AMAZING SHRIMP SALAD
This shrimp salad is a great summer treat served with ripe tomatoes or on a bed of spring greens. You will love it!
Provided by XPRESV
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer shrimp evenly on a baking sheet and season with 1 tablespoon seafood seasoning.
- Bake in the preheated oven until pink, 6 to 10 minutes depending on size. Remove from oven and let cool until safe to handle.
- Remove and discard shrimp shells. Chop shrimp into bite-sized pieces and place into a serving bowl. Add grapes, celery, dill, and chives.
- Combine mayonnaise, lemon juice, yogurt, and remaining 1 tablespoon seafood seasoning in a separate bowl. Add dressing to shrimp mixture as desired and stir to coat. Store in the refrigerator to cool salad before serving, about 30 minutes.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 8.8 g, Cholesterol 175.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 627.9 mg, Sugar 7.5 g
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
COOL FRUITED SHRIMP SALAD
Chunks of papaya, slices of kiwi and fresh whole raspberries add a sweet snap to this savory bistro-style shrimp salad for four.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Toss shrimp and onion with 1/2 cup of the dressing; cover. Refrigerate 1 hour to marinate. Drain; discard marinade.
- Divide greens among 4 salad plates. Arrange fruit and shrimp over greens.
- Serve topped with remaining 1/2 cup dressing.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 220 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
FIESTA SHRIMP SALAD
Add some sizzle to your summer with this bold recipe that draws inspiration from South of the border. From Mexico's sunny coasts to South America's luscious rainforests, we love the heat and passion that radiates from Latin cuisine, So invite some friends over, and turn up the tunes, and get ready to host the finest fiesta on the block!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, bring 2 cups fruit juice and 1 cup water to a simmer over medium-high heat. Add shrimp and return to a simmer. Remove from heat; cool to room temperature. Peel shrimp. Return shrimp to cooled poaching liquid; cover and refrigerate until needed, up to 2 hours.
- In a small saucepan over medium heat, reduce remaining 1/2 cup juice by half; set aside to cool. When cool, whisk reduced fruit juice with lime zest, lime juice, olive oil, salt and pepper.
- Lightly toss mango, onion, red pepper, and cucumber with 3 tablespoons of dressing mix.
- To serve, divide salad greens between 8 salad plates or bowls. Spoon mango and vegetables mixture evenly over greens. Drain shrimp; toss with remaining dressing mixture and arrange 3 shrimp on each salad.
Nutrition Facts : Calories 284.2, Fat 7.2, SaturatedFat 1.2, Cholesterol 331.5, Sodium 420.2, Carbohydrate 18.4, Fiber 2.2, Sugar 13.8, Protein 36.6
ISLAND SHRIMP & FRUIT SALAD
I came across this recipe in a cookbook I was looking thru. I have never had this before but it sounded so good.
Provided by 4-H Mom
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
- Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
- Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.
Nutrition Facts : Calories 400.4, Fat 7, SaturatedFat 1.1, Cholesterol 172.8, Sodium 782, Carbohydrate 58.2, Fiber 4.9, Sugar 28.7, Protein 27.6
GRILLED SHRIMP WITH TROPICAL FRUIT SALAD
Add something flavorful to your family's tropical night! Serve mixed fruit with grilled shrimp flavored with jerk seasoning and soy sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- In shallow glass or plastic dish or in resealable food-storage bag, combine marinade ingredients. Add shrimp; stir or shake to coat. Cover dish or seal bag; refrigerate for at least 1 hour, stirring occasionally.
- Meanwhile, Cut 1/2-inch slice off bottom of pineapple, cut into quarters lengthwise, cutting through green top. Using small sharp knife, remove fruit without piercing through rind, leaving 1/2-inch-thick shell. Turn shells upside down on paper towel-lined pan to drain. Trim cores from pineapple quarters; cut fruit into 3/4-inch cubes. In large bowl toss pineapple, papaya and mango.
- Heat gas or charcoal grill. Remove shrimp from marinade; reserve marinade. Place shrimp in grill basket (grill "wok").
- Place grill basket on grill over medium heat. Cover grill; cook 6 to 8 minutes, brushing several times with marinade and turning once, until shrimp are pink. Discard any remaining marinade.
- On 4 individual serving plates, arrange pineapple shells. Top with mixed fruit and shrimp. Garnish with cashews and coconut.
Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 70 mg, Fat 3, Fiber 5 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 36 g, TransFat 0 g
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