Splurge on shrimp salad for picnics or dinner for two. From pasta shrimp salad and simple grilled shrimp to shrimp avocado salad, these easy recipes are no-muss, no-fuss.See Popular Shrimp Salad Recipes
Dried cranberries and toasted walnuts give this delectable shrimp and crab salad great flavor and texture. Served in puff pastry shells, this salad is perfect for Mother's Day, baby showers or bridal luncheons.
Refreshing and easy to make, this tasty recipe has it all. Individual puff pastry shells are filled with marinated shrimp and a kicked-up corn and bean salad. It's a terrific summertime dish, that's delicious year-round.
Grilling watermelon gives it a terrific sweet-smoky flavor, but the key to charring it properly is to sprinkle it lightly with sugar, which burns just a little on the fire. Here, Christopher Kostow combines the watermelon with delicately curried shrimp (he likes making the dish with lobster, too) and yogurt.
Watercress has a peppery bite that provides contrast to mild-mannered asparagus in this simple main-dish salad.
This hearty main dish pasta salad from the sea tastes of cumin, cilantro and the bold flavors of Pace®.
This is what I call an ideal Caesar salad: Parmesan-packed Caesar dressing clinging to refreshing romaine lettuce, tossed with crunchy garlic-scented croutons, and made into an unforgettable meal with succulent lemon pepper shrimp. Not to mention it's completely guilt-free, with much less fat and fewer calories than the traditional version. If you don't like anchovies, don't let the anchovy paste scare you, it melts into dressing so you don't recognize it; it just gives that classic Caesar taste.
"Lime, mint, peanuts, panko, noodles, shrimp -- lots of textures collide in this dish, screaming for a white wine with some acidity," says restaurateur Peter Kasperski.
Traditional Japanese cooks serve sunomono (SOO-noh-moh-noh), a side dish of vegetables, seafood, or poultry tossed in dressings of vinegar, sugar, and seasonings for lunch or dinner.
This low-calorie warm shrimp salad recipe is quick and easy. The shrimp is baked in orange sauce infused with fragrant oregano and chipotle peppers, then served on a bed of mixed greens.
To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for shrimp -- flavored with coriander seeds, garlic, peppercorns, and orange zest -- and reduces it. The salad is wonderful as both a first course or a light main course.
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The original Waldorf salad was created at the Waldorf-Astoria Hotel in New York in the late 1890s by Chef Oscar Tschirky. It was considered the height of sophistication and originally was nothing more than apples, celery, and mayonnaise. Chopped nuts and grapes came later. My version features shrimp.
It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.
This robust and refreshing salad features sauteed shrimp tossed with Pico de Gallo and served on a salad of mixed greens and avocado slices. Ranch dressing adds just the right amount of creamy coolness to the dish.
The classic flavors of Thai cuisine -- sweet, salty, spicy, sour--can all be found in the dressing on this salad, a delicious tangle of chewy rice noodles, shrimp, squid, and peanuts.
Are you in the mood for a salad, but looking for something different? Try this fresh and flavor-packed version, with tropical ingredients highlighted by a lemon-picante dressing.
This high-fiber tropical fruit, millet grain, and shrimp salad makes enough for a large group. Make it to share at a potluck or cookout.