Best 3 Shrimp And Caper Salad Recipes
Indulge in a symphony of flavors with our delectable Shrimp and Caper Salad, a culinary masterpiece that combines the succulence of tender shrimp with the tangy zest of capers, all enveloped in a creamy, flavorful dressing. This versatile salad can be enjoyed as a light lunch, a refreshing appetizer, or a delightful side dish. Dive into the vibrant flavors of the Mediterranean with our Greek Salad, a harmonious blend of crisp cucumbers, juicy tomatoes, zesty Kalamata olives, and creamy feta cheese, all tossed in a tangy vinaigrette dressing.
Embark on a culinary journey to Mexico with our Mexican Salad, a fiesta of flavors featuring succulent grilled chicken, crisp lettuce, sweet corn, and black beans, topped with a zesty cilantro-lime dressing. For a taste of classic American flavors, try our Waldorf Salad, a timeless combination of crisp apples, crunchy walnuts, and celery, dressed in a creamy mayonnaise-based dressing. Take a bite of the exotic with our Thai Salad, a delightful fusion of shrimp, rice noodles, crunchy peanuts, and a spicy-sweet dressing, all wrapped in fresh lettuce leaves.
MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE
Categories Salad Leafy Green Tomato Scallop Shrimp Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
- Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
- Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.
CHILLED SHRIMP, CAPER, AND ORZO SALAD WITH SWEET CORN AND CHERRY TOMATOES
Steps:
- Bring a large saucepan 3/4 full of salted water to a boil over high heat.
- Add the shrimp and simmer until pink, about 5 minutes. Drain the shrimp and rinse quickly under cold water.
- Meanwhile, in a bowl, combine the garlic, lemon juice and red pepper flakes. Add the hot shrimp to the garlic mixture and marinate for 10 minutes along with orzo.
- In a large bowl, toss together the shrimp/orzo mixture with the marinade, scallions, red onion, capers, celery, fresh corn and tomatoes, and set aside.
- To make the dressing, in a small bowl, whisk together the oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the shrimp, orzo, and vegetables, add the parsley, and toss to incorporate. Cover and refrigerate until ready to eat. Serve chilled.
SHRIMP AND CAPER SALAD
I GET RAVE REVIEWS AND REQUESTS FOR THIS SALAD. I LIKE SERVING A BUFFET CHOICE OF CHICKEN SALAD, TUNA SALAD, SHRIMP SALAD - WITH OR WITHOUT BREADS, LET THE PERSON CHOOSE WHAT THEY WANT. A PLATE OF CHOPPED TOMATOES AND LETTUCE IS A GOOD ACCOMPANIMENT. A SMALL BOWL OF RANCH DRESSING IS A NICE TOUCH TOO.
Provided by Jean Moore
Categories Other Salads
Time 1h
Number Of Ingredients 9
Steps:
- 1. RUN COLD WATER OVER THE SHRIMP IN A COLANDER TO THAW.
- 2. CLEAN AND CHOP CELERY AND ONIONS. SAVE SOME CELERY TOPS FOR GARNISH.
- 3. MIX MAYO AND RANCH WITH PARMESAN CHEESE AND OLD BAY IN A BOWL. ADD THE CAPERS AND LET SIT TO MELD THE FLAVORS
- 4. WASH AND ZEST THE LEMON INTO THE BOWL WITH THE DRESSINGS. SQUEEZE 1/2 THE LEMON JUICE INTO THE DRESSING.
- 5. CLEAN AND DE-TAIL (IF NECESSARY) THE SHRIMP AND CHOP INTO BITESIZE PIECES (THIS ALLOWS THE SALAD TO BETTER FIT ON A BUN IF YOU CHOOSE)
- 6. POUR A BIT OF THE DRESSING INTO A LARGE (OR THE SERVING) BOWL, ADD SHRIMP AND CELERY MIXTURE IN LAYERS CONTINUING UNTIL ALL USED. MIX IT TO DISTRIBUTE THE DRESSING THROUGHOUT.
- 7. IF DESIRED, GARNISH WITH CELERY TOP LEAVES AND ADDITIONAL CAPERS, PLUS LEMON SLICES. CHILL FOR 4 HOURS OR MORE.
Tips:
- Use fresh, succulent shrimp for the best flavor.
- If you don't have capers, you can substitute chopped cornichons or green olives.
- Use a good quality extra virgin olive oil for the dressing.
- Add a squeeze of lemon juice to brighten up the flavors.
- Serve the salad immediately, or chill it for later.
Conclusion:
This shrimp and caper salad is a light, refreshing, and flavorful dish that is perfect for a summer lunch or dinner. It is also a great way to use up leftover shrimp. With its simple ingredients and easy preparation, this salad is sure to become a favorite.
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