Shrimp And Iceberg Lettuce Salad Recipes

STIR-FRIED ICEBERG LETTUCE WITH SHRIMP

Stir-Fried Iceberg Lettuce With Shrimp image

In stir-fries, like this one, iceberg lettuce retains some crunch and structure, and its flavor is, if anything, accentuated by the fast cooking. (Don't cook it too long, though, or it will turn to mush and the dish will become watery.)

Provided by Mark Bittman

Categories easy, quick, one pot, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons peanut oil
2 tablespoons minced garlic
1 tablespoon grated or minced fresh ginger
1/4 cup chopped scallion, plus more for garnish
1 medium head iceberg lettuce, cored and shredded
1/2 to 3/4 pound medium shrimp, shelled, cleaned and deveined
Salt
freshly ground black pepper

Steps:

Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.
Put a large, deep skillet over medium-high heat. Add 1 tablespoon of the peanut oil, swirl it around and immediately add garlic and ginger. Cook for 15 seconds, stirring, then add scallion and lettuce. Raise heat to high and cook, stirring occasionally, until lettuce just softens, about 2 to 3 minutes; transfer everything to a plate and set aside.
Turn the heat down to medium, add remaining tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.
Turn heat down to medium, return lettuce to pan, and toss once or twice. Stir sauce to make sure cornstarch and sugar are well blended and add to pan. Cook until everything is warmed through and sauce thickens. Garnish with chopped scallions and serve.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 4 grams, TransFat 0 grams

ICEBERG SALAD WITH SHRIMP

Iceberg Salad With Shrimp image

Make and share this Iceberg Salad With Shrimp recipe from Food.com.

Provided by mightyro_cooking4u

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 head iceberg lettuce
1/2 cup seafood cocktail sauce, prepared
3 drops hot sauce
1 lemon, juiced
2 tablespoons lemon zest
1/4 cup mayonnaise
1 cup small shrimp, 300 count
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
3 tablespoons chives, chopped

Steps:

Remove core out of lettuce head. Quarter the head of lettuce lengthwise.
Combine cocktail sauce, hot sauce, lemon juice, zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.

Nutrition Facts : Calories 84, Fat 5.2, SaturatedFat 0.8, Cholesterol 3.8, Sodium 417.5, Carbohydrate 11.1, Fiber 3.3, Sugar 3.5, Protein 1.8

ICEBERG LETTUCE SALAD

Iceberg Lettuce Salad image

Provided by Katie Lee Biegel

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 ounces crumbled blue cheese, at room temperature
1/3 cup vegetable oil
2/3 cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon hot sauce, such as Crystal or Louisiana, plus more if desired
Kosher salt and freshly cracked black pepper
1 head iceberg lettuce, cut into quarters through the equator (circular slices)
1 cup cherry tomatoes, cut into quarters
6 slices cooked bacon, crumbled or chopped into pieces
1/4 cup thinly sliced chives

Steps:

For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

ICEBERG SALAD WITH SHRIMP

Iceberg Salad with Shrimp image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 head iceberg lettuce
1/2 cup prepared cocktail sauce
Few drops hot sauce
1 lemon, juiced plus 2 teaspoons zest
1/4 cup mayonnaise, eyeball it
1 cup (300 count) small shrimp
Salt and pepper
2 to 3 tablespoons chopped chives

Steps:

Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise.
Combine cocktail sauce, hot sauce, lemon juice and zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.

SHRIMP CLUB SALAD

Shrimp Club Salad image

Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Using shrimp in place of the usual chicken elevates this cool salad, inspired by the club sandwich -- a standby at American hotels and country clubs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 30m

Number Of Ingredients 10

Ingredients

Salt and pepper
1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
1 tablespoon olive oil
1/4 cup mayonnaise
2 tablespoon chopped fresh chives
3 to 4 teaspoons lemon juice
4 slices cooked bacon (4 ounces), crumbled
1 romaine lettuce heart, chopped
1 pint large cherry tomatoes, quartered or halved

Steps:

Preheat oven to 400 degrees. In a medium pot of boiling salted water, cook shrimp until opaque throughout, 3 to 5 minutes. Drain, then transfer to a paper-towel-lined plate, cover, and chill until ready to serve. On a rimmed baking sheet, toss bread with oil. Bake until golden, about 8 minutes, tossing halfway through.
Stir together mayonnaise, chives, and lemon juice to taste; season with salt and pepper. Toss together shrimp, croutons, bacon, lettuce, and tomatoes and serve with dressing.

Nutrition Facts : Calories 318 g, Fat 16 g, Fiber 5 g, Protein 20 g, SaturatedFat 4 g

ICEBERG LETTUCE SALAD WITH RADISHES

Iceberg Lettuce Salad with Radishes image

I salt the radishes first and let them sit for a few minutes, which makes them milder. Add in iceberg lettuce last, right before serving.

Provided by Lena

Categories Salad Green Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

3 large radishes, finely sliced
¾ teaspoon salt
3 tablespoons rapeseed oil
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon unfiltered apple juice
¾ teaspoon white sugar
1 small head iceberg lettuce, chopped

Steps:

Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 4.5 g, Fat 10.3 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 1.6 g, Sodium 449.9 mg, Sugar 3.1 g

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