Summer Dinner Shrimp Salad Recipe

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Summer Dinner Shrimp Salad

Cheryl Morgan

By
@mamma123

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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Rating:

Comments:

Serves:

4

Prep:

45 Min

Cook:

20 Min

Ingredients

1 lb
shrimp (cooked with tail on-deveined/no smaller than 31 ct)
1 lb
pre-made salad (usually 2 pks)
6
eggs, hard boiled
6
roma tomatoes
1/2
red onion
1 bottle
kalamata olives (or any black olive)
1 can(s)
chick peas
2 c
mayonaisse, (light or reg)
3-4 Tbsp
horseradish
5-6 tsp
ketchup

Directions Step-By-Step

1
Cook eggs/peel/slice in half/set aside.
Place Shrimp (still in bag) in colander under running cold water (to defrost)
2
While eggs are cooking - slice red onions and separate into pieces (slice onion in 1/2 first)
3
Wash & slice tomatoes (in half)
Open & drain chick peas
4
Open olives & drain (if using jumbo you can slice in 1/2) if using Kalamatra make sure everyone knows of the pits
5
Make Dressing: Add mayonaise, ketchup (to color & flavor lightly) then add horseradish to taste (frequently I will make 2 bowls - 1 HOT 1 MED/Mild
6
Place 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)
7
Arrange shrimp and set aside ingredients to enhance "presentation" Drizzle some of the Dressing over top......
8
You can also add other fave salad ingredients, roasted red peppers, artichokes, etc.
9
If not serving immediately, do not drizzle and place in refrigerator.....Drizzle dressing right before serving...Enjoy - easy -
10
*** The horseradish added to classic "thousand island dressing" is what gives this a little "kick" So very very easy & a great summer meal.
11
I 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.

About this Recipe

Course/Dish: Fish, Other Salads, Seafood, Salads
Other Tag: Quick & Easy