Shrimp Salad Recipes

Recipe for three ways to make shrimp salad, easy, versatile.

Shrimp salad for summer suppers

Stuck in a shrimp rut, that's where I've been for a few weeks. It started when small cooked shrimp were on sale at the grocery, begging to be turned into shrimp salad for supper that night. The salad was good enough, but lacked a certain oomph. But by the next day, whoah, was it ever good: the salad just needed a few hours for the flavors to meld.

So I set off to create a shrimp salad tasting just as good on-the-spot as some-time-later. So sorry, no luck in that department. But there's an upside, something perhaps even more useful, a concept recipe for shrimp salad, a formula that easily adapts to what's in season, what's on sale, what just sounds good.

It was a very good rut, shrimp salad.

ALANNA's TIPS The Asian-style sauce calls for two ingredients best found in Asian markets for which there are no real substitutes. The first is fish sauce, which is a salty fishy liquid the consistency of soy sauce but not at all like it in flavor. The second is chili paste, also called sambal oelek, a fiery hot paste the consistency of ketchup. If you do happen to find these ingredients, they're used in small amounts but do keep for a long time so are worth the investment.
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CONCEPT RECIPE:
SHRIMP SALAD

Good for supper, better still the next day
Hands-on time: 15 - 20 minutes
Time-to-table: preferably 4 - 24 hours
Serves 4
  • 1 pound small shrimp, peeled, tailed, deveined
  • 1/3 of an English cucumber, diced small
  • 1 rib celery, diced small
  • Something wet and fruity - mango, peach, cantaloupe, in bite-size pieces
  • Something sharp for underneath - 2 green onions, chopped or red onion, diced small
  • Something fresh - dill, basil, mint
    SAUCE IDEA #1 - light & lemony
  • Zest & juice of a lemon
  • 1 tablespoon olive oil
  • Drop or two Tabasco
  • Salt & pepper to taste
    SAUCE IDEA #2 - traditional mayonnaise (my favorite)
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoon Dijon mustard
  • 1-1/2 tablespoons white wine vinegar
  • 1/2 tablespoon sugar
  • 1 teaspoon horseradish (or to taste)
    SAUCE IDEA #3 - Asian-style
  • Zest & juice of 2 limes
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chili paste
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon toasted sesame oil

UNCOOKED SHRIMP: Drop into boiling water for 3 minutes, then into into a bowl of ice water for a minute. Drain and pat dry.

COOKED FROZEN SHRIMP: Rinse under cold water, drain and pat dry. (Small shrimp finish thawing while prepping the other ingredients; larger shrimp may take longer.)

Combine the remaining ingredients. Turn in the shrimp. For best flavor, cover and refrigerate for about four hours or even overnight. Serve on lettuce greens.

NUTRITION ESTIMATE with Sauce #1/#2/#3: 187/194/171Cal; 24/24/25g Protein; 5/4/2g Tot Fat; 1/1/1g Sat Fat; 11g/14/12g Carb; 1/2/1g Fiber; 189/337/567mg Sodium; 172/174/172mg Cholesterol; Weight Watchers 3 points

More Cold Suppers for Hot Summers

(hover for a description, click a photo for a recipe)
Sengalese Soup BLT Pasta Salad Asian Chicken Salad


~ more fish & seafood recipes from A Veggie Venture, my food blog ~

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Your Comments:

Had never thought about their being just "one" shrimp salad. This makes it all seem so simple. And just three points? Perfect.
Anonymous Cara on 7/31/2008
 
Alanna: On the amount of white wine vinegar (in the mayo-based sauce) - is that measurement TEAspoons or TABLEspoons?

Great idea - sounds yummy!
Blogger Sally on 8/01/2008
 
Cara ~ I was struck by how simple and variable too. So glad that the shrimp appeals to you!

Sally ~ Thanks, friend, for the catch. It's a tablespoon and I've corrected the post, too.
Blogger Alanna on 8/01/2008
 
Alanna,
Well done! If I'd read that an hour ago (before my gorcery run) I would have come home with shrimp. I particularly like the addition of fruit.
Blogger Kevin on 8/01/2008
 
Allen and I just finished the most amazing shrimp salad. I made your favorite one, using these HUGE frozen, raw shrimp from Whole Foods. The herb was tarragon (really good with vinegar and shrimp). Served on a potato bun, and Allen admitted if I had asked him if he wanted to join me for shrimp salad for lunch, he would've said "No." But I never even asked him... and he ate the whole sandwich, then went to the pantry for crackers so he could keep eating it.

Yum, yum, yum.
Anonymous Heidi on 8/20/2008