresh tarragon leaves
3/4 teaspoon finely chopped fresh basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more
Freshly ground black pepper

Steps:

  • In a blender, combine the dressing and the avocado, and puree until smooth.
  • In a medium bowl, combine the shrimp, cucumber, celery, lemon juice, 1/2-teaspoon salt, pepper to taste, and about 5 tablespoons of the dressing.
  • On a large platter or individual plates arrange the asparagus and tomatoes. Make a bed of lettuce and top with the shrimp salad. Sprinkle with the chives and serve the salad with the remaining dressing on the side.
  • Cook's Note: Substitute 3 cups other cooked seafood, such as crabmeat, crawfish tails, or lobster.
  • Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use now or store, covered, in the refrigerator, for up to 2 days.
  • Yield: 1 1/4 cups
  • Copyright 2001 Television Food Network, G.P. All rights reserved

COCONUT SHRIMP SALAD



Coconut Shrimp Salad image

This salad has a distinctly tropical feel. Ree's version includes coconut flakes in the coating for the shrimp and fresh mango and lime zest and juice in the salad. It's perfect as a main course salad in the summer and is great for entertaining.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Vegetable oil, for frying
1/4 cup cornstarch
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
3/4 cup panko breadcrumbs
3/4 cup sweetened shredded coconut flakes
12 ounces peeled and deveined jumbo shrimp, butterflied
2/3 cup ranch dressing
1/4 cup chopped fresh cilantro
1 to 2 tablespoons hot sauce
1 lime, zested and juiced
3 cups mixed greens
1 cup diced mango
1/4 cup roasted cashews
3 to 4 radishes, thinly sliced
1 mini cucumber sliced

Steps:

  • For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.
  • For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl.
  • For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side.

Tips:

  • For the best results, use fresh, wild-caught shrimp.
  • If using frozen shrimp, thaw them completely before cooking.
  • Be sure to devein and peel the shrimp before cooking.
  • You can cook the shrimp in a variety of ways, such as boiling, steaming, or grilling.
  • Once the shrimp are cooked, let them cool slightly before adding them to the salad.
  • To make the salad dressing, whisk together mayonnaise, sour cream, lemon juice, dill, salt, and pepper.
  • Add the cooked shrimp, celery, onion, and cucumber to the dressing and stir to combine.
  • Serve the salad immediately or chill it for later.

Conclusion:

The Pioneer Woman's Shrimp Salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. With its combination of fresh shrimp, crisp vegetables, and creamy dressing, this salad is sure to please everyone at the table. Whether you are a fan of seafood or not, you are sure to enjoy this flavorful and refreshing salad.

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