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Easy salads with shrimps: simple, easy and tasty!

Shrimps are an exceptionally tasty and nutritious product, the source of many irreplaceable trace elements. At the same time, they are very easy to prepare, and light salads with prawns are always exceptionally tasty and useful. Diets that include these seafood are extremely effective. I adore them and therefore offer you the original and light salads with shrimps.

Salad-cocktail (salad with shrimps, simple and effective recipe).

It is not only surprisingly simple, but it also looks spectacular in tall wine glasses. You can use both frozen and canned shrimps, but remember that canned shrimps do not need processing, and frozen ones need to be thawed, washed and boiled in boiling water for 3-4 minutes. I usually use frozen - they are easier to find in our stores.

I leave whole shrimps for the number of wine glasses (for decoration), the rest are finely chopped. Also, finely chop the apples into cubes (sprinkle them with lemon juice so it does not darken), fresh cucumber (brusochkami) and cooked carrots (or you can and fresh, but then on a small grater).

Mayonnaise can not stand, so as a fill I mix natural yogurt and a little curry, quite a bit, for color.

I spread the layers in layers, each layer I sift through the filling: carrots, apples, cucumbers, shrimps. From above I also grease by filling, I lay a whole shrimp, a branch of dill, parsley or basil, and on the edge of the glass I hang a half-cut circle of lemon or small orange.

Shrimp in jelly (salad with shrimps, simple and unusual recipe).

This salad is also the essence - in the filing. Your guests will just be delighted! It's easier to make, but the products are not needed the most standard ones - except for shrimp, white wine, gelatin, salt, dill, pepper, zest and grapefruit pulp are needed (the pulp is for the lover, if you are not enthusiastic about the grapefruit, you can not use the flesh) .

The cooking process is simple, I assure you. Defrosted shrimp I dip into boiling water for a couple of minutes, then I cool and clean from shells.

IMPORTANT: shells and heads do not throw - in the same boiling water, but already on low heat, I cook them, pouring water for about an hour. In this broth at the end of cooking I add white wine (to taste, for 2 cups of broth about 1 glass of wine), dill, spices and grapefruit peel (about 2-3 table spoons). After the boiling, broth twice through a strainer with a piece of gauze and dissolve in it gelatin (which was previously soaked).

The soup gradually cools, and in the meantime I spread out in a low flat dish, salad bowl or small portions of wine, peeled shrimp and pulp of grapefruit with slices. I fill all this splendor of taste with broth and put it in the refrigerator - until it freezes (about 2-3 hours approximately).

The supply of such an exquisite salad is also a simple matter. For serving plates I spread the leaves of spinach, lettuce or Peking cabbage, grapefruit slices, cherry tomatoes - and shrimp in jelly, decorate with greens. (If the jelly was poured into one large salad bowl, cut it with the same cubes so that each one had a shrimp). Light salads with shrimps exist in different versions, but this one, in my opinion, is the most unusual.

Warm salad with shrimps.

Intrigue - so to the end! I found this salad in recipes of Japanese cuisine. The Japanese know for sure about seafood, since they composed this dish. And to us, lovers of this dish, light salads with shrimps are uniquely on the shoulder and on the heart!


  • Boiled carrots
  • Bell pepper
  • 50g of rice noodles
  • Green onion
  • Large shrimps - 8 pcs.
  • Wasabi - 1.5 tsp.
  • Flour, coriander

For refueling:

  • A piece of ginger - 2cm
  • Red chili pepper - 1/3
  • Soy sauce - 3 tbsp.
  • Lemon juice - 1 tbsp.
  • Lemon peel - 1 tbsp.
  • Honey - 1 tbsp.
  • Olive oil - 2 tbsp.

First I'm preparing a gas station. Thin, transparent rings I cut the pepper of Chile, rubbing on grater ginger - I mix. I add to them lemon juice, its zest, honey, butter and soy sauce. I'm mixing again.

I cook rice noodles - according to the instructions, as written on the packet. Fine-finely cut the green onions, and sweet peppers and carrots cut into thin strips. I mix all this with noodles and fill it with a dressing. I'm pouring coriander from the top - for beauty.

I clean the shrimp, leaving the tails. I'm making tempura - I add wasabi and water to the flour, I mix it. Shrimp dip in tempura and fry until golden in warm oil, and then spread on top of the salad.

Delicious? Not that word!

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