The Best Salad Recipes with Shrimp
Sitting down to a shrimp salad feels like such an elevated experience. Even preparing one makes me feel like I’m cooking something very special. I have created a few uniquely spectacular salad recipes with shrimp, and I can unequivocally say that when entertaining a group, shrimp salad is indeed a showstopper!
Teri’s Tips for Selecting, Purchasing, & Preparing Perfect Shrimp
A wonderful Shrimp Salad begins with the freshest, most delicious shrimp you can find. And remember: shrimp is an easy ingredient to overcook.
Happily, my easy shrimp recipes will absolutely help you avoid overcooking. But if you’re not up for cooking your own and you have a fantastic place to purchase cooked seafood that makes life easier for you, by all means, head right on over.
What should you look for when buying shrimp?
When buying fresh shrimp, please note that if shrimp (or scallops) ever have an ammonia smell, don’t buy them. I’m not an expert, but if the shells feel soft or slimy, I’d simply take a pass on those as well. If you can’t be sure about the fresh shrimp, head to the frozen section.
Is it better to buy frozen or fresh shrimp?
Frozen shrimp will taste better, cook better, and feel better than fresh shrimp that aren’t truly fresh. And the truth about shrimp is that unless you’re living on the Gulf or an ocean, they have been previously frozen anyway.
The Most Flavorful Way to Cook Shrimp for Salads
I love cooking shrimp in the shell because it protects them a bit and also enhances their flavor in the same way that a pork chop tastes better when it’s bone-in.
I finish the shrimp with melted butter and hot sauce, which combine to create a magical glaze.
Plus, it’s a twofer, because after using the marinade, you can also cook the shrimp in it. Marinate them for 20 minutes, remove them from the marinade, sauté in olive oil for a couple of minutes per side, and you might even add a little butter at the end. That alone is perfectly lovely, but if you want to take it to the next level, you’ll love this red, buttery, sumptuous glaze. It’s amazing over rice and probably has endless other uses, so use your imagination and see where it takes you.
Teri’s favorite MAGIC ELIXIR to make with shrimp shells:
- After you cook shell-on shrimp, before eating, you peel them off, then throw them all into a saucepan filled with water, and cook for 30 minutes, which will make a lovely little seafood stock to use in the future. Put it in the freezer and add that broth to any sauce or use it to cook pasta or rice.
More of Teri’s Fabulous Salad Recipes With Shrimp.
Whether you’re making my Picante Shrimp Salad with a Lime Caesar Dressing or Shrimp Louie, shrimp offers so many amazing choices, and here’s the thing: feel free to make a Sizzling Everyday Roasted Chicken Breast instead and serve it to your non-shrimp eaters.
The Ideal Moments to Serve Salad Recipes with Shrimp.
Salad recipes with shrimp are perfect for a luncheon, especially if you’re having a group of friends over and you really want to blow them away with something fantastic. Or prepare a beautiful shrimp salad for lunch on a weekend and serve it with a glass of wine when you have time to linger over the table.
A Simple Summer Celebration Wedge Salad recipe
The perfect wedge salad recipe for summer! This simple salad has the best of the season with corn, shrimp, and a charred scallion dressing. What I love about a wedge salad, besides how delicious they are, is just how much fun you can have assembling all of your ingredients.
Oh, how I love a Seafood Salad, and the one from my cookbook is truly spectacular! I love to make this salad with shrimp for Roy and I on the weekends when we can sit down with a glass of Sauvignon Blanc and truly enjoy great food and each other’s company.
Whole30 Shrimp Nicoise Salad with Remoulade Sauce
This delicious recipe combines many incredible ingredients that make for a spectacular Whole30 salad! The simple 20-minute marinade followed by tossing the shrimp in a mixture of warm clarified butter and hot sauce that has been whisked together to make a Magic Elixir that really makes this recipe a standout dish with BIG flavor!
Picante Shrimp Salad with Lime Caesar Dressing
I’m so delighted about this delicious salad. We created a method for the shrimp that makes it perfect every time. It’s super easy: just sauté, add the clarified butter, then toss in the picante spice blend. And let’s not even get started on my Lime Caesar Dressing; it’s a run, don’t walk situation. Great on this shrimp salad, but perfect on so many other dishes too!
Shrimp Louie Salad
Shrimp Louie Salad is both fun to eat and sure to please guests. A salad is only as good as its ingredients, so using the very best ingredients, like shrimp that you can find will elevate your salad to “Wow” status!
Whole30 Shrimp and Chorizo Mixed Grill
Here is a fantastic one-dish entree with something for everyone and a fantastic dipping sauce. I always prefer preparing shrimp with the shell on. It adds so much flavor, and the leftover shells are a magic elixir of their own because they can lead you to a very easy and delicious shrimp stock. With this dish, there are always great leftovers to re-purpose for breakfast, another day, or lunch to go.
If you make any of my salad recipes with shrimp, or this Shrimp Greek Salad, be sure to rate the recipe with a star rating and leave a comment below!
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Teri’s most spectacular salad recipes with shrimp, and a easy Shrimp Greek Salad recipe that is a real showstopper!
For Feta Vinaigrette:
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons chives
- 4-5 ounces sheep’s milk feta, drained
- ½ teaspoon oregano
- ¾ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2-3 tablespoons water
- 1 pound shrimp, shelled and deveined
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 lemon, juice and zest
- 2 garlic cloves, thinly sliced
- 8 ounces romaine, washed and dried
- 1 pint cherry tomatoes
- ¾ pound cucumber, sliced
- 3/4 cup (4-6 ounces) pepperoncini, sliced
- 8 ounces California green olives, pitted
- ¾ pound sheep’s milk feta in brine
- 1 avocado, sliced
- Marinated Red Onions, optional
Make the vinaigrette.
- In a food processor, blender, or in a jar with an immersion blender, blend all of the ingredients. Set aside.
Make the shrimp.
- Place the shrimp in a large bowl and set aside.
- In a medium bowl, combine the olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice and garlic, stirring well. Pour the mixture over the shrimp in the other bowl, toss to coat. Let marinate for about 20 minutes.
- Place a large frying pan over high heat to get it really hot. Using a slotted spoon to allow the excess marinade to drain off, arrange the shrimp in a single layer in the pan and cook until golden, about 1 to 2 minutes each side.
Assemble the salad.
- Make a bed of greens on your serving platter and salt them. Arrange the tomatoes, cucumbers, pepperoncini, olives, feta, avocado, and shrimp over the top. Drizzle with feta vinaigrette or serve with dressing on the side. Top with marinated red onions.
- Serving Size:
- Calories: 606
- Sugar: 7 g
- Sodium: 1406 mg
- Fat: 50.9 g
- Carbohydrates: 17.3 g
- Protein: 26.7 g
- Cholesterol: 172.5 mg
Keywords: shrimp, greek salad, shrimp greek salad, shrimp salad, salad recipes with shrimp
Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.
This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.