Layered Shrimp Salad Recipes

LAYERED SHRIMP BOIL SALAD

Layered Shrimp Boil Salad image

Bring the Carolina lowcountry to the land of layered salads with this simple stunner. You can even layer it a day ahead to make your next potluck contribution both easy and impressive!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 7

Number Of Ingredients 10

Ingredients

1/4 cup crawfish, shrimp and crab boil
1/4 cup salt
1 1/2 lb baby red new potatoes (smallest possible)
2 lb uncooked deveined peeled extra large shrimp, tail shells removed
12 oz andouille or kielbasa sausage, cut diagonally into 1/2-inch slices
3 cans (11 oz each) whole kernel sweet corn, undrained
4 cups coleslaw mix or shredded cabbage
1/2 cup coleslaw dressing or sweet onion dressing
1 cup scallions, thinly sliced diagonally
1 cup cocktail sauce, if desired

Steps:

In large stockpot, heat 6 quarts water to boiling. Add boil seasoning mix and salt; return to boiling. Add potatoes; cook 20 to 30 minutes (depending on size of potatoes) or until fully cooked and skewer inserted in center of largest potato comes out clean. Use slotted spoon to remove potatoes to bowl. Add shrimp to water; return to boiling and cook about 3 minutes or until bright pink and cooked throughout. Drain shrimp; cool.
Meanwhile, spray 10-inch skillet with cooking spray. Heat skillet over medium-high heat. Cook sausage in skillet 2 to 4 minutes on each side or until browned. Transfer sausage to plate to cool, then spray pan again and add corn to pan. Cook 5 to 7 minutes or until browned. Remove from heat.
In large bowl, mix coleslaw mix with dressing, tossing to coat. Refrigerate all ingredients until cool, about 1 hour.
In 3 1/2-quart trifle bowl or glass bowl, layer the salad. Place potatoes on bottom, then gently place cabbage over potatoes, keeping sides of bowl clean. Add sausage, corn, shrimp and scallions. Serve with cocktail sauce.

Nutrition Facts : Calories 520, Carbohydrate 47 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 11 g, TransFat 0 g

SPECIAL LAYERED SALAD

Special Layered Salad image

Tiny shrimp make this salad something special. Layered with romaine, green pepper, onion, peas, cheese and crumbled bacon, this pretty salad never lasts long when my mom makes it. -Jacinta Ransom, South Haven, Michigan

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 11

Ingredients

1 pound torn romaine
1 medium green pepper, chopped
1 medium onion, chopped
1 package (10 ounces) frozen peas
1-1/2 cups mayonnaise
2 cups shredded cheddar cheese
1 can (4 ounces) tiny shrimp, rinsed and drained
4 bacon strips, cooked and crumbled
1 medium tomato, cut into wedges
3 hard-boiled large eggs, cut into wedges
Paprika and minced fresh parsley

Steps:

In a large bowl, layer the romaine, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate for at least 2 hours or overnight. , Just before serving, top with the shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 408 calories, Fat 36g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 555mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.

LAYERED CAESAR, SHRIMP & PASTA SALAD

Layered Caesar, Shrimp & Pasta Salad image

A layered salad is the perfect summer dish. Our video has tips on keeping lettuce crisp and how to up the level of Caesar-style flavor with fresh garlic.

Provided by My Food and Family

Categories Side Dish Recipes

Time 2h

Yield 6 servings, 2 cups each

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Lite Creamy Caesar Dressing
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 clove garlic, minced
1 pkg. (6 oz.) torn mixed salad greens
2 cups medium pasta shells, cooked, cooled
1 large tomato, coarsely chopped
3/4 cup seasoned croutons
2 hard-cooked eggs, sliced
1/2 lb. frozen cooked cleaned medium shrimp, thawed
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

Mix dressing, mayo and garlic until blended.
Place half the salad greens in 3-qt. bowl; cover with layers of pasta, tomatoes, remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
Add dressing mixture to salad just before serving; mix lightly.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

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