Most shrimp salads are prepared very quickly and simply, because seafood is enough to boil or fry for a couple of minutes. And besides, they go well with vegetables, cheese, fish and even fruits.

Classic Caesar with Shrimp

Ingredients:

  • 12 raw large shrimp;
  • 1 tsp lemon juice;
  • ½ tbsp l honey;
  • 1 tbsp. l olive oil;
  • 40 g Parmesan;
  • a small bunch of fresh salad;
  • 2 handfuls of white crackers;
  • 6 - 7 pcs. Cherry
  • 6 boiled eggs;
  • salt and pepper;
  • sauce for Caesar.

Cooking:

  1. Defrost and peel the shrimp, sprinkle them with salt and pepper, pour lemon juice on it, add honey and 1 tbsp. l olive oil. Leave seafood in this form for half an hour, and then fry until golden brown.
  2. Rinse and dry lettuce leaves. Tear, put on a plate and pour dressing.
  3. Spread shrimps and crackers on top, add halves of cherry and slices of boiled eggs.
  4. Complete the salad dressing.

Garnish classic Caesar with shrimp grated cheese.

Recipe for Avocado

Ingredients:

  • 2 large avocados;
  • 320 g small peeled boiled shrimp;
  • 2 tbsp. l tartar sauce;
  • 2 tbsp. l lemon juice;
  • 3 feathers of green onions;
  • salt and pepper.

Cooking:

  1. Remove the seeds from the avocado and carefully remove all the flesh with a spoon. At the same time, the fruit boats themselves must remain intact.
  2. Cut the flesh into medium slices and combine them with boiled shrimp. Season the mixture with sauce, salt, pepper and mix.
  3. Fill the "boat" with the resulting appetizer.

Chop shrimp and avocado salad with chopped onions.

Arugula appetizer

Ingredients for 300 grams of shrimp:

  • 85 g of arugula;
  • 60 g of Parmesan;
  • 2 garlic cloves;
  • 9 - 10 pcs. Cherry
  • 1.5 tbsp. l lemon juice;
  • 3 tbsp. l olive oil.

Cooking:

  1. Mix 1 tbsp. l olive oil with crushed garlic and fry peeled shrimp on it until fully cooked.
  2. Cheese rub. Halve the tomatoes.
  3. Mix the remaining oil with lemon juice.
  4. Combine all the prepared products in a common bowl, add fresh arugula to them, salt and pour oil and lemon dressing.

Immediately serve the salad with arugula and shrimp to the table.

Shrimp and Squid Salad

Ingredients a pound of frozen shrimp:

  • as much fresh squid;
  • 5 boiled chicken eggs;
  • salt;
  • light mayonnaise.

Cooking:

  1. Shrimps pour boiling water for a couple of minutes, then peel.
  2. Do the same with squid.
  3. Cook prepared seafood until cooked and grate finely.
  4. Coarsely boiled eggs.
  5. Mix the products together and salt.

Season squid and shrimp salad with light mayonnaise.

Cooking with Pineapples

Ingredients:

  • a pound of small shrimp;
  • 4 boiled eggs;
  • 90 g of cheese;
  • 1 can of canned pineapple;
  • classic mayonnaise;
  • salt;
  • 1 lemon
  • 5 - 7 branches of fresh dill.

Cooking a salad with shrimp and pineapple:

  1. Pour water into a large pot. When it boils, add salt, juice of half a lemon and fresh dill.
  2. Pour shrimp into the liquid and boil seafood for 2 minutes after boiling again. Then throw them in a colander, cool, clean and, if necessary, cut.
  3. Put the seafood in the first layer in a salad bowl and grease with classic mayonnaise.
  4. Top with grated eggs with sauce.
  5. Then sprinkle the cubes of canned pineapples and grease them with light mayonnaise.

Sprinkle the prepared snack with grated cheese.

Seafood vegetable salad

Ingredients for 200 grams of peeled shrimp:

  • 150 g of fresh cucumbers and tomatoes;
  • 80 g of bell pepper;
  • 90 g of feta cheese;
  • a bunch of iceberg lettuce;
  • 40 g of fresh cilantro;
  • salt;
  • 3 tbsp. l olive oil and 1 tsp. balsamic vinegar.

Cooking:

  1. Boil shrimps until tender and cool.
  2. Finely chopped cilantro.
  3. Cut cucumbers, tomatoes and peppers into miniature cubes and grind the cheese as well.
  4. Combine the prepared foods and pour salad to them torn by hands. Mix.

Season the seafood vegetable salad with a mixture of vinegar, oil and salt.

With fried shrimp

Ingredients for 200 grams of peeled shrimp:

  • 1 fresh cucumber;
  • a dozen crab sticks;
  • 3 boiled chicken eggs;
  • olive oil;
  • salt;
  • classic mayonnaise.

Cooking:

  1. Fry the peeled shrimp on all sides in warmed olive oil. Seafood should become rosy.
  2. Cut the crab sticks into small cubes. Also grind cucumbers and boiled egg whites. Crush the yolks with your hands or rub on the finest grater.
  3. Lay the salad with fried shrimp in wide glasses in layers in random order. The main thing is that the crab sticks go first, and the crumbled yolk last.

Coat the layers to taste with salted mayonnaise.

With red caviar

Ingredients:

  • a pound of large shrimp;
  • 3 potatoes;
  • 4 boiled eggs;
  • 130 g of red caviar;
  • ½ tbsp light mayonnaise;
  • salt and spices.

Cooking:

  1. Separately cook until ready seafood and potatoes directly in the peel. Cut large shrimps into 2 - 3 parts, and rub the potatoes.
  2. Place seafood (half) on the bottom of the salad bowl with the first layer of appetizer. Spread it with light mayonnaise mixed with salt and spices.
  3. Next, spread a layer of grated potatoes, greased with sauce.
  4. Then pour the grated eggs. Cover them with mayonnaise and salt and seasonings.
  5. Cover the eggs with the remaining shrimp and grease thickly with the sauce.
  6. Cover the mayonnaise with red caviar.

Give the salad a good infusion and soak in coolness, then serve it to the festive table.

Cocktail Salad

Ingredients for 200 grams of shrimp:

  • 1 bunch of fresh leaf lettuce;
  • 1 PC. avocado (very ripe);
  • 6 - 8 pcs. Cherry
  • ½ tbsp quail egg mayonnaise;
  • 2 tbsp. l sweet ketchup;
  • 2 drops Tabasco sauce (to taste);
  • ½ lime;
  • salt and a mixture of peppers.

Cooking:

  1. Peel and shrimp in boiling water for 1.5 minutes. To improve the taste of seafood, it is best to cook them with bay leaves and white wine.
  2. Prepare pink sauce - mix mayonnaise, ketchup, Tabasco sauce, 1 tbsp. l lime juice, salt and a mix of colored peppers.
  3. Cool and clean ready-made shrimp. Remove the bone from the avocado and cut the flesh into cubes.
  4. Rinse the salad and tear directly with your hands.
  5. Stir all products and add halves of cherry to them.

Season cocktail salad with pink sauce and immediately take a sample.

Unusual version with funchose

Ingredients:

  • 120 g of funchose;
  • ½ yellow bell pepper;
  • 2 tsp sesame oil;
  • 10 large boiled and already peeled shrimp;
  • 1 pinch of light sesame;
  • ½ sweet juicy carrots;
  • 4 - 5 feathers of green onions;
  • 1 garlic clove;
  • parsley to taste;
  • classic soy sauce.

Cooking:

  1. Soak dry rice noodles in cold water for a quarter of an hour, then boil in boiling salt water. The whole process will take 3.5 to 4 minutes. Drain and rinse the cooked noodles.
  2. Rinse all vegetables (if necessary), peel, cut into thin strips and fry in sesame oil until soft.
  3. In the same pan, bring the boiled shrimp to rosy. Pour in a small amount of soy sauce and spread crushed garlic. Cook seafood a couple more minutes.
  4. Add the noodles to the shrimp and warm the food together.
  5. Send the contents of the pan to the plates.
  6. Add the fried vegetables to the noodles and shrimp.

You can decorate the appetizer with fresh parsley or other juicy greens.

With red fish

Ingredients:

  • a pound of unpeeled large shrimp;
  • a quarter kilo of slightly salted salmon;
  • as much cheese;
  • 5 boiled eggs;
  • 3 fresh cucumbers;
  • ½ lime;
  • 2 large carrots;
  • 1 bunch of fresh dill and onions;
  • salt and classic mayonnaise.

Cooking:

  1. Cook shrimp, peel and chop coarsely. Grind red fish with arbitrary pieces.
  2. Dice the eggs. Grind boiled carrots in the same way.
  3. Coarsely rub the cheese and cucumbers.
  4. Mix the products, salt and add chopped herbs to them.

Season the appetizer with a mixture of mayonnaise and lime juice.

Greek Shrimp Salad

Ingredients per pound of shrimp:

  • 2 to 3 cucumbers;
  • 1 bell pepper;
  • 4 tomatoes;
  • 150 g feta cheese;
  • ½ lime;
  • 15 pitted olives;
  • olive oil;
  • fresh herbs and lettuce;
  • salt and pepper.

Cooking:

  1. Boil shrimps until tender, peel off all excess and pour with lime juice.
  2. Wash all vegetables, if necessary, peel and cut into arbitrary pieces. Tomatoes do not need to get rid of the skin, just chop them with medium cubes.
  3. Break salad greens with your hands or cut into large pieces with a knife.
  4. Grind cheese into cubes or just crumble. Finely chop the fresh herbs.
  5. The first to pour the salad into a deep bowl, top with boiled shrimp, tomatoes, cucumbers and peppers. Pour whole or sliced ​​olives. Add greens.

Salt, pepper and season with olive oil.

With crab sticks

Ingredients:

  • 250 g of ready-made salad shrimp;
  • as many chilled crab sticks;
  • 3 boiled eggs;
  • ½ head of Beijing cabbage;
  • 1 medium cucumber;
  • classic mayonnaise;
  • salt and a mixture of peppers.

Cooking:

  1. Pour the finished cooled shrimp into a salad bowl immediately.
  2. Add to them crab sticks, cut into small pieces. This product is best taken not frozen, but chilled so that it is juicier.
  3. Cool and chop eggs. Send them to the salad along with finely chopped Beijing cabbage.
  4. There, to pour straws of fresh cucumbers.

Season the salad with mayonnaise, salt and pepper to taste.

King prawns

Ingredients:

  • a pound of king prawns;
  • 8 pcs Cherry
  • 60 g of semi-hard cheese;
  • 4 to 5 slices of white bread;
  • 4 sheets of lettuce;
  • olive oil;
  • 2 - 3 garlic cloves;
  • 1 quarter of lemon;
  • salt and freshly ground black pepper;
  • sauce.

Cooking:

  1. Cook large shrimp in a small ladle with the addition of 1 teaspoon of table salt.
  2. To clear the finished cooled seafood from shells, remove the heads and intestinal wreaths. Cut each shrimp into 2 parts.
  3. Fry them until golden brown in warm olive oil with garlic. At the end of the frying, sprinkle seafood with a small amount of citrus juice.
  4. On the oil remaining from the shrimp, brown the neat small bread cubes.
  5. Pour both ingredients into a salad bowl, add to them halves of mini-tomatoes and lettuce leaves torn in large pieces.
  6. Pour grated cheese into the appetizer, salt, pepper and season with the chosen sauce. You can take ordinary light mayonnaise or butter.

Immediately serve the king prawn salad to the table until the crackers have time to soak.

Warm salad

Ingredients:

  • 1 kg king prawns;
  • 1 handful of cherry;
  • up to 100 g of peeled pine nuts;
  • 1 bunch of lettuce;
  • 2 eggs;
  • ½ tbsp milk;
  • 1 lemon
  • salt;
  • olive and butter.

Cooking:

  1. Mix two types of oil and fry peeled king prawns on the resulting mixture. You can cut each into 2 parts.
  2. On the remaining fat, bring pine nuts to a brown.
  3. Break lettuce leaves and arrange on a wide platter. Spread the halves of the cherry on top.
  4. Lay hot shrimp with nuts on a tomato salad.
  5. Beat eggs with milk, salt and fry the egg pancake in a pan on both sides. Cool light omelette and cut into strips.
  6. Send the resulting hot straw to the salad.

Season the appetizer with lemon juice, whipped with a little olive oil and salt.

Shrimps for salad are especially tasty if you fry them before crunching a thin crust in oil. If the appetizer is cooked during the diet, then seafood is better to boil. Such shrimp in combination with vegetables will perfectly satisfy your hunger, but at the same time they will not turn into extra pounds. Eat hearty and enjoy!

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