Cold Lentil Salad Recipes Recipe For Shrimp

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EAST COAST SHRIMP AND LENTIL BOWLS



East Coast Shrimp and Lentil Bowls image

If you have frozen shrimp, a few seasoning ingredients, bagged spinach and lentils on hand in your pantry, you can make this dish in no time. It's so delicious, nobody needs to know that it's healthy, too! —Mary Kay LaBrie, Clermont, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup dried brown lentils, rinsed
1 tablespoon olive oil
1/8 teaspoon salt
1-3/4 cups water
2 tablespoons garlic powder, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 teaspoons seafood seasoning
2 tablespoons butter
1/2 teaspoon crushed red pepper flakes
2 teaspoons lemon juice
3 cups fresh baby spinach
1/4 teaspoon ground nutmeg
1/4 cup finely chopped sweet onion
Lemon wedges

Steps:

  • Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 17-20 minutes., Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic powder; cook and stir 30 seconds. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from pan and keep warm., Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat., To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.

Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 153mg cholesterol, Sodium 645mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

SHRIMP KEBABS WITH LENTIL-HERB SALAD



Shrimp Kebabs with Lentil-Herb Salad image

Half a pound of shrimp feeds four people in this clever kebab dish with the help of a filling lentil salad side.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 cup dried brown lentils, picked through and rinsed
1 clove garlic, halved
Kosher salt
1/4 cup extra-virgin olive oil
3/4 teaspoon ground cumin
Juice of 1 lemon
Freshly ground black pepper
8 ounces medium shrimp, peeled and deveined
16 grape tomatoes
1 small yellow squash, cut into 16 rounds or half-moons just under 1/2-inch thick
1/2 teaspoon ground coriander
1/2 teaspoon smoked sweet paprika
2 tablespoons roughly chopped fresh dill or mint
2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
Lemon wedges, for serving

Steps:

  • Combine 5 cups cold water, the lentils, garlic and 2 teaspoons salt in a medium saucepan. Bring to a boil, and then reduce to a simmer. Simmer until the lentils are tender but still hold their shape, 20 to 25 minutes, then drain. Remove the garlic halves and mash them with the flat side of a knife. Place the mashed garlic in a large bowl. Whisk in 2 tablespoons of the oil, 1/4 teaspoon of the cumin, the lemon juice, a few grinds of pepper and 1/2 teaspoon salt. Add the drained lentils and toss to coat.
  • Heat a grill pan set over medium-high heat. Place the shrimp in a medium bowl and the tomatoes and squash in another bowl. To each bowl, add 1 tablespoon of the olive oil, 1/4 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon paprika, 1/4 teaspoon salt and a pinch of pepper. Toss to coat. Thread 2 pieces of shrimp, 2 tomatoes and 2 pieces of squash onto each skewer. Rest the kebabs at room temperature for 15 minutes.
  • Grill the skewers until the shrimp are firm and opaque and the squash are firm-tender, 1 1/2 to 2 minutes per side. Sprinkle lightly with salt.
  • Fold the dill, parsley and scallions into the lentil salad, then divide among four plates. Top each salad with 2 skewers. Serve with lemon wedges on the side.

COLD LENTIL SALAD



Cold Lentil Salad image

This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.

Provided by Lindsay L.

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 bulbs garlic
1 teaspoon olive oil, divided
1 pound dry brown lentils
4 cups water, or as needed to cover
1 pint grape tomatoes, halved
1 bunch fresh parsley, finely chopped
1 bunch green onions, thinly sliced
¼ cup balsamic vinegar
¼ cup olive oil
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
  • Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
  • Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
  • Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 25.7 g, Fat 5.5 g, Fiber 8.6 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 28.2 mg, Sugar 3 g

COLD LENTIL SALAD



Cold Lentil Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes 2 cups

Number Of Ingredients 9

1/2 cup green lentils, rinsed and picked over
1 garlic clove, halved lengthwise
1 celery stalk, finely chopped (about 1/2 cup)
1/2 small red onion, finely chopped (1/4 cup)
1/2 cup flat-leaf parsley, finely chopped
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon warm water
Kosher salt and freshly ground black pepper

Steps:

  • Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
  • In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.

THE BEST COLD SHRIMP SALAD



The Best Cold Shrimp Salad image

EatSimpleFood.com This healthy cold shrimp salad with chives, red onions, celery, a wee bit of mayonnaise, and horseradish is one of my favorite light and crunchy recipes.

Provided by beckie

Categories     Main Dish

Time 40m

Yield 4

Number Of Ingredients 11

1 lb shrimp, peeled & deveined
1/2 cup (2 stalks) celery, finely diced
2 Tbsp chives, finely sliced
3 Tbsp red onions, finely diced
1/2 cup mayonnaise
zest from one lemon
1 Tbsp lemon juice
1 Tbsp prepared minced horseradish
2 Tbsp parsley, finely chopped
salt
black pepper

Steps:

  • Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
  • Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
  • Drain water and chop shrimp.
  • Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
  • Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
  • Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie

Nutrition Facts : Calories 313 calories, Sugar 1.2 g, Sodium 645 mg, Fat 23.4 g, SaturatedFat 3.7 g, TransFat 0.1 g, Carbohydrate 2.4 g, Fiber 0.7 g, Protein 23.6 g, Cholesterol 196.1 mg

COLD SHRIMP PASTA SALAD



Cold Shrimp Pasta Salad image

"This salad combines two of my favorite foods: pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times over the years." -Traci K Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

4 cups uncooked small pasta shells
1 pound cooked small shrimp, peeled and deveined
1-1/2 cups frozen peas, thawed
1/2 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 tablespoon minced fresh dill
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. , In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 391 calories, Fat 7g fat (1g saturated fat), Cholesterol 153mg cholesterol, Sodium 430mg sodium, Carbohydrate 55g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.

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