Shrimps are always a great choice for a meal. It is tasty, quick to prepare and versatile. Shrimp can be prepared in several ways and combined with so many different ingredients. You can, for instance, prepare great salads with shrimp. Shrimp salad is a great dish not only for hot summer days, but for every day of the year. A shrimp salad can be served as appetizer or as a meal on its own. It will only depend on the ingredients used to prepare the recipe. A shrimp recipe with green leaves makes a healthy, light appetizer. On the other side, a shrimp recipe with noodle or rice will be a great meal.
Below, you can find some great variations of shrimp salad recipe. Just try and enjoy them!
Spicy Shrimp Salad with Mango Dressing
1 mango, peeled
2 teaspoon lemon juice
1 pound large shrimp
1 teaspoon chicken stock
1 teaspoon chili powder
1 teaspoon Louisiana Gold hot sauce
1 1/2 cup pineapple chunks (fresh or canned)
1 cup chopped tomato
1 red onion, thinly sliced
Puree peeled mango with lemon juice, reserve.
In a sauce pan, combine shrimp, stock, chili, and hot sauce. Cook till the shrimp are done. Remove from heat.
Add tomatoes, pineapple and onion. Chill.
Arrange on lettuce, spoon mango dressing over.
Shrimp Pasta Salad with Artichoke Hearts
1/3 cup corn oil
1 pound medium shrimp, shelled and deveined
2 cloves garlic
1/4 cup white wine
2 teaspoons Dijon mustard
2 tablespoons vinegar
1 teaspoon salt
pepper to taste
8 ounces small pasta shells, cooked
1 can artichoke hearts, drained and quartered
1/2 cup red pepper, thinly sliced
1/2 cup black olives, sliced
1/2 cup onions, minced
In a large skillet heat oil over a medium high heat. Add shrimp and garlic and saute until shrimp is pink. Remove from heat. Stir in wine, vinegar, mustard, salt and pepper.
In a large bowl combine shrimp, pasta, artichokes, red pepper, olives and onions. Toss gently to coat. Cover and chill for 1 hour.
Shrimp and Rice Salad
1 cup uncooked rice
6 scallions, sliced
1 pound shrimp, cooked and peeled
1 cup mayonnaise
1/2 teaspoon ground ginger
Juice of 1 lemon
Salt to taste
Toasted sesame seeds
Steamed snow peas
Cook rice and let cool.
Add scallions, shrimp, mayonnaise, ginger, lemon juice and salt. Adjust seasonings to taste. Cool in refrigerator several hours if desired.
Serve at room temperature, sprinkled with sesame seeds and surrounded by snow peas on a large platter or shallow bowl. It makes 6 servings.