Best 5 Summer Essentials Delightful Shrimp Salad Recipes

In the realm of summer culinary delights, few dishes capture the essence of the season quite like a refreshing and flavorful shrimp salad. This versatile dish offers a symphony of flavors and textures, making it a perfect addition to any summer gathering or light lunch. From classic shrimp salads adorned with crisp vegetables and tangy dressing to innovative variations featuring exotic fruits and herbs, this article presents a delightful array of shrimp salad recipes that cater to diverse palates and preferences. Embark on a culinary journey as we explore the vibrant world of shrimp salads, discovering the secrets behind their delectable taste and uncovering the culinary artistry that transforms simple ingredients into extraordinary dishes.

Check out the recipes below so you can choose the best recipe for yourself!

ZESTY LIME SHRIMP AND AVOCADO SALAD

Zesty Lime Shrimp and Avocado Salad image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories Appetizer Lunch Salad

Time 20m

Number Of Ingredients 9

Ingredients

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

Steps:

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g

SUMMER SHRIMP SALAD

Summer Shrimp Salad image

Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.

Provided by Nina Compton

Categories Healthy Summer Salad Recipes

Time 25m

Number Of Ingredients 10

Ingredients

1 ¼ pounds raw shrimp (21-25 count), peeled and deveined
¼ cup extra-virgin olive oil
10 sprigs fresh thyme
4 cloves garlic, crushed
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup lemon juice
1 medium English cucumber, diced
3 large heirloom tomatoes, chopped
½ cup chopped fresh basil, plus more for garnish

Steps:

Preheat oven to 350 degrees F.
Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 10.2 g, Cholesterol 228.2 mg, Fat 15.1 g, Fiber 2 g, Protein 30.5 g, SaturatedFat 2.2 g, Sodium 321.9 mg, Sugar 4.8 g

SUMMER GRILLED SHRIMP SALAD

Summer Grilled Shrimp Salad image

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Provided by Kim's Cooking Now

Time 35m

Yield 2

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

Steps:

Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g

SUMMER ESSENTIALS: DELIGHTFUL SHRIMP SALAD

Summer Essentials: Delightful Shrimp Salad image

I put this recipe together for my country club ladies, and served it at yesterday's Sunday brunch. The plates came back to the kitchen, clean. It is a simple recipe to assemble, and can be made several hours in advance. It has a light, refreshing dressing that is perfect for a Mid-Summer evening out by the pond, with some...

Provided by Andy Anderson !

Categories Other Salads

Time 1h5m

Number Of Ingredients 21

Ingredients

PLAN/PURCHASE
THE SHRIMP
6 large shrimp, peeled, deveined, and tails removed
1 Tbsp olive oil, extra virgin
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE
1 stalk(s) celery chopped
1 small scallion, finely chopped
2 Tbsp mayonnaise, plain variety
1 tsp fresh dill, chopped
1 tsp lemon juice, freshly squeezed
1 tsp prepared horseradish
1/2 tsp rice wine vinegar, plain variety
1 pinch hungarian paprika
1/4 tsp salt, kosher variety
1 - 2 dash(es) frank's hot sauce
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
boston bib, or other large leaf lettuce
fresh dill, for garnish

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. THE SHRIMP
4. Place a rack in the middle position, and preheat the oven to 400f (205c).
5. Toss the shrimp with the olive oil, and a bit of salt and pepper.
6. Place on a parchment-lined baking sheet, fitted with a wire rack.
7. Place in the oven, and cook through, about 5 - 7 minutes.
8. Remove from the oven, allow to cool, and then chop into bite-sized pieces.
9. THE SAUCE
10. Add all the sauce ingredients together.
11. Toss in the shrimp, and coat with the sauce.
12. Chef's Note: Do a final tasting for seasoning. I usually find it needs a bit more salt.
13. Place in the fridge for a minimum of 1 hour.
14. PLATE/PRESENT
15. Place the shrimp on a nice fresh bed of lettuce, garnish with fresh dill, and serve. Enjoy.
16. Keep the faith, and keep cooking.

SUMMER SHRIMP SALAD

Summer Shrimp Salad image

Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 11

Ingredients

18 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 limes
2 tablespoons olive oil
2 tablespoons roughly chopped fresh cilantro, plus sprigs for garnish
2 mangoes, peeled, pitted, and cut into 1/2-inch dice
2 cucumbers, seeded and cut into 1/2-inch dice
1/2 small red onion, peeled and finely diced
1 small jicama (about 3/4 pound), peeled and cut into 1/2-inch dice
Olive-oil cooking spray

Steps:

Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes.
Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve.

Nutrition Facts : Calories 225 g, Cholesterol 172 g, Fat 7 g, Fiber 1 g, Protein 24 g, Sodium 439 g

Tips:

For the best shrimp salad, use fresh, wild-caught shrimp. If using frozen shrimp, thaw them in a bowl of cold water for 30 minutes before cooking.
To cook the shrimp, bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they are pink and opaque. Remove the shrimp from the pot and let them cool.
To make the salad dressing, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Taste and adjust seasonings as desired.
To assemble the salad, combine the cooked shrimp, celery, red onion, cucumber, and parsley in a large bowl. Drizzle with the salad dressing and toss to coat. Serve immediately or chill for later.
For a more flavorful salad, marinate the shrimp in the salad dressing for 30 minutes before assembling the salad.
Add other ingredients to your shrimp salad, such as avocado, tomatoes, or hard-boiled eggs.
Serve shrimp salad on a bed of lettuce or greens, or use it as a sandwich filling.

Conclusion:

Shrimp salad is a light, refreshing, and delicious dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a shrimp salad that is sure to please everyone at your next gathering.