Baby shrimp salad

Delicious shrimp salad sandwich is perfect for an easy lunch or dinner. Made with canned tiny shrimp, diced cucumbers, mayonnaise, and spices all topped on a buttery croissant. You'll never know you are eating canned shrimp!

Fresh snow crab and baby shrimp sub in for the traditional chicken in this light but filling Cobb salad tossed with a tangy red wine vinaigrette.

This is the best shrimp salad, and it's made with a creamy, tangy dressing, lots of crunchy vegetables, and a sprinkling of fresh chopped herbs. You'll love this easy and delicious classic recipe!

Cucumber shrimp salad is a fresh twist on a classic. Bite-sized shrimp get tossed with cucumber, green onion, and a lime dill dressing.

This shrimp salad is make with delicious boiled shrimp, fresh avocado, fresh dill week, green onions, and some celery for added crunch.

You can store covered in the refrigerator for up to 2 days.

Classic Shrimp Salad

This tasty shrimp salad takes only 20 minutes to prepare. A scoop of this chilled, creamy salad atop a bed of greens is a great lunch or main dish for warmer weather.

There’s nothing quite as refreshing and tasty than a luncheon of shrimp salad mounded on a bed of crisp lettuce or nestled in a croissant.

Baby Shrimp Ceviche Prep time 15 min Makes roughly 5-6 cups 1 pound cooked baby salad shrimp, drained 1 red bell pepper, diced 1 medium English cucumber, diced 1 jalapeño, finely diced 2 tablespoons finely minced onion 1 1/2 cups cherry tomatoes, sliced into quarters 1/2 cup chopped cilantro 1/4 cup chopped chives 2