Best 5 Shrimp Salad For Two Recipes
Succumb to the delightful allure of our outstanding shrimp salad recipes, meticulously crafted to tantalize your taste buds and elevate your culinary repertoire. Embark on a flavor-filled journey as we unveil two exceptional variations, each boasting unique ingredients and preparation methods to suit diverse preferences. The Classic Shrimp Salad captivates with its simplicity and timeless appeal, featuring succulent shrimp, crisp celery, aromatic red onion, and a creamy mayonnaise dressing, all harmoniously blended to create a refreshing and utterly satisfying dish.
For those seeking a more vibrant and tangy experience, the Spicy Shrimp Salad awaits. This tantalizing creation boasts a symphony of flavors, featuring succulent shrimp tossed in a zesty dressing infused with Sriracha, lime juice, and cilantro. The addition of crunchy jicama and red cabbage adds a delightful textural contrast, while avocado lends a creamy richness, culminating in a salad that is both invigorating and utterly addictive.
Whether you're planning a light lunch, a delightful appetizer, or a vibrant side dish, our shrimp salad recipes offer endless versatility and culinary satisfaction. Dive into the culinary adventure that awaits and discover the perfect shrimp salad to tantalize your palate and leave you craving more.
SHRIMP SALAD
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.
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
SHRIMP SALAD SANDWICH
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Savory, creamy Maryland-style shrimp salad with crunchy celery and scallions makes a great sandwich filling for a light dinner or lunch for two.
Provided by Janet A. Zimmerman
Categories Lunch Dinner Sandwiches Salad
Time 45m
Yield 2
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Add the kosher salt to a quart or so of water in a medium pot.
- Bring just to a simmer and add the shrimp. Stir and cook for 1 to 2 minutes (depending on the size of the shrimp); they should be pink and barely translucent.
- Drain, rinse briefly under cool water, and pat dry.
- Place the shrimp in a small bowl and add 1/2 teaspoon of the Old Bay and 1 teaspoon of the lemon juice .
- Toss to coat and place in the refrigerator for 20 minutes or so, to cool completely.
- Whisk the remaining Old Bay, remaining lemon juice, the mayonnaise, and Worcestershire sauce together in a medium-size bowl.
- Add cooled shrimp, celery, and scallions to the dressing and toss gently to coat. Adjust seasoning, adding more lemon juice and salt, if necessary.
- Serve on toasted rolls or buns with shredded lettuce.
Nutrition Facts : Calories 607 kcal, Carbohydrate 45 g, Cholesterol 229 mg, Fiber 4 g, Protein 32 g, SaturatedFat 5 g, Sodium 2768 mg, Sugar 4 g, Fat 33 g, ServingSize 2 sandwiches (2 servings), UnsaturatedFat 0 g
SHRIMP SALAD FOR TWO
Tuna salad, chicken salad or shrimp salad are all equally delicious when paired with garden fresh tomatoes, imho. I like using the small shrimp b/c they are bite sized. If making for company, I usually serve it on a bed of lettuce to make it look prettier!
Provided by Carolyn Haas
Categories Other Salads
Time 10m
Number Of Ingredients 11
Steps:
- 1. Cut up tomato and arrange half on each plate. Sprinkle with garlic salt (optional).
- 2. Mix all other ingredients together. Place half of salad on each plate.
- 3. Sprinkle with parsley, for garnish
THAI SHRIMP SALAD FOR 2
Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint. Annette Traverso - San Rafael, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers. , Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes., Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.
Nutrition Facts : Calories 212 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
Tips:
- Fresh and succulent shrimp: Opt for wild-caught or sustainably farmed shrimp for the best flavor and texture.
- Perfect poaching: Gently simmer the shrimp in a flavorful poaching liquid to retain their tender texture and delicate flavor.
- Cooling the shrimp: Immediately transfer the poached shrimp to an ice bath to stop the cooking process and preserve their plumpness.
- Homemade dressing: Whisk together mayonnaise, lemon juice, Dijon mustard, and herbs for a creamy and tangy dressing that complements the shrimp.
- Chopped vegetables: Finely chop vegetables like celery, onion, and cucumber for a crisp and refreshing texture in the salad.
- Fresh herbs: Use a variety of fresh herbs like parsley, dill, and chives to add a burst of flavor and aroma to the salad.
- Seasoning: Season the salad lightly with salt and pepper to enhance the natural flavors of the ingredients.
- Serving suggestions: Serve the shrimp salad on a bed of mixed greens, avocado slices, or toasted bread for a satisfying meal.
Conclusion:
This classic shrimp salad recipe is a delightful combination of flavors and textures, perfect for a light lunch or elegant dinner. With succulent shrimp, a creamy and tangy dressing, and a refreshing mix of vegetables and herbs, it's a dish that will impress your taste buds and leave you feeling satisfied. So gather your ingredients, follow the simple steps, and indulge in the deliciousness of this timeless recipe.
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