Shrimp Salad Recipe

Name: Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sun-dried tomatoes, pieces (not oil-packed); ¼ cup balsamic vinegar; 2 tablespoons olive oil; 1 tablespoon snipped fresh basil; 2 teaspoons dijon-style mustard; 2 garlic cloves, minced; ¼ teaspoon sugar; ⅛ teaspoon pepper; 12 ounces shrimp (fresh or frozen, peeled and deveined); 4 cups water; 1 garlic clove; 8 ounces asparagus, cut into 2-inch lengths; 6 cups torn mixed salad greens; 2 medium pears, thinly sliced

Servings: persons

2 tablespoons sun-dried tomatoes, pieces (not oil-packed)
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh basil
2 teaspoons dijon-style mustard
2 garlic cloves, minced
¼ teaspoon sugar
⅛ teaspoon pepper
12 ounces shrimp (fresh or frozen, peeled and deveined)
4 cups water
1 garlic clove
8 ounces asparagus, cut into 2-inch lengths
6 cups torn mixed salad greens
2 medium pears, thinly sliced

1
In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes.
2
Drain.
3
For dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper.
4
Cover and shake well.
5
If desired, cover and chill for up to 24 hours.
6
Thaw shrimp, if frozen.
7
In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus.
8
Return to boiling.
9
Simmer, uncovered, for 4 minutes.
10
Add shrimp.
11
Return to boiling.
12
Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque.
13
Drain, discarding garlic.
14
Rinse shrimp under cold running water; drain well.
15
Cover and chill for 4 to 24 hours.
16
To serve, divide greens and pears among 4 salad plates.
17
Top each with some of the shrimp and asparagus.
18
Shake dressing; drizzle each serving with about 2 tablespoons of the dressing.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons sun-dried tomatoes, pieces (not oil-packed), ¼ cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon snipped fresh basil, and more.

Yes, Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp Salad

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