SOUTHWEST SHRIMP SALAD WITH SPICY HONEY-LIME DRESSING RECIPE - (4.4/5)
Provided by PineyCook
Number Of Ingredients 16
Steps:
- In a small bowl or cruet, combine the sour cream, lime juice, lime zest, oil, honey and taco seasoning. Stir or shake to combine. Place in the refrigerator to chill while you prepare the rest of the salad. Place the shrimp in a container with a lid. Sprinkle the taco seasoning over the shrimp. Place the lid on the container. Shake to coat. Heat olive oil in a frying pan over a medium flame. Add shrimp to the pan, making sure they lie flat and do not over lap. Cook for 3 minutes, or until the side touching the pan starts to turn pink. Flip the shrimp and cook for another 3 minutes. Remove the pan from the heat and allow the shrimp to cool. In a large bowl combine lettuce, peppers, onion, avocado, and tomatoes. Add shrimp and cheese. Just before serving, pour dressing over the salad and toss.
SHRIMP SALAD WITH VINAIGRETTE
"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
CITRUS SHRIMP
Steps:
- In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
- Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
- Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 11.6 g, Cholesterol 172.5 mg, Fat 6.6 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 1 g, Sodium 362.8 mg, Sugar 5.8 g
CITRUS SHRIMP SALAD
"I first tasted this refreshing salad at a gathering I attended with my sister," recalls Nancy Rollag of Kewaskum, Wisconsin. "I pestered her until she got me a copy of the recipe."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the first eight ingredients in the order listed. Add shrimp; toss to coat. Let stand for 15-30 minutes. Drain, reserving the marinade. , Arrange romaine on a serving platter or individual plates; top with shrimp, grapefruit and oranges. Drizzle with reserved marinade.
Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 350mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges
CITRUS SHRIMP AND SPINACH SALAD
Shrimp, cucumbers, red onions, oranges and pecans are layered over spinach and drizzled with honey-mustard dressing for a refreshing main-dish salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Mix honey, orange juice, mustard and vinegar until well blended; cover. Refrigerate until ready to serve.
- Layer lettuce, spinach, cucumbers, onions, oranges and shrimp on large serving platter.
- Sprinkle with pecans and drizzle with honey mixture just before serving.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
CITRUS SHRIMP AND SPINACH SALAD
Make and share this Citrus Shrimp and Spinach Salad recipe from Food.com.
Provided by marileamills
Categories Lunch/Snacks
Time 30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
- Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
- Season with salt and pepper to taste (I season as I layer).
- Sprinkle with pecans.
- Drizzle with honey mustard mixture.
Nutrition Facts : Calories 242.4, Fat 7.1, SaturatedFat 0.7, Cholesterol 114.6, Sodium 726.6, Carbohydrate 31.9, Fiber 4.3, Sugar 24.6, Protein 16
CITRUS DRESSING
Provided by Food Network
Yield about 3/4 cup
Number Of Ingredients 5
Steps:
- Process all the ingredients in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.
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AVOCADO SHRIMP SALAD WITH CITRUS MISO DRESSING …
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Estimated Reading Time 6 mins
- SHRIMP: In a bowl, toss the shrimp with the garlic powder, red pepper flakes, a big pinch of kosher salt and pepper. Add the olive oil to a large skillet and place it over medium-high heat. Add the shrimp to the pan and spread it out so they cook evenly. Cook for 1 minute, tossing as needed. Add the lemon juice, then the parsley and the cubed butter and swirl the pan so the butter starts to melt slowly. The butter will form a thick type of sauce as it melts in. Remove from heat and set aside.
- DRESSING: Combine all the ingredients for the dressing in a food processor starting with 2 tablespoons of honey. Blend until the dressing is smooth. Taste and adjust with additional honey. I prefer this with around 3 tablespoons of honey.
- ASSEMBLE: Divide the arugula (or spinach) amongst bowls if you're making individual servings or in a large bowl if it's family style, top with red onions, avocado slices, mandarin oranges, and prepared shrimp. Drizzle with dressing as desired and top with sliced almonds and toasted sesame seeds. If you’re meal prepping this salad, keep the salad portion and the dressing separate; just toss and enjoy when it’s lunchtime!
GREENS WITH GRILLED SHRIMP AND CITRUS VINAIGRETTE! | THE ...
From theorganickitchen.org
Cuisine AmericanCategory SaladServings 4Total Time 26 mins
- Place all ingredients except olive oil in blender, blend. Slowly drizzle in olive oil and blend till dressing is emulsified.
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CITRUS SHRIMP SALAD - HEALTHY RECIPE - THE CREATIVE BITE
From thecreativebite.com
Estimated Reading Time 4 mins
- Slice off 1/3 of each of the three citrus fruits and set aside for the salad dressing. Peel and slice the remaining portions and set aside.
- Juice the three small segments of fruit into a small bowl with a lid. Give the fruit a quick stir and measure out 1/3 cup juice. Discard the remaining juice.
- To the 1/3 c. citrus juice, add the olive oil, champagne vinegar, honey and a pinch of salt and pepper. Place the lid on the bowl and give it a vigorous shake.
- Season the shrimp with a pinch of salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shrimp to the hot oil and cook the shrimp on each side for 2 minutes, or until they are pink and opaque. Remove the shrimp from the pan as soon as they are done cooking.
SHRIMP AVOCADO SALAD WITH HONEY LIME DRESSING - THE ...
From theendlessappetite.com
Estimated Reading Time 6 mins
- In a small mason jar, add all of your salad dressing ingredients and shake vigorously until thoroughly combined.
- Add about 1/3 cup of the salad dressing to a large, flat container. Add shrimp and toss to coat. Cover and refrigerate for at least one hour to let the shrimp marinate.
- When ready to eat, add spring greens to a large salad bowl. Top with cherry tomatoes, avocado slices and sliced red onion.
- Heat a skillet over medium high heat. Add shrimp and discard remaining marinade. Cook shrimp about 2 minutes on each side. Shrimp are done when they turn pink.
SPICY HONEY CITRUS SALAD RECIPE | COOKING ON THE …
From cookingontheweekends.com
Estimated Reading Time 2 mins
- Use a Microplane grater/zester to grate the jalapeño pepper into pulp. If you don't have one, use a knife to finely chop the pepper until you have a purée.
- In a small bowl, combine the jalapeño, honey, lemon and lime juice. Mix until everything is well incorporated. Set aside.
- Arrange a stack of citrus on two serving plates -- in any order you'd like, with about 1 teaspoon of the honey-jalapeño dressing between each slice.
GRILLED SHRIMP SALAD WITH HONEY LIME VINAIGRETTE …
From joyfulhealthyeats.com
Estimated Reading Time 4 mins
- In a medium sized bowl, mix lime zest, chipotle pepper in adobe sauce, garlic clove, fresh lime juice, salt, pepper and olive oil. Whisk to combine.
- Heat grill to medium high heat. Place shrimp in a grill basket and grill for 3-4 minutes or until shrimp is pink. {if you don’t have a grill basket, put the shrimp on skewers and grill}
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Estimated Reading Time 7 mins
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From bluejeanchef.com
- Combine the olive oil, lime juice, honey, coriander, salt and freshly ground black pepper in a medium bowl. Add the shrimp and toss to evenly coat. Let the shrimp marinate for 30 minutes.
- While the shrimp is marinating, supreme the oranges and grapefruits. Slice off the top and the bottom of the fruit first to create a flat surface. Then run your knife down the sides of the orange, curving with the shape of the orange, to cut away all the peel. Carefully, make slices on either side of the membranes separating the orange segments, loosening the segments from the orange. Be sure to do this over a bowl to catch all the juices (which you can transfer to a glass and enjoy!).
- Make the dressing by combining the white balsamic vinegar, lime juice, lime zest, honey, Dijon mustard and salt. Whisk in the olive oil, drizzling slowly to emulsify and thicken the dressing. Season with freshly ground black pepper.
- Tear the Boston Bibb lettuce and green leaf lettuce into bite-sized pieces and place them in large salad bowl. Add the fennel and citrus segments.
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From myrecipes.com
- Bring water to a boil, and add shrimp. Cook shrimp 3 to 5 minutes. Drain and rinse with cold water. Peel and devein shrimp; chill.
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- Line a large platter with sliced lettuce. Spoon shrimp mixture into center of platter; arrange grapefruit sections and orange sections around salad. Sprinkle salad with chives.
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