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Layered Shrimp Salad Recipe

Layered Shrimp Salad

Claire Robinson

Recipe courtesy Claire Robinson, 2010

Show: 5 Ingredient FixEpisode: Taco Night

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

Showing 1-10 of 16

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  • on June 09, 2011

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    delicious and elegant salad!! i added onions and cilantro as recommended and it was such a great, fresh and light summer salad. perfect appetizer and will definitely make again!

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  • on May 13, 2011

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    Made this today for a family get-together, it was a hit. The olive oil on the shrimp was really good. I did add a couple other ingredients. I added a little chopped onion to the avacado and a little chopped cilantro to the tomato. You definitely have to serve this within an hour or else the tomatoes will create a lot of liquid. Thank you for this recipe.

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  • on May 07, 2011

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    WONDERFUL & REFRESHING! The only thing I changed in this recipe: I substituted milder Serrano chili peppers. This is my new "go to salad" along with Barefoot Contessa's shrimp and orzo pasta salad. I will serve these all year!!!

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  • on May 06, 2011

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    Good but maybe didn't taste as well because I used frozen shrimp.

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  • on November 03, 2010

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    LOVE IT!!! I've made this recipe several times and I've had to catch myself from eating the whole salad in one day! Thank you.

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  • on October 17, 2010

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    I never would have thought of putting all this together, but it was wonderful!! Colorful, flavorful, and even my friends that don't like tomatoes enjoyed the other layers! Very yummy and very easy!!

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  • on October 04, 2010

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    It is SO hard to find a recipe that is this good and isn't fattening. We had this as an entree last night and loved it. My skinny husband had rolls with it but the best part was being able to feel good about eating a delicious meal. Thanks Clair and I hope we can expect to see more low cal, low fat recipes on Food Network.

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  • on September 22, 2010

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    It's a quick easy dinner for one. Hardly any chopping at all when making it for one. I'll make it again for a very good no cook meal.

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  • on September 16, 2010

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    If i can"t find lemon olive oil can I substitute it with garlic olive oil or just extra virgi olive oil. Angie from Bakersfield

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  • on September 11, 2010

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    Hi, Michelle,
    Go to Google and enter "infused olive oils" and there will be a variety of methods. My best work was with rosemary, but you can make lots of others, in fact, garlic (using real garlic cloves would be fairly easy. I once gave oils for Christmas and a long sprig of rosemary looked nice in a slender clear bottle.
    Ken

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