Seafood is a staple in most familiestable not too often. It's a pity. These are very healthy products, and doctors believe that at least twice a week the menu should include dishes with all kinds of sea creatures. This can be a vegetable salad with shrimp, fish in any form, squid, mussels - in a word, everything that the sea gives us. We will share several recipes for seafood salads that are easy to prepare, but at the same time have an excellent taste, low calorie content, and most importantly contain a lot of useful microelements and vitamins.
Vegetable salad with shrimps
Ingredients:
- 300 grams of boiled shrimp
- 100 grams of grated Parmesan cheese
- 150 grams of cherry tomatoes
- 1 cucumber
- 1 sweet pepper (preferably yellow)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- clove of garlic
- salt, pepper to taste
- greenery
Method of preparation:Peel the prepared shrimp and place in a salad bowl. Cut the washed vegetables: pepper and cucumber into large cubes, cut the tomatoes in half. Add the vegetables to the shrimp. Drizzle with a dressing made from oil, vinegar, chopped garlic, salt and pepper. Before serving, sprinkle with grated Parmesan and garnish with sprigs of herbs. Note. Most of the shrimp sold in our stores are frozen boiled. If you bought these, you should know that they do not need to be cooked. You just need to defrost them and use them as you wish. If the shrimp were frozen raw, then before boiling or stewing, you need to remove the shell and intestines.
Salad with olive and shrimps
Ingredients:
- 300 grams of boiled shrimp
- 3-4 small boiled potatoes
- 4-5 pickled cucumbers
- large cooked carrots
- can of green peas
- small red bulb
- 3-4 eggs hard boiled
- 150 grams of mayonnaise
- a few stalks of green onions
- greenery
- salt, pepper to taste
Method of preparation:Peel the boiled shrimp and cut into several pieces. Cut all the vegetables and eggs into small cubes, green onions into rings. Mix all the ingredients, add salt and pepper to taste, season with mayonnaise. Before serving, sprinkle with green onions and garnish with sprigs of greenery. Note: It is best to use homemade mayonnaise.
Vegetable salad with shrimps and squid
Ingredients:
- 200 grams boiled shrimp
- 2 small carcasses of peeled and boiled squid
- 2 onions
- 3 hard boiled eggs
- 4 marinated cucumbers (can be replaced with pickled mushrooms)
- on handfuls of rucola and lettuce leaves
- 2 tablespoons vegetable oil
- salt, pepper to taste
- lemon juice
- greenery
- a tablespoon of mayonnaise (optional)
Method of preparation:Chop the onion and fry it in vegetable oil, cool it and put it in a salad bowl. Cut the shrimp, squid, cucumbers and eggs into not very small pieces and combine them with the fried onion. Add salt, pepper, sprinkle with lemon juice and mix. Serve on lettuce leaves, piling the salad in a mound in the center of the dish, garnishing with sprigs of dill and parsley. Note. In principle, this salad does not need any dressing - the oil in which the onion was fried and lemon juice are quite enough. Light mayonnaise can be served separately. And one more important note. Both shrimp and squid do not like long heat treatment. If seafood is overcooked, it will become tough and inedible. Therefore, they should only be dipped in boiling water and cooked for no more than 2-3 minutes from the moment of boiling.
Salad Bouquet with Vegetables and Shrimps
Ingredients:
- 300 grams of boiled shrimp
- 2 cooked carrots
- 2 cucumber
- 200 grams of steamed cauliflower (it should be slightly crispy)
- 1 sweet Bulgarian pepper (red)
- bunch of green onions
- a handful of frieze lettuce
- salt pepper
- salad dressing
- mayonnaise
- greenery
Method of preparation:Wash and dry the pepper, onion, lettuce and cucumbers. Steam the cabbage and cool. Make the salad dressing: mix olive oil, salt, pepper, lemon juice with chopped garlic and beat lightly. Pour into a gravy boat. Distribute the frisee lettuce leaves on a large platter. Place the shrimps, drizzled with dressing, in a mound in the center. Arrange the sliced cucumbers, carrots, peppers, green onions, and cauliflower separated into florets around them. Place sprigs of dill and curly parsley between the vegetables. Serve the dressing and mayonnaise separately. Guests take all the ingredients and dress the salad themselves. The dish looks very elegant. Prepare vegetable salads with shrimps, mussels, squid and other seafood. It is tasty and healthy. Enjoy your meal! We recommend reading:
