Landrys Spicy Shrimp Salad Recipes

SHRIMP SALAD

Shrimp Salad image

Provided by Ina Garten

Time 30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

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.

SPICY SEAFOOD SALAD

Spicy Seafood Salad image

Provided by George Duran

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

10 imitation crab sticks (available in the frozen fish section of larger supermarkets)
1/2 pound cooked shrimp, chopped
3 scallions, chopped
1/2 cup mayonnaise
3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets)
1/2 lemon, juiced
1 tablespoon sriracha hot chili sauce, or other hot sauce
Kosher salt
Finely chopped chives, for garnish

Steps:

Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.

SPICY THAI SHRIMP SALAD

Spicy Thai Shrimp Salad image

Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 6

Number Of Ingredients 12

Ingredients

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

Steps:

To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g

SPICY SHRIMP SALAD

Spicy Shrimp Salad image

A tasty appetizer, cut way back on the peppers is if you want "a little less spicy" shrimp salad. prep time does not include chilling.

Provided by momaphet

Categories Healthy

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs cooked shrimp, peeled and deveined
3 garlic cloves, minced
1 red onion, diced finely
2 -4 serrano peppers, minced (adjust quantity to taste)
1/4 cup cilantro, chopped
1 1/2 cups Clamato juice
1/4 cup fresh squeezed lime juice
salt and black pepper, to taste
1 ripe avocado, peeled, pitted and thinly sliced
lime wedges and tortilla chips, for serving

Steps:

Mince the garlic, chop the onion and cilantro, and add to a large non-metallic bowl along with the shrimp. Cover with lime juice, then clamato juice and stir well. Refrigerate, covered for at least 3 hours.
Season to taste with salt and black pepper, stir again, and return to the refrigerator for one more hour. Top with avocado slices and serve, along with tortilla chips and lime wedges.

Nutrition Facts : Calories 206.5, Fat 5.7, SaturatedFat 0.8, Cholesterol 239.1, Sodium 1240.3, Carbohydrate 11.2, Fiber 2.2, Sugar 2.5, Protein 26.9

SPICY SHRIMP SALAD

Spicy Shrimp Salad image

Provided by Terrie Achacoso

Categories Salad Onion Pepper Shellfish Quick & Easy Lunch Mayonnaise Shrimp Summer Bon Appétit Miami Florida Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 appetizer or 4 main-course servings

Number Of Ingredients 8

Ingredients

1 pound uncooked medium shrimp, peeled, deveined
1/4 cup mayonnaise
1 1/2 teaspoons Old Bay seasoning
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1/2 cup chopped green onions
1/2 cup chopped celery
Radicchio or butter lettuce leaves

Steps:

Cook shrimp in medium pot of boiling salted water until just opaque in center, about 4 minutes. Drain shrimp and cool. Combine mayonnaise and Old Bay seasoning in large bowl. Add bell peppers, green onions, celery and shrimp. Toss to blend well. Season salad to taste with salt and pepper. Arrange 1 lettuce leaf on each plate. Spoon salad into leaves and serve.

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