Summer Dinner Shrimp Salad

Summer Dinner Shrimp Salad

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Cheryl Morgan


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.


★★★★★ 1 vote

45 Min
20 Min


  • 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
  • 5-6 tsp

How to Make Summer Dinner Shrimp Salad


  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.

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About Summer Dinner Shrimp Salad

Other Tag: Quick & Easy

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