MEXICAN SHRIMP SALAD
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
- Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
- Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
- Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.
Nutrition Facts : Calories 213 g, Cholesterol 129 g, Fiber 6 g, Protein 19 g, SaturatedFat 1 g, Sodium 274 g
MEXICAN SHRIMP SALAD
This is an easy, filling and healthy salad. You can add any vegetables you like; I made it once with olives and mushrooms but it is more of a Mexican style dish without them.
Provided by archimageiros
Categories Mexican
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix shrimp, tomatoes, and chili sauce. Heat in microwave, if desired.
- In small bowl, combine refried beans, water and cumin to make a creamy salad dressing.
- Shred lettuce, and slice onions in very thin rings. Toss and top with shrimp mixture. Serve with bean dressing.
Nutrition Facts : Calories 227.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 225.4, Sodium 706.5, Carbohydrate 18.2, Fiber 4.6, Sugar 4, Protein 29.4
MEXICAN CAESAR SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast the pepitas in a medium dry skillet over medium-high heat, stirring occasionally, 3 minutes. Transfer to a small bowl; set aside.
- Heat 1/4 inch of vegetable oil in the skillet over medium-high heat. Working in batches, add the tortilla strips and fry, turning as needed, until golden, about 2 minutes. Transfer to a paper towel¿lined plate; season with salt and pepper. Let cool, then break each strip in half.
- Make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 tablespoons vegetable oil, the lime juice and garlic in a food processor; pulse until smooth, adding 1 to 2 tablespoons water if needed to loosen. Season with salt and pepper.
- Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro and half of the tortilla strips. Season with salt and pepper and toss to coat. Top each serving of salad with the remaining tortilla strips and more cheese.
MEXICAN SHRIMP COCKTAIL
I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!
Provided by Sarah Z
Categories Appetizers and Snacks Seafood Shrimp
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g
MEXICAN SEAFOOD SALAD
Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
- Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.
CELEBRITY MEXICAN SHRIMP SALAD
The original recipe is attributed to Demi Moore in an old clipping I had kept. This is a spicy salad with a lot of eye appeal and some unique flavor blends. Great for brunch or even to take along as a covered dish. Enjoy this one with a nice cold glass of Chardonnay, my friends!
Provided by Bone Man
Categories Corn
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, whisk together the red chili, lime juice, olive oil, honey, garlic, cilantro and vinegar.
- Rinse the shrimp in cold water, drain and, place them in an adequately-sized glass bowl and pour the marinade over them. Stir carefully to make sure that all the shrimp are covered with marinade. Allow the shrimp to marinate in the refrigerator, covered with cling wrap, for 8 hours, stirring at least once.
- At the end of the 8 hours, drain the shrimp and reserve the marinade to use as dressing.
- In four serving bowls, evenly divide the shrimp, beans, lettuce, onion, bell pepper, tomatoes, avacados and corn. Toss each salad and top each one with the corn chips.
- Drizzle an even amount of the marinade/dressing over each salad and serve.
Nutrition Facts : Calories 888.5, Fat 53.4, SaturatedFat 7.5, Cholesterol 172.8, Sodium 373.6, Carbohydrate 77.3, Fiber 17.1, Sugar 12.8, Protein 35.7
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EASY MEXICAN SHRIMP SALAD RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
5/5 (2)Total Time 16 minsCategory SaladCalories 447 per serving
- Whisk together 1 tablespoon of olive oil, 1 tablespoon of lime juice, 1/2 teaspoon of honey and 2 tablespoons of chopped cilantro. Season to taste with salt and pepper and set aside.
- In a small bowl combine the black beans, corn, tomato, remaining cilantro and remaining tablespoon of lime juice. Season with salt and mix together.
- Place the greens in a bowl and toss with the dressing. Place the shrimp, black bean salsa and avocado on top of the greens and serve.
MEXICAN SHRIMP SALAD - FLAVOR MOSAIC
From flavormosaic.com
5/5 (2)Total Time 30 minsCategory Main Dishes, SaladCalories 247 per serving
- In a large pan, boil some water and add a little salt. When the water is boiling, add the corn and boil for 3 to 4 minutes. Corn will change to a bit brighter yellow. Remove and cool for a few minutes. Use a sharp knife and cut the corn off the cob.
SPICY MEXICAN SHRIMP SALAD RECIPE - LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (17)Category Low CarbServings 3Total Time 15 mins
- SHRIMP: Add the lemon zest, garlic powder, sugar, hot sauce, and red pepper flakes to a medium bowl and stir to combine. Add the shrimp and stir so that they are evenly coated in the marinade. Allow the shrimp to marinate at room temperature for 5-10 minutes or if you have time, cover and refrigerate for 3-4 hours. If you are going for the 10-minute option, you could chop the veggies while the shrimp marinates.
- SAUTE: When ready to cook, heat the butter in a large skillet over medium-high heat. When the butter is melted, add the shrimp and allow them to cook for roughly 1 minute, flipping it halfway through until they form into a ‘c’ shape. Remove from heat and set aside.
- DRESSING: Add the lemon juice, olive oil, ground cumin, and a ⅛ teaspoon of cayenne with a big pinch of salt and pepper to a mason jar. Screw on the cap and give it a few good shakes until the dressing combines. Taste and adjust with additional salt, pepper, cayenne or cumin as desired.
- SALAD: Add the avocados, tomatoes, red onions, cilantro, and jalapeños to a large bowl, along with the cooked shrimp. Drizzle the dressing over the top and toss to combine. Taste and adjust with additional seasonings as desired.
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