Shrimp Lunch Recipes

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The Best 7 Shrimp Lunch Recipes

1. Cucumber and Shrimp Salad

This shrimp salad recipe creates a light and refreshing salad with a slightly spicy dressing. It’s quick to make, easy to transport and packed with veggies.

Course: Salad

Cuisine: Thai

Keyword: Cucumber Shrimp Salad, shrimp salad

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Calories: 191kcal

Author: Kevin Is Cooking

Ingredients

Salad

• 1 lb medium shrimp cooked (See Note 1)
• 2 English cucumbers thinly sliced and halved
• 1/2 cup cilantro chopped
• 2 green onions thinly sliced
• 1 green bell pepper thinly sliced

Dressing

• 3 garlic cloves minced
• 1 Serrano chile pepper seeded and minced
• 1/4 cup lime juice (See Note 2)
• 1/4 cup rice wine vinegar
• 1 tbsp sesame oil
• 2 tsp fish sauce (optional)
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 1 tsp sesame seeds
• 8 mint leaves chopped

Instructions

• In a small bowl whisk together the lime juice, vinegar, sesame oil, fish sauce (optional), salt, red pepper flakes, sesame seeds and mint. Stir in the garlic and chile and set aside.
• Im a medium sized bowl add the shrimp, cucumbers, cilantro, green onion and bell pepper. Pour dressing over and toss to mix. Serve with more cilantro and or mint leaves with sesame seeds sprinkled on top. Refrigerate covered if not eating right away.

Notes

1. Shrimp need to be deveined, shelled with tails removed prior to cooking OR use already cooked and thawed as in this recipe. If cooking fresh or thawed, uncooked: Season shrimp on both sides with the salt and pepper. Add olive oil to a large skillet over medium-high heat. When oil starts to shimmer add shrimp and sear both sides until golden, about 2 minutes each side (shrimp should be opaque). Remove from skillet and set aside to cool.
2. Fresh or bottled, but fresh is always preferred. It usually takes about 2-3 limes.

Nutrition

Calories: 191kcal | Carbohydrates: 10g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 883mg | Potassium: 428mg | Fiber: 2g | Sugar: 4g | Vitamin A: 635IU | Vitamin C: 41mg | Calcium: 210mg | Iron: 3mg

This article adapted from this site

2. Shrimp Corn And Barley Salads

This Shrimp Corn and Barley Salad is a perfect meal that incorporates fresh roasted corn on the cob, nutty barley, salty feta cheese and some freshly grilled shrimp all coated in a lime vinaigrette with toasted walnuts. Hearty yes, and so good!

Course: Salad

Cuisine: American

Keyword: barley salad recipe, corn salad recipe, shrimp salad

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 4 servings

Calories: 584kcal

Author: Kevin Is Cooking

Ingredients

• 1 cup walnuts
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh cilantro leaves loosely packed, coarsely chopped
• 1 cup barley, cooked (See Note 1)
• pinch of salt
• 4 ears of corn husked
• 4 tbsp olive oil (divided)
• Freshly ground black pepper
• 1 lb jumbo shrimp (See Note 2)
• 3 tbsp fresh lime juice about 2 large limes

Instructions

• Toast the walnuts in a small sauté pan over medium heat, tossing often, until golden brown and fragrant, 3 minutes. Let cool, then coarsely chop and set aside. Crumble the feta cheese, set aside. Chop the cilantro, set aside.
• Get your grill to 450°F. Rub corn with one tablespoon of oil and season with salt and pepper. Grill, turning occasionally, until lightly charred and tender, 4 minutes per side or so depending on size of corn ears, 12 minutes total. Transfer to a platter and let cool.
• In a bowl add the cleaned shrimp, one tablespoon of oil, salt and pepper. Toss to coat. Drop the grill temperature to 400°F and grill one minute per side (See Note 2). Set aside. Do not over cook.
• Cut the kernels from corn cobs (See Note 3) and place in a large bowl. Add the walnuts, cooked barley, cheese, cilantro and shrimp to bowl and toss to combine.
• In a small bowl whisk together the lime juice, pinch of kosher salt and fresh cracked black pepper with remaining 2 tablespoons of oil. Pour over salad and toss to mix thoroughly.

Notes

1. Cook 1 cup pearled barley in 3 cups of boiling, salted water according to package directions. Drain, but do not rinse, and spread out on a baking sheet to cool.

2. One minute per side for jumbo size shrimp (about 12 shrimp per pound), less time for smaller shrimp. No one wants over cooked, tough shrimp!

3. To cut the kernels off the ear of corn I stand one end on a small, inverted bowl in a larger bowl and cut each side, allowing kernels to fall into bowl. Also feel free to do this using a bundt cake pan, works the same.

 
NutritionCalories: 584kcal | Carbohydrates: 67.4g | Protein: 29.1g | Fat: 25.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 12g | Cholesterol: 159.6mg | Sodium: 856.5mg | Fiber: 12.3g | Sugar: 6.3g
This article adapted from this site

3. Pineapple Shrimp Barley Salad

A succulent and tasty shrimp salad. Recipe cooking time does not include time for cooked barley. Usually around 30 minutes.

Course: Salad

Cuisine: American

Keyword: barley, pineapple shrimp recipe, shrimp recipe, shrimp salad recipe

Prep Time: 15 minutes

Cook Time: 4 minutes

Total Time: 19 minutes

Servings: 4 servings

Calories: 586kcal

Author: Kevin Is Cooking

Ingredients

• 1 lb large shrimp deveined
• 1 tbsp olive oil
• pinch each of salt and black pepper
• 2 cups cooked barley cooled
• 1 cup pineapple diced
• 2 cups bell pepper diced (See Note 1)
• 1/2 cup cilantro chopped, lightly packed
• 1/4 cup slivered almonds
• Asian Dressing:
• 1/2 cup vegetable oil
• 1/2 cup rice wine vinegar
• 1 tbsp ground ginger
• 2 tsp low sodium soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 2 cloves garlic smashed and chopped
• pinch red pepper flakes

Instructions

• Whisk together the salad dressing and set aside.
• Wash and cut top and bottom off bell peppers and remove seeds. Dice into 1/2" uniform pieces.
• Dice fresh or canned pineapple into 1/2 " pieces.
• Cook barley per package directions and allow to cool. (See Note 2)
• In a large salad bowl mix together the barley, pineapple, bell peppers, almonds, cilantro and half of the salad dressing. Toss to coat and allow dressing to absorb with barley. Cover and refrigerate while you cook shrimp.
• Season shrimp with salt and pepper. In a large skillet over high heat add oil to pan. Quickly sauté shrimp, cooking for 1 to 2 minutes per side depending on size, or until golden and crisp on edges. Remove from pan and add to salad. Toss to coat and add more salad dressing as you like to taste. Serve immediately or chill completely prior to eating.

Notes

1. I used both a yellow and orange medium bell pepper, diced small.2. Bring 1 cup pearled barley, pinch of salt and 2 1/2 cups water to a boil. Reduce heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 25-30 minutes. Let stand 5 minutes. Makes 3-3 1/2 cups.
NutritionCalories: 586kcal | Carbohydrates: 36g | Protein: 27g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 285mg | Sodium: 1051mg | Potassium: 441mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2510IU | Vitamin C: 120.5mg | Calcium: 204mg | Iron: 4.5mg
This article adapted from this site

4. Strawberry Quinoa Tabbouleh

This Strawberry Quinoa Tabbouleh puts a delicious spin on a traditional recipe. It's refreshing, nutritious, and incredibly easy to make! Gluten-free. Dairy-free/vegan version available

 CourseSalad

 CuisineMediterranean

 DietGluten Free, Vegetarian

 Keywordcucumber, feta, quinoa, strawberry, tomato

 Prep Time5 minutes

 Cook Time20 minutes

 Chill time1 hour

 Total Time1 hour 25 minutes

 Servings4

 AuthorCarrie Walder

Ingredients

• 2 cups cooked quinoa (from 2/3 cup dry)
• 1/2 lb strawberries, fresh
• 1 long english cucumber
• Approx. 20 vine-ripened cherry tomatoes
• 1/2 cup mint, chopped
• 1 cup parsley, chopped
• 1 lemon, juiced
• 1/3 cup extra virgin olive oil
• Approx. 60 grams feta cheese
• Salt + black pepper to taste

Instructions

• If you don't already have cooked quinoa on hand, start by cooking quinoa. Measure out 2/3 cup dry quinoa and rinse in a sieve. Add quinoa to a large pot with 1 + 1/3 cup water. Bring to a boil, then cover and reduce heat. Let simmer until all water is fully absorbed (about 15 mins).
• While the quinoa cooks, wash, dry, and chop strawberries, cucumber, and tomatoes into small pieces. Add to a large bowl.
• Wash and dry mint and parsley in a salad spinner. Chop both herbs finely and add to bowl.
• Once done, add 2 cups cooked quinoa to the bowl. Add olive oil, lemon juice, salt, and black pepper to taste. Mix ingredients together well and place in the fridge to chill for about an hour. If using pre-cooked quinoa, you can omit the chill time!
• Serve cold and topped with feta. Enjoy!

Notes

*Leftovers can be stored in the fridge for about 5 days
This article adapted from this site

5. Thai Shrimp & Pineapple Cabbage Salad (paleo + Whole30)

A simple to throw together or make-ahead lunch – this Thai Shrimp & Pineapple Cabbage salad is a paleo + Whole30 recipe with simple ingredients! Top it with a sweet almond dressing for maximum flavor.

• Author: Physical Kitchens
• Prep Time: 10 Minutes
• Total Time: 10 Minutes
• Yield: 1 serving 1x

Ingredients

• 2 cups purple cabbage
• 3 baby cucumbers, sliced (*can sub for 1/3 cup diced cucumber)
• 1/4 sliced bell pepper
• 1/3 cup pineapple tidbits (canned is fine)
• 1/2 cup large cocktail shrimp (roughy 12–14 shrimp)

Almond Dressing:

• 2 tablespoons almond butter (or sub for peanut butter)
• 2 tablespoons coconut aminos (can sub for tamari or soy sauce)
• 2 teaspoons fresh lime juice
• 1 teaspoon rice vinegar

Instructions

1. Combine salad ingredients in a bowl
2. Mix the dressing ingredients until creamy and smooth. Add a splash of water to thin it out if needed
3. Pour dressing over the salad and serve cold

This article adapted from this site

6. Simple Cold Shrimp Salad

Ready in just about 5 minutes, this Simple Cold Shrimp Salad is as easy to make as it is delicious to eat! Perfect for lunch at the office or as a light meal, it could also be served as a side and would no doubt be the star of any given potluck!

INGREDIENTS

• 12 oz cooked shrimp*, (size 20-40)
• 1 14 oz can hearts of palm, sliced
• 1 14 oz can baby corns , in chunks
• 1 pint cherry tomatoes, cut in half
• 1 large ripe avocado, diced
• 1/2 cup sliced black olives
• 1/2 cup fresh parsley, chopped

Vinaigrette

• 3 tbsp extra-virgin olive oil
• the juice of 1 large lemon, (about 4 tbsp)
• 1 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp sambal oelek
• 1 tsp chili flakes
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

INSTRUCTIONS

• Combine the cooked shrimp, hearts of palm, baby corn, cherry tomatoes, avocado, sliced black olives and fresh parsley in a large bowl.
• In a small container or measuring cup, combine the ingredients for the vinaigrette and whisk vigorously with a fork until well combined; Pour over the salad and toss delicately until well combined.
• Serve immediately, or, if time permits, cover and place the salad in the refrigerator for an hour or two to allow flavors to fully develop.
• Any leftovers will keep in the refrigerator in an airtight container for up to 2 days.

NOTES

*I used Marina Del Ray's Wild Caught Argentinian Shrimp, size 20/40


calories: 437kcal, carbohydrates: 38g, protein: 23g, fat: 22g, saturated fat: 3g, cholesterol: 214mg, sodium: 1115mg, potassium: 1777mg, fiber: 7g, sugar: 16g, vitamin a: 1410iu, vitamin c: 40mg, calcium: 170mg, iron: 4.6mg

This article adapted from this site

7. Creamy Shrimp Salad

Creamy Shrimp Salad with celery, red onion and a dill mayonnaise dressing is a great sandwich filling or lettuce topper you can make in just minutes.

• Yield: 12 servings
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Course: Salad
• Cuisine: American
• Author: Sabrina Snyder

Ingredients

• 1 teaspoon kosher salt
• 1 lemon cut into quarters
• 4 pounds shrimp (16 to 20 count) peeled
• 2 cups mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1/2 teaspoon coarse ground black pepper
• 2 tablespoons dill
• 1 red onion minced
• 3 stalks minced celery minced

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.

2. In a large bowl, add together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Nutrition Information

Yield: 12 servings, Amount per serving: 258 calories, Calories: 258g, Carbohydrates: 1g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 828mg, Potassium: 20mg, Sugar: 1g, Vitamin A: 30g, Vitamin C: 0.7g, Calcium: 5g, Iron: 0.1g

This article adapted from this site

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