GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
SHRIMP AND MIXED GREEN DINNER SALAD
With summer upon us what a wonderful way to enjoy a satisfying meal without heating up the kitchen. Fresh mixed baby greens complimented with luscious ripe strawberries and salad shrimp that is topped off with sugared walnuts and a dressing of your choosing. I served this with a Balsamic Vinaigrette. Serve this with a crusty baguette for a complete summer meal.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Toss the walnut halves with water and vinegar; place in a heavy skillet over medium heat and toast until water and vinegar have evaporated; sprinkle with the sugar and warm, stirring frequently until the sugar melts and coats the nuts; set aside to cool.
- Divide the baby greens between two well chilled salad plates; assemble the salad by distributing each plate with zucchini slices, 6 of the strawberries sliced and feta cheese.
- Top with shrimp, quarter the boiled eggs and divide evenly on each of the plates. Cut the reserved strawberries from bottom to stem without cutting through stem. Fan out slices and place on top of salad.
- Drizzle each salad with prepared dressing of your choosing and enjoy.
Nutrition Facts : Calories 377.9, Fat 20.4, SaturatedFat 5.7, Cholesterol 449.7, Sodium 531.2, Carbohydrate 13.7, Fiber 3, Sugar 9.1, Protein 36
HEALTHY SHEET PAN SHRIMP AND GREENS
This healthy protein-packed shrimp dinner starts with an towering mound of kale that wilts while it roasts. Grapeseed oil is a great neutral alternative to flavor-packed olive oil, which could compete with the flavor of the sweet and spicy curry shrimp.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Rinse the kale and shake off some of the water. Toss together the kale, garlic, peppers, 3 tablespoons of the oil, a large pinch of salt and a few grinds of pepper in a large bowl. Pile the mixture onto a rimmed baking sheet. Roast, covered with a sheet of parchment paper, until the kale is wilted and tender and the peppers are soft, about 35 minutes.
- Meanwhile, coat the shrimp with the curry paste, the juice of 1 lime half and the remaining 1 tablespoon oil.
- When the kale mixture is ready, remove the parchment from the top and toss it with a spatula. Top with an even layer of shrimp and roast until the shrimp are firm and cooked through, 10 to 12 minutes.
- Scatter the basil, cilantro, mint and cashews over top and squeeze with the remaining lime half. Season with salt and pepper. Serve with rice and lime wedges.
Nutrition Facts : Calories 280, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 160 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams
GREEN SALAD WITH SHRIMP AND FETA
Easy, delicious salad! I found this recipe in a Chicago Tribune article on dishes to make for Father's Day. Cook time does not include the shrimp cooking time because I always buy the shrimp already cooked.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
- Dressing can be made several days in advance and refrigerated, shake well before using.
- Combine remaining ingredients in a large salad bowl; chill until serving time.
- To serve, add dressing and toss lightly to combine.
- Add additional freshly ground pepper to taste.
CIOPPINO-MIXED GREEN SALAD
Living in California, the "salad bowl" of the United States, I'm inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad-a spin on the classic seafood stew-is the top request. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours., Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 285 calories, Fat 17g fat (3g saturated fat), Cholesterol 190mg cholesterol, Sodium 888mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
SHRIMP GARDEN SALAD
This is my version of a simple garden salad which I changed by adding a small tin of shrimp.
Provided by bluebayou
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 10.3 g, Cholesterol 36.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 77.2 mg, Sugar 4.8 g
ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY
Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams
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
CRISPY PANKO SHRIMP SALAD
In this quick five-ingredient dish, Dijonnaise (a flavorful mixture of mustard and mayo) binds panko crumbs to the shrimp and also adds creaminess to the dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
- Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
- In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.
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