Come out of your cooking shell with shrimp salad, a welcome lunch or satisfying light supper. From creamy versions to green salads topped with grilled shrimp, these easy shrimp salad recipes are fast and flavorful seafood meals.See Popular Shrimp Salad Recipes
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.
After writer Aleksandra Crapanzano enjoyed this salad in her room at the Mark Hotel in New York, she swore she'd add both the velvety, tangy butter sauce on the shrimp and the earthy, salty-sweet vinaigrette on the salad to her permanent repertoire.
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.
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.
Jalapeno, cilantro, and citrus juice make a spicy, zippy dressing for the grilled shrimp, fruit, and greens in this main-dish salad.
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It's 10-minute magic! Turn deli potato salad into a shrimp salad you can serve to company.
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.
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.
Prize-Winning Recipe 2009! Try Asian restaurant fare at home and have it ready in just 30 minutes!
Shrimp and diced tomato are tossed with a balsamic vinaigrette as a sophisticated topping for salad greens.
Add a little spice to your lunch with these sassy sandwiches, flavored with red pepper, lime juice and chopped cilantro.
An array of shrimp, avocado, and mango make a colorful display atop a bed of lettuce. Drizzle with the zesty lemon grass dressing just before serving.
Using low-fat cottage cheese and skim milk, instead of the traditional mayonnaise and whipping cream, makes this classic salad a low-fat wonder.