It is always fascinating to combine shrimp with salad. The toughness of the meat contrasts with the crispiness of the greens that makes for a really appetizing starter. Below you will find some of the most fascinating shrimp salad recipes that I’ve come across with. Do feel fry to try them a home.

SHRIMP SALAD JOAQUIN

1 pound shrimp, cooked
1 cup chopped green onions
2 tablespoons olive oil
3 cloves garlic — minced
2 cups water
1/2 teaspoon Tabasco sauce
3 teaspoons chicken bouillon
1 teaspoon red pepper
1 cup rice
2 tomatoes — chopped
1 bell pepper — chopped

In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.

Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.

SHRIMP SALADRECIPE

INGREDIENTS:

2 cups cleaned shelled shrimp
1/4 cup finely chopped sweet pickle
1/2 cup French dressing, below
1 small onion cut in rings
mixed salad greens

PREPARATION:

Mix together shrimp, sweet pickle, and French dressing. Serve over mixed greens and top with onion rings.
Shrimp salad serves 3 to 4.

French Dressing

2 tablespoons fresh lemon juice or vinegar
1/3 cup olive oil
1/2 teaspoon salt
dash pepper
1/4 teaspoon dry mustard
dash cayenne, optional
Whisk together all ingredients in a cup small bowl.

SHRIMP SALAD WITH ANGEL HAIR PASTA

INGREDIENTS:

4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)

PREPARATION:

Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours.

If texture is dry add more dressing, top with tomatoes and parmesan cheese.

SHRIMP SALAD WITH CELERY

INGREDIENTS:

2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
salt and pepper to taste
Romaine lettuce or mixed greens
thinly sliced tomatoes
avocado slices, optional
cherry tomato slices, optional

PREPARATION:

In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise, and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly sliced tomatoes or mixed greens. Garnish with avocado slices or cherry tomato slices.