Pink Shrimp & Chickpea Salad

Pink Shrimp & Chickpea Salad

This quick and easy salad is very high in protein. This is our version of “fast food”!


  • 2 cans Oregon’s Choice Gourmet Pacific Pink Shrimp, drained (2 cans of shrimp has 44 grams of protein)
  • 1 can Trader Joe’s Greek Chickpeas with cumin (or home-made chickpeas, add olive oil and cumin)
  • Vinaigrette dressing to taste (we like Bragg’s)
  • Parsley for garnish

In a medium sized bowl add 2 cans of (drained) Pacific Pink shrimp, then add the chickpeas and lightly toss together. Top with a good vinaigrette and parsley for garnish.

Shrimp Chickpea salad

SueAnna’s Shrimp Salad

SueAnna’s Shrimp Salad

This is my go-to quick lunch!


2 cans Oregon’s Choice Pacific pink shrimp, drained

2 tbsp. Dr. Bragg’s Vinaigrette (I really like this salad dressing- it’s a tangy, apple cider vinegar vinaigrette)

Vegan parmesan to taste*

Mix together in a small bowl and enjoy!


*How to make the vegan parmesan:

In a food processor combine:


1.5 cups raw cashews

6 tbsp. nutritional yeast

2 tsp salt

1/2 tsp garlic powder


Process into a fine powder.

Sprinkle on anything and everything!

Keeps in the fridge for up to 2 months.

Shrimp and Smoked Oyster Chowder


  • 3 cups water
  • 1 cup bottled clam broth
  • 2 cans Oregon’s Choice Pacific Pink Shrimp
  • 6 garlic cloves—4 smashed, 2 minced
  • 1/4 cup dry sherry
  • 1/2 teaspoon crushed red pepper
  • 2 bay leaves
  • 1 onion, chopped (about 1 1/2 cups)
  • 1 tablespoon extra-virgin olive oil
  • 1 small fennel bulb, cored and finely diced (1/2 cup)
  • 1 celery rib, finely diced
  • 1 small green bell pepper, finely diced
  • One 14-ounce can peeled Italian tomatoes, finely chopped and juices reserved
  • 1 medium baking potato, peeled and cut into 1/2-inch pieces
  • Salt and freshly ground black pepper
  • 6 ounces skinless grouper or cod fillet, cut into 1-inch pieces
  • One 7. 5 oz can Oregon’s Choice Smoked Pacific Oysters, drained and chopped
  • 1 tablespoon Worcestershire sauce
  • 1 cup buttermilk, at room temperature
  • 2 tablespoons chopped flat-leaf parsley

In a large saucepan, combine the water and clam broth with the smashed garlic, sherry, crushed red pepper, bay leaves and one third of the onion. Bring to a boil and simmer, covered, over low heat for 20 minutes. Strain the stock into a heatproof bowl and discard the solids.

In a soup pot, heat the oil. Add the fennel, celery, bell pepper, minced garlic and the remaining onion. Cover and cook over moderate heat, stirring once or twice, until the vegetables are barely softened, 3 minutes. Uncover and cook until tender, 3 minutes longer. Add the tomatoes with their juices and the stock; bring to a simmer. Add the potato, season with salt and pepper and simmer until just tender, 15 minutes. Add the shrimp, grouper, oysters and Worcestershire sauce; simmer until cooked through, 3 minutes. Off the heat, stir in the buttermilk and parsley. Serve in deep bowls.

Smoked Oyster Spread

Try this simple recipe to bring together the complex flavors of smoked oysters with cream cheese and spices.
  • 1 (8-ounce) package cream cheese, softened
  • 1 can (7.5 oz) Oregon’s Choice Smoked Pacific Oysters (drained)
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper
  1. Place cream cheese in a medium bowl.
  2. Add smoked oysters, Worcestershire sauce, and cayenne pepper.
  3. Stir to combine well.
  4. Serve with crackers and/or cucumber slices.

Shrimp and Oyster Recipes

Oregon’s choice is best known for our Albacore tuna and Chinook salmon products, but we have an assortment of other gourmet sustainable seafood options available to our customers on a seasonal basis. And with great seafood comes great recipes! Sustainable seafood from local fishermen in the Pacific Northwest.

Shrimp Chickpea salad
Pink shrimp and chickpea salad

Shrimp Cocktail

Shrimp Cocktail


1 can Pacific Pink Shrimp

Horseradish (the creamy kind that comes in a squeeze bottle)


In a small bowl, combine a tablespoon of horseradish with a small amount of ketchup, stir and taste. Continue adding ketchup until desired spiciness is acheived. Open and drain one can of Pacific Pink Shrimp, add to mixture and eat!

Shrimp Pasta Salad

By Kevin McCarthy

12 oz. rotini pasta
4 oz. feta cheese
3 oz. kalamata olives
1 (2oz.) can black olives
1 green bell pepper
1/2 red onion
1 can Oregon’s Choice Pacific Pink Shrimp
1/2 c. light olive oil
1/4 c. white wine vinegar
1/4 tsp. white pepper
pinch sugar
pinch sea salt

Cook tri-color rotini pasta according to package, rinse with cold water, set aside. In a large bowl combine crumbled feta cheese, sliced black olives, sliced kalamala olives, chopped bell pepper, chopped onion, bay shrimp and cooked pasta, mix well. Mix dressing, add half to pasta salad (more to taste). Refrigerate. Serve chilled.