Salad with shrimp and lettuce: recipes

Prepared by: Arina Volskaya

02/22/2016 Cooking time: 15 min

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This salad will perfectly reveal the taste of shrimp. After all, it is fresh herbs that do not overwhelm the taste of these seafood. And this salad is very easy to prepare. It is very elegant, fresh and tasty.

Basic recommendations

Salads with shrimp and lettuce are delicious if the ingredients chosen are as fresh as possible. Therefore, purchase products only from trusted suppliers. It should be taken into account that approximately a third of the weight will go to the shell.

Shrimp and lettuce salad isn't just a feast for the taste buds. By regularly eating this dish, you will saturate your body with useful microelements, protein and polyunsaturated fatty acids. Of course, if you do not live by the sea, you can only buy shrimp in a supermarket, and at not the most affordable prices. Therefore, for most of us, such a dish is rather exotic.

How to choose a shrimp

Only at first glance this is impossible to do. But if you want a salad with shrimp and lettuce that your family will like and will definitely benefit from, you need to learn how to choose quality seafood. So:

The shell should be glossy and evenly colored.
The tails should always remain bent.
There should be no ice in the package.
The size of the crustaceans does not say anything about the quality, but only determines whether they belong to one or another variety.

If you see dried limbs and shell, black spots on the body of the shrimp, if the meat is yellowish, it means that the storage conditions were violated. In this case, it is not worth preparing a salad with shrimp and lettuce; it is better to take the product back to the store and file a claim.

Preparation of shrimp

This procedure will be the same regardless of the other ingredients selected. First, the sea creatures need to be defrosted. And this can be done in two ways:

better in the refrigerator, leaving them for several hours on the bottom shelf;
if there is no time for this, then simply fill them with cold water, and after 15 minutes, drain the water and fill with new water.

This is important, since the beneficial properties of sea crustaceans are preserved only with careful defrosting. After this, you need to shake them out into boiling salted water. When the water boils again, small shrimp should be cooked for 2-3 minutes. Large ones can be left for 8 minutes. They cannot be kept in boiling water longer, otherwise the meat will become tough. A salad with shrimp and lettuce will still be edible in this case, but it will not be able to claim the title of the best.

Layered salad with shrimp and red fish

Layered salad with shrimp and fish
A salad with seafood - shrimp and red fish - will help diversify the usual salads on the holiday table. The main ingredients are not the cheapest, but the delight of guests is guaranteed to any hostess. The dish turns out to be very delicate in taste.

Ingredients for 12 servings:
Shrimp 200 g
Smoked red fish 200 g
Potatoes 4 pcs.
Eggs 3 pcs.
Cucumbers 2 pcs.
Greens to taste
Lettuce leaves
Mayonnaise for dressing
Salt to taste

Step-by-step cooking recipe:

Lettuce leaves will be needed for decoration - it is on them that all the ingredients will be laid out in layers. It is better to take a large flat dish for convenience.

Do not peel the potatoes, wash them well and boil them in their skins in salted water. Cool, peel and grate or chop with a fork.
Boil the eggs and cut into strips, and to create a more delicate taste, you can grate them.
Smoked fish should not be too dry. It is better to take the back, where there are the least bones. You need to separate the fillet from the skin, remove the bones, if any, and cut the seafood into small cubes.
Cucumbers, wash and cut into thin slices. If the skin of the vegetable is tough, it is better to remove it completely.
Thaw the shrimp, boil or pour boiling water over them, and drain in a colander to get rid of unnecessary water.

Layer the salad in layers:

1st layer: half a potato;
2nd layer: grated eggs;
3rd layer: smoked fish;
4th layer: cucumbers in cubes;
5th layer: the remaining half of the potatoes.

Lubricate each layer well with mayonnaise.

Sprinkle chopped herbs on top and lay out shrimp (can be in the form of some kind of pattern). The finished salad needs to sit in the refrigerator and soak well in mayonnaise for about 30 minutes.

Sea delicacy

This is one of the most popular appetizers that seafood lovers will love. A salad of shrimp and lettuce with the addition of squid becomes not only original, but also very nutritious. You need to prepare the following ingredients:

Squid - 500 g. Do not forget that you cannot cook them for a long time, otherwise they will become completely inedible. Cook them in boiling water for no longer than 3-4 minutes.
Shrimp - 250 g. By the way, you can change the proportions depending on your taste preferences.
A can of canned corn.
Eggs - 3 pcs.
Several fresh cucumbers.
Lettuce leaves.
Mayonnaise and olives for decoration.

Cooking method:

Ready squids need to be chopped. The shrimp are removed from their shells and sent whole to the salad.
Drain the liquid from the corn and chop the egg.
Cucumbers are cut into cubes.
The lettuce is chopped into any shape.
Combine all ingredients and season with mayonnaise.

Now place the finished dish in a salad bowl and decorate with slices of olives and sprigs of herbs.

Funchoza with shrimp

Funchoza with shrimp
Salad with funchoza and shrimp will appeal to all lovers of Asian cuisine. Vegetables are added to the dish, making it bright, light, juicy and fresh. And “glass” noodles (funchoza) are very quick and easy to prepare, so you shouldn’t be afraid of them!

Ingredients for 2 servings:

Shrimp 200 g
Funchoza 200 g
Bell pepper 1 pc.
Carrot 1 pc.
Fresh cucumber 1 pc.
Garlic 1 clove
Chili pepper 1 pc.
Rice vinegar 1 tbsp.
Soy sauce 2 tbsp.
Sesame 1 tsp.
Sesame oil

Prepare the salad step by step:

“Glass” noodles are prepared with their own nuances, depending on the manufacturer. Therefore, you need to follow the instructions on the pack. As a rule, the funchose is poured with boiling water for a few minutes (5 minutes on average), then placed in a colander to drain all unnecessary water.
The next step is to refuel. Finely chop the chili pepper. Peel a clove of garlic and pass through a press. Mix both ingredients, add soy sauce, sesame oil and rice vinegar. Pour the resulting dressing over the prepared funchose and mix thoroughly. Let the noodles sit.
Using a special grater for preparing Korean carrots, chop the carrots and cucumbers. Chop the sweet pepper into very thin strips. If there is no grater, then all vegetables are finely chopped by hand. Add them to the noodles and mix thoroughly.
Small shrimp are suitable for salad so that you don’t have to cut it. Boil the seafood for a couple of minutes with a bay leaf, cool and thoroughly remove the shell. Add the prepared shrimp to the funchose with vegetables.
When all the ingredients are combined, mix the salad well again, sprinkle with sesame seeds and let the dish sit in the refrigerator for about 30 minutes. The aromatic salad with funchose and shrimp is ready and can be served.

Caesar salad"

It has many variations, but in any version it is distinguished by freshness and lightness due to leafy greens. The recipe for salad with shrimp and lettuce will become a favorite among vegetarians and those who follow a healthy lifestyle. You will need the following products:

Raw shrimp in shell - 700 g.
Olive oil - 30-50 ml.
BBQ sauce - to taste.
Soy sauce.
Sweet mustard.
A few cloves of garlic.

Separately, you need to prepare the croutons. For this recipe, it's best to make them more savory. To do this you need to cut the white bread into cubes. Heat a few tablespoons of ghee in a frying pan and fry the pieces until golden brown, add chopped garlic to taste. Cover them with grated cheese (100 g) and remove the pan to the side.

Now the last detail is refueling. You need to mix a few tablespoons of oil, lemon or lime juice, wine vinegar, add pepper and salt.

Hearty salad with shrimp and rice

Salad with shrimp and rice
For a hearty and tasty dinner, sometimes it is enough to prepare just one salad. It all depends on its ingredients. If one of the ingredients is rice, then you definitely won’t need a side dish. This salad can often be found with crab sticks, but with shrimp it turns out much tastier.

Ingredients for 4 servings:

Rice 150 g
Shrimp 500 g
Eggs 3 pcs.
Corn 1 can
Cucumber 1 pc.
Mayonnaise
Greens (dill and onion)
Ground black pepper
Salt

Cooking method:

Rinse the rice and boil until tender in salted water. The cereal must be completely cooled. To prevent it from becoming lumpy, you can add a little sunflower oil.

Defrost the shrimp, pour boiling water for a couple of minutes or boil with bay leaf and black peppercorns in salted water. Cool the finished seafood and clean it. The shrimp must be cut, even if it is small.

Boil the eggs, cool and cut into small cubes, like cucumbers.

Combine rice, shrimp, eggs, cucumbers and canned corn. Add chopped herbs, spices (pepper and salt) and season with mayonnaise. The salad is well suited as an independent hearty dish for dinner.

Cooking method

The first step is to remove the raw shrimp from their shells. Use a toothpick to remove the intestines. Mix sweet mustard and barbecue sauce. Garlic and other spices are added to taste. Soy sauce also looks great in this composition. Now you need to dip each shrimp in it and fry until golden brown. There's just a little bit left to do. It is necessary to chop the lettuce leaves in a chaotic manner, place the croutons on them, place the shrimp on top and pour the sauce over them.

Avocado salad

This fruit is valued for its beneficial and nutritional properties and goes well with seafood. Try making a salad with shrimp, avocado and lettuce. You will see that it is very tasty. You will need:

Large shrimps - 500 g.
Cherry tomatoes - 200 g.
Large avocado.
Fresh cilantro.
Lime juice.
Olive oil.

First you need to cut the avocado into cubes. It tends to turn black quickly, so it's worth sprinkling with lemon juice. Cut the tomatoes in half. They will give the dish an attractive appearance and enhance the taste. Boil the shrimp and place in a cup. Season with sauce. A prepared appetizer with lettuce, shrimp and cherry tomatoes will appeal to both meat-eaters and vegetarians.

Salad with shrimp, arugula and tomatoes

Salad with shrimp, arugula and tomatoes
This salad is made in the Mediterranean style. It is easy (both to prepare and for the body), looks beautiful on the table, is balanced in taste and will appeal to lovers of arugula and greens in general.

Ingredients for 2 servings:
Shrimp 100 g
Cherry tomatoes 150 g
Hard cheese 50 g
Arugula 150 g
Garlic 1 clove
Soy sauce 1 tbsp.
Lemon juice 1 tbsp.
Honey 0.5 tsp
Olive oil
Salt to taste (preferably sea salt)

Step-by-step preparation:

Defrost the shrimp, pour boiling water over them, and cook if necessary. Remove the shell from the seafood. You can leave only the tail.
Pour 1-2 tbsp into the pan. olive oil, heat it and add a clove of garlic passed through a press. Fry the garlic until golden brown and remove so that it does not burn and spoil the taste of the dish.
Distribute the shrimp evenly in the pan and fry them on each side (lightly brown). Place the seafood on a paper towel to remove excess oil and let cool completely.
Preparing the dressing. Combine soy sauce, lemon juice and honey. Add a little aromatic garlic oil in which the shrimp were fried. For those who like spicy dressings, you can add ground black pepper. Mix all ingredients well.
Wash and dry the arugula. If the leaves are large enough, you can simply tear them with your hands (do not cut them with a knife!). Place the greens on a flat plate.
Cut the cherry tomatoes into two or four parts and place them along with the shrimp on top of the arugula. Pour the dressing over the salad and sprinkle cheese on top (it is advisable to grate it on a coarse grater).

If there are still ingredients left, then this salad can be continued to be layered in the same order: arugula, cherry tomatoes with shrimp, grated cheese. And, of course, pour the dressing over again.

Salad with egg dressing

If you want to prepare a side dish with an original taste, then pay attention to this shrimp salad with lettuce. Eggs here serve as a dressing, giving the sauce a special thickness and taste. Let's look at the preparation step by step:

To prepare croutons, you need to cut white bread, add garlic and fry the pieces in an oiled frying pan.
Sauce. Pour 100 ml of olive oil into a cup, add salt and pepper. Add chopped garlic clove, two tablespoons of lemon juice, three boiled yolks. Mash the sauce thoroughly.

Let's move on to the final assembly. To do this, boil and peel 500 g of shrimp and tear apart a bunch of lettuce leaves with your hands. Chop 15-20 cherry tomatoes. Grind 100 g of cheese. Place leaves on the bottom of the salad bowl, tomatoes on top, pour dressing over everything and cover with cheese.

Salad with breaded shrimp

This is not just a snack, but a real dream. Crispy crustaceans in tender greens and light sauce. You can eat as much as you like, there will be no harm to your figure. Moreover, there are at least two cooking options. In the first case, this is a classic version of salad with shrimp, tomatoes and lettuce. The second one is a little more complicated, so we’ll dwell on it in more detail. You will need:

400 g raw shrimp;
3/4 cup mayonnaise;
breadcrumbs;
vegetable oil;
lettuce - a large bunch;
sweet chili sauce - a third of a glass;
broccoli cabbage - 350 g;
greens to taste.

The first thing you can do is prepare the green part. To do this, chop the salad and add broccoli and chopped onion. Mix mayonnaise with chili sauce. Please note that it must be exactly sweet. Otherwise, it will be impossible to eat the resulting dish. For now, you can put both the salad and the sauce in the refrigerator.

The shrimp need to be peeled and placed in a deep bowl. Add vegetable oil and roll in breadcrumbs. Each crustacean should receive a kind of crust. Now heat the oil in a frying pan and add the shrimp one by one. Cooking time: 3 minutes on each side. Now you can mix them with the sauce and put them in a cup with the greens. The dish turns out bright and elegant, but it does not last long, so you should not cut it in advance.

Summer miracle

What's the best thing to serve at this time of year? That's right, as many fresh vegetables as possible. They are abundant in a salad with shrimp, cherry tomatoes and lettuce. Therefore, it is most profitable to prepare it in the summer. You will need:

several fresh cucumbers;
cherry tomatoes (you can use regular ones, just choose small and dense ones);
carrots - 1 pc.;
boiled and peeled shrimp - 200 g;
butter and cheese - 20 g each;
white wine - 2-3 tablespoons;
white bread - 2 pieces;
vegetable oil - 2 tablespoons;
lemon juice and lettuce leaves;
dill.

The salad should be prepared immediately before serving so that the greens do not have time to dry out. To do this, tear the lettuce leaves with your hands, cut the cucumbers into strips, add chopped tomatoes. Cut the carrots into strips and the cheese into thin strips.

If you don’t have time to fuss with croutons, use kitchen helpers: cooking bread in a toaster can save a lot of time. Dry the piece and cut it hot into pieces. Add croutons to vegetables. Now let's get to the shrimp. They need to be fried in butter and poured in wine. Simmer for 10 minutes, then add to salad. All that remains is to make a simple filling. To do this, mix pepper and sesame seeds, vegetable oil and lemon juice. Pour everything over and stir lightly.

Shrimp, cucumber and avocado salad

Salad with shrimp, cucumbers and avocado
Any dish with avocado turns out to have a very unusual taste. Salad with shrimp, avocado and cucumber is very simple to make and will please every gourmet.

Ingredients for 5 servings:

Shrimp 400 g
Avocado 1 pc.
Cherry tomatoes 200 g.
Cucumber 1 pc.
Garlic 1-2 cloves
Olive oil 4 tbsp.
Lettuce leaves 1 bunch
Fresh or dried herbs
Ground black pepper
Salt

Cooking method:

Defrost the shrimp, cook or pour boiling water over them, remove the shell. For salads, it is advisable to buy small shrimp, but large ones will need to be cut into several pieces.

Wash the cucumbers and cut into thin strips.

Wash the avocado, peel it, carefully divide it in half and remove the pit. Cut the avocado into not too small cubes.

Cut the cherry into four parts or in half if the fruits are small.

Roughly tear the lettuce leaves and mix with the rest of the prepared ingredients.

Preparing the dressing. Peel the garlic, pass through a press and add fresh herbs to your taste, it could be: mint, thyme, thyme, cilantro, parsley. You can replace them with dry herbs. Pour olive oil over the ingredients, add salt to taste, and add ground pepper if necessary. Add the resulting mixture to the salad.

The finished dish can be allowed to stand for 10 minutes and served.