How to dress a seafood salad. Salads with seafood (without mayonnaise)

There are a huge number of sauces for salads with shrimp. In this article, we will try to figure out which sauces go best with shrimp, as well as discover the secrets of their preparation.

A good salad dressing is made up of three components: base (mayonnaise, yogurt, sour cream or butter), flavor (herbs and spices), and color (fresh or roasted vegetables).

In our country, most often salads are seasoned with mayonnaise, sour cream or vegetable oil. However, it’s worth a little imagination and adding spicy herbs, mustard or honey to the usual store-bought dressings, and the sauce will sparkle with completely different colors. Your dish will acquire a unique taste and become a real masterpiece.

The sauce does not just have its own taste, it combines all the components of the salad, complementing the taste of the ingredients included in it. To date, a huge number of recipes for sauces for various dishes are known. You can use ready-made recipes or create your own, special.

Seafood salads can be seasoned with a variety of sauces, from simple mayonnaise to an original recipe. Such sauces can include either one ingredient or a dozen. Experiment with flavors and you are sure to find a recipe that will appeal to you and your family.

How to make shrimp salad dressing - 15 varieties

This sauce is perfect for shrimp salad. It will make the taste of the dish even more tender, and the sugar that goes into the composition of the dressing will add a piquant note. You can add aromatic herbs or fresh basil to the sauce. So, to prepare mustard sauce with sugar, we need:

Ingredients:

• 1 teaspoon mustard
• 100 - 150 ml olive or vegetable oil
• 1 teaspoon of granulated sugar (without a slide)
• 1 - 2 garlic cloves

Cooking:

Take a deep bowl and pour 100 - 150 ml of oil into it (preferably olive oil). Then add a teaspoon of mustard and a teaspoon of sugar to the oil. Mix everything until the sauce becomes homogeneous. Chop the garlic with a knife or squeeze through a special press. Combine garlic with sauce. The sauce will keep in the refrigerator for up to 72 hours.

Caesar salad is very popular all over the world. There are many recipes for preparing both the salad itself and the sauce for it. We offer our own version of dressing for Caesar salad with shrimp.

Ingredients:

• 100 - 150 ml olive oil
• 2 teaspoons mustard
• a pinch of salt
• 2 tbsp. tablespoons grated Parmesan cheese
• 1 - 2 anchovies
• 1 garlic clove
• 1 teaspoon lemon juice
• 1 raw egg

Cooking:

Grind the garlic and send it to a container in which we will later mix the sauce with a blender. Cut the anchovy into small pieces and send to the garlic. We also break a raw egg there, add a teaspoon of lemon juice, a pinch of salt, mustard and Parmesan cheese. We lower the blender, pour in the olive oil and take until the sauce thickens.

Soy sauce-based dressing works well with any seafood salads. It is light and very tasty. To prepare soy sauce with lemon juice, take:

Ingredients:

• 2 tbsp. spoons of soy sauce
• 100 - 150 ml olive oil
• 1 - 2 garlic cloves
• 2 tbsp. spoons of lemon juice
• salt and pepper to taste

Cooking:

Mince the garlic and mix it with olive oil. Add soy sauce and lemon juice, salt and pepper to taste. Mix everything thoroughly, the sauce should become homogeneous. For a more spicy taste, you can add chopped fresh basil leaves.

This sauce recipe is unique in that arugula, which is usually used as a salad leaf, is included in the dressing here. Light sourness complements and reveals the taste of lemon, and light bitterness adds spice to this sauce.

Ingredients:

• 100 gr. arugula
• juice of one lemon
• 1 raw egg (yolk)
• herbs (oregano, dried basil)
• sea ​​salt

Cooking:

To prepare this dressing, beat the yolk with lemon juice with a whisk until smooth. Very finely chop the arugula and send to the yolk with lemon juice. Add herbs, salt to taste. The gas station is ready.

This sauce, due to the sour cream included in its composition, has a rich taste. Delicate creamy taste of sour cream is set off by mustard and lemon. Garlic gives the dressing and the dish as a whole a slight spiciness.

Ingredients:

• 100 - 150 ml vegetable oil
• 50 ml lemon juice
• 2 tbsp. spoons of sour cream
• 1 - 2 garlic cloves
• 1 teaspoon mustard
• fresh parsley and dill
• salt, pepper to taste

Cooking:

Mix vegetable oil, lemon juice, sour cream and mustard with a blender until smooth. Then add the minced garlic. Pour in 2 tbsp. tablespoons chopped parsley and dill. Salt and pepper to taste. Mix everything thoroughly again.

This gas station is a real find. It goes well with all salads. Even if you just take any green salad and pour it over with this sauce, you will never cook differently again. We will need:

Ingredients:

• 125 ml plain white yogurt
• 1 teaspoon mustard seeds
• 1 teaspoon honey
• juice of half a lemon
• salt, pepper to taste

Cooking:

We put all the ingredients in a jar with a screw cap, so that you can easily mix everything later. In the same jar, you can store ready-made sauce. Spread yogurt (can be replaced with sour cream), add mustard in grains (it is more tender and not very spicy), honey, juice of half a lemon, salt and pepper. Screw on the lid and shake everything thoroughly.

For a richer and fresher taste, add the zest of half a lemon to the sauce.

This sauce is not suitable for those who are on a diet, as it contains high-calorie mayonnaise and ketchup. But it is because of ketchup that the sauce has a pleasant tomato flavor and a beautiful pink tint. Salad with tiger prawns seasoned with this sauce pleases not only with taste, but also with appearance. The composition of the dressing is quite simple:

Ingredients:

• 200 ml ketchup
• 100 ml mayonnaise
• 100 ml sour cream
• 1 - 2 garlic cloves

Cooking:

It is necessary to mix ketchup, sour cream and mayonnaise in a deep plate. Add minced garlic and beat everything with a whisk.

To reduce the calorie content of the sauce, use fat-free mayonnaise or yogurt.

With this dressing, even the simplest salad will acquire a new taste. In addition, it is very easy and quick to prepare. The finished sauce can be stored in the refrigerator for up to three days.

Ingredients:

• 3 art. spoons of olive oil
• 1 - 2 garlic cloves
• 1 teaspoon grain mustard
• 1 teaspoon honey
• 1 st. a spoonful of vinegar
• salt to taste

Cooking:

Grate the garlic, transfer it to a jar. There also send mustard, honey, vinegar and olive oil. Salt, close the jar and mix the ingredients until smooth.

This traditional French sauce is also great as a dressing for seafood salads.

Ingredients:

• 200 ml. sour cream
• 200 ml. mayonnaise
• 2 pickled cucumbers
• 50 gr. capers
• 2 eggs
• 30 ml. white wine
• dill

Cooking:

Let the eggs boil. In the meantime, cut the capers and pickled cucumbers into strips. We chop the greens. Separate the whites from the yolks (we only need the yolks for the sauce) and beat with a mixer with mayonnaise and sour cream, adding a little white wine. We combine the mixture with capers, cucumbers and dill.

The sauce will turn out especially tender if you make it from homemade mayonnaise.

Dressing a salad with store-bought mayonnaise is boring and unoriginal. But, having prepared mayonnaise at home, you will not only ennoble the taste of your salad with shrimp, but also get an absolutely natural product without impurities and preservatives.

Ingredients:

• 200 ml sunflower oil
• 1 st. tablespoon vinegar or juice of half a lemon
• 1 egg
• salt pepper
• 1 garlic clove

Cooking:

Pour sunflower oil into the blender bowl, carefully break the egg so as not to damage the yolk, add vinegar or lemon juice, salt and pepper to taste. For spiciness, add a minced garlic clove. Mix with a blender until the consistency of mayonnaise.

A delicious salad requires delicious ingredients and a gourmet salad dressing. We offer you one of the options for such a spectacular dressing.

Ingredients:

• 6 art. spoons of soy sauce
• 7 art. spoons of olive oil
• 6 art. tablespoons of vinegar
• basil
• chives
• pepper

Cooking:

Mix soy sauce, olive oil and vinegar. Chop the basil and chives and add to the sauce.

To prevent the herbs from losing essential oils when crushed, cut them quickly, gathering them in a pile.

Pepper and mix everything thoroughly with a fork.

This sauce goes well not only with shrimp salad, but also with seafood in general.

Ingredients:

• 1 teaspoon regular mustard
• 1 teaspoon grain mustard
• 2 - 3 Art. spoons of olive oil
• 2 tbsp. spoons of lemon juice
• 0.5 tsp honey
• 1/3 teaspoon cumin
• red hot pepper to taste
• 1/3 teaspoon marjoram
• sea ​​salt

Cooking:

Put all the ingredients in a deep bowl and mix thoroughly until smooth.

Lemon is a traditional ingredient for many sauces, but orange is not used as often. However, a dressing containing orange juice gives a rather unusual taste to shrimp dishes. The combination of sweet orange and pickled cucumber will provide an explosion of flavor.

Ingredients:

• 1 whole orange
• 1 garlic clove
• 1 pickled cucumber
• dill
• 1 st. a spoonful of vegetable oil
• 2 tbsp. spoons of mayonnaise

Cooking:

To prepare this sauce, you need to squeeze the juice from a whole orange. Add chopped cucumber, garlic and dill to the resulting juice. Separately, mix mayonnaise and vegetable oil and, stirring constantly, carefully pour into the sauce.

This sauce is very easy to prepare, requires a minimum amount of time and ingredients, but the shrimp salad combined with this dressing has a very delicate and fresh taste. This sauce also goes well with fish and other seafood.

Ingredients:

• 1 lemon
• 3 - 4 tbsp. spoons of mayonnaise

Cooking:

Squeeze the juice with pulp from one lemon. Add plain mayonnaise without flavorings and mix everything thoroughly. The easiest shrimp salad dressing is ready.

This is an incredibly tasty and original salad dressing. It has a rich oily texture and a delicate taste. It is important to choose a ripe avocado for making the sauce, which is easy to turn into a puree.

Ingredients:

• 2 ripe avocados
• 200 ml yogurt
• 2 garlic cloves
• 1 lemon
• salt and pepper

Cooking:

Peel the avocado, remove the nucleolus, coarsely chop the flesh and sprinkle with lemon juice. Next, beat the avocado with garlic with a blender, add yogurt, salt and pepper to taste. Mix everything so that the sauce acquires a uniform consistency.

Inland dwellers confidently and cheerfully settled in our menu. But the culture of their preparation is still not enough for us. Having invented or subtracted some wonderful salad, people, without hesitation, generously pour it with mayonnaise. And often spoil the whole taste! It is not for nothing that the peoples who have long been eating the gifts of the oceans in large quantities have come up with a variety of dressings for seafood salads. It is thanks to them that the taste of the main component is not obscured, but emphasized. Of course, there are sauces that are prepared for a long time and difficult - not without reason in the best restaurants there is even a separate "position": a master chef for sauces. But there are also completely simple dressings that even a child will make - and how your dish will win at the same time!

french sauce

Most often, salads are prepared with oil dressing, which is usually recommended as olive oil, and preferably cold-pressed. However, only oil is boring. The French, as a dressing for seafood salads, mix it (a glass) with a third glass of freshly squeezed lemon juice (can be replaced with wine vinegar), four crushed cloves of garlic, two tablespoons of hot mustard, salt and pepper. Instead of spicy lovers, they are advised to replace the wine, rub the grated shallots and half of the red into the sauce and pour in a spoonful of honey. Seafood salad dressing will have a very mild and elegant taste. Do not think that it will be cloying because of honey - the sweetness is leveled by vinegar.

spicy lime

Lemon juice is often added to salad dressings. But cooking loves the breadth of thinking: lime is taken in this one. The zest is removed from it and the juice is squeezed out; a piece of ginger finely rubbed; three spoons of honey dissolve in an incomplete stack of water. All components are mixed with a third cup of olive oil and brought to a smooth boil over low heat. Don't let the sauce boil! When it cools down, it can be used for its intended purpose.

Spanish green sauce "Salsa verde fria"

The Spaniards have their own favorite salad dressing with shrimp (and with its other "relatives"). She needs capers; in their absence, pickled cucumber is also suitable. It is rubbed with a young onion with a clove of garlic. A bunch of parsley and eight anchovies are finely chopped, all components are poured with the juice of one lemon and half a glass of salt, pepper - and after a third of an hour this version of salad dressing without mayonnaise is ready to play its role. If you want more consistency, you can pass the solid ingredients through a food processor or blender.

fragrant herbs

For some seafood salad dressing recipes, oil is optional. If you like fragrant dishes, put chives, cilantro, dill, basil - in equal amounts - and a little (or a lot, if you like) garlic in a blender. It is better to add the mass with sea salt. Already in a homogeneous state, five tablespoons of soy sauce are added to the dressing (per glass of herbal puree) - and your salad will delight everyone.

Tuna dressing

We mainly consider salad dressings without mayonnaise. But if you really like it - build it with your own hands. And with nice additions! An egg is broken into a deep bowl, the juice of half a lemon and a spoonful of strong mustard are poured, a mixer is taken - and beating begins with the gradual addition of half a liter of vegetable oil. Ideally, it should be olive; you can take a mixture with sunflower. When it begins to thicken, a jar is added. If it becomes thick, you can add a little water. The perfect dressing for seafood salads!

caviar sauce

The preparation of salad dressings, according to this recipe, involves the use of low-fat sour cream or natural yogurt. You can, of course, take mayonnaise, but it will "clog" the original taste of the sauce. In a blender, a bunch of dill with parsley, two garlic cloves and three heaping spoons of red caviar are brought to a mushy state. In a bowl, a glass of mild ketchup (without a strong aftertaste or smell; you can just take tomato paste), half a glass of yogurt (sour cream) and the resulting paste are combined. Mix with a mixer until smooth and go to the salad.

Cream sauce

It is most appropriate as a salad dressing with shrimp. Two tablespoons of white wine are poured into a small frying pan. When the drink is hot, a glass of heavy cream, four crushed garlic cloves, pepper and salt and a full spoonful of chopped herbs are added to it. With stirring, without boiling, the sauce heats up for about five minutes, after which it cools and pours into the dish just before being sent to the table.

Tomato sauce

For him, first, frying is done from onions and carrots - both of them should be extremely finely chopped. After about five minutes, a spoonful of flour and the same amount of tomato paste are poured into it. After a couple of minutes of intensive stirring, a glass of fish broth is poured in. After ten minutes of stewing, the dressing will noticeably thicken. A piece is placed in it. When it melts, the sauce is poured into a blender, a little greenery is put there, and the mass is carefully broken through.

orange sauce

Orange citrus is simply wonderful as a dressing for seafood salads. Juice is squeezed out of one large orange, into which crushed pickled cucumber, a clove of garlic and a couple of sprigs of dill are poured. Two tablespoons of mayonnaise and one tablespoon of vegetable oil interfere with the mass. When it becomes smooth, you can season the salad.

spicy orange sauce

And now the recipe for salad dressing without mayonnaise and again with citrus. The juice is now squeezed out of two oranges, the zest is wiped off the lemon, both components are combined, three tablespoons of dry white wine and a spoonful of horseradish are poured. Before use, the sauce must be tasted and seasoned with the right amount of salt and sugar.

avocado sauce

This vegetable can be safely sent as dressings for seafood salads: it sets off their taste great. The simplest sauce is made like this: two peeled avocados are cut coarsely, poured over with lemon juice and made their way with two garlic in a blender. Then the mass is kneaded with a glass of natural unsweetened yogurt and seasoned with salt and pepper. You can add other seasonings, but be very careful not to make the dressing taste too harsh.

salsa

The famous sauce is also prepared with the participation of avocados. Tomato slices, bell pepper halves, onion, one avocado plus chili pepper and garlic clove are added to the blender bowl. When the mass reaches homogeneity, they interfere with it.

Teriyaki

The Japanese already know exactly which dressings for seafood salads are best suited! Of course, you will need quite exotic components, but it is not difficult to buy them. In a bowl, combine half a glass of soy sauce, a tablespoon of brown sugar and fifty milliliters of mirin and sake. The container is placed on a quiet fire and heated to a slow boil. Teriyaki must be boiled until syrupy thick, and the salad should be poured over it when it has already cooled down.

grape sauce

The berries are taken green and pitted, two hundred grams. Sweet or sour - you will already find out from your own experience - who likes what. Chopped onion is fried in melted butter. It will become transparent - half a glass of broth is poured. After boiling, grapes are poured in (to make it easier to “give yourself away”, you can crush the berries). In half a glass of milk, two tablespoons of flour are kneaded until all the lumps disintegrate. The mixture is poured into the sauce, which will cook for ten minutes. If grape skins bother you, you can strain it before pouring.

Mandarin Sauce

The use of oranges for a variety of dressings can be called almost habitual, but tangerines ... However, do not hesitate - they fit perfectly into dressings for seafood salads. Three tangerines are peeled, including pitted, divided into slices and passed through a blender. Then the mass will have to be wiped from the skin, pour a spoonful of cream into it and introduce the pounded yolk of a hard-boiled egg. The sauce is kneaded, an incomplete glass of olive or pouring is poured into it. The filling is seasoned with a spoonful of curry, a large spoonful of crushed almonds and - if you want - salt and pepper. We told you about a variety of delicious salad dressings, but this one can be called a winner!

04.04.2015

Shrimp salads are not only tasty, but also healthy dishes. The beneficial properties of shrimp are due to the content of vitamins D, E, A, PP, B12, copper, iron, phosphorus, magnesium, sodium, and potassium. The presence of amino acids, iodine and sulfur in them contributes to the activation of the growth of body cells, as well as the harmonious functioning of all organs and systems. These beneficial substances also have a beneficial effect on the condition of the skin, nails and hair.

Due to the low calorie content, shrimp can be used in the diet. In addition to calories, shrimp contain a substance such as astaxanthin, which is responsible for the color of the crustacean. This substance is able to strengthen the cardiovascular system, prevents the formation of a heart attack, coronary heart disease, stroke. That is, shrimp is a very useful product for everyone.

1. Salad with shrimps and cheese

Ingredients:

• shrimp -150 g
• lettuce leaves - 150 g
• cherry tomatoes - 10 pcs
• quail egg - 10 pcs
• lemon juice - 1 tsp
• salt - 0.3 tsp
• parmesan cheese - 50 g

Cooking: cut cherry tomatoes, quail eggs and lettuce. Three parmesan cheese. Put lettuce leaves, boiled shrimp, cherry tomatoes and eggs on a plate, salt and add lemon juice, according to the recipe. Sprinkle with grated cheese and serve.

2. Salad "Lightness"

Ingredients:

• shrimp - 500 g
• tomatoes - 3 pcs.
• cucumbers - 2 pcs.
• bell pepper - 1 pc.
• cheese (Brynza, Feta) - 80 g
• olives - 10 pcs.
• lettuce leaves - 6 pcs.
• dill and parsley - to taste
• lemon juice - 2-3 tbsp.
• olive oil - 2 tbsp.
• salt - to taste.

Cooking: Dip the shrimp in boiling water and remove the shells. Slice the tomatoes not too finely. We place them in a salad bowl, add chopped peppers, as well as slices of cucumbers. Cut the olives into rings and add to the rest of the products.

We tear lettuce leaves with our hands (the metal of the knife reacts with the salad and this does not benefit the body at all). Throw out the shrimp. Add diced cheese. Finely chop the greens and send to the salad, then season with lemon juice and olive oil.

Ingredients:

• fresh spinach leaves - 200 g
• cherry tomatoes - 150 g
• boiled peeled shrimp - 100 g
• extra virgin olive oil - 2 tbsp. l.
• lemon juice - 25 ml
• balsamic vinegar - 1 tbsp. l.
• grainy mustard - 1/2 tbsp. l.

Cooking: extinguish half a spoonful of mustard with balsamic vinegar and add a little olive oil. Add the spinach leaves, mix, cut the cherry tomatoes in half and put the peeled shrimp. Pour over lemon juice and serve.

4. Breaded shrimp in a green salad

Ingredients:

• green onions (chopped) - 1/3 cup
• cabbage - 350 g
• shrimp (raw) - 400 g
• mayonnaise - 3/4 cup
• breadcrumbs - 2 cups
• vegetable oil - 4 tbsp. l.
• lettuce - 1 bunch
• sweet chili sauce - 1/3 cup

Cooking: chop the salad. Place in a large bowl. Add spring lettuce or small broccoli florets. Add chopped green onions. Mix mayonnaise with chili sauce.

You need a sweet sauce, so do not confuse! Add Sirracha sauce and mix well. Place the sauce in the refrigerator until you are ready to serve the salad.

Peel the shrimp and place in a deep bowl. Add some oil... And stir. Then roll the shrimp in breadcrumbs.
Heat vegetable oil in a frying pan and fry the shrimp for 3 minutes on each side. Return the cooked shrimp to the bowl and mix with the sauce. Chop the lettuce, cabbage and herbs and arrange on plates. Add shrimp in sauce and serve.

5. Vegetable salad with shrimps

Ingredients:

• cucumbers - 2 pcs.
• cherry tomatoes - 5 pcs.
• carrots - 1 pc.
• shrimp (peeled, boiled) - 200 g
• butter - 20 g
• hard cheese - 20 g
• white wine (dry) - 2-3 tbsp. l.
• white bread - 2 pieces
• vegetable oil - 2 tbsp. l.
• lemon juice - 1 tbsp. l.
• lettuce leaves - 1 bunch
• dill - 1/2 bunch
• salt to taste
• pepper (black, ground) to taste

Cooking: Rinse lettuce leaves with cold water, chop or tear with your hands. Place on plates. Cucumbers cut into thin strips. Add halved cherry tomatoes to the salad. Add sliced ​​carrots. Slice the cheese thinly and add to the salad.

Dry the bread in a toaster, remove the crusts and cut into medium cubes. Add croutons to salad.

Shrimp fry a little with butter, pour in white wine and simmer for 1 minute. 9. Add shrimp and finely chopped dill to the salad. Add salt, freshly ground black pepper, sesame seeds and dress the salad with vegetable oil and lemon juice. If desired, you can prepare salad dressing and mayonnaise-based.

6. Mandarin salad with shrimp

Ingredients:

• tangerines - 8 pcs.
• shrimp - 200 g
• apples - 2 pcs.
• celery - 2-3 stalks
• lettuce leaves - 100 g
• parsley - 50 g
• lemon - 1 pc.
• mayonnaise - to taste
• salt - to taste

Cooking: Boil shrimp in salted water and peel.

Prepare the sauce. To do this, squeeze the juice from two tangerines. Mix the resulting juice and mayonnaise (preferably homemade) until a homogeneous consistency is obtained.

Peel the apples from the skin and cut into small cubes. Chop the celery into thin shavings. Peel 6 tangerines from the skin and divide into slices. Mix all the ingredients with shrimp and put the resulting mixture on lettuce leaves. Drizzle generously with sauce before serving, garnish with parsley and a thin lemon crescent.

7. Salad "Shrimp on a snow pillow"

Ingredients:

• hard cheese - 200 g
• boiled eggs - 4 pcs.
• shrimp - 400 g
• salad - 100 g

For sauce:

• quail eggs - 7 pcs.
• vegetable oil - 150 ml
• mustard - 1 tsp
• sugar - 1 tsp
• salt - a pinch
• juice of 1 lime
• cilantro and dill - to taste
• freshly ground pepper
• lime peel

Cooking: grate cheese or cut into noodles with a special fruit knife. Divide the eggs into protein and yolk, grate. Mix cheese with egg yolk. Boil shrimp in salted water for 3-5 minutes, cool and peel.

For the sauce, combine quail eggs, sugar, salt and mustard, beat with a mixer for 1 minute. Continuing to beat, add vegetable oil in a thin stream. Blend until soft and dense. Add lime juice, chopped herbs and ground pepper.

Put the salad on a serving plate, make a “snow pillow” from the egg white. Put some cheese with yolk on top and garnish with shrimps. Drizzle with lime juice, sprinkle with zest. Serve the sauce separately. Salad "Shrimp on a snow pillow" is ready.

8. Italian salad "Romance for two"

Ingredients:

• shrimps (tiger) - 500 g
• lettuce - 2 bunches
• tomatoes - 3 pcs.
• tomato paste - 200 g
• sour cream - 100 g
• mayonnaise - 100 g
• garlic - 2 cloves

Cooking: boil the shrimp in the shell and peel (in the shell they turn out tastier and juicier than purchased, peeled). Cut lettuce leaves. It is usually recommended to tear the salad with your hands, but in the restaurant it was chopped.

Lay the chopped lettuce on a flat plate. Sprinkle with boiled shrimp. Drizzle with sauce.

Prepare sauce: in a cup, mix sour cream, mayonnaise, and ketchup (not spicy, but which is sweet) and squeezed garlic. Add ketchup until the sauce turns a nice pink color. It is the mixture of this sauce with lettuce leaves and shrimp that conquers those who try this salad for the first time.

Pairs well with dry white wine. Garnish with slices (rings) of tomato. Serve chilled.

9. Shrimp, avocado and orange salad

Ingredients:

• cocktail shrimp - 200 g
• olive oil - 1 tbsp.
• butter - 10 g
• avocado - 1 pc.
• orange - 1 pc.
• shallots - 1 pc.
• lime - 1 pc.
• garlic - 1 clove
• cilantro - to taste
• brown sugar - 1 pinch
• salt - to taste
• black pepper - to taste

Cooking: peel the orange from the peel and membranes. Squeeze out the juice from the membranes, pour over the orange slices so that they do not dry out.

Heat the olive oil in a frying pan. Melt butter in olive oil (if using butter). Add finely chopped garlic to the hot oil. After 30 seconds, add the shrimp. Salt and pepper. Fry for a couple more minutes, then remove from heat. Cut the shallots into very thin half rings. Thinly slice the avocado.

Put the salad on a large dish (or serving plates): put the avocado first, salt and sprinkle with a pinch of sugar.

Put the shrimp from the pan on top of the avocado, without oil and liquid. Arrange the oranges on top of the shrimp and pour over the orange juice. Put the onion on top and sprinkle it lightly with sugar. Pour lime juice over everything. Salt, sugar and pepper adjust to your taste, but sugar should not be too much. Finely chop the cilantro and sprinkle over the salad.

10. Shrimp salad

Ingredients:

• shrimp - 300 g
• lettuce leaves - 1 bunch
• cherry tomatoes - 15 pcs.
• garlic - 2 cloves
• hot pepper - 1 pc.
• olive oil - 4 tbsp.
• Parmesan cheese - optional
• balsamic vinegar - optional
• salt - to taste
• black pepper - to taste

Cooking: Throw the shrimp into boiling water for literally one minute. Drain them in a colander and let the water drain. You can clear them of ponytails.

Heat the olive oil in a frying pan. Peel the garlic, cut in half. Cut the pepper in half and remove the seeds as well. Put the garlic and pepper into the heated oil, fry until a confident ruddy.

Once the garlic has browned, discard it and the pepper. The oil became fragrant and spicy. Put the shrimp in there and fry for literally 2 minutes. Pepper (optional).

Put lettuce leaves, chopped tomatoes on a plate. Top with shrimp. Mix well, salt to taste. Drizzle with balsamic vinegar. Sprinkle with Parmesan. Salad ready.

Boil and peel the shrimp, cut hard cheese and tomato into cubes, add herbs, spices and salad dressing to taste (I have sour cream with lemon juice)

Salad with shrimps, mango and arugula

Put the lettuce leaves on a plate, lay the second layer with mango cubes, put boiled shrimps on it in a pyramid, sprinkle with grated parmesan and pour over natural yogurt sauce with lemon juice

Shrimp, bean and hazelnut salad

Green beans (I took frozen) - 1 package in a pan and defrost, fry a little.
Shrimps (freshly frozen) - 1 pack. Add to beans. Shrimps should warm up well, and the beans should soften.
Transfer the beans and shrimp to a platter. Thoroughly mix the ingredients, seasonings and pour it over the salad. Mix lightly and leave to cool for at least 2 hours (you can do without it).
Seasoning:

• 1/4 tsp grated nutmeg
• 3 tbsp vegetable oil
• 2 tbsp lemon juice
• black pepper

Sprinkle with hazelnuts just before serving.

Shrimp salad with avocado, cucumber and cilantro

• 300 g shrimp (thawed, if raw - boil).
• 1 avocado - remove seeds, peel, cut into slices.
• 1 large cucumber or 2 small ones - peeled, cut into strips.
• 1 bunch cilantro (can be replaced with dill) - finely chopped.

Mix everything and pour dressing
Refueling:

• olive oil
• soy sauce
• 1 garlic clove (crushed)

A very light and savory salad.

Shrimp and grapefruit salad

• 500 g peeled shrimp
• 2 large red bell peppers
• 1 grapefruit

Cut pepper and grapefruit into cubes, mix with shrimp, salt and pepper lightly, drizzle with olive oil.

Shrimp salad with avocado and cucumber

• 1 kg large shrimp (I buy unpeeled, boil, peel myself)
• 2-3 avocados (either you need to buy them soft, but you can’t guess with our stores, so you can buy a week for 2 hard ones and let them lie down)
• 1 large cucumber
• freshly ground black pepper
• a mixture of Italian dried herbs (preferably also in a mill)
• fresh basil (a little)
• extra virgin olive oil good and proven

Boil shrimp in salted water, clean, sprinkle with lemon. We cut the avocado and cucumber, do not grind. In avocados, this is especially important, if it is ripe, it can turn into porridge. Mix, add spices. Maybe a little lime on top.

Shrimp salad with cucumber, cheese and eggs

Layers are laid out:

• boiled chopped egg
• fresh cucumber, grated on a coarse grater
• grated cheese
• boiled shrimp

No need to refuel. Very juicy with cucumber. A fresh light salad is obtained.

Seafood salad

1 hour (cup) - 240 ml
Seafood:

• 8 cups of water
• 1/2 cup white wine vinegar
• 1 tbsp salt
• 700 g peeled shrimp (25-30 pieces)
• 500 g sea scallops (10-12 pieces)
• 500 g squid

• 1 cup good olive oil
• 1/2 tsp fresh thyme leaves
• 2 cloves of garlic, finely chopped
• zest from 2 lemons
• juice from 2 lemons
• 1 tsp sweet mustard
• 2 tbsp white wine vinegar (or sherry)
• 2 tbsp salt
• 1/2 tsp black pepper

For assembly:

• finely chopped parsley
• 2 tomatoes, thinly sliced, seeds and pulp removed
• 1 red onion, cut into half rings

Boil the seafood first. Pour 8 cups of water into a large saucepan, add vinegar and salt, bring to a boil, add shrimp. Boil for exactly 2 minutes. Bring the same water back to a boil, add the scallops and cook for 4-5 minutes. Place the shrimp and scallops in a strainer to drain excess liquid.
Now let's prepare the sauce. Heat olive oil in a small saucepan over medium heat, add thyme, garlic and lemon zest. Keep on fire for another minute. Remove oil from heat, add lemon juice, mustard, vinegar, salt and pepper - stir to combine. Drizzle cooked seafood with hot sauce.
The salad can be served immediately, but it tastes better when it rests for 1-2 hours in the refrigerator. Before serving, add tomatoes, onions, parsley to the salad and mix gently. You can also sprinkle with lemon juice and you can add diced avocado.
Now pour a glass of chilled white wine and dinner is ready.
Salad can be taken with you on a picnic, you can serve it in glasses as an appetizer (individual portions). According to the recipe, mussels were still going, I didn’t have them, I added frozen squids (already boiled). You can add any other seafood.
For this salad, you can use a ready-made frozen seafood mixture.

Seafood salad with tomatoes

• 3 tomatoes
• 2 bell peppers (I have 1 large)
• greenery
• juice of 0.5 lemon
• olive oil
• 450 g frozen seafood

Cut the tomatoes and peppers into strips, chop the greens. Boil seafood literally 1 minute after boiling, put in a colander, fry in butter, cool. Mix everything, pour olive oil, juice of 0.5 lemon, salt and pepper. You can add garlic, I didn't. Quickly made, quickly eaten, light tasty salad.

Shrimp and salmon salad

In the summer I made a salad of shrimp, salted salmon, lettuce, eggs, tomatoes, lemon juice and soy sauce. You can white crackers fried with garlic. It turned out very tasty.

Variation on ceviche (shrimp)

I’m ready to eat in basins, I’ve been cooking constantly for a week now.
Finely chop the defrosted peeled shrimp (like in a salad), you can add any red fish or mussels. We cut the red onion into thin half rings - the onion should be normal, and not symbolically, add to the shrimp fish and squeeze lime and lemons to cover the total mass. At this time we are preparing the rest. Finely chop the tomatoes, bell peppers, herbs (cilantro is a must), you can squeeze the garlic a little. Thus, seafood is marinated, bitterness is beaten off from the onion. We mix everything in a bowl and get a preparation like Russian okroshka, which is not for once. Ideally, this whole thing should brew in the refrigerator, but I can’t wait. I put a little mustard, soy sauce on a plate (I don’t add salt to the mixture so that the vegetables do not boil), a mixture from a basin - and pour plain water (because this salad is very sour). Voila!

Shrimp salad with mushrooms

• 500g champignons
• 15-20 shrimp
• 2 eggs
• 1 sweet pepper
• 2 garlic cloves
• sunflower oil
• vinegar

Boil the shrimp in salted water, peel the boiled eggs and cut into 4 parts. Chop the garlic and fry in oil until golden brown, add chopped mushrooms, salt and simmer in its own juice until tender. Put peeled shrimp on the bottom of the dish, mushrooms that have not yet cooled down on top, then sweet peppers, decorate with boiled eggs. Drizzle with a mixture of oil and vinegar, salt.

Salad with shrimps and tomatoes

Cheaper and simpler salad, but not bad either.

• 2 tomatoes
• 15 shrimp
• 10 crab sticks
• some onion
• olive oil

Cut everything into small pieces, you can peel the tomatoes, pour oil and salt and voila - the salad is ready. Fresh, simple and inexpensive, plus something new.

Shrimp salad with melon, arugula and nuts

• melon (not a collective farmer, but the one that is elongated is a torpedo)
• arugula
• shrimp without shell (lightly fried)
• pine nuts

There are a lot of arugula and melons, the rest is smaller. Drizzled with a little olive oil

Arugula salad with shrimps and cherry tomatoes

• fresh arugula
• 5-6 large shrimp or 13-15 small ones
• 5 cherry tomatoes
• a piece of parmesan cheese

Sauce:

• 1 clove of garlic
• 1/2 tbsp medium spicy mustard
• olive oil (per eye, approximately 2 tbsp)
• a couple of arugula leaves

Arugula salad, then cut the tomatoes into halves and then fry the shrimp in olive oil for 5 minutes, if desired, add crushed garlic (1 clove) when frying.
After frying, add the shrimp to the tomatoes and arugula.
Pour dressing over salad and mix well. Sprinkle the finished salad with grated Parmesan (5-10 g), grated on a fine or medium grater.
Sauce: crush a couple of leaves of arugula to a finely chopped mass, add mustard, finely chopped garlic and mix everything well until smooth, then olive oil, without ceasing to mix the sauce until smooth.

Shrimp and squid salad

Cook the shrimp for a few minutes in salted water with fresh lemon juice. Then stew for a minute in garlic sauce (100 g of butter, a clove of garlic). When cool, add boiled, finely chopped squid. You can add spices to taste. The main thing is not to overcook the shrimp and squid so that the salad turns out tender. If we are cooking for a large company, boiled eggs can be added for quantity.

Thai salad with shrimp, avocado and pineapple

Very tasty and unique salad. This is one of those salads that can be served in glasses or serving spoons. Pineapple in a salad is great for balancing pungency, salt, and acidity, but be sure to buy a ripe pineapple.
Refueling:

• 2 tbsp lime juice
• 2 tbsp fish sauce (can be substituted with soy sauce)
• 2 tbsp olive oil
• 1 tbsp Sahara
• 1/2 cup very finely chopped sweet onion (about 1 small onion)
• 1 small jalapeno pepper
• 1 tbsp mint leaves

Salad:

• 16 large boiled shrimp (preferably with a tail - for beauty)
• 180 g pineapple, cut into cubes
• 1 large ripe avocado, cut into cubes
• 2 tbsp salted peanuts
• 1 lime, cut into wedges for garnish

For dressing: Mix lime juice, fish sauce, oil and sugar well. Add onion, pepper, mint and stir.
For the salad: Salt and pepper the shrimp. Put the shrimp, pineapple, avocado into a bowl, add dressing and mix gently. Arrange the salad on plates, top with nuts, garnish with lime slices and serve.

Salad with boiled mussels

Boil frozen mussels.
Everything is approximately equal: boiled potatoes, eggs, mussels, green salad, fresh cucumbers, dressed with olive oil, mustard and lemon juice sauce. I also sometimes add white onion to it when there is not enough point.

Salad with mussels and arugula

• arugula
• mussels boiled
• nuts or seeds

Tear arugula leaves with your hands, grated cheese, boil midi, cool and sprinkle with olive oil, you can sprinkle sunflower seeds or pine nuts on top.

marinated squid

• 800g squid
• 4 carrots
• 1 large onion

For marinade:

• 2 tbsp vegetable oil
• 4 tbsp Sahara
• 0.25 cup white wine vinegar
• black and allspice to taste
• 2 cloves
• 1 tsp paprika
• 2 tsp salt

Peel the squids, rinse and fry in a pan for 3 minutes. Cut the onion into rings, carrots, squid - into strips. Fry the onion in the same pan as the squid. Pour 2 cups of hot water into a saucepan, add spices, salt, sugar and boil over low heat for 15 minutes. Let cool, strain, add vinegar and oil. Put the onions, carrots and squids in a bowl, pour over the marinade and put in a cool place for 10-12 hours.

• 20 giant shrimp head and tail
• 3 garlic cloves
• 1/4 sprig regan
• 14 sprigs of basil
• 5 tbsp olive oil
• 3 tsp red wine vinegar
• salt, freshly ground pepper, red ground pepper (Tabasco can be substituted)

Wash shrimp and pat dry. Finely chop the oregon and basil.
Mix olive oil, vinegar, squeezed garlic, herbs. Add salt and pepper. Put the shrimp in the marinade and leave to marinate for about 1 hour. Let the marinade drain off the shrimp and grill for about 8 minutes. Brush shrimp with marinade while frying. (I also poured the rest of the marinade over the finished shrimp.)