Marinatedshrimpsalad Recipes

EASY MARINATED SHRIMP

Steps:

• In a large serving bowl, combine the shrimp, onion and capers. In a small bowl, whisk the oil, vinegar, salt and celery seed. , Pour over shrimp mixture; toss to coat. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Serve with a slotted spoon.,

SIMPLE MARINATED SHRIMP

Steps:

• In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

MARINATED SHRIMP SALAD BY PAULA DEEN

Steps:

• In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
• Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

MARINATED SHRIMP SALAD

Steps:

• Peel and devein shrimp, leaving tails intact, and discard shells.
• Bring water to a boil, and add shrimp, cook 3 minutes, or until shrimp turn pink.
• Drain and rinse with cold water.
• Place shrimp in a large bowl, and add bell pepper, fennel, shallots, and garlic, and toss to combine.
• Combine lemon rind, and the next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk.
• Gradually add oil, stirring constantly with a whisk.
• Stir in bay leaves.
• Combine oil mixtureand shrimp mixture in a large zip-loc plastic bag, toss well to coat.
• Seal and marinate 8-24 hours, turning bag occasionally.
• Discard bay leaves.

MARINATED SHRIMP

Steps:

• Mix ginger and sugar in medium mixing bowl. Slowly whisk in soy sauce, sherry, and oil, then in garlic. Add shrimp and turn to coat all over marinade. Cover and marinate in refrigerator for at least 1 hour, or overnight. Heat large heavy non-stick skillet over moderately high heat for 1 minute. Add shrimp and marinade to skillet all at once and stir-fry just until shrimp are pink- 3 to 4 minutes. Serve shrimp hot, topped with a little of the marinade.;

GRILLED SHRIMP SALAD

Steps:

• Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
• Put shrimp on top of the salad greens mixture. Pour dressing over top.

FRESH HERB-MARINATED SHRIMP

Steps:

• In a small bowl, combine garlic, herbs, and oil, and season with salt and pepper. Store, refrigerated, in an airtight container, for up to 1 day. Add shrimp, and marinate for 1 hour.
• Heat a grill or grill pan to medium heat. Remove shrimp from marinade, and grill for 1 to 2 minutes per side.

EASY ITALIAN MARINATED SHRIMP

Steps:

• In medium bowl, mix all ingredients except lettuce. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors.
• Just before serving, stir shrimp. Drain; serve on lettuce-lined serving plate. Store in refrigerator.