Shrimp Salad: Yes, More!

Yep, MORE shrimp salad recipes.

You may have already visited our page on shrimp with mayo, pesto and other binding ingredients, and our page on shrimp in tossed or composed salads. But what about couscous and shrimp? Sautéed mushroom and shrimp? Thai shrimp and noodles? Shrimp with rice, and of course that favorite, shrimp with spinach and bacon?

We filled this page with salad recipes that don't fit into our other salad categories (plus it gives us an excuse to add more recipes). Separate shrimp pasta salad page coming soon. Enjoy!

Shrimp Salad with Rice

1 cup small shrimp (50 or more per pound) cooked and chopped, except set aside a few whole shrimp.
3 cups brown rice, cooked. Avoid aromatic rices, such as jasmine rice.
¼ cup celery, chopped
¼ cup chopped kalamata olives or olive tampenade
¼ cup shallots, minced
¼ cup bell pepper, chopped
3-4 tablespoons mayonnaise
Salt and pepper to taste

Combine all ingredients except mayonnaise and salt and pepper. Mix well and refrigerate for 1 hour. Remove from fridge; add mayonnaise and salt and pepper. Mound rice on plate and center shrimp mixture on top. Sprinkle with remaining whole shrimp.

Thai Noodle Shrimp Recipe

1 lb jumbo or tiger shrimp (12 to 15 per pound, medium, 35 to 40 per pound), cooked
32 ounces rice noodles, prepared according to package directions
2 tablespoons mint leaves, minced

Thai Dressing

½ cup coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons ginger, minced
2 tablespoons sugar
3 cloves garlic
¼ cup chili peppers, finely chopped

Mix dressing ingredients together. Stir in shrimp and noodles. Sprinkle mint leaves on top.

Shrimp and Mandarin Orange Salad

1 lb medium or large shrimp, peeled, but with tails on; butterfly shrimp if desired (large: 12 to 15 per pound, medium, 35 to 40 per pound)

Marinade

2 tablespoons orange juice
2 tablespoons lemon juice or lime juice
¼ teaspoon chili sauce
¼ teaspoon freshly ground pepper

1 tablespoon red wine vinegar
½ teaspoon olive oil
2 mandarin oranges, peeled and separated
1 red bell pepper, chopped
Mixed greens lettuce

Combine marinade ingredients in a bowl, coat shrimp and refrigerate for ½ hour before grilling. To grill, thread medium shrimp onto skewers, for large shrimp, place directly on grill.

Combine mixed greens, oranges and bell peppers in a salad bowl or on serving plates. Arrange grilled shrimp on top and drizzle oil and vinegar and any remaining marinade on top.

Thai Dressing Shrimp Pasta Salad

1 lb cooked or grilled medium or large shrimp, peeled, but with tails on (large: 12 to 15 per pound, medium: 35 to 40 per pound)

16 oz. angel hair pasta
1 cup bean sprouts
1 /2 cup water chestnuts
1 bell pepper
¼ cup chopped fresh mint
¼ cup chili peppers, finely chopped

Dressing Ingredients

¼ cup fish sauce
¼ cup rice vinegar
1 tablespoon ginger, minced
2 cloves garlic, minced
1 tablespoon sage
¼ teaspoon Tabasco Sauce
2 tablespoons lemon juice

Cook pasta and drain. Mix dressing ingredients together. Mix pasta, shrimp, sprouts, pepper and mint in a bowl. Pour on dressing and toss well.

Asian-Style Shrimp Salad with Snow Peas and Bell Peppers

1 lb medium shrimp, cooked (35 to 40 per pound)
½ lb snow peas, blanched
2 bell peppers, chopped
1 medium red onion, finely chopped
Salt and pepper to taste

Dressing

3 tablespoons fish sauce or oyster sauce
2 tablespoons rice vinegar
2 teaspoons ginger, grated
2 cloves garlic, minced
2 teaspoons mustard powder

Mix the dressing ingredients together. Combine the vegetables and shrimp. Toss well with dressing.

Sautéed Mushroom and Shrimp

1 lb medium to large shrimp broiled or grilled (large: 12 to 15 per pound, medium: 35 to 40 per pound)
2 garlic cloves, minced
Mixed greens or spinach

Dressing

¼ cup olive oil
Juice of ½ lemon
2 tablespoons balsamic vinegar
¼ teaspoon fresh marjoram or oregano, minced

In a skillet, over low heat, sauté the garlic in the olive oil no more than a minute. Add the mushrooms and sauté until browned. Mix dressing ingredients together. Place greens on serving plate. Arrange mushrooms and shrimp on greens and drizzle dressing on top.

Variations on Sautéed Mushroom and Shrimp Salad

Spinach, Bacon, and Sautéed Mushrooms with Shrimp Salad

Use spinach instead of lettuce and add crumbled bacon.

Bacon, Mushroom and Shrimp Pasta Salad

Omit lettuce, cook 1 lb spaghetti, linguine, angel hair pasta or fettuccine. Add one more minced garlic glove. Add ¼ cup more oil after sautéing, toss with pasta and add crumbled acon.

Shrimp and Couscous Salad

1 lb medium or large shrimp, cooked (large: 12 to 15 per pound, medium, 35 to 40 per pound)
1 cup couscous
1 cup chicken broth
3 tablespoons olive oil
2 cloves garlic, minced
1 bell pepper, chopped
½ cup fresh basil, chopped
2 tablespoons lemon juice
Salt and pepper to taste

In a saucepan, bring couscous to boil in the chicken broth and one tablespoon of oil, cook until liquid is absorbed. In a skillet, over low heat, add remaining olive oil and sauté with garlic and pepper, until garlic turns slightly golden, about 2 to 3 minutes. Remove from heat; add in cooked shrimp and lemon juice. Toss with couscous and add salt and pepper to taste.

Don't miss these related pages...

Shrimp Salad Introduction Page

Salad Recipes with Shimp and Mayo, Pesto and More

Tossed or Composed Shrimp Salad Recipes

Easy Shrimp Scampi Recipe

Go to the Favorite Shrimp Recipes Home Page