Not only are shrimp salads incredibly tasty, but they are also healthy and low in calories. Recently, it is healthy dishes that have become more and more popular, so shrimp salad is very important.

Thanks to him, you can not deny yourself delicious dishes, seeing them off with hungry and unhappy looks, but give yourself true pleasure. An important role in the preparation of the dish is played by the sauce, which is why this article is devoted to recipes for dressings for salads with shrimp. There are a huge variety of them, the choice depends solely on taste. There are light and refreshing options, spicy, sweet and sour, spicy, and others. Shrimp salad dressing is the component that organically combines all the ingredients together and favorably sets off their taste. Our selection includes the most successful sauces for your favorite and most delicious salad.

Universal Lemon Dressing

Components:

• lemon - 1 pc.
• balsamic vinegar - 1 tsp
• olive oil - 2 tbsp. spoons
• provencal herbs - 0.5 tsp
• pepper, sugar and salt - 3 g each

Squeeze the juice from the lemon, remove the zest, combine with the rest of the ingredients and beat with a whisk.

Fragrant mustard dressing

With this simple recipe, you will get a delicious sauce with divine aroma and pleasant sweetness. For salads with shrimps - a win-win option.

• olive oil - 2 tbsp. spoons
• garlic - 2 cloves
• oregano - 3 g or more

Mix the mustard and butter well, add the garlic and oregano passed through a press, pour over the food.

Soy Lemon Dressing

This sauce is perfect for any seafood salad, in particular shrimp. It is very light, tasty, aromatic, easy to prepare.

Ingredients:

• soy sauce - 20 ml
• lemon juice - 1 table. spoon
• basil - 2 leaves
• garlic - 1 clove
• pepper mixture - 2 pinches

Pass the garlic through a press, chop the basil, combine with liquid ingredients and pepper to taste.

Yoghurt dressing with herbs and garlic

This recipe combines a huge amount of vitamins and different flavors. Such a light, refreshing sauce is what you need for a delicious shrimp-based salad.

Components:

• natural yogurt - 100 g
• chili pepper - 2 g
• garlic - 3 cloves
• dill, parsley, wild garlic, green onion - to taste

Finely chop the well-washed greens, pass the garlic through a press, beat in a blender with chili and yogurt until a homogeneous mass is formed.

Nut dressing

If you need to increase the calorie content of the salad without harming the waist, then this recipe would be an excellent option.

Take:

• pine nuts - 1 table. spoon
• wine vinegar - 10 ml
• honey - 1 tbsp. spoon
• mustard oil - 1 table. spoon
• fresh parsley - 2 sprigs
• nutmeg - 1 pinch

Pre-fry the nuts in a dry frying pan, then crush them into porridge. In a blender bowl, beat the vinegar with honey, parsley, butter and nutmeg. Having received a homogeneous mass, we use it as a sauce for a sea salad.

Sweet and sour sauce

A very interesting sauce with a rich multifaceted taste. He will make the dish even more original and delicious.

Components:

• vegetable oil - 50 ml
• honey - 2 tsp. spoons
• mustard beans - 1 tsp. spoon
• white wine vinegar - 5 ml
• basil - 15 g
• mint - 1 sprig
• ginger root - 2 cm
• chili pepper - a pinch

Mix mustard with grated ginger and chili, fill with oil, leave for 10 minutes. Finely chop mint and basil, pour over with honey and vinegar, mix with spicy ingredients. We recommend preparing such a dressing before serving.

Feta cheese sauce

With the help of an additive such as feta cheese, you can noticeably diversify the taste of a fairly neutral and versatile sauce.

• feta cheese - 50 g
• parsley - 10 g
• balsamic vinegar and olive oil - 50 ml each
• sweet mustard - 1 tsp. spoon
• lemon juice - 10 ml

Beat the vinegar with mustard and lemon juice, slowly add oil and get a classic vinaigrette sauce. Add crumbled feta cheese and finely chopped parsley to it.

If you want to pamper yourself or your guests with delicious gourmet seafood, a seafood salad is the best solution in this situation. It has an excellent delicate taste, good for health, shape, contains a lot of vitamins. The easy recipe and the benefits of this dish will be appreciated even by ladies on strict diets.

The usual seafood cocktail includes pieces of octopus, mussels, squid rings, various small shrimps. This assortment will appeal to lovers of fresh seafood. This mixture is sold in stores almost always frozen; you just need to defrost the bag in advance and boil the contents on the stove. A cocktail salad can be prepared from various vegetables, cheese, eggs, adding them to the mixture in a chopped form - each housewife has her own recipe.

Two ways to make a seafood cocktail at home

To make a delicious cocktail salad from a variety of delicious seafood, you need to prepare them in two different ways in advance, choosing the most suitable:

• You can boil a seafood cocktail in boiling water by adding salt, pepper, bay leaf, and the mixture to a saucepan. The boiling time should not be more than 3 minutes, it is worth watching by the clock.
• You can fry the mixture in a preheated pan with vegetable oil, salt and pepper to taste. However, it is also impossible to keep a frying pan on the fire for a long time - a maximum of 3 minutes, otherwise the squid with octopuses will turn into something like rubber.

Delicious salad with seafood and fresh tomatoes

A seafood cocktail salad with fresh tomatoes turns out to be spicy and spicy. Chopped garlic with olives, sauce, and shrimp with hard cheese add spice to it. Green crispy salad combined with seafood provides a lot of vitamins, so there are a lot of benefits from this dish. The recipe is quite simple, the cooking time takes about 20 minutes.

Ingredients:

• a package of seafood cocktail weighing 500 grams;
• 3 medium tomatoes, but it is better to take a package of small dishes for beauty;
• 10 olives;
• 100 grams of hard cheese;
• a few lettuce leaves;
• a clove of garlic;
• a spoonful of soy sauce to taste;
• olive oil for dressing.

Preparation:

1. To prepare a sea salad quickly, the seafood mixture should be boiled in advance and cooled in a plate.
2. Carefully cut the tomatoes into small slices.
3. Grate the cheese with fine shavings.
4. Chop the garlic, mix with soy sauce, a spoonful of olive or ordinary vegetable oil.
5. Wash the leaves of fresh lettuce, shake off the droplets, tear them into small pieces with our hands.
6. It is better to chop the olives finely; if they are pitted, remove them.
7. Pour the cooled seafood mixture, pieces of lettuce, cheese, olives, tomatoes into a large dish, pour hot sauce on top, mix with a wooden spatula or spoon.

Hints:

1. If juice on the board comes out of the tomato slices, be sure to drain it into the sink.
2. The sauce can be replaced with a mixture of mayonnaise and mustard, as the recipe suggests. The taste will be more intense, in this case you will need to salt the finished cocktail salad.

Salad with seafood cocktail and fresh cucumber

This cocktail salad will be appreciated by lovers of shrimps, spicy mussels, fresh cucumbers. Raisins with corn give the finished dish a sweetish taste, seeds with herbs add spices. At first glance, such an exotic composition of the salad may seem strange, however, after trying a couple of spoons, all guests will appreciate the recipe and will happily eat the treat.

Ingredients:

• 500 grams of a mixture of squid, shrimp, mussels;
• 2 cucumbers;
• small tomato;
• 5 lettuce leaves;
• 3 tablespoons of canned corn;
• a bunch of green onion feathers;
• a pinch of peeled seeds;
• a handful of raisins;
• egg;
• greens, mayonnaise, lemon juice, salt.

Preparation:

• The sea mixture must be boiled or presented, cooled.
• Cut the cucumbers, tomatoes and green onions into pieces with a sharp knife.
• The egg must be boiled, peeled, chopped with a fork.
• Squeeze the juice of half a lemon into mayonnaise, mix.
• All ingredients must be mixed in a large bowl, adding salt, herbs, mayonnaise, put in a glass salad bowl.

Hints:

1. If you don't like mayonnaise, you can make a delicious dressing sauce at home. The recipe is simple: mix 2 tablespoons of olive oil with lemon juice squeezed into a cup, ground pepper.
2. If desired, raisins and seeds can be replaced with olives, fried sesame seeds.

Delicate salad with seafood and vegetables

A spicy cocktail salad of delicious seafood, vegetables and spices will please even men. Red onions, mussels, and garlic add spice to the vegetables, while the gentle dressing adds lightness to this dish. Cooking such a treat does not take long, if the seafood is boiled in advance, the recipe is also simple.

Ingredients:

• package of seafood mix;
• red onion;
• a clove of garlic;
• 2 medium tomatoes;
• parsley, asparagus, celery;
• egg;
• olive oil;
• lemon juice, salt, spices.

Preparation:

1. The salad will cook in 10 minutes if you boil seafood and an egg in advance.
2. Cut the red onion into rings or half rings.
3. Cut the tomatoes into slices.
4. Rub the egg on a fine grater.
5. Chop the greens with a clove of garlic with a knife.
6. Mix lemon juice, oil and spices in a plate to make a spicy sauce.
7. Mix all the ingredients with a wooden spatula, season with the prepared sauce.

Hints:

1. Sea salad cocktail, if desired, can be laid out in a flat dish, glass salad bowl, tall wine glasses on legs.
2. It is better to let the dish stand in the plate for half an hour before serving, so that excess juice stands out.

Seafood cocktail salad with pepper

A delicate cocktail salad of seafood, bell pepper and tomatoes will delight the hostesses with an unusual spicy taste and aroma. Making it is quite simple, there are no exotic products in the composition. Shrimps, mussels and tender squids add spice to the dish, green salad with tomatoes add vitamins.

Ingredients:

• packaging of a sea cocktail weighing 500 grams;
• 3 small tomatoes;
• 1 yellow bell pepper;
• a few crispy lettuce leaves;
• 100 grams of cheese;
• a clove of garlic;
• any oil for refueling;
• spices, salt, herbs optional.

Preparation:

1. Seafood should be fried in a dry frying pan, put in a dish, and cooled.
2. Cut tomatoes into slices, pepper into thin strips.
3. Tear lettuce leaves into pieces with our hands.
4. Grate the cheese with fine shavings.
5. Chop the garlic, mix with pepper, salt, oil.
6. We mix all the products, trying not to knead the tomatoes, pour the sauce on top, putting the sea salad cocktail in a salad bowl or glass.

Hints:

1. To make the pepper pieces softer, you need to scald them with boiling water and hold them in water for about a minute, then pour into a colander.
2. You can squeeze lemon or grapefruit juice into the sauce for aroma, add particles of dill, parsley.

Any seafood cocktail salad made according to clear and simple recipes will decorate a festive or family table. You can put it in beautiful salad bowls, bowls, wine glasses, decorate on top with rings of olives, corn grains, grated cheese. If you have time and desire, it is recommended to make a layered cocktail salad, smearing each layer with mayonnaise.

04.04.2015

Shrimp salads are not only tasty, but also healthy dishes. The beneficial properties of shrimp are due to the content of vitamins D, E, A, PP, B12, copper, iron, phosphorus, magnesium, sodium, potassium. The presence of amino acids, iodine and sulfur in them promotes the activation of the growth of body cells, as well as the harmonious work of all organs and systems. These beneficial substances also have a beneficial effect on the condition of the skin, nails and hair.

Due to its low calorie content, shrimp can be consumed in the diet. In addition to calories, shrimp contains a substance such as astaxanthin, which is responsible for the color of the crustacean. This substance is able to strengthen the cardiovascular system, prevents the formation of a heart attack, coronary heart disease, stroke. That is, shrimp is a very useful product for everyone.

1. Shrimp and cheese salad

Ingredients:

• shrimp -150 g
• lettuce leaves - 150 g
• cherry tomatoes - 10 pieces
• quail egg - 10 pcs.
• lemon juice - 1 tsp
• salt - 0.3 tsp
• Parmesan cheese - 50 g

Preparation: chop cherry tomatoes, quail eggs and lettuce. Three parmesan cheese. Put lettuce leaves, boiled shrimp, cherry tomatoes and eggs on a plate, salt and add lemon juice, according to the recipe. Sprinkle with grated cheese and serve.

2. "Lightness" salad

Ingredients:

• shrimp - 500 g
• tomatoes - 3 pcs.
• cucumbers - 2 pcs.
• bell pepper - 1 pc.
• cheese (Brynza, Feta) - 80 g
• olives - 10 pcs.
• lettuce leaves - 6 pcs.
• dill and parsley to taste
• lemon juice - 2-3 tablespoons
• olive oil - 2 tablespoons
• salt to taste.

Preparation: Pour boiling water over the shrimp and remove the shells. Chop the tomatoes not too finely. We place them in a salad bowl, add the pepper cut into strips, as well as cucumber slices. Cut the olives into rings and add to the rest of the products.

We tear the lettuce leaves with our hands (the metal of the knife reacts with the lettuce and this does not benefit the body at all). Pour in the shrimps. Add the diced cheese. Finely chop the greens and put them in a salad, then season with lemon juice and olive oil.

Ingredients:

• fresh spinach leaves - 200 g
• cherry tomatoes - 150 g
• boiled peeled shrimps - 100 g
• extra virgin olive oil - 2 tbsp. l.
• lemon juice - 25 ml
• balsamic vinegar - 1 tbsp. l.
• granular mustard - 1/2 tbsp. l.

Preparation: quench half a spoonful of mustard with balsamic vinegar and add a little olive oil. Add spinach leaves, stir, cut cherry tomatoes into halves and put peeled shrimps. Drizzle with lemon juice and serve.

4. Breaded shrimps in a green salad

Ingredients:

• green onions (chopped) - 1/3 cup
• cabbage - 350 g
• shrimp (raw) - 400 g
• mayonnaise - 3/4 cup
• bread crumbs - 2 cups
• vegetable oil - 4 tbsp. l.
• lettuce - 1 bunch
• sweet chili sauce - 1/3 cup

Preparation: chop the salad. Place in a large bowl. Add spring salad or small broccoli florets. Add chopped green onions. Combine the mayonnaise with the chili sauce.

The sweet sauce is what you need, so don't mix it up! Add Siraca sauce and mix well. Place the sauce in the refrigerator until you are ready to serve the salad.

Peel the shrimp and place in a deep bowl. Add some oil ... and stir. Then roll the shrimp in the bread crumbs.
Heat the vegetable oil in a skillet and fry the shrimp for 3 minutes on each side. Return the cooked shrimp to the bowl and mix with the sauce. Chop the lettuce, cabbage and herbs and place on plates. Add shrimp to sauce and serve.

5. Vegetable salad with shrimps

Ingredients:

• cucumbers - 2 pcs.
• cherry tomatoes - 5 pcs.
• carrots - 1 pc.
• shrimp (peeled, boiled) - 200 g
• butter - 20 g
• hard cheese - 20 g
• white wine (dry) - 2-3 tbsp. l.
• white bread - 2 pieces
• vegetable oil - 2 tbsp. l.
• lemon juice - 1 tbsp. l.
• lettuce leaves - 1 bunch
• dill - 1/2 bunch
• salt to taste
• pepper (black, ground) to taste

Preparation: Rinse lettuce leaves with cold water, cut or pick by hand. Place on plates. Cut the cucumbers into thin strips. Add the halved cherry tomatoes to the salad. Add the carrots, cut into strips. Slice the cheese thinly and add to the salad.

Dry the bread in a toaster, remove the crusts and cut into a medium dice. Add croutons to salad.

Fry the shrimps a little with the addition of butter, pour in white wine and simmer for 1 minute. 9. Add shrimp and finely chopped dill to the salad. Add salt, black pepper, sesame seeds and season the salad with vegetable oil and lemon juice. If you wish, you can make a salad dressing with a mayonnaise base.

6. Tangerine salad with shrimps

Ingredients:

• tangerines - 8 pcs.
• shrimp - 200 g
• apples - 2 pcs.
• celery - 2-3 stalks
• lettuce leaves - 100 g
• parsley - 50 g
• lemon - 1 pc.
• mayonnaise to taste
• salt to taste

Preparation: boil the shrimp in salted water and peel.

Prepare the sauce. To do this, squeeze the juice from two tangerines. Mix the resulting juice and mayonnaise (preferably homemade) until a homogeneous consistency is obtained.

Peel the apples and cut into small cubes. Chop into thin celery shavings. Peel 6 tangerines and divide into wedges. Mix all ingredients with shrimps and put the resulting mixture on lettuce leaves. Before serving, pour generously with the sauce, garnish with parsley and a thin lemon crescent.

7. Shrimp on a snow cushion salad

Ingredients:

• hard cheese - 200 g
• boiled eggs - 4 pcs.
• shrimp - 400 g
• salad - 100 g

For the sauce:

• quail eggs - 7 pcs.
• vegetable oil - 150 ml
• mustard - 1 tsp
• sugar - 1 tsp
• salt - a pinch
• juice of 1 lime
• cilantro and dill - to taste
• freshly ground pepper
• lime zest

Preparation: Grate cheese or cut into noodles with a special fruit knife. Divide the eggs into white and yolk, grate. Mix the cheese with the egg yolk. Boil the shrimps in salted water for 3-5 minutes, cool and peel.

For the sauce, combine quail eggs, sugar, salt and mustard, beat with a mixer for 1 minute. Without stopping whisking, add vegetable oil in a thin stream. Beat until firm and soft. Add lime juice, chopped herbs and ground pepper.

Put the salad on a serving plate, make a "snow pillow" from the egg white. Top with some cheese with yolk and garnish with shrimps. Drizzle with lime juice, sprinkle with zest. Serve the sauce separately. The Shrimp on a Snow Pillow salad is ready.

8. Italian salad "Romance for two"

Ingredients:

• shrimp (tiger) - 500 g
• salad - 2 bunches
• tomatoes - 3 pcs.
• tomato paste - 200 g
• sour cream - 100 g
• mayonnaise - 100 g
• garlic - 2 cloves

Preparation: boil the shrimp in the shell and peel (in the shell, they turn out to be tastier and juicier than purchased, peeled). Cut the lettuce leaves. Usually it is recommended to tear the salad with your hands, but in the restaurant it was chopped.

Place the sliced ​​salad on a flat plate. Sprinkle with boiled shrimp. Drizzle with sauce.

Prepare the sauce: in a cup, mix sour cream, mayonnaise, and ketchup (not spicy, but which is sweet) and squeezed garlic. Add ketchup until the sauce turns a nice pink color. It is the mixture of this sauce with lettuce and shrimp that conquers those who try this salad for the first time.

It goes well with dry white wine. Decorate with tomato slices (rings). Serve chilled.

9. Shrimp, avocado and orange salad

Ingredients:

• cocktail shrimps - 200 g
• olive oil - 1 tablespoon
• butter - 10 g
• avocado - 1 pc.
• orange - 1 pc.
• shallots - 1 pc.
• lime - 1 pc.
• garlic - 1 clove
• cilantro to taste
• brown sugar - 1 pinch
• salt to taste
• black pepper - to taste

Preparation: peel the orange from the peel and membranes. Squeeze the juice out of the membranes, pour over the orange slices so that they do not dry out.

Heat olive oil in a skillet. Melt the butter in olive oil (if using butter). Add finely chopped garlic to the heated oil. Add the shrimp after 30 seconds. Season with salt and pepper. Cook for a couple more minutes, then remove from heat. Cut the shallots into very thin half rings. Slice the avocado thinly.

Place the salad on a large platter (or portioned plates): first place the avocado, salt and sprinkle with a pinch of sugar.

Put the shrimp from the pan on top of the avocado, without oil and liquid. Place oranges on top of the shrimp and pour over everything with orange juice. Top with onions and lightly sprinkle with sugar. Pour lime juice over everything. Adjust salt, sugar and pepper to your taste, but there should not be a lot of sugar. Chop the cilantro into small pieces and sprinkle over the salad.

10. Shrimp salad

Ingredients:

• shrimp - 300 g
• lettuce leaves - 1 bunch
• cherry tomatoes - 15 pcs.
• garlic - 2 cloves
• hot pepper - 1 pc.
• olive oil - 4 tablespoons
• Parmesan cheese - optional
• balsamic vinegar - optional
• salt to taste
• black pepper - to taste

Preparation: Throw the shrimp into boiling water for literally one minute. Dump them in a colander, let the water drain. You can clean them from the tails.

Heat olive oil in a skillet. Peel the garlic, cut in half. Cut the pepper in half and remove the seeds. Put the garlic and pepper in the heated oil, fry until golden brown.

Once the garlic is browned, discard it and the pepper. The oil became fragrant and pungent. Put the shrimp there and fry for literally 2 minutes. Pepper (optional).

Put lettuce leaves, chopped tomatoes into a plate. Top - shrimps. Mix well, salt to taste. Drizzle with balsamic vinegar. Sprinkle with Parmesan. Salad ready.

Seafood salads belong to the category of dishes ideal for dietary meals. 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 feel full for many hours. It is worth noting that a dietary dish should be not only healthy, but also tasty, otherwise the diet can turn into real torment. In this case, the decisive role is played by the sauce for the seafood salad, which is traditionally made with olive oil and spices. It will give the dish a peculiar aroma, pleasant taste and become a source of a number of useful substances.

An easy nutritious salad dressing is easy to make at home. No heat treatment is required for its preparation, and all ingredients are mixed with each other 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

Servings - 5

Cooking time - 20 minutes

The secret of benefits

Seafood salad dressing contains a number of very healthy ingredients. 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 state of 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 the skin and hair, improves digestion and improves mood. But most importantly, in combination with seafood, the dressing creates a great play of taste that turns a simple appetizer into an exquisite culinary masterpiece.

1. Rinse the lemon in water, then gently peel off the zest, and cut the fruit in half and squeeze out the juice. The crushed zest with juice is 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 black ground pepper are poured into it.
2. Wine vinegar is poured into the workpiece, and then dried herbs are poured. After that, it is necessary to let the mixture brew for 10 minutes.
3. At the end of cooking, olive oil is gently poured into the sauce in a thin stream. The dressing is mixed with a whisk and immediately sent to the prepared seafood salad. If a little sauce remains, it is recommended to pour it into a glass container with a lid and put it in the refrigerator. Store no more than two days.

Innings

Pre-boiled shrimp, mussels and squid, if necessary, are crushed or laid out in a bowl whole. The food is then generously sprinkled with fresh dressing, mixed and served. You can put the finished seafood salad in a bowl lined with fresh green salad leaves, and sprinkle with chopped herbs on top. The advantage of this dressing is that it can be used for other salads as well:

1. The olive oil sauce goes well with a salad of fresh vegetables: cucumbers, tomatoes, radishes and herbs.
2. This dressing is suitable for boiled vegetable salads, especially carrots and beets. It turns out to be a fresh and at the same time savory appetizer, which can be spiced up by adding more black pepper.
3. A variety of pickled cabbage snacks can be seasoned not with ordinary vegetable oil, but with such a dressing - it will turn out to be much tastier and healthier.

The classic olive oil salad dressing recipe is one of the most popular and commonly used in cooking. It is distinguished by its simplicity of composition and preparation process, a pleasant spicy taste and, of course, the benefits of using the dressing in food.

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

Shrimp, mango and arugula salad

Put the lettuce leaves on a plate, lay the second layer with mango cubes, lay the boiled shrimp on it in a pyramid, sprinkle with grated parmesan and pour over the sauce made from natural yogurt with the addition of lemon juice

Shrimp, Bean and Hazelnut Salad

Green beans (I took frozen) - 1 packet in a pan and defrost, fry a little.
Shrimp (fresh frozen) - 1 pack. Add to the beans. The shrimp should warm up well and the beans should soften.
Transfer the beans and shrimp to a serving dish. Mix the ingredients, seasonings thoroughly and pour over the salad. Stir lightly and leave to cool for at least 2 hours (you can do without it).
Seasoning:

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

Sprinkle with hazelnuts just before serving.

Shrimp salad with avocado, cucumber and cilantro

• 300 g shrimp (defrost, boil raw if raw).
• 1 avocado, seed, peel, cut into slices.
• 1 large cucumber or 2 small cucumbers - peel, cut into strips.
• Cilantro 1 bunch (can be replaced with dill) - finely chopped.

Mix everything and fill with dressing
Refueling:

• olive oil
• soy sauce
• 1 garlic clove (crushed)

A very light and spicy salad turns out.

Shrimp and grapefruit salad

• 500 g peeled shrimp
• 2 large red bell peppers
• 1 grapefruit

Cut pepper and grapefruit into cubes, mix with shrimp, season with salt and pepper, pour with olive oil.

Shrimp salad with avocado and cucumber

• 1 kg of large shrimp (I buy unpeeled, cook, clean myself)
• 2-3 avocados (either you need to buy them soft, but you can't guess with our stores, so you can buy 2 hard weeks and let them lie down)
• 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 Good And Proven

Boil the shrimps in salted water, peel, sprinkle with lemon. Cut the avocado and cucumber, do not grind. This is especially important in an avocado, if it is ripe, it can turn into porridge. Mix, add spices. You can have a little lime on top.

Shrimp salad with cucumber, cheese and eggs

Layers are laid out:

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

No need to refuel. Very juicy due to the cucumber. A fresh light salad is obtained.

Seafood salad

1 h (cup) - 240 ml
Seafood:

• 8 cups of 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 of good olive oil
• 1/2 tsp fresh thyme leaves
• 2 cloves of garlic, finely chopped
• zest with 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

To build:

• finely chopped parsley
• 2 tomatoes, cut into thin wedges, peeled of seeds and pulp
• 1 red onion, cut into half rings

Boil the seafood first. Pour 8 cups of water into a large saucepan, add vinegar and salt, bring to a boil, add shrimp. Cook for exactly 2 minutes. Bring the same water to a boil again, add scallops and cook for 4-5 minutes. Place the shrimp and scallops in a strainer to drain excess liquid.
Now we are preparing the sauce. In a small saucepan, heat olive oil over medium heat, add thyme, garlic and lemon zest. Keep on fire for another minute. Remove oil from heat, add lemon juice, mustard, vinegar, salt and pepper - stir. Pour hot sauce over prepared seafood.
The salad can be served right away, but tastes better when it has stood for 1-2 hours in the refrigerator. 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 in a glass of chilled white wine and dinner is ready.
The salad can be taken with you to a picnic, it can be served in wine glasses as an appetizer (individual portions). According to the recipe, mussels were still used, I did not have it, I added frozen squids (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)
• greens
• 0.5 lemon juice
• olive oil
• 450 g frozen seafood

Cut the tomatoes and peppers into strips, cut the greens. Boil seafood literally 1 minute after boiling, discard in a colander, fry in butter, cool. Mix everything, pour with olive oil, juice of 0.5 lemon, salt and pepper. You can add garlic, I did not add. Quickly made, quickly eaten, light tasty salad.

Shrimp and salmon salad

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

Variation on ceviche (shrimp)

I am ready to eat in cans, I have been constantly cooking for a week.
Finely chop the defrosted 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, and not symbolically, add to the shrimp fish and squeeze lime and lemons to cover the total mass. At this time, we prepare the rest. Finely chop the tomatoes, bell peppers, herbs (cilantro is required), you can squeeze out a little garlic. Thus, seafood is marinated, bitterness fights off the onion. We mix everything in a basin and get a blank like Russian okroshka, which is not just one time. Ideally, this whole thing should be infused in the refrigerator, but I can't wait. I put a little mustard, soy sauce into the plate (I don't add salt to the mixture so that the vegetables don't ferment), the mixture from the basin - and fill it with plain water (because this salad is very sour). Voila!

Shrimp salad with mushrooms

• 500g champignons
• 15-20 shrimps
• 2 eggs
• 1 bell pepper
• 2 cloves of garlic
• sunflower oil
• vinegar

Boil the shrimps 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, salt and simmer in your own juice until tender. Put peeled shrimps on the bottom of the dish, on top - still not cooled down mushrooms, then - sweet peppers, decorate with boiled eggs. Drizzle with a mixture of oil and vinegar and season with salt.

Shrimp and tomato salad

Cheaper and simpler salad, but not bad either.

• 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 are a lot of arugula and melons, the rest is smaller. Dressed lightly with olive oil

Arugula salad with shrimps and cherry tomatoes

• fresh arugula
• 5-6 large shrimps or 13-15 small
• 5 cherry tomatoes
• a slice of parmesan cheese

Sauce:

• 1 clove of garlic
• 1/2 tablespoon medium hot mustard
• olive oil (by eye, about 2 tablespoons)
• a couple of rucolla leaves

Arugula salad, then cut the tomatoes into halves and then fry the shrimps in olive oil for 5 minutes, if desired add crushed garlic (1 slice) during 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 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 well until smooth, then olive oil, stirring the sauce until smooth.

Shrimp and squid salad

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

Thai salad with shrimp, avocado and pineapple

Delicious and unusual salad. This is one of those salads that can be served in wine glasses or serving spoons. The pineapple in the salad is a great balancing act, salt and acidity, but be sure to buy ripe pineapple.
Refueling:

• 2 tbsp lime juice
• 2 tbsp fish sauce (can be substituted 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 shrimps (preferably with a tail - for beauty)
• 180 g pineapple, diced
• 1 large ripe avocado, cut into cubes
• 2 tbsp salted peanuts
• 1 lime, cut into wedges for garnish

For dressing: mix well lime juice, fish sauce, butter and sugar. Add onion, pepper, mint and stir.
For the salad: salt and pepper the shrimp. Fold the shrimp, pineapple, avocado into a bowl, add the dressing and mix gently. Arrange salad on plates, put nuts on top, garnish with lime slices and serve.

Salad with boiled mussels

Boil frozen mussels.
Everything is roughly equal: boiled potatoes, eggs, mussels, green salad, fresh cucumbers, dressing with a sauce of olive oil, mustard and lemon juice. Sometimes I also add white onions to it when there is not enough speck.

Salad with mussels and arugula

• arugula
• boiled mussels
• nuts or seeds

Tear arugula leaves with your hands, grated cheese, boil midi, cool and sprinkle with olive oil, sprinkle with sunflower seeds or pine nuts on top.

Squid marinated

• 800g squid
• 4 carrots
• 1 large onion

For the marinade:

• 2 tbsp vegetable oil
• 4 tablespoons Sahara
• 0.25 cups white wine vinegar
• black and allspice to taste
• 2 carnation buds
• 1 tsp paprika
• 2 tsp salt

Peel the squids, rinse and fry in a pan for 3 minutes. Cut onions into rings, carrots, squids into strips. Fry the onions 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. Put onions, carrots and squids in a bowl, pour marinade and put in a cool place for 10-12 hours.

• 20 giant shrimp with head and tail
• 3 cloves of garlic
• 1/4 sprig regan
• 14 sprigs of basil
• 5 tbsp olive oil
• 3 tsp red wine vinegar
• salt, freshly ground pepper, red ground pepper (can be substituted for tabasco)

Rinse the shrimp and pat dry. Finely chop the oregon and basil.
Mix olive oil, vinegar, squeezed garlic, herbs. Add salt and pepper. Put the shrimps in the marinade and leave to marinate for about 1 hour. Let the marinade drain off the shrimp and grill for about 8 minutes. In the process of frying, grease the shrimp with marinade. (I also poured the remnants of the marinade on the finished shrimp.)