Shrimp salad - the best recipes. How to properly and tasty prepare shrimp salad. Green salad with shrimp Salads with marinated shrimp and eggs

19.02.2024

The best shrimp salads

Salad with apples and shrimp

4 apples, 100 g peeled boiled shrimp, 100 g chopped walnuts, 1 tsp. lemon juice, 2-3 tbsp. mayonnaise.

Chop the apples into strips and sprinkle with lemon juice diluted in a small amount of water. Stir with shrimp, nuts, season with mayonnaise and put in the refrigerator for half an hour.

Shrimp salad in mayonnaise

100 g shrimp, 200 g cucumbers, 2 small onions, 100 g mayonnaise, herbs, salt, pepper - to taste.

Boil shrimp in salted water, peel and chop. Peel the onion, chop finely, wash the cucumbers and chop. Combine everything, put in a salad bowl, season with mayonnaise and sprinkle with finely chopped herbs.

Italian salad with shrimp

500 g boiled shrimp, 2 bunches of lettuce leaves.
For the sauce: 200 g tomato ketchup, 100 g sour cream, 100 g mayonnaise, 2 cloves of garlic.

Boil shrimp in the shell and peel (in the shell they turn out tastier and juicier than store-bought peeled ones). Cut lettuce leaves. Place the chopped salad on a flat plate. Sprinkle with boiled shrimp. Pour over the sauce.
Prepare the sauce as follows: mix sour cream, mayonnaise, ketchup (preferably sweet) and squeezed garlic in a cup. Add ketchup until the sauce turns a nice pink color.
Serve with dry white wine.

Chinese salad

30 g small young corn cobs, 150 g fresh green beans, 350 g bean sprouts, 350 g Chinese cabbage, 350 g peeled small shrimp, 4 tbsp. sesame oil, 2 tbsp. light soy sauce, 1/2 tsp. ground Chinese seasoning from 5 different spices, 1 tsp. grated fresh ginger, chopped red sweet pepper (peeled from seeds and cut into strips), salt, ground black pepper - to taste.

Cook corn on the cob and fresh green beans in lightly salted boiling water for 3 minutes. Place in a colander and cool under running cold water. Dry on paper towels.
Place them in a salad bowl along with the bean sprouts, bok choy, red pepper and shrimp. Mix all the other salad ingredients, pour this mixture into a salad bowl and mix everything well.

Shrimp salad

2.5 kg of shrimp, 2 fresh cucumbers, 1 tomato, 50 ml of 20% cream, 50 g of processed cheese, ground black pepper - to taste.

Boil the shrimp and cool them slightly. At this time, make cheese sauce by mixing cream cheese and cream until smooth. Cut cucumbers and tomatoes.
Peel the shrimp and cut each in half. Place chopped cucumbers, shrimp and tomatoes in a common dish. Stir, add sauce and black pepper. Don't add salt!

Shrimp salad with strawberries “Exotic”

500 g shrimp, 250 g strawberries, 1 bunch of lettuce, 1 carrot, 200 g sharp cheese or feta cheese, lemon, honey, soy sauce.

Boil small shrimp and peel. Cut the strawberries: Cut the lettuce, grate the carrots. Add sharp cheese or feta cheese.
Prepare the dressing: mix lemon juice, honey and a little soy sauce in proportions to taste. Dress the salad and serve immediately.

Festive salad with shrimp

200 g frozen shrimp, 200 g cheese, 4 boiled eggs, lettuce, 2 cloves of garlic, mayonnaise, green onions.

For this salad it is better to take a transparent vase, because... The salad consists of layers and will look beautiful on the holiday table. 1st layer: tear lettuce leaves and place on the bottom. 2nd layer: shrimp, cooked and peeled. 3rd layer: grated cheese.
4th layer: mayonnaise with chopped garlic. 5th layer; grated yolks. 6th layer: grated whites. Grease everything with mayonnaise and garnish with chopped green onions.

Greek style shrimp salad

1-2 avocados, 2 tbsp. lemon juice, 4 tomatoes, 300 g boiled shrimp, 3 nectarines or peeled peaches, 2-3 small heads of green salad.

For dressing: 100 ml thick sour cream, 2 cloves of garlic, 1 tbsp. white wine vinegar, 1 tbsp. olive oil.

Peel and pit the avocado and chop. Remove seeds from tomatoes and chop finely. Boil and peel the shrimp, cut the peaches or nectarines into slices.
Mix avocado with lemon juice, add tomatoes, shrimp and nectarines (peaches). Mix. Place lettuce leaves on a platter and top with lettuce. Drizzle with dressing and serve.
To make the dressing, peel and crush the garlic cloves. Mix with sour cream, vinegar and olive oil.

Shrimp cocktail salad

900g large unpeeled shrimp, 2 bunches of crisp green lettuce, 1 avocado, cayenne pepper, 1 lime or lemon, divided into 6 wedges.

For the sauce: mayonnaise, 2 tbsp. ketchup, 1 l. lime juice.

Thaw the shrimp for an hour at room temperature. If using fresh shrimp, heat a large frying pan and fry them (without oil) for about 4-5 minutes until they turn from gray to red. Cool.
Leave 6 pieces for decoration and clean the rest. Cut down the middle and remove the insides. Place in a bowl, cover with film and leave in the refrigerator.
Before serving, cut the salad and distribute it among 6 stemmed glasses. Then chop the avocado and put it in each glass. Place shrimp and sauce on top and sprinkle with cayenne pepper. Garnish with a lime or lemon wedge and one unpeeled shrimp. Serve with black bread and butter.

Shrimp pasta salad

2.5 liters of water, 1 tsp. salt, 250 g pasta cones, 200 g shrimp, juice of 1 lemon, 1 honey melon, 1 avocado, 1 bunch of dill, 200 g heads of celery, 2 tbsp. mayonnaise, 150 g milk yoghurt, 3 tbsp. cream, 2 tbsp. cognac, 1 pinch each of white and cayenne pepper, salt to taste.

Bring salted water to a boil and cook the pasta until tender, 8 minutes. Rinse the shrimp with cold water, dry and sprinkle with 2 tbsp. lemon juice.
Cut the honey melon in half, remove the core and seeds and cut out the pulp with a sharp knife. Cut the avocado in half, remove the pit, peel, cut into semicircular slices and sprinkle with the remaining lemon juice. Peel the celery stalks, wash them, cut them into small pieces and chop some celery greens. Wash the dill, shake it off and chop it finely, setting aside a few sprigs for decoration.
Mix horns, fruits, shrimp and herbs. Season with salt and sauce.
Prepare the sauce as follows: add cream, cognac, yogurt to mayonnaise, season with salt, white and cayenne pepper and mix thoroughly. Garnish the salad with dill.

Spicy salad with shrimp

200 g of vodka, 1 liter of orange juice, 200 g of boiled frozen shrimp, basil, mint, parsley, olive oil - to taste.

Prepare a sauce from vodka, orange juice, a small amount of basil, mint, parsley and olive oil and pour it over the boiled frozen shrimp. Marinate for at least three hours. Serve shrimp on lettuce leaves.

Salad with shrimp and asparagus

400 g frozen boiled shrimp, 500 g canned asparagus, 200 g sea shellfish in brine, 5 tbsp. cream, 2 tbsp. mayonnaise, 1 tsp. sweet paprika, 1-2 tbsp. lemon juice, 2 tsp. chopped dill, lettuce, salt, white pepper, sugar to taste.

Thaw the shrimp and pat them dry with a napkin. Mix cream, mayonnaise. Season the mixture with paprika and lemon juice, add salt, white pepper and sugar to taste.
Mix shrimp, asparagus, clams and dill with dressing. Place in a cool place for 20 minutes. Wash the lettuce leaves, dry them and place them on a plate. Place salad on them and garnish with chopped dill.

Shrimp, starch jelly and cucumber salad

100 g shrimp, 400 g fresh cucumbers, 300 g starch, 100 g soy sauce, 400 g canned green peas, 150 g sesame sauce, 50 g sesame oil, 15 g vinegar.

Cut boiled shrimp into small slices, fresh cucumbers into strips, starch jelly into thin long strips (or buy starchy Korean noodles at the market).
Put starch jelly in a salad bowl, pour it with a sauce made from vinegar, sesame oil, sesame and soy sauces. Place shrimp on the jelly, green peas and fresh cucumbers on the sides.

Salad with shrimp

200 g of boiled frozen shrimp, 1-2 onions, 1 jar of corn, 3 tomatoes, 3 sweet bell peppers, salt, spices, mayonnaise - to taste.

Fry the peeled chopped onion, add salt and spices. Place the peeled shrimp there and fry a little. Cool. Add chopped tomatoes, canned corn and bell peppers. Season with mayonnaise.

Authentic French salad "Olivier"

4 potatoes, 1 chicken meat, 200-250 g peeled shrimp, 3 pickled or pickled cucumbers, 2 carrots, 10 eggs, 3 cans of green peas, 1 onion, salt, pepper and mayonnaise - to taste.

Boil chicken, potatoes, shrimp, carrots, eggs. Scald the finely chopped onion with boiling water. Finely chop the potatoes, cucumbers, carrots and eggs and mix. Break the chicken into fibers, chop the shrimp and add to the vegetables. Salt, pepper and season with mayonnaise.

Shrimp and lettuce salad

200 g of boiled shrimp, 1 small head of lettuce (or Chinese cabbage), 2 boiled eggs, 1/2 can of canned corn, 1 pack of crab sticks, mayonnaise.

Chop the lettuce or cabbage, mash it with your hands, finely chop the eggs and crab sticks, add shrimp and corn.
You can chop paprika for decoration. Season the salad with a small amount of mayonnaise.

Shrimp salad with vegetables

500 g shrimp, 2 carrots, 2 fresh tomatoes or apples, 1 cucumber, 2 eggs, 50 g green peas, 1/4 head of cauliflower, 50 g green salad, 1/2 cup mayonnaise, 4 tbsp. salad dressing, dill.

For cooking shrimp: 5 g carrots, 5 g dill or parsley, peppercorns, bay leaf, salt.

Boil shrimp with vegetables and spices: cook raw shrimp for 10-12 minutes, boiled frozen shrimp for 3-5 minutes. Leave the cooked shrimp in the broth for 5-10 minutes, then peel them.
Cut the washed green salad leaves into several pieces, leaving a few leaves for decoration, place it in a mound in the middle of the salad bowl, and place “bouquets” around fresh cucumbers, cut into slices, boiled carrots and eggs, fresh apples or tomatoes, pieces of boiled cauliflower, green peas.
Place the shrimp on top of the green salad. When serving, pour salad dressing over the vegetables and sprinkle with dill. Serve mayonnaise separately.

Sea salad

225 g lean fish fillet (cod, haddock), 100 g boiled peeled shrimp, 1/2 small green pepper, 1 tsp. lemon juice, 120 ml mayonnaise, chopped lettuce, paprika, black plums for decoration, salt, pepper - to taste.

Place the fish on a baking dish. Keep in the oven for about 3 minutes until the fish is soft. If the fish is thick, turn it over after 1.5 minutes.
Leave the fish covered until it cools down. Then cut it into cubes, add shrimp and chopped green peppers and lettuce. Mix with lemon juice and mayonnaise. Salt and pepper. Place on a plate and garnish with plums and paprika.

Tangerine and shrimp salad

6 tangerines, 150 g shrimp, 1 apple, 100 g celery, 4 tbsp. mayonnaise, 1/2 lemon, green salad, parsley, vinegar, salt - to taste.

Boil shrimp in salted water with vinegar and peel. Wash and peel the tangerines. Squeeze the juice from 2 peeled tangerines and mix it with mayonnaise to prepare the sauce.
Divide the remaining tangerines into slices, and then peel the film from the slices. Cut the apple in half, remove the core, peel the halves and cut into slices. Finely chop the celery.
Wash the green lettuce leaves and cover the bottom of the salad bowl with them. Place peeled tangerine slices, shrimp meat, apple slices, celery on them and mix gently.
Before serving, pour the prepared sauce over the salad, garnish with lemon sliced in half rings and parsley.

Salad with shrimp, dill and yogurt

300 g boiled shrimp, 1 cucumber, 3 tbsp. yogurt, 1 clove of garlic, a pinch of ground cumin, dill, salt - to taste.

Peel and cut a long cucumber into cubes, place in a salad bowl with yogurt, dill, crushed clove of garlic and a pinch of ground cumin. Add salt and mix well with the boiled shrimp meat.

Shrimp salad in tomato sauce with champignons

150-200 g of boiled shrimp pulp, 2 cups of champignons, 100 ml of tomato sauce, 50 ml of white wine, herbs - to taste.

Cut the champignons into slices, mix the tomato sauce with wine. Mix shrimp meat, poached champignons and sauce and heat over low heat.
Place everything in a salad bowl or cocotte bowl and sprinkle with herbs.

Chinese shrimp salad

400 g shrimp, 4 potatoes, 100 g mayonnaise, 150 g green peas, 50 g soy sauce, green salad, lemon juice - to taste.

Boil the shrimp, peel and sprinkle with lemon juice. Boil the potatoes, peel and cut them, add green peas and shrimp.
Season with soy sauce, mayonnaise and mix. Garnish with green salad leaves.
You can also use canned shrimp.

Vegetable salad with shrimp

1 kg of boiled peeled shrimp, 200 g of potatoes, 200 g of green onions, 200 g of green peas, 200 g of fresh cucumbers, 200 g of apples, 100 g of vegetable oil, herbs, spices - to taste.

Remove the boiled shrimp from the shell. Finely chop the boiled potatoes, cucumbers, apples, onions, add green peas, shrimp meat, season the salad with vegetable oil and spices. Place in a salad bowl and garnish with herbs.

Salad with shrimp and sweet pepper

350 g of boiled shrimp, 10 g of chopped celery, 75 g of sweet pepper, 15 g of onion, 50 g of mayonnaise, green salad, ground black pepper, salt to taste.

Cut large shrimp in half lengthwise or split into fibers, combine with chopped bell pepper, celery, chopped and scalded onion, season with mayonnaise, salt, and black pepper.
Place in a heap on a platter and garnish with the remaining sweet peppers and herbs.

Shrimp salad with green salad

500 g shrimp, 100-150 g green salad, 1 glass of mayonnaise mixed with sour cream, 1 tbsp. finely chopped herbs, salt and spices - to taste.

Cut the boiled shrimp necks into slices. Separate the green salad into leaves, rinse thoroughly, cut into strips, sprinkle with salt, and after releasing a small amount of juice and settling, transfer the salad to a salad bowl.
Place chopped shrimp on top, pour mayonnaise mixed with sour cream over them, and sprinkle with finely chopped herbs.

Shrimp salad with grated cheese

500 g fresh frozen or boiled-frozen shrimp, 3-4 boiled eggs, 1/2 cup grated mild cheese, 100 g mayonnaise, 1 tbsp. finely chopped greens, 1/4 lemon.

Cut the boiled shrimp meat into pieces, combine with chopped eggs, cheese, some herbs, season with some mayonnaise, salt, lemon juice and mix. Place a mound of salad in a salad bowl, pour over the remaining mayonnaise and sprinkle with herbs.

Salad with shrimp and fruit

150 g boiled shrimp, 150 g apples, 150 g pineapple, 100 g green salad, 25 g mayonnaise, horseradish, salt, herbs - to taste.

Cut the peeled apples and lettuce into strips, and cut the pineapple into cubes. Add the necks of boiled shrimp and season everything with mayonnaise, to which first add grated horseradish and salt. Place in a heap in a salad bowl, garnish with pineapple and herbs.

Shrimp salad with rice

600 g shrimp, 3 tbsp. rice, 2-3 onions, 100 g green peas, 3 boiled eggs, 50 g green salad, 100 g soy sauce, parsley or dill, salt to taste.

Boil the shrimp, peel and finely chop. Boil rice in salted water, rinse and cool. Finely chop the onion, place in boiling water for 2-3 minutes, cool. Chop the egg whites and grind the yolks with soy sauce.
Mix everything, add green peas and salt. Garnish with green salad leaves, herbs and egg.

Shrimp salad with cottage cheese

250 g of boiled peeled shrimp or 1 can of canned “Krill meat”, 100 g of pasteurized cottage cheese, 2 tbsp. ground walnuts, 1 tbsp. sour cream, salt - to taste.

Mix shrimp meat, cottage cheese and half the ground nuts, pass through a meat grinder, add sour cream, salt and mix.
Place the resulting mass in a heap in a salad bowl and sprinkle with the remaining ground nuts.

Shrimp meat in popular spicy appetizer salads goes well with a variety of vegetables, fruits, fresh herbs, rice, fish and other seafood. For salads with shrimp, mayonnaise, vegetable sunflower oil, and olive oil are good.

Another advantage of all salads with shrimp is their versatility and scope for your own creative culinary imagination. And any such lovingly prepared salad with shrimp is worthy of decorating a holiday and even New Year’s table.

Well-known shrimp, marine crustaceans, are attractive for their beneficial nutritional qualities, because they contain a significant amount of valuable protein.

Shrimp meat contains minerals and vitamins necessary for humans (iron, iodine, potassium, calcium, magnesium, copper; vitamins B and PP). A very important component is the amino acid taurine, which maintains the elasticity of blood vessels and muscle tissue.

Shrimp meat is readily included in their diet by supporters who value its dietary qualities, easy digestibility of the product and its ability to have a beneficial effect on the entire digestive system.

First of all, you need to buy raw frozen shrimp in the store, the weight of which after peeling will be reduced by one third, and this must be taken into account in the recipe. Carefully remove the insides of large and medium-sized shrimp, as they contain sand. Raw shrimp are boiled in salted water, seasoned with allspice and bay leaf. Boiled peeled shrimp just need to be washed.

Select all other products - vegetables, rice, fruits, mayonnaise or vegetable oil according to the ingredient list, according to one of the recipes given below.

Festive salad with shrimp "Caesar"

Large species of shrimp, tiger or king, are suitable for this salad. All the classic ingredients of such salads remain in effect: lettuce, croutons, cheese and your personal creative touch.

Ingredients:

king prawns - 1 kilogram;
green salad - 1 bunch;
hard cheese - 100 grams;
cherry tomatoes - 1 package;
white bread for croutons;
vegetable oil for frying crackers;
fresh garlic - 1 clove.

for refueling:

olive oil - 100 milliliters;
hard-boiled chicken eggs - 3 pieces;
fresh lemon juice - 2 tablespoons;
mustard - 1 teaspoon;
fresh garlic - 1 clove;
ground black pepper and salt - to taste.

According to the holiday recipe, prepare Caesar salad with shrimp as follows:

Toast white bread croutons in the oven on a baking sheet.
To give vegetable oil a garlic flavor, heat it in a frying pan and place in it a clove of fresh garlic cut lengthwise, which you remove when it boils, and lay out the crackers and fry while stirring.
To refresh, soak lettuce leaves in cold water for 1 hour and then dry them with a paper towel.
Boil peeled shrimp in salted water, drain the broth and cool.
While they are cooling, prepare a dressing from crushed hard-boiled chicken egg yolks, mustard, chopped fresh garlic cloves and fresh lemon juice. Add vegetable oil, pepper and salt to taste and mix everything thoroughly until smooth.
Peel the shrimp, chop the cheese on a fine grater, cut the cherry tomatoes into halves.
Everything is ready, and place the torn lettuce leaves in a suitable dish. Place tomatoes on the leaves and shrimp on them. Top with croutons, drizzle with dressing sauce and finish with grated cheese.

All that remains is to let the “Caesar” with shrimp brew for some time in a cool place, and you can serve this salad masterpiece to the festive table.

The simplicity of such a salad does not deprive it of originality and even sophistication. In addition to its protein and vitamin value, it is also very picturesque and will decorate any, especially a festive feast with its appearance.

Ingredients:

boiled shrimp - 100 grams;
ripe tomatoes - 3 tomatoes;
fresh garlic - 0.5 cloves;
olive oil - 40 milliliters;
natural honey - 1 teaspoon;
lemon juice - 1 tablespoon;
lettuce, parsley - according to preference;

According to a simple recipe, prepare salad with shrimp and tomatoes as follows:

Peel raw shrimp from the shell, rinse, cook and cool.
To prepare the marinade for the salad, you need to finely chop the washed and dried greens; chop the garlic and place everything in a suitable bowl, where add honey, a small amount of olive oil, lemon juice, ground black pepper and salt to taste. Mix everything until smooth.
Cut the tomatoes into slices.
Place torn green salad leaves in a suitable dish; on them - cooled shrimp, chopped tomatoes. Pour marinade over everything and garnish with chopped parsley. Like any salad, let this one steep before serving.

Exotic recipe for salad with shrimp and avocado

If you are deciding which salad to include on the holiday table menu, then you can safely choose this recipe. Shrimp meat combined with caviar will make it satisfying, and avocado will add sophistication and softness.

Ingredients:

shrimp - 400 grams;
salmon caviar - 4 tablespoons;
avocado - 3 pieces;
vegetable oil - 2 tablespoons;
lemon juice - 1 tablespoon;
lemon slices - to decorate the salad;
ground black pepper and salt - to taste;
fresh dill - 2-3 sprigs.

According to an exotic recipe, prepare salad with shrimp and avocado as follows:

If raw, wash the shrimp and boil in salted water. When ready, place in a colander, cool and peel.
Prepare a dressing sauce from a mixture of 3 parts vegetable oil, 1 part lemon juice with the addition of ground pepper and salt to taste, mixing everything evenly.
Wash the avocado fruits, dry them with a paper towel, cut them in half lengthwise, remove the seeds and use a spoon to remove the pulp so that it becomes spherical pieces.
For such a salad, a dish with transparent walls is more suitable. Layer the salad, starting with the shrimp mixed in. Place salmon roe in an even layer on top of the shrimp, pour the prepared sauce evenly and garnish with lemon half rings and sprigs of fresh dill. Let the prepared dish brew and serve chilled.

Autumn recipe for salad with shrimp and broccoli

This recipe will definitely appeal to those who love and boldly add fruits and vegetables to any salad, appreciating at the same time its protein content and festive appearance.

Ingredients for shrimp and broccoli salad:

shrimp in shell - 400 grams;
fresh or frozen broccoli - 300 grams;
fresh apples - 2 pieces;
canned pineapples - several rings;
mayonnaise - 100 grams;
table salt - to taste.

According to the autumn recipe, prepare salad with shrimp and broccoli as follows:

Boil broccoli, cool. Leave small inflorescences whole, and cut large ones in half.
Dip raw shrimp in the shell into a pan of boiling water for 3 minutes, then drain in a colander, cool and peel.
Cut the peeled and cored apples into small pieces of arbitrary shape. Also chop canned pineapples.
Mix apples and pineapples in equal parts, season them with some mayonnaise and place them in the dish prepared for the salad in the following order: place the apples and pineapples along the edges of the dish and pour mayonnaise on top of them. Place broccoli florets in the center, also pouring mayonnaise over them. Use the last layer to distribute the shrimp evenly and beautifully.

After cooling, the resulting salad, which has time to be completely saturated with all the juices and aroma, can be served to the table to everyone’s delight.

Spanish recipe for salad with shrimp and mushrooms

This recipe was invented on the east coast of Spain and has become widespread in our area because it is very tasty. Mushrooms and shrimp combine perfectly in it, merging into an exquisite aroma.

Ingredients:

large shrimps - 12 pieces;
champignons - 500 grams;
chicken eggs - 2 pieces;
fresh garlic - 2 cloves;
sweet pepper - 1 piece;
vegetable oil;
wine vinegar - to taste;
table salt - to taste.

Prepare a salad with shrimp and mushrooms according to a Spanish recipe as follows:

Boil raw shrimp in salted water, cool and peel.
Peel the boiled eggs and cut lengthwise into 4 pieces.
Wash fresh mushrooms and cut into not very small pieces.
Peel the sweet pepper and cut into strips.
Fry chopped garlic in a frying pan in vegetable oil until golden brown and add chopped mushrooms, add salt and simmer over low heat until the mushrooms are ready. Place the finished roast on a plate and cool.
Everything is ready, including a suitable dish, where you place all the ingredients in layers in the following order: 1- shrimp; 2 - still warm stewed mushrooms; 3 - sweet pepper; 4 - beautifully place quartered boiled eggs on top of the salad and pour evenly with a mixture of vegetable oil and vinegar.

This salad will please the most discerning gourmets with its tenderness and decorative effect created by the lettuce leaves on which it is laid out.

Ingredients:

peeled shrimp - 100 grams;
chicken eggs - 4 pieces;
lettuce head - 1 piece;
fresh apple - 1 piece;
banana - 1 piece;
mayonnaise - 100 grams;
parsley - a small bunch;
lemon juice - 3 tablespoons;
curry powder - 5 grams;
table salt and white pepper - to taste.

Prepare shrimp and egg salad as follows:

Hard-boil chicken eggs, cool, peel and cut into slices.
Wash the apple, dry it, cut it into 4 parts, remove the core and cut into small cubes. Also cut the peeled banana into cubes.
Wash the lettuce head, separate it into leaves and dry them with a paper towel.
Rinse the shrimp with water and dry with a paper towel.
Place lettuce leaves on a suitable platter with sides and a flat bottom, and place shrimp, egg slices and a mixture of chopped fruits on them.
Prepare a dressing sauce from a mixture of mayonnaise, lemon juice, curry, white pepper and salt, mix it thoroughly and pour over the salad on the leaves, garnishing with chopped parsley on top.

Allow the salad to soak in the sauce and overall aroma, and such beauty can be served on the festive table.

White shrimp and potato salad recipe

What a cozy taste this version of shrimp salad has, which is given to it by boiled potatoes and boiled eggs.

Ingredients:

shrimp - 1 kilogram;
boiled potatoes “in their jacket” - 500 grams;
capers - 1/3 cup;
mayonnaise - 150 grams;
hard-boiled chicken eggs - 5 pieces;
parsley;
vinegar and table salt - to taste.

Prepare white salad with shrimp and potatoes according to a rustic recipe as follows:

After boiling, wash the thawed shrimp over low heat in a small amount of table vinegar with added salt for 15 minutes, then rinse, cool slightly and peel if they were in the shell.
Peel the boiled potatoes in their jackets and cut them into cubes.
Peel the boiled eggs from their shells and cut them into large slices, immediately place them in a salad dish, add capers, shrimp and two tablespoons of mayonnaise to mix everything evenly.
All that remains is to pour the remaining mayonnaise on top of the entire salad, sprinkle with finely chopped parsley for decoration and let it brew for a while in order to serve the delicious and very elegant salad with shrimp and potatoes in the best possible way.

A simple recipe for salad with shrimp and green peas

Simple, tasty and very elegant, this version of salad with green peas, and even in combination with boiled rice, boiled eggs and onions, will delight both guests and hosts at any feast.

Ingredients:

shrimp - 600 grams;
green peas - 100 grams;
chicken eggs - 3 pieces;
boiled rice - 3 tablespoons;
soy sauce - 100 grams;
green salad leaves - 50 grams;
onions - 2 onions;
dill or parsley;
table salt - to taste.

Prepare salad with shrimp and green peas according to a simple recipe as follows:

If the shrimp are in the shell, then boil them, peel them and chop them finely with a knife.
Boil the rice in salted water, rinse and cool.
Soak finely chopped onions in hot water for 2-3 minutes, drain in a colander and let the water drain while cooling.
Divide peeled boiled eggs into yolks and whites. Grind the first ones with soy sauce, finely chop the second ones.
Place all the ingredients in a salad dish and mix, evenly distribute the salted green peas and garnish with chopped dill or parsley on top.
Let the prepared shrimp salad brew in a cool place before serving it to the table as a beautiful and delicious holiday appetizer.

Thanks to the simplicity and availability of ingredients, even a novice home cook can do this salad even in a festive version. It cannot be tasteless in any way - the combination of shrimp with tomatoes, corn and paprika with the addition of fresh garlic will definitely give it an appetizing piquancy.

Ingredients:

shrimp - 200 grams;
canned corn - 100 grams;
fresh ripe tomatoes - 2 pieces;
sweet pepper - 1 pod;
chopped green onion - 3 tablespoons;
onion - 1 piece;
fresh garlic - 2 cloves;
fresh parsley - 1 small bunch;
fresh lemon juice - 1 tablespoon;
olive oil and wine vinegar - 50 milliliters each.

Prepare salad with shrimp and canned corn according to the recipe:

Prepare the shrimp in a known manner so that they are boiled and clean.
Cut the peeled onion into thin rings. Cut the peeled tomatoes into cubes.
Finely chop the washed and dried young onion feathers. Finely chop and peel the sweet pepper.
Place all the chopped vegetables and grains of canned corn into the dish prepared for the salad and mix everything evenly.
To dress the salad, mix the oil with table vinegar, lemon juice, chopped fresh garlic and table salt to taste in a separate bowl.
Add shrimp to the salad mixture, pour in the dressing sauce, mix everything evenly, level the surface and sprinkle with chopped parsley.

Tips from chefs - how to prepare shrimp salad correctly

The best flavors are raw, unpeeled shrimp, cooked the day before at home. Cook the shrimp until they turn a bright orange color and float to the surface of the broth - within five minutes of boiling.

Overcooked shrimp lose their taste and their meat becomes too tough. If you place the shrimp in a colander while hot and immediately place them directly in the colander in a container of cold water for a few seconds, they will clean better.

After boiling shrimp in hot broth with spices for half an hour, they will become juicier and tastier.

Shrimp salad - general principles and methods of preparation

Shrimp are small floating crustaceans measuring 2-30 cm (depending on the species), distributed throughout the globe, in fresh water or salt water. Shrimp meat is useful because it contains a lot of protein, calcium, phosphorus, iron, iodine, magnesium, copper, as well as vitamins B and PP. It also contains taurine, an amino acid that nourishes our blood vessels and muscles, which keeps them in good shape and helps maintain their elasticity.

Shrimp are highly valued by supporters of a healthy lifestyle, because they have almost no fat, and they contribute to the balanced functioning of the digestive tract, being easily absorbed by the body.

Vegetables, herbs, fruits, rice, fish and other seafood help to reveal the taste of shrimp best in salads. They are usually seasoned with mayonnaise, vegetable oil or dressings made from unrefined olive oil. There are many options for shrimp salads, and preparing them is not at all difficult, as you will now see.

Shrimp salad - food preparation

If raw shrimp are purchased for the salad, they need to be boiled in water with salt, bay leaf, allspice, and peeled. For medium or large shrimp, the intestines, where sand usually accumulates, should be removed. It is carefully pulled out by cutting the shrimp. Remember that when using unpeeled shrimp, about a third of their weight is waste.

When using ready-made boiled shrimp for the salad, they are first only washed and peeled (if they have not already been peeled).

The remaining components of the salad are prepared and cut according to its recipe.

Shrimp salad - the best recipes

Recipe 1: Caesar Salad with Shrimp

The family of Caesar salads is very extensive, and each housewife uses her own recipe. However, the main components of this dish - green salad, croutons and hard cheese - usually remain unchanged. For Caesar salad with shrimp, it is better to use large shrimp, king or tiger.

Ingredients:

1 kg king prawns;
1 bunch of green salad;
1 pack of cherry tomatoes;
100 gr. hard cheese;
white bread for croutons
1 clove of garlic;
rast. oil for frying crackers

for refueling:

3 eggs;
2 tbsp. l. lemon juice;
1 tsp. mustard;
1 clove of garlic;
100 ml olive oil;
salt and pepper to taste

Cooking method:

1. Cut white bread into cubes and lightly dry it on a baking sheet.

2. After heating the vegetable oil in a frying pan, add a clove of garlic, cut lengthwise, to give the oil a garlic aroma. After the oil boils, remove the garlic from the pan and fry our crackers.

3. Soak the green salad in cold water for about an hour to keep it crisp longer, then gently dry it with a paper towel.

4. Boil the shrimp.

5. Prepare salad dressing. After boiling the eggs, take the yolks and mash them with a fork, then mix them with lemon juice, mustard and chopped garlic clove. Add a little vegetable oil and, adding salt and pepper, mix well.

6. Clean the shrimp, grate the cheese on a fine grater, and cut the cherry tomatoes in half.

7. Having torn the prepared green salad with your hands, put it on a dish, put tomatoes on it, shrimp on top of the tomatoes, and, after sprinkling everything with croutons, pour dressing over the salad and sprinkle with grated cheese.

Recipe 2: Shrimp and Tomato Salad

This recipe is quite simple, although at the same time it is very original and not devoid of sophistication. Shrimp and tomato salad is rich in vitamins and other useful substances; it looks beautiful on the table and can become its real highlight.

Ingredients:

100 gr. shrimp;
3 tomatoes;
0.5 cloves of garlic;
40 gr. olive oil;
1 tsp. honey;
1 tbsp. l. lemon juice;
parsley, lettuce;
salt and black pepper to taste (preferably freshly ground)

Cooking method:

1. Peel raw shrimp from their shells.

2. Prepare the marinade for salad dressing. After washing and drying the greens, finely chop the parsley leaves. Chop the garlic and mix it in a bowl with some parsley, honey, a little olive oil, lemon juice, salt and ground pepper. Mix everything well.

3. Cut the tomatoes into slices.

4. Place lettuce leaves on a dish, put shrimp on top, then tomatoes, pour dressing over the salad and sprinkle the remaining parsley on top.

Recipe 3: Shrimp and Avocado Salad

This salad, undoubtedly, can become a decoration even for a holiday table. Shrimp and caviar make it rich in proteins, and avocado adds tenderness and makes its taste refined.

Ingredients:

3 avocados;
400 gr. shrimp;
4 tbsp. l. salmon caviar;
1 tbsp. l. lemon juice;
sunflower oil
salt and ground pepper to taste;
a couple of sprigs of dill;
a few slices of lemon to garnish the salad.

Cooking method:

1. Prepare the sauce for salad dressing: mix vegetable oil (3 parts), lemon juice (1 part), season with pepper and salt.

2. Cut the avocado fruit in half lengthwise, remove the seeds and cut out the flesh with a spoon (to get spherical pieces).

3. Take a transparent portioned bowl, place shrimp with avocado balls there, put a tablespoon of caviar on top and pour the sauce over it. Decorate with dill sprigs and thinly sliced lemon slices.

Recipe 4: Shrimp and Broccoli Salad

This salad perfectly combines delicate flavors and colors. Not only does it look and taste great, but it is also very healthy, thanks to the abundance of healthy foods such as shrimp, broccoli, apples and pineapples.

Ingredients:

300 gr. broccoli (fresh or frozen);
400 gr. shrimp in shell;
2 apples;
several rings of canned pineapple;
100 gr. mayonnaise;
salt to taste.

Cooking method:

1. Boil broccoli. If the cabbage has large inflorescences, cut them in half, leaving the small ones whole.

2. Place the shrimp in boiling water, take it out after 3 minutes, cool it and clean it.

3. After peeling the apples, cut them into small cubes.

4. Taking equal parts apples and pineapples, mix them with part of the prepared mayonnaise.

5. Place apples and pineapples along the edge of the serving dish and pour mayonnaise, place broccoli florets in the middle, which we also pour with mayonnaise, then beautifully place shrimp on the apples and pineapples.

Recipe 5: Salad with shrimp and mushrooms

This salad is popular on the east coast of Spain. The original combination of shrimp and mushrooms gives it an unusual taste; in addition, it is very aromatic and looks great on the table.

Ingredients:

500 gr. champignons;
12 shrimp (large);
2 eggs;
Bell pepper;
2 garlic cloves;
rast. oil;
vinegar;
salt to taste.

Cooking method:

1. Clean the shrimp boiled in salted water. Cut the boiled eggs into 4 parts. Wash the mushrooms and chop them not too finely. Cut the sweet pepper into thin strips.

2. Chop the garlic and, after frying it until golden brown, add the mushrooms, add salt and simmer until done. Then place shrimp, mushrooms (they should still be warm), and bell peppers in a small deep dish. Place boiled eggs on top as a decoration and pour over a mixture made from oil and vinegar.

Recipe 6: Shrimp and Egg Salad

A very tasty salad, a real feast for gourmets! The combination of shrimp and fruit gives it tenderness, and the ingredients laid out on lettuce leaves look very elegant on the table.

Ingredients:

100 gr. peeled shrimp;
4 eggs;
a small head of lettuce;
1 apple;
1 banana;
100 gr. mayonnaise;
5 gr. spicy curry powder;
3 tbsp. l. lemon juice;
1 small bunch of parsley;
salt and white pepper to taste.

Cooking method:

1. Cut hard-boiled eggs into slices. We disassemble the salad into leaves. Cut the apples into 4 parts (do not peel them), remove the core and seeds, then cut them into small cubes. Finely chop the banana. Rinse the prepared shrimp with water and dry. Then we take a dish and place lettuce leaves on it, and on top - shrimp with egg mugs and fruit cubes.

2. Prepare the sauce by mixing mayonnaise with curry, lemon juice, salt and pepper. Pour it over the salad and sprinkle with herbs.

Recipe 7: Shrimp and Potato Salad

This salad not only tastes great, but is very filling thanks to the mayonnaise, potatoes and eggs.

Ingredients:

1 kg shrimp;
500 gr. potatoes;
a third of a glass of capers;
150 gr. mayonnaise;
5 boiled eggs;
parsley;
vinegar and salt to taste.

1. After washing the shrimp, cook them for about 15 minutes, but not in water, but in a small amount of vinegar and salt.

2. Boil the potatoes and, when they have cooled, cut them into small cubes.

3. Cut eggs into large slices into a salad bowl, add capers with shrimp and 2 tablespoons of mayonnaise. After mixing everything, pour the rest of the mayonnaise on top and garnish with parsley.

Recipe 8: Salad with shrimp and green peas

Incredibly bright and beautiful salad! The shrimp in it are very well combined with rice, onions, eggs, green peas and salad, so this dish is also very tasty.

Ingredients:

600 gr. shrimp;
3 tbsp. l. rice;
2 onions;
100 gr. green peas;
3 eggs;
50 gr. green salad;
100 gr. soy sauce;
parsley or dill;
salt to taste.

Cooking method:

1. Boil the shrimp, clean and finely chop.

2. After boiling the rice in salted water, rinse it and cool it.

3. Finely chop the onion, lower it into boiling water for a couple of minutes, then cool.

4. Finely chop the egg whites, grind the yolks with soy sauce.

5. After mixing everything, add green peas and salt and decorate with herbs.

Recipe 9: Salad with shrimp, tomatoes and canned corn

Thanks to its bright, attractive appearance and wonderful taste, this salad will be quite appropriate even on the holiday table. A small amount of garlic gives it a slight piquancy, and the combination of shrimp with tomatoes, corn, bell peppers and herbs makes it unique.

Ingredients:

100 gr. canned corn;
1 onion;
200 gr. shrimp;
3 tbsp. l. green onions (chopped);
2 tomatoes;
1 sweet red pepper;
50 gr. wine vinegar with olive oil;
2 cloves of garlic;
1 tbsp. l. lemon juice;
small bunch of parsley.

Cooking method:

1. Clean the shrimp. Cut the onions into thin rings, cut the peeled tomatoes into small cubes. Chop green onions. After removing the seeds from the pepper, chop it finely. Mix all prepared ingredients with corn in a salad bowl.

2. Mix vinegar with oil, lemon juice and crushed garlic. Pour dressing over salad and mix. Decorate the salad with parsley.

The salad will have a richer and brighter taste if you buy raw, unpeeled shrimp to prepare it, which should then be boiled.

How long should you cook shrimp? Experienced cooks advise boiling them until they turn bright orange and float to the surface of the water. This may take up to 5 minutes. The shrimp should not be overcooked to prevent the meat from becoming tough.

To make it easier to remove the shrimp meat from the shell, you need to remove them hot from the broth and place them in cold water for a few seconds.

But if, after boiling, you leave the shrimp in the water with the spices in which they were boiled for half an hour, they will be more juicy and tasty.

04.04.2015

Shrimp salads are not only tasty, but also healthy dishes. The beneficial properties of shrimp are due to the content of vitamins D, E, A, PP, B12, copper, iron, phosphorus, magnesium, sodium, and potassium. The presence of amino acids, iodine and sulfur in them helps to activate the growth of body cells, as well as the harmonious functioning of all organs and systems. These beneficial substances also have a beneficial effect on the condition of the skin, nails and hair.

Due to their low calorie content, shrimp can be consumed in the diet. In addition to calories, shrimp contain a substance such as astaxanthin, which is responsible for the color of the crustacean. This substance is capable of strengthening the cardiovascular system, preventing the formation of heart attack, coronary heart disease, and stroke. That is, shrimp is a very healthy product for everyone.

1. Salad with shrimp and cheese

Ingredients:

shrimp -150 g
lettuce leaves - 150 g
cherry tomatoes - 10 pcs
quail egg - 10 pcs
lemon juice - 1 tsp
salt - 0.3 tsp
Parmesan cheese - 50 g

Preparation: chop cherry tomatoes, quail eggs and lettuce. Three Parmesan cheese. Place lettuce leaves, boiled shrimp, cherry tomatoes and eggs on a plate, salt and add lemon juice, according to the recipe. Sprinkle with grated cheese and serve.

2. Salad “Lightness”

Ingredients:

shrimp – 500 g
tomatoes - 3 pcs.
cucumbers - 2 pcs.
bell pepper - 1 pc.
cheese (Brynza, Feta) – 80 g
olives - 10 pcs.
lettuce leaves - 6 pcs.
dill and parsley - to taste
lemon juice – 2-3 tbsp.
olive oil – 2 tbsp.
salt - to taste.

Preparation: Pour boiling water over the shrimp and remove the shells. Chop the tomatoes not too finely. Place them in a salad bowl, add chopped peppers, as well as slices of cucumbers. Cut the olives into rings and add to the rest of the products.

We tear the lettuce leaves with our hands (the metal of the knife reacts with the lettuce and this does not benefit the body at all). Add shrimp. Add diced cheese. Finely chop the greens and add to the salad, then season with lemon juice and olive oil.

Ingredients:

fresh spinach leaves - 200 g
cherry tomatoes - 150 g
boiled peeled shrimp - 100 g
extra virgin olive oil - 2 tbsp. l.
lemon juice - 25 ml
balsamic vinegar - 1 tbsp. l.
grainy mustard - 1/2 tbsp. l.

Preparation: quench half a spoonful of mustard with balsamic vinegar and add a little olive oil. Add the spinach leaves, stir, cut the cherry tomatoes in half and add the peeled shrimp. Sprinkle with lemon juice and serve.

4. Breaded shrimp in green salad

Ingredients:

green onions (chopped) - 1/3 cup
cabbage - 350 g
shrimp (raw) - 400 g
mayonnaise - 3/4 cup
breadcrumbs - 2 cups
vegetable oil - 4 tbsp. l.
lettuce - 1 bunch
sweet chili sauce - 1/3 cup

Preparation: chop the salad. Place in a large bowl. Add spring lettuce or small broccoli florets. Add chopped green onions. Mix mayonnaise with chili sauce.

The sweet sauce is what you need, so don’t mix it up! Add Sriracha sauce and mix well. Place the sauce in the refrigerator until you are ready to serve the salad.

Peel the shrimp and place in a deep bowl. Add a little oil... And stir. Then coat the shrimp in breadcrumbs.
Heat vegetable oil in a frying pan and fry the shrimp for 3 minutes on each side. Return the cooked shrimp to the bowl and mix with the sauce. Chop the lettuce, cabbage and greens and place on plates. Add shrimp in sauce and serve.

5. Vegetable salad with shrimp

Ingredients:

cucumbers - 2 pcs.
Cherry tomatoes - 5 pcs.
carrots - 1 pc.
shrimp (peeled, boiled) - 200 g
butter - 20 g
hard cheese - 20 g
white wine (dry) - 2-3 tbsp. l.
white bread - 2 pieces
vegetable oil - 2 tbsp. l.
lemon juice - 1 tbsp. l.
salad leaves - 1 bunch
dill - 1/2 bunch
salt to taste
pepper (black, ground) to taste

Preparation: Rinse the lettuce leaves with cold water, cut or tear them by hand. Place on plates. Cut the cucumbers into thin strips. Add halved cherry tomatoes to the salad. Add carrots cut into strips. Slice the cheese thinly and add to the salad.

Toast the bread in a toaster, remove the crusts and cut into medium cubes. Add croutons to salad.

Fry the shrimp a little with butter, add white wine and simmer for 1 minute. 9. Add shrimp and finely chopped dill to the salad. Add salt, freshly ground black pepper, sesame seeds and season the salad with vegetable oil and lemon juice. If desired, you can prepare a salad dressing with a mayonnaise base.

6. Tangerine salad with shrimp

Ingredients:

tangerines - 8 pcs.
shrimp – 200 g
apples - 2 pcs.
celery - 2-3 stalks
lettuce leaves - 100 g
parsley - 50 g
lemon - 1 pc.
mayonnaise - to taste
salt - to taste

Preparation: Boil the shrimp in salted water and peel.

Prepare the sauce. To do this, you need to squeeze the juice from two tangerines. Mix the resulting juice and mayonnaise (preferably homemade) until a homogeneous consistency is obtained.

Peel the apples and cut into small cubes. Chop the celery into thin shavings. Peel 6 tangerines and divide into slices. Mix all ingredients with shrimp and place the resulting mixture on lettuce leaves. Before serving, pour generously over the sauce, garnish with parsley and a thin crescent of lemon.

7. Salad “Shrimp on a snow bed”

Ingredients:

hard cheese - 200 g
boiled eggs - 4 pcs.
shrimp – 400 g
salad - 100 g

For the sauce:

quail eggs - 7 pcs.
vegetable oil - 150 ml
mustard - 1 tsp.
sugar - 1 tsp.
salt - a pinch
juice of 1 lime
cilantro and dill - to taste
freshly ground pepper
lime zest

Preparation: Grate the cheese or cut it into noodles with a special fruit knife. Divide the eggs into white and yolk, grate. Mix cheese with egg yolk. Boil shrimp in salted water for 3-5 minutes, cool and peel.

For the sauce, combine quail eggs, sugar, salt and mustard, beat with a mixer for 1 minute. Without stopping whisking, add vegetable oil in a thin stream. Beat until it becomes a thick, soft mass. Add lime juice, chopped herbs and ground pepper.

Place the salad on a serving plate and make a “snow pillow” from the egg whites. Place some cheese and yolk on top and decorate with shrimp. Sprinkle with lime juice and sprinkle with zest. Serve the sauce separately. Salad “Shrimp on a snow pillow” is ready.

8. Italian salad “Romance for two”

Ingredients:

shrimp (tiger) - 500 g
salad - 2 bunches
tomatoes - 3 pcs.
tomato paste - 200 g
sour cream - 100 g
mayonnaise - 100 g
garlic - 2 cloves

Preparation: Boil shrimp in the shell and peel (in the shell they turn out tastier and juicier than store-bought, peeled ones). Cut lettuce leaves. It is usually recommended to tear the salad by hand, but in the restaurant it was chopped.

Place the chopped salad on a flat plate. Sprinkle with boiled shrimp. Pour over the sauce.

Prepare the sauce: In a cup, mix sour cream, mayonnaise, and ketchup (not spicy, but sweet) and squeezed garlic. Add ketchup until the sauce turns a pleasant pink color. It is the mixture of this sauce with lettuce leaves and shrimp that captivates those who try this salad for the first time.

Pairs well with dry white wine. Garnish with tomato slices (rings). Serve chilled.

9. Shrimp, Avocado and Orange Salad

Ingredients:

cocktail shrimps - 200 g
olive oil - 1 tbsp.
butter - 10 g
avocado - 1 pc.
orange - 1 pc.
shallots - 1 pc.
lime - 1 pc.
garlic - 1 clove
cilantro - to taste
brown sugar - 1 pinch
salt - to taste
black pepper - to taste

Preparation: Peel the orange and remove membranes. Squeeze the juice out of the membranes and pour over the orange slices to prevent them from drying out.

Heat olive oil in a frying pan. Melt the butter in the olive oil (if using butter). Add finely chopped garlic to the heated oil. After 30 seconds, add shrimp. Season with salt and pepper. Fry for a couple more minutes, then remove from heat. Slice the shallots into very thin half rings. Thinly slice the avocado.

Place the salad on a large dish (or serving plates): first add the avocado, salt and sprinkle with a pinch of sugar.

Place shrimp from the pan on top of the avocado, without oil or liquid. Place oranges on top of the shrimp and pour orange juice over everything. Place the onion on top and lightly sprinkle it with sugar. Sprinkle lime juice over everything. Adjust salt, sugar and pepper to your taste, but there should not be too much sugar. Finely chop the cilantro and sprinkle it over the salad.

10. Shrimp salad

Ingredients:

shrimp - 300 g
lettuce leaves - 1 bunch
Cherry tomatoes - 15 pcs.
garlic - 2 cloves
hot pepper - 1 pc.
olive oil - 4 tbsp.
Parmesan cheese - optional
balsamic vinegar - optional
salt - to taste
black pepper - to taste

Preparation: Throw shrimp into boiling water for just one minute. Place them in a colander and let the water drain. You can remove the tails from them.

Heat olive oil in a frying pan. Peel the garlic, cut in half. Also cut the pepper in half and remove the seeds. Place garlic and pepper in heated oil and fry until golden brown.

Once the garlic has browned, discard it and the pepper. The oil became aromatic and spicy. Place the shrimp there and fry for literally 2 minutes. Pepper (optional).

Place lettuce leaves and chopped tomatoes on a plate. On top are shrimp. Mix well, add salt to taste. Drizzle with balsamic vinegar. Sprinkle with Parmesan. Salad ready.

A simple and tasty dish, salad with shrimp is definitely an appetizer. It is generally accepted that an appetizer is the beginning of lunch, dinner, or just a meal. Usually, as is customary, an aperitif is consumed at the beginning of lunch. A glass of strong alcohol with a light snack. Most often, a salad or a sandwich serves as an appetizer with an aperitif. Of course, the sandwich is a universal, popular snack. Excellent for so-called “corporate” events, due to its simplicity and speed of production. However, the most popular snack is sauerkraut, so I went overboard with sandwiches. Another good complex appetizer is assorted.

But salad, an appetizer, is delicious and, as a rule, universal. More often than not, when you mention salads, what comes to mind is a bowl or a herring under a fur coat. This is national...

Actually, a salad is a mixture of all kinds of ingredients, almost always green parts of salad plants, mushrooms and vegetables (both raw and boiled, baked), beans. Fruits, etc. Salads almost always contain salad dressing - the ubiquitous mayonnaise that I don’t like, vegetable oil, as well as mixtures of oil and spices. My favorite sauce for salads is vinaigrette - a mixture of olive (Provencal) oil and wine vinegar (sometimes lemon or pomegranate juice). This dressing is suitable for most complex salads. - also not bad, it cooks quickly. In addition, with the exception of fruit and sweet salads, they are always salted - most likely, the term "salad" comes from the word "salt".

Salads, with rare exceptions, should not be prepared in advance - for example, they will simply leak. If the salad recipe does not include “soaking,” the salad should be prepared immediately before serving. Salads have been prepared since ancient times. The Romans used endive (endive), vegetables, various greens, onions and garlic for salads, and seasoned the salad with olive oil.

A mixture of green lettuce leaves or other salad plants (chard, arugula, lettuce, endive, etc.) with the addition of shrimp, seafood, and herbs is an excellent option for a salad.

Today we will prepare a salad with shrimp and cherry tomatoes, with the addition of olives. A simple recipe that doesn’t require much time or effort to prepare. Delicious shrimp salad is a great appetizer for an aperitif or just as a tasty breakfast on a Mediterranean diet.

Salad with shrimp. Step by step recipe

Ingredients (2 servings)

Green salad or mixture 100 gr
Large shrimp 10-12 pcs
Cherry tomatoes" 10-12 pcs
Green olives with pits 10-12 pcs
Olive oil 3-4 tbsp. l.
Balsamic vinegar 0.5 tsp
Salt, ground black pepper, oregano Spices

The use of shrimp in salads is popular in the culinary cultures of many countries. However, due to certain religious traditions, shrimp are often not eaten. Shrimp are often part of the beer drinking culture. Shrimp with beer is, at least, quite popular here. Many people think that live shrimp are red. And, having bought a pack or a kilogram of shrimp, they begin to intensively cook them “until ready.” Generally speaking, live shrimp are gray or olive in color. The shrimp turns red after boiling. Just like crayfish.
Lettuce leaves, shrimp, tomatoes and olives
On the packaging of packaged shrimp, if you are not too lazy to read, you can see the inscription “boiled in sea water”, or simply “boiled and ready to eat”. Due to the remoteness from the seas, our shrimps are sold frozen. To eat them or make a salad with shrimp, you just need to defrost them. And clean it, of course. I defrost frozen shrimp very simply: put it in a deep bowl and pour boiling water from a kettle on it. After 3-5 minutes, the shrimp are defrosted and the water is at room temperature. All that remains is to drain the water and peel the shrimp from the shell.
So, let's prepare a salad with shrimp. Thaw and peel the shrimp. Discard the head and body, clean the tail from the shell and carefully remove all remnants of solid particles of the shell that always remain after cleaning. Heat a grill pan and fry the shrimp tails for 45-60 seconds on each side.
Heat a grill pan and fry the shrimp tails for 45-60 seconds on each side.
Prepare green salad leaves. When I say “green,” I mean fresh, since the salad can be from white to purple. The simplest option is lettuce or Chinese cabbage (essentially a head of lettuce). Wash the lettuce leaves, dry them and tear them into shreds with your hands. You should never cut green salad with a knife. When cut, the lettuce cells are damaged and liquid begins to release. Now there are a lot of packaged green salads on sale, and all kinds of them. You can buy arugula, chard, lettuce, young mustard leaves and the like. Often the packaging indicates that the leaves are clean and washed. And there is no need to wash such a salad and then dry it. Frankly, I love such salads, since it is very difficult to dry wet leaves.
Place clean and dry leaves of the selected lettuce in a bowl. Add green olives. Why green - I once read about a method of dyeing olives black and made a strong-willed decision to no longer engage in self-destruction of the body.
Place clean and dry leaves of the selected lettuce in a bowl. Add green olives
Cut cherry tomatoes in half and add to the shrimp salad. Place prepared shrimp in salad. Sprinkle with a pinch of dry oregano.
Cut cherry tomatoes in half and add to salad. Place prepared shrimp in salad
Prepare salad dressing for shrimp salad. Pour the best olive oil into a small bowl, add salt and pepper. Add a little balsamic vinegar. Mix everything with a fork. Olive oil and vinegar emulsify well.
Prepare salad dressing
Pour the dressing over the shrimp salad and toss to coat. You need to stir so that all the ingredients are mixed evenly, since the tomatoes, olives and shrimp always try to end up at the bottom of the bowl.