As the new year rolls around, more people are following through on New Year’s Resolutions to eat healthier. Thus, we’d like to assist those looking to improve their health without sacrificing flavor with some of our favorite recipes for shrimp salad!

The USDA Dietary Guidelines Committee recommends two cups of fruit and 2.5 cups of vegetables. A cup of salad greens is about 1.5 ounces, and many salads contain more than a cup.

The same committee also recommends anywhere from two to seven ounces of protein a day and, depending on the size, a salad serving of shrimp could help you meet at least half of that requirement. An added bonus is that the same Committee also recommends the consumption of at least eight ounces or more of seafood per week.

To make things easy on our readers, we’ve pulled together some great shrimp salad video recipes linked here, as well as some of our favorite written salad recipes that contain shrimp!

Smart and Easy Shrimp Salad

INGREDIENTS:

1 pound cooked Wild American Shrimp®, peeled and deveined
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 pound Jarlsberg or Swiss cheese, cut into 1/2-inch cubes
1/4 cup chopped spring onions
1 cucumber, sliced into rounds
1/3 cup mayonnaise
1 teaspoon curry powder

DIRECTIONS:

In a large bowl, mix the shrimp and cheese. In a small bowl, combine the mayonnaise, lemon juice, honey, scallions and curry powder; mix well. Stir the mayonnaise mixture into the shrimp-cheese mixture until well mixed. Serve immediately or refrigerate until ready to serve. Makes 3 to 4 servings.

Summer Shrimp Salad

INGREDIENTS:

1 pound cooked Wild American Shrimp®, peeled and deveined
3/4 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh spinach
3 large oranges, peeled and cut into segments
1 medium red onion, sliced thin

DIRECTIONS:

Mix oil, vinegar, salt and pepper. Set aside. On a large platter, make a bed of the spinach, then layer with orange segments, onion rings and shrimp. Pour oil mixture over all.
Yield: 4 servings.

Shrimp with Tomatoes, Fennel, Feta and Ouzo

INGREDIENTS:

12 oz/350 g, 26-30 shrimp, uncooked, peeled, deveined, tails removed
1 tbsp/30 ml salt plus 1/4 tsp
2 tbsp/30 ml white wine vinegar
2 tbsp/30 ml Ouzo
1 clove garlic, minced
Freshly ground black pepper
3 tbsp/45 ml extra virgin olive oil
2 tsp fresh oregano, minced
2 tsp fresh parsley, minced
1/2 head thinly shaved fennel (use a mandoline if you have one)
20 halved grape tomatoes
2 tsp chopped capers, rinsed
2 handfuls arugula
4 oz/115 g feta cheese, crumbled

DIRECTIONS:

Bring a large pot of water to a boil over medium-high heat. Add one tbsp of salt and the shrimp. Boil for 2 minutes or until the shrimp is cooked through. Drain the shrimp and plunge them into a bowl of ice water to stop the cooking. Scoop the shrimp from the water and pat it dry.

Combine the remaining salt, vinegar, ouzo and garlic in a large bowl and whisk until the salt is dissolved. Whisk in the pepper, oil, oregano and parsley.

Combine the shrimp, fennel, tomatoes and capers with the dressing. Toss gently to mix and correct the seasoning with more salt or pepper as desired.

Arrange a handful of arugula onto two chilled plates and top with the shrimp and vegetables. Sprinkle the feta over everything.

Try this salad for another day when tomatoes are at their peak.

Extra hungry? Drizzle a few slices of sourdough bread with olive oil and slide them in the toaster until browned. Rub with a clove of garlic and serve alongside the salad.

In the glass: A Greek white would be nice. Look for a refreshing and minerally assyrtiko from Argyros Santorini or Santorini Atlantis both for under $20.

For more delicious Wild American Shrimp recipes, visit our Recipes page! To order wild-caught shrimp for yourself or your business, click HERE!