Lemon Splashed Shrimp Salad Recipes

LEMON-LINGUINE SHRIMP SALAD

Lemon-Linguine Shrimp Salad image

This summery medley of spicy shrimp, fresh asparagus and pasta is subtly splashed with lemon. It adds a touch of elegance to any outdoor gathering or luncheon. If you make it ahead, add the basil just before serving. Serve with frosty glasses of iced tea. --Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons minced fresh parsley
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 pound cooked small shrimp, peeled and deveined
1 package (16 ounces) linguine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
LEMON DRESSING:
2/3 cup olive oil
2/3 cup shredded Parmesan cheese
1/2 cup lemon juice
1 tablespoon grated lemon zest
1/3 cup minced fresh basil

Steps:

In a large resealable plastic bag, combine the oil, vinegar, parsley, cayenne, oregano and salt; add shrimp. Seal bag and turn to coat; set aside. , Cook linguine according to package directions, adding asparagus during the last 3 minutes; drain and rinse in cold water. In a large bowl, combine the oil, Parmesan cheese, lemon juice and zest; add linguine mixture and toss to coat. , Drain and discard marinade. Add shrimp to linguine; gently toss to coat. Cover and refrigerate until serving. Sprinkle with basil.

Nutrition Facts : Calories 486 calories, Fat 25g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 282mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING

Shrimp Pasta Salad With a Creamy Lemon Dressing image

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Provided by Brandi Starr

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

Ingredients

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

Steps:

Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
Preheat oven to 450 degrees F (230 degrees C).
Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

SHRIMP SALAD WITH LEMON JUICE

Shrimp Salad with Lemon Juice image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound jumbo gulf shrimp (boiled with shells on in large pot of salty water for 45 seconds, then chilled in cold water. When chilled remove peel)
1/2 bunch celery, chopped against the grain.
1 large ripe tomato, seeded and diced into 2/3-inch cubes
1 large shallot, diced into 1/4-inch cubes
1/2 bunch cilantro leaves, roughly chopped
Sea salt and freshly ground black pepper
Olive oil
2 ripe lemons, juiced
1 ripe avocado diced into 1/2-inch cubes
1/2 can mandarin oranges

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.

LEMONY SHRIMP SALAD

Lemony Shrimp Salad image

Make and share this Lemony Shrimp Salad recipe from Food.com.

Provided by CaliforniaJan

Categories < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lemon, plus
2 tablespoons fresh lemon juice
1/2 teaspoon black peppercorns
1 pinch salt
1 lb medium shrimp, shelled and deveined
2 tablespoons extra virgin olive oil
2 tablespoons grapeseed oil
1 pinch sugar
fresh ground pepper
2 romaine lettuce hearts, cut into 2-inch wide ribbons
1 cup grape tomatoes, halved
1 avocado, cut into 1-inch pieces
2 tablespoons chives, snipped

Steps:

Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
Add the shrimp and cook until curled and just pink, about 3 minutes.
Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
Transfer to plates, garnish with chives and serve.

Nutrition Facts : Calories 345.9, Fat 23.1, SaturatedFat 2.9, Cholesterol 143.2, Sodium 713.1, Carbohydrate 18.6, Fiber 10.7, Sugar 5.4, Protein 20.9