Fireshrimpsaladwithcilantrolimedressing Recipes

CILANTRO-LIME DRESSING

Cilantro-Lime Dressing image

After having a delicious TGI Friday's grilled chicken salad, I was determined to figure out the cilantro-lime salad dressing served with it. This is what I came up with. Delicious for a quick summery dinner. Grilled boneless chicken breasts served over a hearty green salad, and this dressing, voila!

Provided by Lin

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes

Time 30m

Yield 16

Number Of Ingredients 9

Ingredients

1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
¾ teaspoon minced fresh ginger root
¼ cup lime juice
⅓ cup honey
2 teaspoons balsamic vinegar
½ teaspoon salt, or to taste
¼ cup packed cilantro leaves
½ cup extra-virgin olive oil

Steps:

Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Nutrition Facts : Calories 86.6 calories, Carbohydrate 6.4 g, Fat 7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 73.6 mg, Sugar 6 g

CHILI LIME VINAIGRETTE DRESSING

Chili Lime Vinaigrette Dressing image

I got this recipe from a lady who always serves it with a grilled salmon and leafy greens salad, using feta crumbles, red onions, and carrots. If you don't want it as spicy, you can cut back on the red pepper flakes but we love it just the way it is.

Provided by Amanda Sheumaker

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 8h10m

Yield 62

Number Of Ingredients 6

Ingredients

3 ¾ cups lime juice
1 ¾ cups soy sauce
1 cup packed brown sugar
¾ cup olive oil
¼ cup minced garlic
¼ cup red pepper flakes

Steps:

Whisk lime juice, soy sauce, brown sugar, olive oil, garlic, and red pepper flakes together in a bowl until creamy and smooth. Cover bowl with plastic wrap and refrigerate overnight to 8 hours.

Nutrition Facts : Calories 46.8 calories, Carbohydrate 5.8 g, Fat 2.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 408.9 mg, Sugar 3.9 g

CILANTRO LIME DRESSING

Cilantro Lime Dressing image

This Cafe Rio Style Cilantro Lime Dressing is creamy, packed with flavor and only takes 5 minutes to prepare. This simple sauce turns into the highlight of any Mexican dish! Perfect as a dressing, sauce or chip dip, you'll be asking for seconds!

Provided by Janelle

Time 5m

Number Of Ingredients 8

Ingredients

1 cup mayonnaise (or Greek yogurt) I use mayonnaise.
1/2 cup milk
1 packet of ranch dry seasoning mix (or 2 Tablespoons)
1/2 bunch of cilantro, stems cut off.
1/4 cup of Salsa Verde
1 Jalapeno, seeded (toss seeds unless you want heat, then add a few) Don't skimp on this...it really adds flavor to the dressing!
2 cloves of garlic or 2 teaspoons garlic paste
Juice of 1 - 2 medium limes - about 2 tablespoons fresh lime juice.

Steps:

In a blender or bullet or food processor, add all ingredients.
Blend well.
Serve immediately.
You can refrigerate {covered} for up to 1 week.

Nutrition Facts : Calories 72 calories, Carbohydrate 5.7 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5.4 grams fat, Fiber 0.1 grams fiber, Protein 0.5 grams protein, SaturatedFat 0.9 grams saturated fat, Sodium 228 grams sodium, Sugar 1.6 grams sugar

CILANTRO-LIME SALAD DRESSING

Cilantro-Lime Salad Dressing image

Tofu, not mayonnaise, gives this dressing a silky texture without the extra saturated fat. The cilantro-lime flavor makes it a perfect accompaniment for Latin-inspired dishes like fish or chicken tacos; simply add shredded cabbage or radishes on top.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

Half of a 10-ounce container of soft silken tofu, drained
1/3 cup fresh lime juice
1/4 cup chopped shallots
1 tablespoon grainy Dijon mustard
1 teaspoon cider vinegar
1/4 cup finely chopped fresh cilantro
Coarse salt and ground pepper

Steps:

In a blender, combine tofu, lime juice, 1/3 cup water, shallots, mustard, vinegar, and half the cilantro; season with salt and pepper. Blend on high speed until completely smooth. Stir in remaining cilantro.

SKILLET SHRIMP AND CORN WITH LIME DRESSING

Skillet Shrimp and Corn With Lime Dressing image

This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.

Provided by Yossy Arefi

Categories dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound large shrimp (preferably tail-on), peeled and deveined
2 teaspoons ground coriander
Kosher salt and black pepper
1/4 cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)
2 tablespoons thinly sliced mint, plus a few mint leaves for garnish
1 teaspoon honey
1 garlic clove, finely minced
1/2 Fresno chile, finely minced, seeds and ribs removed if desired
6 tablespoons extra-virgin olive oil
3 cups fresh corn kernels (from about 4 ears)

Steps:

Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.