Shrimp Salad
475 days ago
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I predict that this Shrimp Salad will become your go-to potluck dish to pass. With its vibrant colors and fresh flavors, it’s something you should definitely set your sights on. With a serving size up to six, it’s also delicious the next day.
Preparing the Salad
Along with how tasty this salad is, it is extremely easy to make, especially if you buy pre-packaged cooked, deveined shrimp. If you choose to cook your own shrimp, devein it and then sauté in a little butter until it turns pink.
Before placing in the salad, use a 4″ Gourmet Paring Knife to make a small slice down the back of the cooked shrimp to allow the flavors of the dressing to infuse a bit.
This recipe calls for using different colors of peppers, which add vibrancy to the salad. To julienne the peppers, use a 7-5/8″ Petite Chef to make long, sweeping thing slices in a forward and down motion.
For cutting the olives, Cutco’s Mini Cheese Knife works great. Its blade length and sharp Micro Double-D™ edge make halving them quick and easy.
The olives add a nice saltiness to the Shrimp Salad, balancing out the sweetness of the peppers and sharpness of the red onion.
Putting it Together
Just a few ingredients make up the dressing for this recipe. It’s a mixture of garlic, fresh lime juice, olive oil, salt and pepper. That’s it! The dressing has just enough flavor to complement the shrimp and veggies without overpowering them.
Use the 7-5/8″ Petite Chef to mince the garlic.
Mix the garlic in with the other ingredients, whisk them all together and pour over the Shrimp Salad. Garnish with some cilantro and it’s ready to serve.
Chill everything in the refrigerator for about a half hour and then serve with hot bread or tortilla chips. It stays great in the refrigerator for about two to three days. Just make sure not to freeze it.
Ingredients
- 1 pound large cooked shrimp, deveined
- 1 red bell pepper, julienned
- 1 orange bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 small red onion, thinly sliced
- 1/2 cup pimento-stuffed olives, pitted and halved
- 2 garlic cloves, minced
- 1/4 cup fresh lime juice (usually from 2 limes)
- 1/2 cup olive oil
- Salt and black pepper, to taste
- 1/4 cup chopped cilantro
Directions
- Slice shrimp in half down the back and remove all tails.
- In a large bowl, toss together shrimp, peppers, onion and olives.
- Combine minced garlic, lime juice, oil, salt and pepper in a separate bowl.
- Pour dressing over the colorful shrimp salad and top with cilantro.
- Chill everything in the refrigerator for about a half hour and then serve with hot bread or tortilla chips.
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