Recipe by Amy Brolsma
"Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it."
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cauliflower, thinly sliced
shrimp - cooked, peeled, deveined and chilled
chopped green onions
creamy Italian-style salad dressing
sliced black olives
I was intrigued by the odd combination of ingredients in this recipe, and though skeptical, the reviews convinced me to try it. I'm glad I did - the results were surprisingly tasty! I omitted the boiled eggs (I'm not a fan) and chilled it overnight as recommended. I served the salad over baby spinach dressed lightly with olive oil and red wine vinegar. Awesome! I would never have thought to combine these ingredients, but I will definitely make this again.
The reviews for this are so good, I'm inclined to think I got the wrong kind of Creamy Italian Dressing.
Here's what happened: since I was making this for just my husband and me, I cut the recipe in half, counting on leftovers. I confess I've never sliced cauliflower before and thus wound up with large slices of 2 dimensional tree-looking pieces and a bunch of crumbs. Next time I'd slice each of the smaller "flowers".
I happened to have frozen shrimp, which I soaked in water until it was defrosted. Worked perfectly. I also mixed the mayo and salad dressing separately, as directed. This was when a "kitchen instinct" told me to taste the mayo/dressing mix with a bit of the salad before I poured it all in. And that's when I knew it wasn't going to work.
The sharp flavor of the Italian dressing (creamy though it was) was too overwhelming for the other flavors to come through. So I switched gears and used Ranch dressing (without mixing it with mayo). It's good enough to eat, but not what I'd bring to a pot luck. It would help if the author specified the brand of dressing, since I'm not the only one to be put off by it. It's very possible I missed a great salad here... the ingredients are healthy and look pretty together. But the dressing — at least my version of it — would have ruined this for me.
Okay, but it needs a more flavorful dressing than the bottled one I used. Also, too much green onion for my taste. I liked the combination of salad ingredients, but I need a good salad dressing recipe to go with this instead of using a bottled one.
I love this recipe!!! I make it for my very picky female friends and everyone asks for the recipe!!!! Make sure to use good shrimp - not the canned variety!
This recipe is a hit. I made it for the first time, took it to a church fellowship, they loved it. I had to make another batch to keep at home. It's really very good. It is best to make it the day before as suggested.
A quick easy recipe to make when unexpected guests stop by on a hot summer day. You can stretch how many the recipe will feed by serving the salad over a bed of lettuce. Add some crusty bread and you have a light summer dinner.
This is a fantastic recipe: It has so much texture and flavor. I made this recipe yesterday for a large gathering, and I was repeatedly complimented on this recipe as well as asked for the recipe. I referred those individuals to allrecipes.com! Thanks, Amy!
Excellent! Made it to take to a graduation party for my son-in-law. Everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cauliflower Shrimp Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 250
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