shrimp salad recipe

Vietnamese shrimp salad is a light meal packed with bold flavors and serious crunch. A traditional rice noodle salad loaded with seared shrimp, crisp vegetables, and an irresistible&nbsp;nuoc cham sauce.&nbsp;

Vietnamese Shrimp Salad with Noodles

jumbo shrimp (16/20 size, peeled and deveined)

vegetable oil (divided)

rose wine

fish sauce (divided)

soy sauce

lime juice (divided)

honey (divided)

garlic

lemongrass (thinly sliced)

rice vinegar

water

thai chili (minced)

rice noodles

romaine lettuce (¼-inch thick slices)

carrots

english cucumber (thinly sliced 2-inch long pieces)

bean sprouts

cilantro leaves

mint leaves

basil leaves

onions

peanuts

In a medium-sized bowl combine shrimp, 1 tablespoon vegetable oil, wine, 1 tablespoon fish sauce, soy sauce, 2 tablespoons lime juice, 2 tablespoons honey, 2 teaspoons minced garlic and lemongrass.

Allow shrimp to marinate for 15 minutes, stirring occasionally.

In a small bowl whisk together ¼ cup fish sauce, 2 tablespoons lime juice, ¼ cup honey, rice vinegar, water, 1 teaspoon minced garlic, and minced red chili.

Taste and add 1 to 2 tablespoons of water if needed, then set nuoc cham sauce aside.

In a medium-sized pot bring enough water to cover the rice noodles to a boil.

Turn heat off and add in noodles, allow to sit until tender, 3 minutes.

Remove noodles and transfer to a colander and rinse with cool water. Set aside.

Heat a large skillet over high heat.

Add 1 tablespoon vegetable oil, once hot add the marinated shrimp in one layer.

Sear shrimp until a brown crust is formed, about 1 to 2 minutes.

Flip and cook until no longer translucent, about 1 minute.

Transfer shrimp to a plate.

Evenly divide salad ingredients into 4 bowls; romaine lettuce, rice noodles, carrots, cucumber, bean sprouts, cilantro, mint, basil, shrimp, green onions and roasted peanuts.

Serve nuoc cham sauce on the side.

Light and fresh shrimp salad is easy to make and perfect in sandwiches, pasta, on salad greens and more.

Shrimp Salad

shrimp (tails removed)

Mayonnaise

sour cream

celery

Tablespoons chopped fresh dill

lemon juice

Salt and Pepper to taste

Tablespoons butter

chives

Thaw shrimp in refrigerator overnight or fill shrimp bag with cold water and let sit  for several minutes.

Combine shrimp, mayonnaise, sour cream, celery, dill, lemon juice, salt and pepper in a bowl.

Butter each bun and toast under broiler for 2-3 minutes or until lightly browned.

Fill Buns with salad and garnish with chives if desired.

With 40 grams of protein per serving, this quick and easy shrimp salad recipe features butter lettuce, avocado, and grape tomatoes. 

Shrimp, Avocado, and Egg Chopped Salad

red onion, thinly sliced

lime juice

olive oil

shrimp

Kosher salt and pepper

c. grape tomatoes, halved

c. butter lettuce

c. fresh cilantro leaves

avocado, diced

eggs,

In&nbsp;a large bowl, toss onion with lime juice and&nbsp;½  tablespoon oil and let sit for 5 minutes. 

Heat&nbsp; 1/2 tablespoon oil in a large skillet on medium high. Season shrimp with 1/4 teaspoon each salt and pepper and cook until opaque throughout, 2 to 3 minutes per side. 

Toss tomatoes with onions, then toss with lettuce and cilantro. Divide among bowls and top with shrimp, avocado and egg. 

This is a shrimp salad recipe you&#39;ll want to eat all summer long! It&#39;s ultra-refreshing, deliciously creamy, and oh so easy to make.

Classic Shrimp Salad

red onion

rib celery (finely chopped)

mayonnaise

lemon

dill

Dijon mustard

garlic (minced)

salt

black pepper

butter lettuce leaves

Stir

Make the dressing. To make the dressing, stir together the mayonnaise, lemon juice and zest, dill, mustard, garlic, salt and pepper. Set aside.

Boil

Boil the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.

Prep

Prep and ice water bath. While the shrimp are cooking, prepare an ice water bath. Use a skimmer to remove the shrimp to the ice water bath. Let them cool for 3 minutes, then drain them in a colander.

Stir it all together. In a mixing bowl, stir together the cooled shrimp, red onion, celery, and dressing, until creamy. Serve plain or with butter lettuce leaves.

https://www.youtube.com/watch?v=qB27igM1nNw

This is a shrimp salad recipe you'll want to eat ALL summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that'll keep the requests for seconds coming. 

This healthy, low-carb, keto friendly, cold shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day), there's plenty to go around, and it looks stunning served with butter leaf lettuce. Everyone will have their eyes on this, so good thing it's super easy to make! 

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► TIMESTAMPS:
00:00 Intro
00:30 Prep the celery, onion, dill, and lemon
02:03 Make the herbed mayonnaise dressing
02:49 Cook the shrimp
04:13 Mix together the shrimp salad ingredients
05:05 Serve the shrimp salad with lettuce leaves
05:28 Taste test

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SHRIMP SALAD | the easy "must make" summer salad recipe

You&#39;re going to love this easy, creamy shrimp salad flavored with fresh herbs served in lettuce cups with cucumber and avocado.

Creamy Shrimp Salad

500 g (1lb) peeled shrimp/prawns

lemon peel

peppercorns

shallot (finely chopped)

greek yogurt

salt and black pepper (to taste)

lettuce cups

avocado (sliced)

cucumber (sliced)

Bring a large pot of water to a boil and add a piece of lemon peel, a few peppercorns and a tablespoon of salt.

Reduce the heat then add the peeled and deveined shrimp.

Cook for 2 minutes or until the shrimp is opaque.

Take care not to overcook the shrimp as it can turn rubbery quickly.

Remove the shrimp from the water with a slotted spoon then allow to cool for 10 minutes. 

While the shrimp is cooling, finely dice the shallot and herbs and add to a large bowl.

Add the mayonnaise, yogurt and lemon juice then season with salt and pepper.

Stir in the shrimp.

Taste and adjust seasoning if necessary.

Serve in lettuce wraps with cucumber and avocado.

This refreshing and filling Shrimp Salad is so easy to whip up! You only need a handful of ingredients and there are so many ways to enjoy it!

shrimp (peeled and deveined (450 grams))

mayonnaise ((50 grams))

red onion ((65 grams))

celery ((60 grams))

Bring a large pot of salted water to a boil over high heat.

Fill a large bowl with ice water.

Add the shrimp to the boiling water and cook until opaque and cooked through about 2 minutes. Drain well, then transfer the shrimp to the ice bath. Let stand for 2 minutes. Drain well again.

In a large mixing bowl, whisk together the mayonnaise, mustard, dill, lemon, salt, and pepper. Add the cooled shrimp, onion, and celery. Toss to combine. Cover and chill for at least 1 hour before serving.

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The most viewed shrimp salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed shrimp salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine