Caribbean Shrimp Nectarine Salad Recipes

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SHRIMP & NECTARINE SALAD



Shrimp & Nectarine Salad image

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup orange juice
3 tablespoons cider vinegar
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 tablespoon minced fresh tarragon
SALAD:
4 teaspoons canola oil, divided
1 cup fresh or frozen corn
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
8 cups torn mixed salad greens
2 medium nectarines, cut into 1-inch pieces
1 cup grape tomatoes, halved
1/2 cup finely chopped red onion

Steps:

  • In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon., In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan., Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn., In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 448mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges

CARIBBEAN SHRIMP BOWL



Caribbean Shrimp Bowl image

After switching to a paleo diet a few years ago, we have started eating tons of veggies for almost every meal-yes, even breakfast. We've gotten used to swapping in cauliflower, broccoli and kale in place of carbs like rice or potatoes. This bowl is literally chock-full of veggies and has tons of Caribbean-inspired flavor! Plus, it is so simple to make and uses one skillet! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil or coconut oil, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups frozen riced cauliflower
1 package (12 ounces) broccoli coleslaw mix
1 large sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon adobo seasoning
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon sea salt
1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained
1 cup chopped peeled mango
1/4 cup minced fresh cilantro

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.

Nutrition Facts : Calories 267 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1240mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 6g fiber), Protein 23g protein.

CARIBBEAN SHRIMP



Caribbean Shrimp image

Make and share this Caribbean Shrimp recipe from Food.com.

Provided by kyle martin

Categories     Caribbean

Time 34m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon light brown sugar
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
1 tablespoon molasses
2 tablespoons fresh lime juice
1 3/4 lbs shelled uncooked jumbo shrimp
1 lime, cut into wedges,for garnish

Steps:

  • Heat broiler.
  • Coat large broiler-pan rack with nonstick vegetable-oil cooking spray.
  • Mix brown sugar, allspice, black pepper, onion powder, thyme, salt and cayenne in bowl.
  • Whisk in oil, molasses and lime juice until smooth.
  • Add shrimp; toss to coat.
  • Cover and refrigerate for 10 minutes, stirring after 5 minutes.
  • Arrange shrimp in single layer on broiler-pan rack.
  • Broil about 4 inches from heat for 2 minutes.
  • Turn shrimp over.
  • Broil 1-2 minutes or until shrimp are cooked through.
  • Serve shrimp immediately with white rice if desired.
  • Garnish with lime wedges.
  • Pour drippings from broiler pan over shrimp, if desired.

Nutrition Facts : Calories 142.8, Fat 3.7, SaturatedFat 0.5, Cholesterol 166.8, Sodium 946.5, Carbohydrate 8.9, Fiber 0.7, Sugar 4.4, Protein 18.3

CARIBBEAN SHRIMP AND NECTARINE SALAD



Caribbean Shrimp and Nectarine Salad image

This has a tangy lime dressing. Peaches or mango can be used instead of nectarines. Make sure they are ripe. Buy precooked shrimp to save time. Cook time is chilling time.

Provided by Outta Here

Categories     Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup vegetable oil
3 tablespoons fresh lime juice
1 piece fresh ginger, peeled (1 /2-inch)
1 1/2 tablespoons honey
1/8 teaspoon hot pepper sauce
1 lb medium cooked shrimp, peeled and deveined
2 nectarines, cut in thin wedges (2 3/4 cups)
1 avocado, halved, seeded, peeled and sliced thin lengthwise
1/2 cup red onion, thinly sliced
1 cup fresh basil leaf, cut in thin strips
4 cups spring greens (or your favorite lettuces)

Steps:

  • Process dressing ingredients in blender or food processor until ginger is finely chopped. Pour into a large salad bowl.
  • Add remaining ingredients except greens (or lettuce) and toss to mix and coat.
  • Chill in refrigerator for 30 minutes.
  • Place greens (or lettuces) on chilled plates and top with chilled salad mixture.

CARIBBEAN SHRIMP SALAD



Caribbean Shrimp Salad image

Make and share this Caribbean Shrimp Salad recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup uncle ben's original converted brand rice
2 ounces cooked shrimp, fresh or 2 ounces shrimp, canned
3 tablespoons pineapple tidbits, drained
1/2 green bell pepper
2 stalks celery
3 salt and pepper

Steps:

  • Cook rice according to package instructions.
  • Chop pepper and celery.
  • . Mix pepper and celery with rice and pineapple.
  • Check seasoning, salt and pepper to taste.
  • Garnish with shrimps.

CARIBBEAN HOLIDAY SHRIMP



Caribbean Holiday Shrimp image

This recipe came from an estate sale, the family collection was purchased in Mesquite, TX in 2000. Cook time is chilling time. Posted for ZWT5.

Provided by TxGriffLover

Categories     Caribbean

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
2 tablespoons fresh gingerroot, minced
2 limes, juiced
2 garlic cloves, minced
1 tablespoon soy sauce
1/2 teaspoon white sugar
1/2 teaspoon crushed red pepper flakes
2 lbs large cooked shrimp, peeled and tails on
1/2 cup fresh cilantro, chopped

Steps:

  • In a large bowl, combine oil, ginger, lime juice, garlic, soy sauce, sugar, and red pepper flakes. Mix well.
  • Stir in the shrimp and cilantro.
  • Cover and refrigerate 4 hours before serving. Stir occasionally while chilling.

Nutrition Facts : Calories 274.6, Fat 6, SaturatedFat 1.1, Cholesterol 442, Sodium 761.4, Carbohydrate 5.5, Fiber 1.1, Sugar 1.3, Protein 48.3

CARIBBEAN SHRIMP SALAD WITH LIME VINAIGRETTE



Caribbean Shrimp Salad With Lime Vinaigrette image

Make and share this Caribbean Shrimp Salad With Lime Vinaigrette recipe from Food.com.

Provided by Becca Bricker

Categories     Summer

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

4 cups cooked shrimp, chopped (about 1 1/2 lbs)
5 tablespoons rice vinegar, divided
2 tablespoons chili-garlic sauce
1 1/2 tablespoons olive oil
1 tablespoon lime peel, grated
1/4 cup lime juice, freshly squeezed
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 dash salt
8 cups fresh spinach leaves
1 cup mango, chopped and peeled
1 cup radish, julienne cut
1/4 cup avocado, peeled and diced
1/2 cup green onion, thinly sliced
2 tablespoons sunflower seeds

Steps:

  • Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
  • Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
  • Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.

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