Chopped Shrimp Salad Recipes

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CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP



California-Style Chopped Salad with Shrimp image

Provided by Giada De Laurentiis

Categories     appetizer

Time 24m

Yield 4 servings

Number Of Ingredients 14

1 head romaine lettuce, trimmed and halved lengthwise
1 ear corn, husk and silk removed
2 zucchini, halved lengthwise
6 colossal or 12 extra-large shrimp, peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 head butter lettuce, torn
2 medium tomatoes, chopped into 1/2-inch pieces
1 avocado, halved, pitted, peeled and diced
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons agave nectar or honey
Kosher salt and freshly ground black pepper
2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)

Steps:

  • For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
  • For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
  • Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

CHOPPED SHRIMP SALAD



Chopped Shrimp Salad image

Make and share this Chopped Shrimp Salad recipe from Food.com.

Provided by HelenG

Categories     Brunch

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups small shrimp
1/2-3/4 seedless cucumber
2 stalks celery
1/4 red onion (or 1/4 sweet white onion)
mayonnaise
1 teaspoon sugar
1 -2 tablespoon lemon juice
1 tablespoon fresh dill, finely chopped
salt & pepper

Steps:

  • Cut shrimp in halve or thirds depending on the size.
  • Peel cucumber and chop cucumber, celery and onion, small. (**Note: If using a regular cucumber then after peeling cut in half and spoon out seeds).
  • Add the remaining ingredients, mix well.
  • Season with salt and pepper.
  • Serve over lettuce or in a hallowed out veggie.

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