Lemon Glazed Jumbo Shrimp Salad Recipes
CRISPY SHRIMP WITH CITRUS GLAZE
Steps:
- For glaze:
- Bring all ingredients to boil in medium saucepan. Boil until slightly syrupy and reduced to 1 cup, about 12 minutes. Season with salt and pepper. Remove from heat. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For shrimp:
- Place large rack on baking sheet. Whisk first 6 ingredients in medium bowl until well blended. Add shrimp; toss. Spread sesame seeds in pie dish. Dip shrimp into seeds, coating both sides. Place coated shrimp on rack.
- Heat oil in large nonstick skillet over medium-high heat. Add half of shrimp; sauté until golden outside and opaque in center, about 2 minutes per side. Transfer to plate. Repeat with remaining shrimp.
- Divide lettuce among 10 plates. Top with shrimp. Drizzle glaze over shrimp. Garnish with mint.
SHRIMP SALAD WITH LEMON JUICE
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly toss everything except for avocado and mandarin in a large bowl, keep in refrigerator for 40 minutes. Toss avocado in before serving. Add mandarin oranges on top, to taste.
JUMBO SHRIMP SALAD
This simple salad combines freshly-cooked king prawns with salad vegetables to make a delicious dish.
Provided by English_Rose
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to the boil. Add the jumbo shrimp and cook until they turn pink and curl up.
- Drain the jumbo shrimp, plunge at once into a large bowl of iced water and set aside to cool. Peel the cooled shrimp.
- Toss together the peeled shrimp, tomato, green pepper and onion.
- Dry-fry the cumin seeds in a small, heavy-based frying pan stirring often until slightly browned.
- Sprinkle the dry-fried cumin seeds over the jumbo shrimp salad.
- Mix together the olive oil and red wine vinegar. Season with salt and freshly ground pepper.
- Toss the shrimp salad with the olive oil dressing. Serve.
Nutrition Facts : Calories 283.1, Fat 16.1, SaturatedFat 2.3, Cholesterol 172.5, Sodium 179, Carbohydrate 10.2, Fiber 2.5, Sugar 5.1, Protein 24.9
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
LEMON GLAZED JUMBO SHRIMP SALAD
Make and share this Lemon Glazed Jumbo Shrimp Salad recipe from Food.com.
Provided by AZPARZYCH
Categories < 30 Mins
Time 22m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in medium skillet over high heat.
- Add shrimp and cook for 1 minute.
- Stir in lemon juice and cook 3-4 minutes or until shrimp are cooked through.
- Remove from skillet and set aside.
- To lemon juice in the pan add the vinegar, Splenda, red pepper flakes, and jalapeno.
- Bring to boil and cook 4-5 minutes or until reduced by half.
- Remove from heat and set aside.
- Place arugula, red pepper, and mango in large bowl; toss with some of the dressing and season to taste with salt and pepper.
- Plate salad, place shrimp on top and drizzle with remaining dressing.
Nutrition Facts : Calories 250.4, Fat 9.1, SaturatedFat 1.4, Cholesterol 170.2, Sodium 176.7, Carbohydrate 17.4, Fiber 2.3, Sugar 10.1, Protein 24.2
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