Crunchy Detox Salad Recipe Recipe For Shrimp

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CRISPY PANKO SHRIMP SALAD



Crispy Panko Shrimp Salad image

In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 7

1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground pepper
6 tablespoons Dijonnaise
3/4 cup panko breadcrumbs
4 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
8 cups spring-mix greens

Steps:

  • Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
  • In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.

CRUNCHY SHRIMP SALAD



Crunchy Shrimp Salad image

"I received the recipe for this fresh-tasting shrimp and veggie salad from a co-worker several years ago," recalls Suzanne Strocsher of Bothell, Washington. Dollop the dressing over the top or stir into the medley for a lunch treat during warm summer months.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 8

1 cup frozen cooked shrimp, thawed
1/2 cup frozen peas, thawed
1/2 cup sliced water chestnuts
2 tablespoons diced pimientos, drained
1 green onion, thinly sliced
1/3 cup mayonnaise
2 tablespoons seafood cocktail sauce
1 teaspoon lemon juice

Steps:

  • In a bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, seafood sauce and lemon juice; serve with the shrimp salad.

Nutrition Facts : Calories 169 calories, Fat 3g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 576mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

CRUNCHY DETOX SALAD



Crunchy detox salad image

This low-fat salad is full of vibrant colours, textures and flavours. Makes for a great lunchbox or light supper

Provided by Mary Cadogan

Categories     Lunch, Main course

Time 20m

Number Of Ingredients 10

250g broccoli , cut into small florets
100g ready-to-eat dried apricots , cut into strips
300g red cabbage , finely shredded
400g can chickpeas , rinsed and drained
50g sunflower seeds
1 small red onion , finely sliced
2cm piece ginger , grated
juice 1 small orange
1 tbsp balsamic vinegar
2 tsp olive oil

Steps:

  • Blanch the broccoli in a pan of boiling water for 1 min. Drain and quickly cool under cold running water, then pat dry with kitchen paper. Put in a bowl with the apricots, broccoli, red cabbage, chickpeas and sunflower seeds.
  • Put the onion and ginger in a bowl with the orange juice, vinegar and oil. Mix well. Leave for 5 mins to soften the onion, then add to the salad and thoroughly toss everything together.

Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.38 milligram of sodium

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