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Shrimp Salad

Shrimp Salad

Shrimp Salad, NUTRITION NOTE : With so many protein sources available, most Americans easily meet their daily protein requirements. Choose low-fat protein foods such as shrimp, which is lower in saturated fat than many other protein sources.


Shrimp Salad Ingredients:

  • 2 tbsp. finely snipped dried tomatoes (not oil pack)
  • 1/4 cup balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. snipped fresh basil
  • 2 cloves garlic, minced
  • 1/8 tsp. black pepper
  • 12 oz. fresh or frozen shrimp peeled & deveined with tails
  • 4 cups water
  • 1 clove garlic
  • 8 oz. fresh asparagus, trimmed and cut into 2-inch long
  • 6 cups torn mixed salad greens
  • 2 med. pears, thinly sliced

Cooking Instructions:

  • For dressing, in a small bowl pour enough boiling water over dried tomatoes to cover; let stand for 2 minutes. Drain.
  • In the same small bowl whisk together tomatoes, balsamic vinegar, oil, basil, 2 cloves garlic, and pepper. Set aside.
  • Rinse shrimp, pat dry with paper towels or thaw and drain shrimp, if its frozen and set aside. In a large saucepan combine water and 1 clove garlic; bring to boil.  Add asparagus.  Return to boiling; reduce heat.  Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque.  Drain, discarding garlic.
  • Rinse under cold running water; drain well.  Cover and chill for 4 hours.
  • To serve, divide greens and pears among 4 serving plates. Top with shrimp and asparagus. Shake dressing; drizzle over salads.

COOK’S TIP : Prepare as above through step 2. Chill dressing and shrimp separately for up to 24 hours. Serve as above in step 3.

About Hanna Joy Curtis

I’m not a chef, I’m just a salad lover, a Filipino food lover. I started eating salads during my college years because I wanted something healthy and something easy to prepare. Here you can find my collection of the Best and Healthy Salad Recipes.

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