BBQ RANCH SHRIMP SALAD
Shrimp gets a serious flavor boost when it's sautéed in BBQ sauce and served with cheddar and veggies in a big salad with ranch dressing.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat barbecue sauce in large skillet on medium-high heat. Add shrimp; cook 5 to 7 min. or until shrimp turn pink, stirring occasionally.
- Toss greens with mushrooms and onions in large bowl.
- Add shrimp and dressing; toss to coat. Sprinkle with the cheese and chips; mix lightly.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 240 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
BBQ SHRIMP SALAD
Provided by Yaku Moton-Spruill
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the rub: Combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, lime zest and some salt and pepper in a bowl.
- Dry the shrimp well with paper towels and then toss in oil and add to spice mixture. Let sit for 1 hour.
- For the sauce: Heat 1 tablespoon olive oil in a saucepan. Add the garlic, red onion, tomatoes and green onion and saute until you color. Add Cognac, brown sugar, Worcestershire sauce, 1/2 cup water, tomato paste and lime zest and juice. Bring to simmer, then add the rosemary and thyme. Cook until reduced. Remove the rosemary and thyme. Off the heat, carefully blend the sauce with a stick blender until smooth.
- In a small saucepan, add the vegetable oil, orange juice and orange slices. Cook at a low simmer for 10 minutes. Remove from the heat and allow to cool. Once cooled strain out the oranges.
- Saute the bacon in a small skillet with 1/4 water until crispy and the fat is rendered. Transfer the bacon to a food processor and pulse to a powder.
- Toss the shrimp in panko and grill until crispy and cooked through.
- Serve the shrimp drizzled with BBQ sauce and orange oil and sprinkled with bacon.
BBQ RANCH SALAD
High in protein and low in fat, this scrumptious salad has become one of my husband's and my favorite, simple and quick meals. -Kim Pohlman, Coldwater, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad.
Nutrition Facts : Calories 259 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein.
BARBECUED SHRIMP SALAD
For a no-fuss fabulous dinner, try this main-dish salad featuring grilled shrimp, corn and more. It's ready in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix all dressing ingredients. Cover; refrigerate until serving. Cook corn as directed on bag. Rinse with cold water; drain and set aside.
- In medium bowl, mix butter and 1 teaspoon blackened fish seasoning. Add shrimp; toss to coat. Place shrimp on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once and brushing with any remaining butter mixture, until shrimp are pink.
- On serving platter or 4 plates, arrange salad greens. Top with bell pepper, avocado, corn and croutons. Arrange shrimp on top. Serve with dressing.
Nutrition Facts : Calories 500, Carbohydrate 16 g, Cholesterol 290 mg, Fat 4, Fiber 6 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 1 g
GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD
Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Set grill to medium heat.
- Clean and remove shell from shrimp (leaving tail on).
- In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
- Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
- Place packet on grill and allow to cook 6 to 8 minutes.
- Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
- Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g
BBQ RANCH SALAD
I found this in a Hidden Valley Ranch ad and uses their new BBQ Ranch dressing. Sounds delicious. Prep times does not include time necessary to chill chicken and assumes chicken is already cooked. (A great time to try that ready-cooked chicken breast or use up some leftovers).
Provided by SharleneW
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, gently combine all ingredients except lettuce and bell pepper.
- Chill thoroughly.
- Serve chilled bean and chicken mixture scattered over lettuce pieces and garnish with diced red bell pepper.
Nutrition Facts : Calories 389.5, Fat 13.9, SaturatedFat 2.7, Cholesterol 56.6, Sodium 235.2, Carbohydrate 40.8, Fiber 10.8, Sugar 6, Protein 28.5
GRILLED SHRIMP SALAD
Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.
Provided by Sherill
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
- Put shrimp on top of the salad greens mixture. Pour dressing over top.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g
GRILLED SHRIMP WITH "RANCHOVY" SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill or grill pan over medium-high heat.
- In a medium mixing bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, garlic, anchovies, herbs and scallions. Season with salt and pepper and set aside.
- Drizzle the bread slices with olive oil and season with salt and pepper. Grill until charred on both sides, about 45 seconds per side. Remove to a cutting board and cut into large croutons. Set aside.
- Season the shrimp with salt and pepper and drizzle with olive oil. Grill until charred on both sides and cooked through, about 2 minutes per side.
- In the meantime, add the romaine to a large mixing bowl. Drizzle with some of the dressing. Grate in some Parmesan, to taste, add the grilled bread croutons and toss.
- Pour onto a platter and grate more Parmesan over the top. Crack fresh pepper over the top and add the grilled shrimp. Serve.
BARBECUE RANCH CHICKEN SALAD
Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time.
Provided by ChipotleChick
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.
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