SHRIMP SALAD WITH CILANTRO DRESSING
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.
Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.
SEAFOOD SALAD WITH CILANTRO DRESSING
Steps:
- Whisk 2 tablespoons oil and next 5 ingredients in small bowl. Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish. Pour marinade over and toss to coat, keeping fish and scallops apart. Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally. Drain separately, reserving marinade.
- Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle salmon and scallops with salt and pepper. Add salmon to skillet; sauté until just opaque in center, about 3 minutes. Using slotted spoon, transfer salmon to platter. Add scallops to skillet; sauté until just opaque in center, about 1 1/2 minutes per side. Transfer to platter with salmon. Pour reserved marinade into skillet; add mussels and clams. Cover and cook over high heat until mussels and clams open, about 3 minutes (discard any that do not open). Using slotted spoon, transfer mussels and clams to platter with salmon and scallops; cool to room temperature. Drizzle seafood with some Cilantro Dressing.
- *Ground chipotle chile pepper is sold in the spice section of most supermarkets.
CILANTRO DRESSING
An easy Cilantro Dressing recipe. This recipe yields enough dressing for both the seafood salad and the rice .
Categories Condiment/Spread Herb No-Cook Cilantro Bon Appétit
Yield Makes about 1 2/3 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)
FIRE SHRIMP SALAD WITH CILANTRO LIME DRESSING
This salad works great as an appetizer or as an entree. The heat of the habanero's mixed with the coolness of the yogurt dressing is just right!
Provided by charlie ponton
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic and butter with minced Habenero.
- Add Shrimp and cook until pink.
- Mix yogurt, lime, cilantro and salt/pepper in a small bowl.
- Place a handful of greens on each serving plate along with 5-6 shrimp.
- Drizzle dressing over salad and enjoy!
Nutrition Facts : Calories 193.2, Fat 7.8, SaturatedFat 4.1, Cholesterol 188.7, Sodium 233.6, Carbohydrate 4.5, Fiber 0.1, Sugar 2.7, Protein 25.1
SAUTEED SHRIMP SALAD WITH GINGER-CILANTRO DRESSING
Make and share this Sauteed Shrimp Salad with Ginger-Cilantro Dressing recipe from Food.com.
Provided by Gingerbear
Categories Brunch
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
- Season with salt and pepper.
- Refrigerate until ready to use.
- Heat olive oil in a large sauté pan over high heat.
- Cook shrimp 3 to 4 minutes, until just pink.
- Add garlic and lime juice and cook 30 more seconds.
- Season with salt and pepper.
- Remove from pan and refrigerate until ready to use.
- Fill a medium saucepan with water and bring to a boil.
- Using a small, sharp knife, make an X on each tomato.
- Fill a medium bowl with ice water.
- Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
- With a slotted spoon, remove tomatoes and drop into ice water.
- Peel skin; cut tomatoes in half and discard seeds.
- Dice into 1/4-inch pieces; set aside.
- Put avocado in a medium bowl and gently toss with lemon juice.
- Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
- Carefully remove cutter.
- Repeat on each plate, and refrigerate until ready to use.
- (Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
- Garnish with cilantro sprigs.
Nutrition Facts : Calories 263.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 43.2, Sodium 177.9, Carbohydrate 12.1, Fiber 6.2, Sugar 3.2, Protein 8.5
SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE
To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
- To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
- In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.
Nutrition Facts : Calories 277 g, Fat 16 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
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