Are you looking for a quick and easy way to add some protein-packed flavor to your salads? Look no further! Frozen cooked salad shrimp are a versatile ingredient that can be used in a variety of dishes, from classic salads to international-inspired creations. In this article, we’ll explore 20 delicious frozen cooked salad shrimp recipes that are perfect for a weeknight dinner or a special occasion.
From creamy pasta salads to spicy Thai-inspired dishes, these recipes showcase the versatility and flavor of frozen cooked salad shrimp. Whether you’re in the mood for something classic and comforting or adventurous and exotic, there’s a recipe on this list that’s sure to satisfy your cravings.
In this article, we’ll dive into each of these 20 recipes, exploring the ingredients, cooking methods, and tips for making each dish a success. So let’s get started!
Garlic Butter Shrimp Salad with Avocado
A decadent and refreshing salad that combines succulent shrimp, creamy avocado, and tangy garlic butter dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 ripe avocado, diced
– 4 cups mixed greens (arugula, spinach, lettuce)
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together butter and garlic until well combined.
3. Place shrimp on a baking sheet lined with parchment paper. Drizzle garlic butter mixture evenly over the shrimp.
4. Bake for 8-10 minutes or until shrimp are pink and cooked through.
5. In a large bowl, combine mixed greens, diced avocado, and cooked shrimp.
6. Squeeze a sliver of lemon juice over the salad and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Spicy Thai Shrimp Salad with Peanut Dressing
A vibrant and flavorful salad that combines succulent shrimp with crunchy vegetables and a creamy peanut dressing, perfect for a light and refreshing meal or as a starter.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 cup thinly sliced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup chopped fresh cilantro
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, bell pepper, cucumber, and cilantro.
2. Cook shrimp according to package instructions or grill for 2-3 minutes per side.
3. In a blender or food processor, combine peanut butter, soy sauce, lime juice, honey, ginger, and red pepper flakes (if using). Blend until smooth.
4. Add cooked shrimp to the salad and toss with peanut dressing.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Shrimp and Mango Salad with Lime Vinaigrette
This refreshing summer salad combines succulent shrimp, sweet mango, and tangy lime vinaigrette for a flavorful and healthy meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
2. In a large bowl, combine the mango, lime juice, garlic, salt, and pepper.
3. Add the cooked shrimp to the bowl and toss gently to combine.
4. Serve immediately, garnished with fresh cilantro leaves if desired.
Cooking Time: 10 minutes
Creamy Shrimp Pasta Salad with Dill
A refreshing summer salad that combines succulent shrimp with al dente pasta, creamy sauce, and a hint of fresh dill. Perfect for potlucks or light lunches!
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 lb. large shrimp, peeled and deveined
– 2 tbsp. unsalted butter
– 1/4 cup mayonnaise
– 1/4 cup sour cream
– 1 tsp. Dijon mustard
– 1 tsp. chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink and just done, about 2-3 minutes per side.
3. In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and pepper.
4. Combine cooked pasta, shrimp, and sauce in a large bowl. Stir until coated. Sprinkle with chopped dill and serve.
Cooking Time: 15-20 minutes
Mediterranean Shrimp Salad with Feta and Olives
This refreshing salad combines succulent shrimp, tangy feta cheese, and briny olives, all tied together with a hint of Mediterranean flair. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup red onion, thinly sliced
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine shrimp, olives, feta cheese, and red onion.
2. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
3. Toss gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, sprinkle with chopped parsley if desired.
Cooking Time: None (this is a salad!)
Asian Sesame Shrimp Salad with Cucumber
Savor the flavors of Asia with this refreshing salad featuring succulent shrimp, crunchy cucumber, and nutty sesame.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium cucumbers, sliced into thin rounds
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, whisk together sesame oil, soy sauce, honey, and ginger.
2. Add the shrimp and toss to coat; let marinate for at least 15 minutes or up to 30 minutes in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade and cook for 2-3 minutes per side, until pink and cooked through.
4. In a separate bowl, combine sliced cucumbers and a pinch of salt; let sit for 5 minutes to allow excess moisture to release.
5. Assemble the salad by placing grilled shrimp on top of cucumber slices. Garnish with chopped scallions if desired.
Cooking Time: 20-30 minutes (including marinating time)
Shrimp Caesar Salad with Parmesan Crisps
A classic salad gets a seafood twist with succulent shrimp, crispy parmesan crisps, and tangy caesar dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups romaine lettuce, chopped
– 1/4 cup grated Parmesan cheese
– 1/4 cup Caesar dressing
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 1 egg, beaten (for dipping)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F.
2. Dip shrimp in beaten egg, then coat with breadcrumbs. Place on baking sheet lined with parchment paper and bake for 10-12 minutes or until golden brown.
3. Meanwhile, combine romaine lettuce and Caesar dressing in a large bowl.
4. Add cooked shrimp to the bowl and toss gently to combine.
5. To make Parmesan crisps, sprinkle grated cheese on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 10-12 minutes or until crispy.
6. Serve salad topped with Parmesan crisps and garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Citrus Shrimp Salad with Grapefruit and Arugula
This refreshing salad combines succulent shrimp with the tangy flavors of grapefruit, arugula, and a hint of citrus. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups arugula
– 1/2 cup freshly squeezed grapefruit juice
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup chopped fresh scallions (optional)
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a medium bowl, whisk together grapefruit juice, olive oil, and lemon juice.
2. Add the shrimp to the bowl and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
3. Preheat a grill or grill pan to medium-high heat. Remove the shrimp from the marinade and cook for 2-3 minutes per side, or until pink and cooked through.
4. In a large bowl, combine arugula and cooked shrimp. Season with salt and pepper to taste.
5. Top with scallions and feta cheese (if using). Serve immediately.
Cooking Time: 15-30 minutes
Shrimp and Quinoa Salad with Lemon Dressing
A refreshing summer salad that combines succulent shrimp, nutty quinoa, and a tangy lemon dressing for a light and satisfying meal.
Ingredients:
– 1 cup cooked quinoa
– 1 pound large shrimp, peeled and deveined
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions.
2. In a large skillet, sauté the shrimp in olive oil until pink and cooked through.
3. Add the chopped bell pepper to the skillet and cook for an additional minute.
4. In a large bowl, combine the cooked quinoa, shrimp mixture, and parsley.
5. In a small bowl, whisk together lemon juice and olive oil to make the dressing.
6. Pour the dressing over the quinoa mixture and toss to coat.
7. Season with salt and pepper to taste.
Cooking Time: 20 minutes
Cajun Shrimp Salad with Corn and Black Beans
This hearty salad combines succulent shrimp with sweet corn, savory black beans, and a kick of Cajun spice. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup cooked black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 tablespoon Cajun seasoning
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the shrimp, Cajun seasoning, and garlic; cook for 2-3 minutes or until pink and cooked through.
3. In a separate bowl, combine the black beans, corn kernels, and chopped cilantro.
4. Add the cooked shrimp to the bean mixture and toss to combine.
5. Season with salt, pepper, and lime juice.
6. Serve immediately.
Cooking Time: 10-12 minutes
Shrimp and Avocado Salad with Cilantro Lime Dressing
This refreshing salad combines succulent shrimp, creamy avocado, and a tangy cilantro lime dressing, perfect for a light and flavorful meal or as a healthy snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. In a medium bowl, combine shrimp, avocado, and cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the dressing over the shrimp mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Divide mixed greens among four plates and top each with the shrimp-avocado mixture.
6. Serve immediately.
Cooking Time: 10 minutes
Greek Yogurt Shrimp Salad with Dill and Cucumber
A refreshing and light salad perfect for warm weather, this Greek yogurt-based shrimp salad is infused with the bright flavors of dill and cucumber.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup Greek yogurt
– 2 tablespoons freshly chopped dill
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a medium bowl, whisk together the Greek yogurt and lemon juice until smooth.
2. Add the chopped dill and mix until well combined.
3. Add the shrimp to the bowl and toss gently to coat with the yogurt mixture.
4. Stir in the diced cucumber.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled, garnished with fresh parsley leaves if desired.
Cooking Time: 10-15 minutes (not including chilling time)
Shrimp and Orzo Salad with Lemon Herb Dressing
A refreshing and flavorful salad perfect for a light lunch or dinner. This recipe combines succulent shrimp, nutty orzo, and crunchy vegetables with a zesty lemon herb dressing.
Ingredients:
– 1 cup orzo
– 2 cups water
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 small red bell pepper, diced
– 1 small cucumber, sliced
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1 tablespoon white wine vinegar (optional)
Instructions:
1. Cook orzo according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook until pink, about 2-3 minutes per side. Drain and set aside.
3. In the same skillet, add bell pepper and cucumber. Cook for an additional 2-3 minutes or until tender.
4. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
5. Combine cooked orzo, shrimp mixture, and dressing in a large bowl. Toss to combine. Taste and adjust seasoning as needed.
Cooking Time: 15-20 minutes
Tropical Shrimp Salad with Pineapple and Coconut
A refreshing and flavorful salad that combines succulent shrimp, sweet pineapple, and creamy coconut for a taste of the tropics.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup fresh pineapple chunks
– 1/2 cup shredded coconut
– 1/4 cup chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
2. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
3. In a large bowl, combine the cooked shrimp, pineapple chunks, shredded coconut, and chopped cilantro.
4. In a small bowl, whisk together lime juice and honey until well combined.
5. Pour the dressing over the shrimp mixture and toss to coat.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Shrimp and Spinach Salad with Warm Bacon Dressing
A refreshing and flavorful salad that combines succulent shrimp, crisp spinach, and a tangy warm bacon dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 cups fresh baby spinach leaves
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons white wine vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the shrimp in olive oil until pink and cooked through.
3. Meanwhile, heat the garlic and crumbled bacon in a small saucepan over medium heat.
4. Add the mustard, salt, and pepper to the saucepan and stir to combine.
5. Gradually add the white wine vinegar to the saucepan while whisking continuously.
6. Combine the cooked shrimp, spinach leaves, and warm bacon dressing in a large bowl.
7. Toss to coat and serve immediately.
Cooking Time: 15-20 minutes
Shrimp and Couscous Salad with Lemon Tahini Dressing
This refreshing salad combines succulent shrimp, fluffy couscous, and a tangy lemon tahini dressing for a light and satisfying meal.
Ingredients:
– 1 cup cooked shrimp
– 1 cup couscous
– 2 cups water or chicken broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Cook the couscous according to package instructions using 2 cups of water or chicken broth.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the cooked shrimp to the skillet and stir to combine with the garlic and oil. Season with salt and pepper to taste.
4. In a small bowl, whisk together the lemon juice and tahini until smooth.
5. Combine the cooked couscous, shrimp mixture, and dressing in a large bowl. Toss to combine.
6. Serve warm or at room temperature, garnished with chopped parsley or cilantro if desired.
Cooking Time: 15-20 minutes
Mexican Shrimp Salad with Chipotle Lime Dressing
A vibrant and flavorful salad that combines succulent shrimp, crunchy vegetables, and a zesty chipotle lime dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced cucumber
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled queso fresco or feta cheese
– 1/4 cup chopped fresh cilantro
– Chipotle Lime Dressing (recipe below)
Chipotle Lime Dressing:
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon mayonnaise
– 1 teaspoon chipotle peppers in adobo sauce, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, and queso fresco.
2. Cook shrimp according to package instructions; chill before serving.
3. Slice cooked shrimp into bite-sized pieces and add to the salad bowl.
4. Drizzle Chipotle Lime Dressing over the top and toss gently to combine.
5. Sprinkle with cilantro and serve immediately.
Cooking Time: 15 minutes
Shrimp and Farro Salad with Roasted Vegetables
This recipe combines the nutty flavor of farro with succulent shrimp and a medley of roasted vegetables, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked farro
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and chopped
– 1 small zucchini, sliced
– 1 small yellow squash, sliced
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss bell pepper, zucchini, and squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat olive oil over medium-high. Add garlic (if using) and cook for 1 minute. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
4. In a large bowl, combine cooked farro, roasted vegetables, and shrimp. Toss to combine. Season with salt and pepper to taste.
5. Garnish with chopped parsley (if desired). Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Shrimp and Edamame Salad with Ginger Soy Dressing
Elevate your salad game with this refreshing and savory combination of succulent shrimp, tender edamame, and a zesty ginger soy dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 cup cooked edamame
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup sliced green onions
– 2 tablespoons grated fresh ginger
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Cook the shrimp in boiling water for 2-3 minutes, or until pink and tender. Chill.
2. In a blender or food processor, combine ginger, soy sauce, rice vinegar, and honey. Blend until smooth.
3. In a large bowl, combine mixed greens, edamame, and green onions.
4. Add the cooked shrimp to the salad and toss gently.
5. Drizzle the ginger soy dressing over the salad and serve immediately.
Cooking Time: 10 minutes
Shrimp and Kale Salad with Lemon Garlic Dressing
This refreshing salad combines succulent shrimp, crisp kale, and a zesty lemon garlic dressing for a perfect light meal or snack. With just 20 minutes of preparation time, you’ll be enjoying this flavorful dish in no time!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley
Instructions:
1. In a medium bowl, whisk together lemon juice, garlic, salt, and pepper.
2. Add olive oil and whisk until smooth.
3. Cook shrimp in boiling water for 2-3 minutes or until pink. Drain and rinse with cold water.
4. In a large bowl, massage kale leaves with your hands for about 30 seconds to tenderize.
5. Add cooked shrimp and drizzle lemon garlic dressing over the top. Toss gently to combine.
6. Sprinkle parsley on top and serve immediately.
Cooking Time: 20 minutes
Summary
Discover the ease and versatility of frozen cooked shrimp with these 20 delicious salad recipes. From classic combinations like Garlic Butter Shrimp Salad with Avocado to international twists like Spicy Thai Shrimp Salad with Peanut Dressing, there’s a flavor profile to suit every taste. Whether you’re in the mood for something creamy and dill-y or zesty and citrusy, this collection has got you covered. With a range of ingredients and dressings, these salads are perfect for a quick lunch, dinner party, or potluck gathering.
