summer dinner shrimp salad
(1 rating)
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One evening I had just 2 lbs. of frozen, pre-cooked shrimp in the freezer, it was wayyy too hot to cook inside. So, I also had salad makings....ahhh.....also, very little salad dressing. Ok I can work with it....The family loves it. I cut this recipe in 1/2 because we love salad....Great recipe for when guests are flying in too late for a heavy dinner.
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(1 rating)
yield
4 serving(s)
prep time
45 Min
cook time
20 Min
Ingredients For summer dinner shrimp salad
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1 lbshrimp (cooked with tail on-deveined/no smaller than 31 ct)
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1 lbpre-made salad (usually 2 pks)
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6eggs, hard boiled
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6roma tomatoes
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1/2red onion
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1 bottlekalamata olives (or any black olive)
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1 canchick peas
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2 cmayonaisse, (light or reg)
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3-4 Tbsphorseradish
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5-6 tspketchup
How To Make summer dinner shrimp salad
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1Cook eggs/peel/slice in half/set aside. Place Shrimp (still in bag) in colander under running cold water (to defrost)
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2While eggs are cooking - slice red onions and separate into pieces (slice onion in 1/2 first)
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3Wash & slice tomatoes (in half) Open & drain chick peas
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4Open olives & drain (if using jumbo you can slice in 1/2) if using Kalamatra make sure everyone knows of the pits
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5Make Dressing: Add mayonaise, ketchup (to color & flavor lightly) then add horseradish to taste (frequently I will make 2 bowls - 1 HOT 1 MED/Mild
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6Place salad in large salad bowl, add rest of ingredients and mix lightly, & gently (as not to break up eggs) (I leave a few eggs, onions, chick peas, & tomatoes aside to present)
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7Arrange shrimp and set aside ingredients to enhance "presentation" Drizzle some of the Dressing over top......
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8You can also add other fave salad ingredients, roasted red peppers, artichokes, etc.
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9If not serving immediately, do not drizzle and place in refrigerator.....Drizzle dressing right before serving...Enjoy - easy -
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10*** The horseradish added to classic "thousand island dressing" is what gives this a little "kick" So very very easy & a great summer meal.
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11I frequently serve this with lightly "toasted" french bread that I slice loaf in half and place on upper 1/2 shelf of grill= no heat in kitchen!To quicken the "toasting" I spread a thin layer of mayo on bread or brush w/olive oil.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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