Original dressings for seafood salads. Sauces and salad dressings with shrimp Shrimp salad with sauce

Seafood salads belong to the category of dishes ideal for dietary nutrition. The thing is that shrimp, mussels and squid contain a large amount of easily digestible proteins, but the calorie content of these products is relatively low. A small portion of salad is enough to keep you full for many hours. It is worth noting that a dietary dish should not only be healthy, but also tasty, otherwise the diet can turn into real torture. In this case, the seafood salad dressing, which is traditionally made from olive oil and spices, plays a decisive role. It will give the dish a unique aroma, pleasant taste and become a source of a number of useful substances.

This easy, nutritious salad dressing is easy to make at home. Its preparation does not require heat treatment, and all ingredients are mixed together in a matter of minutes.

You will need:

Olive oil – 70 ml
Lemon – 1 piece
Wine vinegar – 1 tablespoon
Sugar – 1 teaspoon
Dried herbs (dill, parsley, basil) – 1 teaspoon
Ground black pepper - to taste
Salt - to taste

Number of servings – 5

Cooking time – 20 minutes

The secret of benefits

Seafood salad dressing contains a number of very healthy ingredients. You should start with olive oil: it is a natural source of vitamins A and E, healthy amino acids and fats. Lemon is the most popular citrus, containing huge reserves of vitamin C, as well as essential oils that have a beneficial effect on the immune system. Regular consumption of such a vitamin cocktail allows you to provide the body with the necessary portion of nutrients, improves the condition of your skin and hair, improves digestion and improves your mood. But most importantly, in combination with seafood, the dressing creates a magnificent play of taste, turning a simple appetizer into an exquisite culinary masterpiece.

The lemon must be washed in water, then carefully peel off the zest, and cut the fruit in half and squeeze out the juice. The crushed zest and juice are mixed in a container where granulated sugar is added. The mixture is stirred until the sugar is completely dissolved, after which salt to taste and ground black pepper are poured into it.
Wine vinegar is poured into the preparation, and then dried herbs are poured in. After this, you need to let the mixture brew for 10 minutes.
At the end of cooking, olive oil is carefully poured into the sauce in a thin stream. The dressing is mixed with a whisk and immediately added to the seafood salad prepared in advance. If there is some sauce left, it is recommended to pour it into a glass container with a lid and put it in the refrigerator. Store for no more than two days.

Innings

Pre-boiled shrimp, mussels and squid are chopped if necessary or placed whole in a bowl. The food is then generously drizzled with fresh dressing, tossed and served. The finished seafood salad can be placed in a bowl lined with fresh green lettuce leaves, and sprinkled with chopped herbs on top. The advantage of this dressing is that it can be used for other salads:

Olive oil sauce goes well with a salad of fresh vegetables: cucumbers, tomatoes, radishes and herbs.
This dressing is suitable for salads made from boiled vegetables, especially carrots and beets. The result is a fresh and at the same time spicy snack, which can be made spicier by adding more black pepper.
A variety of appetizers made from pickled cabbage can be seasoned not with ordinary vegetable oil, but with this dressing - it will turn out much tastier and healthier.

The classic recipe for salad dressing made from olive oil is one of the most popular and often used in cooking. It is distinguished by the simplicity of its composition and preparation process, its pleasant spicy taste and, of course, the benefits that come from consuming the dressing.

Boil and peel the shrimp, cut hard cheese and tomatoes into cubes, add herbs, spices and salad dressing to taste (I used sour cream with lemon juice)

Salad with shrimp, mango and arugula

Place lettuce leaves on a plate, place a second layer of mango cubes, place boiled shrimp on it in a pyramid, sprinkle with grated Parmesan and pour over natural yogurt sauce with lemon juice.

Shrimp, bean and hazelnut salad

Green beans (I took frozen) - 1 packet in a frying pan and defrost, fry a little.
Shrimp (fresh frozen) - 1 package. Add to beans. The shrimp should be thoroughly heated and the beans should be softened.
Transfer beans and shrimp to a plate. Mix the ingredients and seasonings thoroughly and pour it over the salad. Stir lightly and let cool for at least 2 hours (you can do this without it).
Seasoning:

1/4 tsp. grated nutmeg
3 tbsp. vegetable oil
2 tbsp. lemon juice
black pepper

Just before serving, sprinkle with hazelnuts.

Shrimp salad with avocado, cucumber and cilantro

300 g shrimp (defrost, if raw, cook).
1 avocado - remove the seed, peel the skin, cut into slices.
1 large cucumber or 2 small ones - peeled, cut into strips.
Cilantro 1 bunch (can be replaced with dill) - finely chopped.

Mix everything and add dressing
Refueling:

olive oil
soy sauce
1 clove garlic (crush)

It turns out to be a very light and piquant salad.

Shrimp and grapefruit salad

500 g peeled shrimp
2 large red bell peppers
1 grapefruit

Cut the peppers and grapefruit into cubes, mix with shrimp, lightly add salt and pepper, and pour in olive oil.

Shrimp salad with avocado and cucumber

1 kg of large shrimp (I buy unpeeled, cook, and peel myself)
2-3 avocados (either you need to buy them soft, but with our stores you can’t guess, so you can buy hard ones for 2 weeks and let them sit)
1 large cucumber
freshly ground black pepper
a mixture of Italian dried herbs (preferably also in a mill)
fresh basil (a little)
Extra virgin olive oil is good and proven

Boil the shrimp in salted water, peel and sprinkle with lemon. We cut the avocado and cucumber, not too small. This is especially important with avocados; if they are ripe, they can turn into mush. Stir and add spices. Maybe a little lime on top.

Shrimp salad with cucumber, cheese and eggs

The following are laid out in layers:

boiled chopped egg
fresh cucumber, grated on a coarse grater
grated cheese
boiled shrimp

No need to refuel. Very juicy due to the cucumber. It makes a fresh, light salad.

Seafood salad

1 hour (cup) - 240 ml
Seafood:

8 cups water
1/2 cup white wine vinegar
1 tbsp. salt
700 g peeled shrimp (25-30 pieces)
500 g scallops (10-12 pieces)
500 g squid

1 cup good olive oil
1/2 tsp. fresh thyme leaves
2 cloves garlic, finely chopped
zest from 2 lemons
juice from 2 lemons
1 tsp sweet mustard
2 tbsp. white wine vinegar (or sherry)
2 tbsp. salt
1/2 tsp. black pepper

For assembly:

finely chopped parsley
2 tomatoes, cut into thin slices, seeds and pulp removed
1 red onion, cut into half rings

First, boil the seafood. Pour 8 cups of water into a large saucepan, add vinegar and salt, bring to a boil, and add shrimp. Cook for exactly 2 minutes. Bring the same water to a boil again, add scallops and cook for 4-5 minutes. Place shrimp and scallops in a sieve to drain excess liquid.
Now let's prepare the sauce. In a small saucepan, heat the olive oil over medium heat and add the thyme, garlic and lemon zest. Keep on fire for another minute. Remove the oil from the heat, add lemon juice, mustard, vinegar, salt and pepper - stir. Pour hot sauce over cooked seafood.
The salad can be served immediately, but it tastes best when it sits in the refrigerator for 1-2 hours. Before serving, add tomatoes, onions, parsley to the salad and mix gently. You can also sprinkle with lemon juice and add diced avocado.
Now pour a glass of chilled white wine and dinner is ready
You can take the salad with you on a picnic, or serve it in glasses as an appetizer (individual portions). The recipe also called for mussels, I didn’t have any, I added frozen squid (already boiled). You can add any other seafood.
For this salad, you can use a ready-made frozen seafood mixture.

Seafood salad with tomatoes

3 tomatoes
2 bell peppers (I have 1 large)
greenery
juice of 0.5 lemon
olive oil
450 g frozen seafood

Cut the tomatoes and peppers into strips, chop the greens. Boil the seafood for literally 1 minute after boiling, drain in a colander, fry in butter, and cool. Mix everything, pour in olive oil, juice of 0.5 lemon, salt and pepper. You can add garlic, I didn't. Quick to make, quick to eat, light tasty salad.

Shrimp and salmon salad

In the summer I made a salad from shrimp, lightly salted salmon, lettuce, eggs, tomatoes, lemon juice and soy sauce. You can have white croutons fried with garlic. It turned out very tasty.

Variation on the theme of ceviche (shrimp)

I’m ready to eat it in bowls, I’ve been cooking it constantly for a week now.
Finely chop the thawed peeled shrimp (like in a salad), you can add any red fish or mussels. Cut the red onion into thin half rings - the onion should be normal, not symbolic, add to the shrimp fish and squeeze out the lime and lemons to cover the total mass. At this time we prepare the rest. Finely chop the tomatoes, bell peppers, herbs (cilantro is a must), you can squeeze out a little garlic. This way the seafood is marinated and the onion gets rid of the bitterness. We mix everything in a basin and get a preparation like Russian okroshka, which is more than just one time. Ideally, this whole thing should sit in the refrigerator, but I can’t wait. I put a little mustard, soy sauce on a plate (I don’t add salt to the mixture so that the vegetables don’t go sour), a mixture from a basin - and fill it with plain water (since this salad is very sour). Voila!

Shrimp salad with mushrooms

500g champignons
15-20 shrimp
2 eggs
1 sweet pepper
2 cloves garlic
sunflower oil
vinegar

Boil the shrimp in salted water, peel the boiled eggs and cut into 4 parts. Chop the garlic and fry in oil until golden brown, add chopped mushrooms, add salt and simmer in their own juice until tender. Place peeled shrimp on the bottom of the dish, not yet cooled mushrooms on top, then sweet peppers, garnish with boiled eggs. Drizzle with a mixture of oil and vinegar and add salt.

Salad with shrimp and tomatoes

A cheaper and simpler salad, but still good.

2 tomatoes
15 shrimp
10 crab sticks
some onion
olive oil

Cut everything into small pieces, you can peel the tomatoes, pour oil and salt and voila - the salad is ready. Fresh, simple and inexpensive, plus something new.

Shrimp salad with melon, arugula and nuts

melon (not a collective farmer, but the one that is elongated - a torpedo)
arugula
shrimp without shell (lightly fry)
pine nuts

There is a lot of arugula and melon, less of the rest. Dressed with a little olive oil

Arugula salad with shrimp and cherry tomatoes

fresh arugula
5-6 large shrimp or 13-15 small
5 cherry tomatoes
piece of parmesan cheese

Sauce:

1 clove of garlic
1/2 tbsp. medium hot mustard
olive oil (approximately 2 tbsp by eye)
a couple of arugula leaves

Arugula salad, then cut the tomatoes into halves and then fry the shrimp in olive oil for about 5 minutes, if desired, add crushed garlic (1 clove) when frying.
After frying, add the shrimp to the tomatoes and arugula.
Pour the sauce over the prepared salad and mix everything well. Sprinkle the finished salad with parmesan cheese grated on a fine or medium grater (5-10 g).
Sauce: crush a couple of arugula leaves until finely chopped, add mustard, finely chopped garlic and mix everything thoroughly until smooth, then olive oil, continuously stirring the sauce until smooth.

Salad with shrimp and squid

Cook the shrimp for a few minutes in salted water with fresh lemon juice. Then simmer for a minute in garlic sauce (100 g butter, garlic clove). When it cools down, add boiled, finely chopped squid. You can add spices to taste. The main thing is not to overcook the shrimp and squid so that the salad turns out tender. If we are cooking for a large group, you can add boiled eggs for quantity.

Thai salad with shrimp, avocado and pineapple

A very tasty and unusual salad. This is one of those salads that can be served in glasses or serving spoons. Pineapple in a salad is a great balance of heat, salt and acid, but be sure to buy ripe pineapple.
Refueling:

2 tbsp. lime juice
2 tbsp. fish sauce (can be replaced with soy sauce)
2 tbsp. olive oil
1 tbsp. Sahara
1/2 cup very finely chopped sweet onion (about 1 small onion)
1 small jalapeno pepper
1 tbsp. mint leaves

Salad:

16 large boiled shrimp (preferably with a tail - for beauty)
180 g pineapple, cut into cubes
1 large ripe avocado, diced
2 tbsp. salted peanuts
1 lime, cut into wedges for garnish

For the dressing: Mix the lime juice, fish sauce, butter and sugar well. Add onion, pepper, mint and stir.
For the salad: salt and pepper the shrimp. Place shrimp, pineapple, avocado in a bowl, add dressing and mix gently. Divide the salad among plates, top with nuts, garnish with lime slices and serve.

Salad with boiled mussels

Boil frozen mussels.
Everything is approximately equal: boiled potatoes, eggs, mussels, green salad, fresh cucumbers, dressed with a sauce of olive oil, mustard and lemon juice. Sometimes I also add white onion to it when there’s not enough spice.

Salad with mussels and arugula

arugula
boiled mussels
nuts or seeds

Tear the arugula leaves with your hands, grate the cheese, boil the midi, cool and drizzle with olive oil, you can sprinkle sunflower seeds or pine nuts on top.

Squid in marinade

800g squid
4 carrots
1 large onion

For the marinade:

2 tbsp. vegetable oil
4 tbsp. Sahara
0.25 cup white wine vinegar
black and allspice to taste
2 clove buds
1 tsp paprika
2 tsp salt

Clean the squid, rinse and fry in a frying pan for 3 minutes. Cut the onion into rings, carrots, squid into strips. Fry the onion in the same pan as the squid. Pour 2 cups of hot water into a saucepan, add spices, salt, sugar and simmer over low heat for 15 minutes. Let cool, strain, add vinegar and oil. Place onions, carrots and squid in a bowl, add marinade and place in a cool place for 10-12 hours.

20 giant shrimp with head and tail
3 cloves garlic
1/4 sprig regan
14 sprigs basil
5 tbsp. olive oil
3 tsp red wine vinegar
salt, freshly ground pepper, ground red pepper (you can replace Tabasco)

Rinse the shrimp and wipe dry. Finely chop the Oregon and basil.
Mix olive oil, vinegar, squeezed garlic, herbs. Add salt and pepper. Place the shrimp in the marinade and leave to marinate for about 1 hour. Let the marinade drip off the shrimp and grill for about 8 minutes. While frying, brush the shrimp with marinade. (I also poured the remaining marinade onto the finished shrimp.)

Despite the fact that fishing is widely developed in Russia, such seafood as shrimp, scallops, cuttlefish, squid, as well as numerous shellfish are considered a special delicacy in our country. Seafood is used to make soups, main courses, appetizers and gourmet salads.

In a seafood salad, not only an organically selected combination of ingredients is important, but also a well-prepared dressing. It should not mute, but, on the contrary, highlight the natural taste of the products.

Universal salad dressing

The basic recipe for this dressing is known to almost all housewives. It is suitable for multi-component salads with an abundance of fresh herbs. It usually uses fresh lime or lemon juice as an acidifying citrus note. In dishes with shrimp or mussels, which have a sweetish taste, it is quite possible to use orange or tangerine juice as a basis.

By the way, for the sauce it is better to select dark yellow lemons with elastic, but not soft skin. They are sweeter and much more fragrant than the tough, light yellow fruits.

Ingredients:

Lemon – 1 pc.
Olive oil – 50 ml.
Salt. – 0.5 tsp.
Black pepper.
Dried herbs – 1 tsp.
Balsamic or wine vinegar - 1 tbsp. l.
Sugar – 1 tsp.

Preparation:

Rub all the zest from the lemon and squeeze the juice from half of it.
Combine olive oil, lemon zest, balsamic vinegar, sugar, salt, black pepper and dried herbs in a bowl, 2 or 3 tsp. lemon juice.
Whisk into a homogeneous mass and immediately season the salad with it.

Green Yogurt Dressing with Garlic

The recipe is ideal for dishes with scallops, squid or octopus. A worthy alternative to mayonnaise. Those who lack a spicy note in the dressing can easily diversify it with a teaspoon of strong mustard.

Ingredients:

Natural yogurt or very fatty sour cream (30%) – 200 g.
Dill or parsley – 50 g.
Fresh chili pepper – 1 pc.
Green onion or wild garlic – 50 g.
Black pepper.
Salt.
Garlic – 4 cloves.

Preparation:

Remove the stem and seeds from the chili pod. Taste it and, based on its spiciness, add it to the other ingredients at your discretion.
Wash and sort the greens, chop them coarsely. Place in a blender bowl along with whole cloves of garlic, chili peppers and spices, natural yogurt without additives.
Beat into a fluffy, homogeneous mass. Dress the salad just before serving.

Nut dressing for green salads with seafood

The abundance of fresh herbs and vegetables in the salad makes it dietary. Seafood is also not particularly high in calories, so to increase the fat content of the salad without compromising your health, you can use this recipe for an unusual dressing.

Natural unrefined mustard oil (you can use flaxseed oil) with a thick fragrant aroma gives the sauce a special charm.

Ingredients:

Pine nuts – 50-100 g.
Dried parsley – 0.5 tsp.
Salt.
Honey – 1 tsp.
Mustard oil – 50 ml.
Wine vinegar – 1 tbsp. l.
Black pepper.
Nutmeg optional.

Preparation:

Heat the pine nuts in a dry frying pan and grind them into a paste.
In a mixer bowl, combine mustard oil, dried parsley, natural honey, wine vinegar, salt, nutmeg and black pepper.
Beat everything into a homogeneous mass and pour the prepared dressing over the top of the salad in a thin stream.

Honey dressing for seafood salad

The sauce goes perfectly with shrimp, mussels and scallops. It can be made sweet and sour or spicy by adding fresh chili. Ginger, which is part of it, also gives its spicy note, but it is much softer.

Ingredients:

Natural liquid honey – 1 tbsp. l.
White wine vinegar – 1 tbsp. .l.
Fresh ginger – 2 cm root.
Fresh mint – 2 sprigs.
Basil – 30 g.
Mustard seeds – 20 g.
Salt.
Vegetable oil – 50 ml.

Preparation:

Grind the mustard seeds in a mortar. Peel the ginger and grind into a paste. Mix the spicy ingredients with vegetable oil and let it brew for 10 minutes.
Separate fresh mint and basil into individual leaves. Hard stems are not needed. Grind the greens into a homogeneous mass, mix with infused oil, salt, white wine vinegar, and natural liquid honey.
Season the dish just before serving.

Mustard dressing for seafood salad

A universal sauce for any appetizers and salads. Can be done with either mustard powder or ready-made mustard. In the second case, you need to adjust the amount of products (salt, spices, sugar), since the finished seasoning already has its own special taste.

Ingredients:

Mustard powder - 1 tbsp. l. no high slide.
Egg yolk – 2 pcs.
Vegetable oil – 50 ml.
Dried parsley – 1 tsp.
Lemon – 1 pc.
Sugar – 1 tsp.
Salt - a third of a tsp.
Black pepper.

Preparation:

Mix chicken yolks and mustard powder into a homogeneous mass.
Gradually pour vegetable oil into them.
Remove all the zest from the lemon and add it to the bowl with the dressing. Pour in half the lemon juice.
Add dried parsley, salt, sugar, season with black pepper and mix everything thoroughly.
Pour the prepared sauce over the salad just before serving.

Message quote

Among seafood, we should highlight shrimp, which are much more nutritious than meat and are easily digestible. They contain vitamin B12, which produces hemoglobin, and are great for calming the appetite. Shrimp salads are a great way to get a full supply of essential vitamins and microelements; they are simple and interesting to prepare, since shrimp are combined with many foods and can form the basis of a balanced diet.

Shrimp is a very protein-rich product. Accordingly, they contain all the essential amino acids. Shrimp also contain large amounts of iodine, which is necessary for the production of thyroid hormones. They also contain all the fat-soluble vitamins. These are vitamins K, A, E, D. Shrimp contain potassium, calcium, magnesium, sodium, phosphorus, iron, iodine, cobalt, manganese, copper, molybdenum, fluorine, zinc, as well as vitamin E (tocopherol), C ( ascorbic acid), B1 (thiamine), B2 (riboflavin), B9 (folic acid), PP (niacin), provitamin A (retinol) and B-carotene. Shrimp are a storehouse of protein and mineral elements. Shrimp contain almost a hundred times more iodine than beef. Shrimp contain calcium, which is useful for the thyroid gland, immune system, hematopoiesis, kidney function, building the muscle system and bone tissue. Potassium is essential for the cardiovascular system. Zinc affects the synthesis of hormones, improves the condition of the skin and nails. Sulfur is also important for skin, hair and nails, regulates the functions of sweat and sebaceous glands, improves immunity, reduces allergic reactions, promotes the construction of connective tissue, including the valve apparatus of the heart, membranes of venous and arterial vessels, and articular surfaces. Shrimp has the highest cholesterol levels. Chicken comes in second place, and fish has no cholesterol at all.

Salads with shrimp

Light salad with shrimp

Salad - 1 bunch

Bell pepper - 1 piece

Cucumber - 1 piece

Olive oil - 2 tbsp.

Salt, pepper - to taste

Lemon juice - ½ tsp.

Boil the shrimp, peel and let cool. Tear or chop the lettuce leaves into large pieces and place on a large salad plate. Peel the pepper, remove the core and cut into thin half rings. Cut the cucumber into thin half rings. Place cucumbers and bell peppers on the salad, arrange shrimp on top, sprinkle with lemon juice, salt and pepper. Drizzle the shrimp salad with olive oil.

Light salad with shrimp, tomatoes and arugula

Arugula - 50 g

Medium size shrimp - 12 pcs.

Tomatoes - 3 pcs (cherry - 10 pcs)

Olive oil - 2 tbsp.

Garlic - 1 clove

Salt, pepper - to taste

Boil the shrimp, cool and peel. Chop the arugula; if the leaves are large, leave the small arugula leaves whole. Pour olive oil into the bottom of a large salad plate, add salt, pepper and squeeze out a clove of garlic, and stir in the salad dressing. Cut the tomatoes coarsely, if cherry tomatoes - in half. Mix arugula leaves, tomatoes and salad dressing and place shrimp on top.

Light salad of shrimp, melon and avocado

Medium size shrimp - 12 pcs.

Avocado - 1 piece

Melon - ¼ medium melon

Pine nuts - to taste

Lemon juice - ½ tsp.

Garlic - 1 clove

Green basil - 2-3 leaves

Boil the shrimp, peel and fry over high heat on both sides for 10 seconds in olive oil with a whole clove of garlic. Peel the avocado, remove the pit and cut in half and lengthwise into slices 5 mm wide. Cut the melon into slices, peel and cut into pieces 5 mm wide. Mix melon and avocado, place fried shrimp on top and pour over the oil in which they were fried. Top the salad with pine nuts and finely chopped basil.

Shrimp salad “Rusalka”

Ingredients:
- unpeeled shrimp - 300 grams;
- red cabbage - 200-300 grams;
- tuna canned in its own juice - 1 can;
- seaweed - 200 grams;
- Adyghe cheese - 100 grams;
- honey - 1 tsp;
- kiwi - 2 pieces;
- mustard - 1 tsp;
- olive oil - 2-3 tbsp;
- lemon juice - 1 tbsp;
- salt, pepper to taste.
Preparation: Boil shrimp in salted water, cool and peel them. Finely chop and salt the red cabbage. Chop the seaweed with a knife. Cut the tuna into cubes. On a fine grater, grate Adyghe cheese and kiwi separately. Add mustard, honey, olive oil and lemon juice, pepper and salt to the grated kiwi. Mix everything well - this is for salad dressing.
Lay out the salad bowl in layers:
- 1 layer - red cabbage;
- 2nd layer - tuna;
- then fill with half of the dressing;
- 3rd layer - lightly chopped shrimp;
- 4th layer - seaweed;
- pour the remaining dressing;
- sprinkle with Adyghe cheese.

Salad with apples and shrimp

apples 5 pieces, boiled shrimps 150 grams, walnuts 150 grams, lemon juice 1 teaspoon, mayonnaise 2-4 tablespoons

Chop the apples into small strips and sprinkle with lemon juice diluted in a small amount of water. Mix with shrimp, walnuts, season everything with mayonnaise and cool for at least half an hour in the refrigerator.

Shrimp salad in mayonnaise

shrimp 100 grams, cucumbers 200 grams, 2 onions, mayonnaise 100-200 grams, fresh herbs, salt, pepper to your taste.
Boil the shrimp in slightly salted water, peel them, do not chop them coarsely. Peel the onion, chop it finely, wash and chop the cucumbers. Combine all the ingredients, put everything in a salad bowl, season with mayonnaise and put finely chopped greens on top.

Italian salad with shrimp

shrimps boiled 500 grams, two bunches of salad leaves.
Sauce for Italian salad with shrimp. tomato ketchup, sour cream 100 grams, mayonnaise 100 grams, two cloves garlic
Boil the shrimp in the shell and peel (not peeled shrimps They turn out much tastier than the peeled ones (store bought). We cut the lettuce leaves. Place the chopped salad on a plate. Sprinkle the salad with previously boiled shrimp. Pour over the sauce.
Sauce for Italian salad with shrimp: mix sour cream, mayonnaise, ketchup (I recommend not spicy) in a cup and previously squeezed garlic. Add mild ketchup until the salad dressing turns pink.
Serve salad with apples and shrimp with dry white wine.

Shrimp salad

shrimp 2.5 kilograms, cucumbers 2 pieces, tomato one, cream 50 ml. liter, processed cheese 50 grams, black pepper to your taste.

Cook the shrimp in slightly salted water and cool them slightly. Immediately make the cheese sauce, mix the processed cheese and cream until a homogeneous consistency is formed. we cut tomatoes and cucumbers.
Cleaning shrimps and cut each shrimp in half. Cucumbers, shrimps and tomato which we cut, put in a common dish. Mix everything, add cheese sauce and black pepper. I advise you not to add salt to this salad!

Shrimp salad with strawberries

shrimp 500 grams, strawberry 250 grams, salad 1 bunch, carrot 1 piece, sharp cheese or feta cheese 200 grams, lemon, soy sauce, honey.

Cook small shrimps and peel them. We cut strawberries, cut lettuce, grate carrots. Add sharp cheese or feta cheese.
Cooking Shrimp and strawberry salad dressing: lemon juice, a little soy sauce, honey, mix in proportion to taste. Dress the salad and serve immediately to guests.

Festive salad with shrimp

frozen shrimp 200 grams, cheese 200 grams, 4, boiled eggs 4 pieces, lettuce leaves, two cloves of garlic, green onions, mayonnaise.

For a festive salad with shrimp, it is better to choose a transparent vase, since the salad will be made of layers, thereby looking beautiful on your festive table. First layer: tear lettuce leaves and place on the bottom. Second layer: lay out shrimps
pre-cooked and peeled. Third layer: Lay out the grated cheese, grated on a small grater.
Fifth layer: Spread mayonnaise with previously chopped garlic. Fifth layer; Lay out the grated yolks. Sixth layer: Lay out the grated whites. Lubricate everything with mayonnaise and decorate the salad with chopped green onions.

Greek style shrimp salad

avocado 1-2 pieces, lemon juice 2 tablespoons, tomato 400 grams, boiled shrimp 300 grams, peach 3 pieces, green salad 100 grams.
: thick sour cream 100 grams, garlic 2 cloves, wine vinegar 1 tablespoon, olive oil 1 tablespoon.
Peel and pit the avocado and chop it. We clean the tomatoes from seeds and chop them finely. Boil and peel the shrimp, cut the peaches into slices.
Mix avocado with lemon juice, add tomatoes, peaches and shrimp. Mix. Place the lettuce leaves on a plate and place the prepared salad on top. Drizzle with dressing and serve.
For dressing shrimp salad Peel and squeeze the garlic cloves. Mix with sour cream, olive oil and vinegar.

Shrimp cocktail salad

large peeled shrimp 900 grams, green salad 2 bunches, avocado, cayenne pepper, lime or lemon to taste, divide into six wedges.

To prepare sauce for shrimp cocktail salad: mayonnaise, ketchup 2 tablespoons, lime juice.
Thaw the shrimp for one hour at room temperature. If you use fresh shrimp, then heat a large frying pan and fry them (without adding oil) for about five minutes, until shrimps They won't turn from gray to red. Cool the shrimp.
Leave about six pieces to decorate the salad and clean the rest. Cut it in the middle and take out the insides. Place in a bowl, cover with film and leave in the refrigerator.
When serving, cut the salad and divide it into six stemmed glasses. Then we grind avocado and put it in each glass. Place shrimp on top and pour sauce over, sprinkle with cayenne pepper. Decorate the salad with a slice of lime or lemon and one previously left unpeeled shrimp. Serve the resulting beautiful dish with black bread and butter.

Shrimp pasta salad

Water 2.5 liters, salt teaspoon, pasta horns 250 grams, shrimps 200 grams, squeezed lemon juice, honey melon, avocado, one bunch of dill, 200 grams of celery, 2 tablespoons mayonnaise, 150 grams milk yogurt, 3 tablespoons cream, 2 tablespoons cognac, a pinch of white and cayenne pepper, salt to your taste.

Boil salted water and start cooking the pasta until fully cooked for about eight minutes. Wash the shrimp with cold water, dry and sprinkle with two tablespoons of lemon juice.
Cut the honey melon in half, remove the core and seeds and cut out the pulp with a sharp knife. Cut the avocado in half, remove the pit, peel, cut into semicircular slices and sprinkle with the remaining lemon juice. Peel the celery stalks, wash them, cut them into small pieces and chop the celery greens into small pieces. We wash the dill, shake it off and chop it finely, set aside a few sprigs to decorate the salad.
Mix cooked horns, shrimp, fruits and herbs. Salt and season with sauce.
To prepare the sauce for pasta salad with shrimp: add cream, yogurt, cognac to the mayonnaise, season with salt, cayenne and white pepper and mix everything well. Decorate the salad with dill.

Spicy salad with shrimp

vodka 200 grams, orange juice 200 grams, frozen boiled shrimp 200 grams, basil, parsley, mint, olive oil to your taste.

Prepare a sauce from orange juice, vodka, a little basil, parsley, mint and olive oil and pour the sauce over the shrimp. Marinate for at least three hours. Serve shrimp on fresh lettuce leaves.

Salad with shrimp and asparagus

shrimps frozen boiled 400 grams, canned asparagus 500 grams, shellfish in brine 200 grams, cream 5 tablespoons, mayonnaise 2 tablespoons, sweet paprika 1 teaspoon, lemon juice 1-2 tablespoons, chopped dill two teaspoons. spoons, lettuce, white pepper, sugar, salt to your taste.

Defrost the shrimp and dry it. Mix cream and mayonnaise. Season the resulting mixture with paprika and lemon juice, add white pepper, salt and sugar to taste.
Mix asparagus, shrimp, shellfish and dill with the resulting dressing. Place in a cool place for about twenty minutes. Wash the lettuce leaves, dry them and place them on a plate. We put it on them salad with shrimpand asparagus th and decorate with finely chopped dill.

Salad with shrimp

Frozen boiled shrimp, 2 onions, 1 can of corn, 3 tomatoes, 3 bell peppers, spices, salt, mayonnaise to your taste.

Fry the peeled chopped onion, add salt and spices. Add previously peeled onions to shrimps and fry a little. Let cool. Add chopped tomatoes, canned corn and sweet peppers. Season the shrimp salad with mayonnaise.

French Olivier salad with shrimp

potato 4 pieces, chicken (meat) 1000-1500 grams, peeled shrimp 200-250 grams, pickled or pickled cucumbers 3 pieces, carrot 2 pieces, eggs 10 pieces, green peas 3 jars, onion, pepper, salt and mayonnaise to your taste.

Cooking chicken shrimps, potato, carrots and eggs. Scald a not very finely chopped onion with boiling water. Potato, carrot Finely chop cucumbers and eggs and mix. We separate the chicken into fibers, chop the shrimp and add to the vegetables. Salt, pepper and season with mayonnaise.

Shrimp and lettuce salad

boiled shrimp 200 grams, a head of lettuce or Pikin cabbage, 2 eggs, half a can of corn, crab sticks, one pack, mayonnaise.

Chop the cabbage and lettuce, mash it with your hands, finely chop the eggs and crab sticks, add shrimps and canned corn.
You can chop paprika to decorate the salad. Dress the salad with a small amount of mayonnaise.

Shrimp salad with vegetables

shrimps 500 grams, carrot 2 pieces, tomatoes 2 pieces or an apple, cucumber, eggs 2 pieces, green peas 50 grams, 1/4 head of cauliflower, green salad 50 grams, mayonnaise 150 grams, salad dressing 4 tablespoons, dill.

Cooking shrimps: carrot 5 grams, dill 5 grams or green. parsley, bay leaf, salt and peppercorns.

Cooking shrimp with vegetables and spices: cook raw shrimp for 10-12 minutes, boil frozen shrimp for 3-5 minutes. Leave the finished shrimp in the resulting broth for 5-10 minutes, then clean them.
We wash the lettuce leaves, cut them into a couple of pieces, leave a few leaves to decorate the salad, place the salad in a mound in the middle of the salad bowl, and place fresh cucumbers, cut into slices, eggs and boiled carrots in a circle, tomatoes or fresh apples, pieces of boiled cauliflower, green peas.
Place the cooked shrimp on top of the green fresh fish. When serving the salad, pour salad dressing over the vegetables and sprinkle with dill. Serve mayonnaise separately.

Sea salad with shrimps

lean fish fillet 300 grams, shrimps boiled peeled, half green pepper, lemon juice 1 teaspoon, mayonnaise 150 grams, chopped lettuce, paprika, black plum, pepper, salt to taste

Place the fish on a plate to bake. Keep in the oven for about 3 minutes until the fish is soft. If the fish is large, then turn it over after 1.5 minutes.
Let the fish cook until it's done, covered, until it's completely cool. Then cut it into cubes, add shrimp and previously chopped green peppers and fresh lettuce. Mix with lemon juice and mayonnaise. Salt and pepper. Place on a plate, garnishing the salad with plums and paprika.

Tangerine and shrimp salad

six tangerines, shrimps 150 grams, apple, celery 100 grams, mayonnaise 4 tablespoons, half a lemon, green salad, vinegar, parsley, salt to your taste

Boil the shrimp in slightly salted water with vinegar, then clean them. Wash and peel the tangerines. Squeeze the juice out of two peeled tangerines and mix it with mayonnaise to prepare the sauce.
The tangerines that are left need to be divided into slices and the slices are peeled from the film. Cut the apple in half, remove the core, peel the halves and cut into slices. Finely chop the celery
Wash the green lettuce leaves and place them on the bottom of the salad bowl. Place on them peeled slices of previously prepared tangerines, shrimp, apple slices and celery. Gently mix everything.
Before serving, pour the prepared sauce over the salad, decorate the salad with chopped half rings, as well as lemon and parsley.

Salad with shrimp, dill and yogurt

shrimps boiled 300 grams, cucumber, yogurt 3 tablespoons, a clove of garlic, a pinch of ground cumin, salt, dill.

Peel and cut into long pieces cucumber, put yogurt, dill, a crushed clove of garlic and a pinch of ground cumin in a salad bowl. Salt everything and mix well with the boiled shrimp meat.

Shrimp salad in tomato sauce with champignons

boiled shrimp 200 grams, champignons 200 grams, tomato sauce 100 grams, white wine 50 ml. greens.

Cut the champignons into slices, mix the tomato sauce with wine. Mix shrimp meat, champignons and tomato sauce and heat over low heat.
Place everything in a salad bowl and sprinkle with herbs.

Chinese shrimp salad

shrimps 400 grams, potato 4 pieces, mayonnaise 100 grams, green peas 150 grams, soy sauce 50 grams, green salad, lemon juice.

Cook the shrimp, peel and sprinkle with lemon juice. Boil the potatoes, peel and cut them, add green peas and shrimp.
Season with soy sauce and mayonnaise and mix. Garnish with green salad leaves.
You can also use canned shrimp for the salad.

Salad with shrimp and sweet pepper

shrimp 350 grams, chopped celery, sweet pepper 250 grams, onions 15 grams, mayonnaise 15 grams, green salad, ground black pepper.

Cut large shrimp lengthwise and in half or split into fibers, mix with chopped bell pepper, celery, chopped and scalded onion, season with mayonnaise, black pepper, salt.
Place in a heap on a platter and garnish with the remaining pepper and herbs.

Shrimp salad with green salad

shrimp 500 grams, green salad 100-150 grams, mayonnaise mixed with sour cream 200 grams, finely chopped greens 30 grams, spices and salt.

Cut boiled peeled shrimp into slices. Divide the green salad into leaves, wash thoroughly, cut into strips, sprinkle with salt and after the juice has released and settled, transfer the shrimp salad to a salad bowl.
Place sliced shrimp in a heap on top, pour them with mayonnaise and sour cream mixed together, then sprinkle with chopped herbs.

Shrimp salad with grated cheese

shrimps 500 grams, 4 boiled eggs, half a glass of grated cheese, 100 grams of mayonnaise, finely chopped herbs, half a lemon

We pre-boil the shrimp meat, cut it into pieces, combine it with chopped eggs, cheese, herbs, season everything with some mayonnaise, salt, lemon juice and mix everything. Place the salad in a heap in a salad bowl, pour over the remaining mayonnaise and sprinkle with herbs.

Salad with shrimp and fruit

boiled shrimp 200 grams, apple 150 grams, pineapple 150 grams, green salad 100 grams, mayonnaise, salt, horseradish, herbs to your taste.

Cut the peeled apples and lettuce leaves into strips, cut the pineapple into cubes. Add the necks of boiled shrimp and season everything with mayonnaise, to which we first add grated horseradish, and salt everything. Place the salad in a heap in a salad bowl, decorate with pineapple and herbs

Shrimp salad with rice

shrimp 600 grams, rice 3 tablespoons, onion 2-3 pieces, green peas 100 grams, 3 boiled eggs, green salad 50 grams, soy sauce 100 grams, herbs, salt.

Boil the shrimp, peel and finely chop. Boil the rice in slightly salted water, rinse and cool. Finely chop the onion, put it in boiling water for 2-3 minutes, cool. Chop the egg whites and grind the yolks with soy sauce.
Mix everything, add green peas and salt. Decorate with green salad leaves, egg and herbs.

Shrimp salad with cottage cheese

shrimps boiled peeled or a can of canned food, pasteurized cottage cheese 100 grams, ground walnuts 3 tablespoons, sour cream, tablespoon, salt.

Mix shrimp meat or canned food, cottage cheese and some of the ground nuts, passing through a meat grinder, add sour cream, salt and mix everything.
Place the resulting mass in a heap in a salad bowl and sprinkle with the remaining ground walnuts.

Seafood goes perfectly with vegetables, cheese and herbs. You can add various ingredients to the salad to suit your taste. But today we will talk about dressing, because the taste of the finished dish depends on it. After all, everyone will agree that if you season the same salad with olive oil and another time with mayonnaise, you will get two completely different dishes. The sauce for salad with shrimp can be completely different, consisting of one ingredient or a dozen. All recipes are prepared quite quickly, but they turn out incredibly tasty and highlight the taste of the salad. What is most interesting is that the most delicious sauces are obtained experimentally and it often turns out that the second time it is not possible to make it as tasty as the first time.

Ingredients:

mustard - 1 teaspoon
olive oil – 100 ml
granulated sugar – 1 teaspoon
garlic – 2 cloves

Pour olive oil or, if not, vegetable oil into a deep plate. Add a spoonful of mustard and granulated sugar. Mix the sauce well until smooth and add two cloves of garlic, squeezed through a press. It’s very convenient that this sauce can be stored in the refrigerator for up to three days.

Light soy-lemon dressing

Ingredients:

soy sauce – 30 ml
olive oil – 100 ml
lemon juice – 2-3 tbsp. spoons
basil – 2-3 leaves
ground black pepper – 1/3 teaspoon
garlic – 1 clove

First, chop the garlic and add it to the oil. Add soy sauce and lemon juice here. Stir the sauce, sprinkle with black pepper and add chopped basil leaves, whisk. The finished sauce can be stored in the refrigerator for 5-6 days.

Butter sauce with herbs and sour cream

Ingredients:

olive oil – 100 ml
sour cream – 2 tbsp. spoons
garlic – 1-2 cloves
dried spices - 1 tbsp. spoon
dill – 30 g
grainy mustard – 1 teaspoon
lemon juice – 30-50 ml

Pour sour cream, olive oil, mustard, garlic and lemon juice into the blender bowl. Whisk everything together, then add dill and various spices to make the sauce more aromatic. Beat everything together a few more times.

Ingredients:

mild ketchup – 200 g
medium fat sour cream or natural yoghurt – 100 ml
mayonnaise – 2-3 tbsp. spoons
garlic – 2 cloves
dill and parsley – 1 bunch
red caviar – 2-3 tbsp. spoons

To make the sauce less high in calories, it is recommended not to use too fatty mayonnaise and sour cream. The ideal option would be if you prepare your own mayonnaise. Mix all the ingredients, add chopped herbs and garlic, beat with a whisk. For added sophistication, add a few tablespoons of red caviar.

Cream sauce

Ingredients:

white wine – 2 tbsp. spoons
cream 33% - 200 ml
pepper and salt - a pinch
greens – 30 g
garlic – 4 cloves

Pour white wine into a frying pan, heat it up and add cream, finely chopped herbs and garlic, lightly salt and pepper. Heat the sauce, but do not let it boil.

Tomato sauce

Ingredients:

carrots – 1 pc.
onion – 1 pc.
butter – 1 tbsp. spoon
flour – 1 tbsp. spoon
tomato paste – 1 tbsp. spoon
fish broth – 100 ml
greens – 10 g

Finely chop the onion and carrots, fry in oil, stirring constantly. After 5-6 minutes, add flour and tomato paste, add fish broth and simmer for 10 minutes. The sauce should thicken a little. Then add a piece of butter to it and grind it in a blender.

Ingredients:

heavy cream – 200 g
yolks – 3 pcs.
nutmeg – 1 tbsp. spoon
lemon juice – 1 tbsp. spoon
salt - a pinch

Whisk the yolks with the cream and add the resulting mixture to the very hot broth. You need to stir continuously for several minutes so that there are no lumps left. Finally add lemon juice, nutmeg and salt. When the sauce is already removed from the heat, it is filtered.

Tartar sauce

Ingredients:

sour cream – 200 g
mayonnaise-200 g
pickled cucumbers – 2 pcs.
capers – 50 g
eggs – 2 pcs.
white semi-sweet wine – 30 ml
dill – 10 g

Chop capers and pickled cucumbers into strips, chop dill. Separate the boiled whites from the yolks. Separately, whisk sour cream with mayonnaise and yolks, carefully adding wine. Add capers, dill and cucumbers to this homogeneous mixture.

By the way, the sauce will turn out even tastier if you use homemade mayonnaise.

Orange sauce

Ingredients:

orange – 1 pc.
garlic – 1 clove
pickled cucumber – 1 pc.
dill – 2 sprigs
vegetable oil – 1 tbsp. spoon
mayonnaise – 2 tbsp. spoons

Squeeze the juice out of the orange, add finely chopped cucumber, chopped garlic and dill. Mix mayonnaise with vegetable oil and gradually add it to the sauce.

Ingredients:

dry white wine – 3 tbsp. spoons
orange – 2 pcs.
horseradish - 1 tbsp. spoon
sugar and salt - a pinch
lemon – 1 pc.

Squeeze the juice from the oranges, grate the zest of the lemon, add dry wine and a spoonful of horseradish. Add sugar and salt to taste.

Avocado sauce

ripe avocado – 2 pcs.
yogurt – 200 g
garlic – 2 cloves
lemon – 1 pc.
salt and pepper - a pinch

Cut the avocado pulp into large pieces and sprinkle with lemon juice. Beat it together with the garlic until smooth. Add yogurt and add spices.

Salsa sauce

Ingredients:

tomato – 1 pc.
avocado – 1 pc.
bell pepper – ? PC.
onion – 1 pc.
garlic – 1 clove
chili pepper – 1 pc.
light mayonnaise - 2 tbsp. spoons
oregano – 1 teaspoon

Chop all the vegetables in a blender, mix with mayonnaise and add a spoonful of dried oregano. Mix everything well.

Ingredients:

soy sauce – 100 ml
sake – 50 ml
mirin – 50 ml
brown sugar - 1 tbsp. spoon

In a small saucepan, combine all ingredients and bring to a boil over low heat. Cook until it becomes thick like syrup. If you can't find mirin, you can replace it with sugar syrup.

Cream cheese sauce

Ingredients:

cheese – 100-150 g
butter – 100 g
yolks – 2 pcs.
dill - ? beam
cream – 100 ml
broth – 100 ml
nutmeg? teaspoons

Melt the butter in a water bath or in the microwave, add grated cheese, broth and cream. Heat this mixture over a fire until it is homogeneous. Then add chicken yolks and nutmeg. At the very end, add chopped dill and remove the sauce from the heat.

Cheese sauce with cognac

Ingredients:

sharp soft cheese – 200 g
butter – 100 g
cognac – 3 teaspoons

Mix softened butter with grated cheese, add a little cognac and beat until it increases significantly in volume.

Ingredients:

butter – 20 g
green grapes – 200 g
onion – 1 pc.
broth – 100 ml
flour – 2 tbsp. spoons
milk – 100 ml
salt and pepper - a pinch

Fry finely chopped onions in oil, add broth. Then add seedless grapes and a mixture of flour and milk. Cook, stirring, for about 10 minutes.

Tangerine sauce

Ingredients:

tangerines – 3 pcs.
olive or corn oil – 200 ml
yolk – 1 pc.
cream – 1 tbsp. spoon
curry – 1 teaspoon
almonds – 20 g
salt and pepper - to taste

Chop the peeled tangerine slices very finely, add butter, cream, and chicken yolk. Season the sauce with crushed almonds and curry seasoning. If desired, you can add a little salt and pepper.