10 incredibly delicious shrimp salads

1. Shrimp salad with red onion and herbs

Ingredients

• 450 g shrimp;
• 1 small red onion;
• 1 stalk of celery
• 3-5 branches of dill;
• 110-120 g of mayonnaise;
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• salt to taste;
• black pepper to taste.

Preparation

Shrimp boil until tender, cool and clean. Cut the onion and celery into small pieces. Chop the dill. For dressing, mix mayonnaise with mustard and lemon juice.

Place the shrimp, onion, celery and dill in a bowl. Add mayonnaise sauce, season with salt, pepper and stir.

2. Shrimp and pineapple salad

Ingredients

• 450 g shrimp;
• 1 pineapple;
• 1 cucumber;
• 1 avocado;
• ½ jalapeno pepper;
• 5-6 sprigs of cilantro or other herbs;
• 1 lime;
• salt to taste;
• black pepper to taste;
• ¼ teaspoon sriracha sauce or other hot sauce.

Preparation

Boil the shrimps until tender, cool and peel.

Cut the pineapple in two. Take out the pulp, take about ¼ and grind in a mortar to get juice. Cut the rest into small pieces along with shrimp, cucumber and avocado. Chop the jalapenos. Chop the greens. Squeeze the juice out of the lime.

Place shrimp, pineapple, cucumber, avocado, jalapenos and herbs in a salad bowl. Season with salt and pepper, season with hot sauce, pineapple and lime juice. Serve in a salad bowl or pineapple skin.

3. Shrimp, apple and grape salad

Ingredients

• 450 g large shrimp;
• 1-1½ apples;
• 3-4 stalks of celery;
• 200 g of seedless grapes;
• 1-2 stalks of green onions;
• 1 sprig of tarragon;
• 35-50 g of almonds;
• 100-150 g mayonnaise;
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• salt to taste;
• black pepper to taste;
• 12 lettuce leaves.

Preparation

Boil the shrimps until tender, cool and peel. Cut apples, celery and shrimps into small pieces, grapes into halves. Chop the green onion and tarragon. Chop the almonds and fry them in a pan without oil for a couple of minutes.

Combine mayonnaise with lemon juice, mustard and tarragon.

Combine the shrimp with apples, grapes, celery, almonds and onions in a bowl. Season with sauce, salt and pepper. Place on a plate with lettuce leaves.

4. Caesar salad with shrimps

Ingredients

• 250-300 g of shrimp;
• 6-8 quail eggs;
• 50 g parmesan or other hard cheese;
• 6 cherry tomatoes;
• 2 slices of bread;
• 3 cloves of garlic;
• 2 tablespoons olive oil
• ½ bunch of romaine or iceberg lettuce;
• 3-5 tablespoons of Caesar sauce.

Preparation

Boil the shrimp until tender and eggs. Cool and clean. Grate the cheese on a fine grater. Cut cherry and eggs into halves, bread into small pieces.

Pass the garlic through a press, mix with olive oil, heat in a skillet over medium heat. Brown the bread for a few minutes, then put it on paper towels and cool.

Pick the salad by hand or chop it coarsely. Place in a bowl, pour over the sauce, add eggs, tomatoes, shrimp and croutons. Sprinkle with cheese on top.

5. Shrimp, avocado and tomato salad

Ingredients

• 200-300 g shrimp;
• 1 avocado;
• 6 cherry tomatoes;
• 1 bunch of lettuce
• 3-4 sprigs of dill;
• 100 g mayonnaise;
• 1½ tablespoon ketchup
• tabasco - to taste;
• 1 tablespoon whiskey
• 1 tablespoon lemon juice
• salt to taste;
• black pepper to taste.

Preparation

Boil the shrimps until tender, cool and peel. Cut the avocado into small pieces and the cherry into halves. Tear the salad with your hands. Chop the dill.

For dressing, combine mayonnaise with ketchup, tabasco, whiskey, lemon juice, salt and pepper.

Place the shrimp with lettuce, dill, avocado and tomatoes in a bowl. Season with sauce and stir.

6. Shrimp, Egg, Corn and Cucumber Salad

Ingredients

• 700-800 g of shrimp;
• 5-6 eggs;
• 3 cucumbers;
• ½ onion;
• 1 can of corn (300 g);
• salt to taste;
• black pepper to taste;
• 100 g mayonnaise.

Preparation

Boil the shrimp until tender, eggs - hard-boiled in 10 minutes. Cool, peel and cut into small pieces along with cucumbers and onions. Drain the corn.

Put everything in a bowl, salt and pepper and season with mayonnaise.

7. Shrimp salad with cheese and pine nuts

Ingredients

• 4 cloves of garlic;
• 5 tablespoons olive oil
• 500 g peeled shrimp;
• 2 tablespoons lemon juice
• salt to taste;
• 200 g lettuce;
• 2-3 sprigs of dill or other herbs;
• 50 g pine nuts;
• 1 teaspoon mustard
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 200 g mozzarella cheese (in small balls).

Preparation

Cut half the garlic into small pieces. Fry for a couple of minutes over medium heat with 2 tablespoons of oil. Remove the garlic, toss in the shrimp with half lemon juice and salt instead. Cook for 5-7 minutes or longer. Place on a plate and cool.

Pick up the lettuce by hand. Chop the greens. Dry the pine nuts in a pan without oil for a couple of minutes. For dressing, combine the remaining butter with mustard, lemon juice, sugar, oregano, herbs, 2 minced garlic cloves and salt.

Place lettuce, tomatoes, shrimp and cheese on a platter. Pour over the sauce and sprinkle with pine nuts.

8. Shrimp and smoked chicken salad

Ingredients

• 3 eggs;
• 2-3 potatoes;
• 1 carrot;
• 200 g shrimp;
• 2 pickled cucumbers;
• ½ apple;
• 100 g smoked chicken;
• 3 tablespoons of mayonnaise;
• 3 tablespoons sour cream;
• 1 tablespoon of soy sauce
• 100 g canned peas;
• salt to taste;
• black pepper to taste.

Preparation

Boil hard-boiled eggs for 10 minutes, potatoes, carrot and shrimp until tender. Cool, peel and cut into small pieces along with cucumber, apple and chicken.

For dressing, mix mayonnaise with sour cream and soy sauce.

Place shrimp, eggs, chicken, cucumber, potatoes, carrots, and peas in a bowl. Season with salt, pepper and pour over the resulting sauce.

9. Salad with shrimps, squid, crab sticks and red caviar

Ingredients

• 5 eggs;
• 500-600 g shrimp;
• 500-600 g squid;
• 200 g crab sticks;
• salt to taste;
• black pepper to taste;
• mayonnaise - to taste;
• 130-150 g of red caviar.

Preparation

Boil eggs hard-boiled for 10 minutes, shrimp and squid until tender. Cool and clean.

Cut squid, egg whites and crab sticks into small pieces. Place in a bowl with the shrimp, season with salt and pepper and add mayonnaise. Add the red caviar and stir gently to prevent bursting.

10. Shrimp, orange and pomegranate salad

Ingredients

• 220-250 g shrimp;
• 60–70 g of goat cheese;
• 1 orange;
• 200-250 g of greens for salad;
• 80 g of pomegranate seeds;
• pomegranate sauce to taste.

Preparation

Boil the shrimps until tender, cool and peel.

Mash the cheese with a fork. Peel off the orange slices. Chop the greens. Mix everything with pomegranate seeds and season with sauce.