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Salad shrimp recipes

Posted by on Jul. 23, 2014 at 7:27 AM
  • 14 Replies
Anyone have any good recipes using salad shrimp?
by on Jul. 23, 2014 at 7:27 AM
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Replies (1-10):
by on Jul. 23, 2014 at 7:38 AM

I dont use it

by on Jul. 23, 2014 at 8:47 AM
I don't. I get the jumbo shrimp and grill them.
by on Jul. 23, 2014 at 8:50 AM

I just add shrimp to my regular

by on Jul. 23, 2014 at 10:23 AM
1 mom liked this

 We eat a lot of shrimp, and sometimes what dh nets isn't the biggest size, still good in lots of things.

Warm Artichoke Shrimp Dip

2 (14-oz.) cans artichoke hearts, drained and chopped

1 cup freshly grated Parmesan cheese

3/4 cup mayonnaise

1/2 cup fine, dry breadcrumbs

2 garlic cloves, minced

2 tablespoons lemon juice

1/2 pound peeled, cooked shrimp, chopped

Garnishes: lemon zest; peeled, cooked shrimp

Serve with: pita crackers, breadsticks

Combine artichoke hearts and next 5 ingredients in a large saucepan. Cook over medium heat, stirring often, 4 to 5 minutes or until thoroughly heated. Stir in shrimp. Transfer to a serving bowl. Garnish, if desired. Serve with pita crackers and breadsticks.


by on Jul. 23, 2014 at 10:24 AM


Creamy Shrimp and Pasta

1 lb. penne pasta, cooked and drained
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon diced onion
2-3 cloves minced garlic
1 lb. peeled & deveined shrimp
2 tablespoons diced tomatoes
1 (8 oz) can tomato sauce
1/2 cup Heavy Cream
1 tablespoon fresh parsley, chopped
salt & pepper to taste

Start cooking penne and then add olive oil to hot sauté pan. Add butter. Sauté the garlic & onion in the olive oil/butter for 1minute. Add as the shrimp. Cook 2-3 minutes and remove. Add the tomato sauce & diced tomatoes to the garlic & onion, cook 2-3 minutes; add the cream & shrimp, simmer until heated through. Serve over the penne pasta.

by on Jul. 23, 2014 at 10:25 AM


Shrimp & Rice

1 lb. Cooked shrimp, shelled*

1 (28 oz.) Can whole tomatoes
¼ cup ketchup
1 whole onion, chopped
1 large green pepper, cut into strips
3 cloves garlic, minced
1 Tablespoon oil + hot pepper sauce
1 cup rice
1 teaspoon salt
2 Bay leaves
2 teaspoons rosemary

1. Drain tomatoes, reserve liquid and add water to measure 2 ½ cups. Add ketchup
2. Chop tomatoes, set aside
3. Add oil & pepper sauce in large skillet. Cook onion, pepper, garlic till tender. Add tomato liquid and bring to a boil.
4. Add tomatoes, rice and seasonings. Cover and simmer 20 minutes. Add shrimp, remove from heat and let sit 5 minutes. Serve.

*Peel & devein 1 lb fresh shrimp. Add 1 teaspoon McCormick all purpose seasoning. In skillet, add 1 tablespoon oil and cook shrimp till pink. Set aside.

by on Jul. 23, 2014 at 10:26 AM


Corn & Shrimp Chowder

2 scallions
4 ears of corn
1 lb shrimp
2 cups chicken broth or clam broth
3 Tablespoons butter
Salt & pepper to taste
½ cup heavy cream

Thinly slice scallions, including tender green tops. Cut kernels from corn; about 2 cups. Peel and devein shrimp. In a saucepan over medium heat, melt butter. Add scallions and saute until softened, about 3 minutes. Pour in broth and stir in corn. Season with salt and pepper; simmer, uncovered, for 10 minutes. Pour in cream, stir will, and add shrimp. Reduce heat to low; simmer gently, uncovered until shrimp turn pink and begin to curl, about 5 minutes. Taste and adjust seasonings. Serve piping hot. Serves 4-6.

by on Jul. 23, 2014 at 10:27 AM


Shrimp Salad Ponchartrain

3 lbs. Medium shrimp

1 Tablespoon salt
2 Tablespoons seafood boil seasoning
½ lemon


1 cup mayonnaise
1 cup sour cream

¼ cup bottled chili sauce

¼ cup vegetable oil

2 Tablespoons sherry wine vinegar

2 Tablesdpoons horseradish (optional)

1 Tablespoon fresh lemon juice
3 Tablespoons minced parsley
2 Tablespoons grated onion
2 Tablespoons chopped capers
2 green onions (Including tops), minced
2 Tablespoons creole mustard or other whole-grain mustard
¼ tsp freshly ground black pepper
Salt to taste

Boston lettuce leaves

3 lbs. Cooked medium shrimp, shelled, deveined, well chilled


l2 lemons, cut in wedges

2-3 tomatoes, cut in wedges

3-4 hard cooked eggs

Bring 3 quarts of water, 1 tablespoon salt, seafood seasoning and half the lemon to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of iced cold water. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together, cut in wedges

In medium bowl, blend all except lettuce. Refrigerate at least 4 hours before serving. Arrange lettuce on individual serving plates and top with shrimp. Spoon sauce over each portion and garnish with parsley,sprigs, lemon wedges, tomato wedges & hard cooked egg wedges.

by on Jul. 23, 2014 at 10:27 AM

Shrimp Salad with Dill & Cucumber

1 lemon, cut in wedges
1 teaspoon whole black peppercorns
2 bay leaves
1 1/2 lbs. shrimp, deveined, shelled
1/2 cup reduced-fat mayonnaise
1/2 cup onion, minced
2 cups cucumbers, peeled, seeded, diced
2 Tablespoons fresh dill, chopped
Bring 3 quarts water to a boil in a large pot. Add lemon wedges, peppercorns and bay leaves. Add shrimp and cook 3 minutes or till shrimp is opaque. Drain and cover with ice water to cool. When cool, drain water & coarsely chop shrimp and combine with remaining ingredients. Refrigerate 1 hour & then serve.


by on Jul. 23, 2014 at 10:29 AM

Two quick ways is to add it to Alfredo sauce or Spaghetti sauce and serve over pasta.

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