Real Recipes From Real Home Cooks ®

summer dinner shrimp salad

(1 rating)
Recipe by
Cheryl Morgan
Phoenix, AZ

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 rating)
yield 4 serving(s)
prep time 45 Min
cook time 20 Min

Ingredients For summer dinner shrimp salad

  • 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
    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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