Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing Recipes

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SHRIMP AND AVOCADO SALAD



Shrimp and Avocado Salad image

This salad has shrimp combined with avocado and a Louis-style dressing.

Provided by Inga

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

1 cup cooked salad shrimp
2 tablespoons chopped fresh chives
⅓ cup mayonnaise
1 tablespoon Worcestershire sauce
2 tablespoons chili sauce
salt to taste
2 avocados, halved lengthwise and pitted
1 tablespoon lemon juice
Bibb lettuce leaves
1 teaspoon paprika
sliced pimento peppers, for garnish

Steps:

  • In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
  • Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 12.7 g, Cholesterol 69.4 mg, Fat 29.9 g, Fiber 7.7 g, Protein 9.8 g, SaturatedFat 4.4 g, Sodium 267.6 mg, Sugar 2.2 g

SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY



Shrimp Salad With Creamy Avocado Dressing Recipe by Tasty image

Here's what you need: shrimp, oil, salt, black pepper, dried oregano, large head romaine lettuce, cherry tomato, orange bell pepper, lime, water, ripe avocado, full-fat greek yogurt, salt, black pepper

Provided by Joey Firoben

Categories     Lunch

Yield 6 servings

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
2 tablespoons oil
salt, to taste
black pepper, to taste
2 teaspoons dried oregano
1 large head romaine lettuce, chopped
1 ½ cups cherry tomato, halved
1 orange bell pepper, diced
2 tablespoons lime, juiced
⅔ cup water
1 ripe avocado
½ cup full-fat greek yogurt
salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
  • Transfer the shrimp to a roasting tray and spread into one even layer.
  • Roast for 6 minutes, until the shrimp have just turned pink.
  • For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
  • In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
  • Transfer the salad to serving bowls and drizzle on the avocado dressing.
  • Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams

AVOCADO-SHRIMP SALAD



Avocado-Shrimp Salad image

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Steps:

  • Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g

SHRIMP BULGUR SALAD WITH AVOCADO RELISH AND CHIPOTLE DRESSING



Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing image

Combining spicy and cooling ingredients for a festive main dish shrimp salad served on bulgur and ringed by avocado relish. Formalize the presentation by molding the shrimp and rice (in a rice mold or 6-oz. ramekin), then ringing with avocado relish and pouring remaining chipotle dressing as outer ring. The Avocado Relish can be made ahead and refrigerated. The Chipotle dressing makes 3 cups and can be held in the top of a double boiler over simmering water for 2 hours. (Bulgur is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods; it can be substituted for converted rice, although it is more nutritious.) The Avocado Relish can be prepared while the bulgur is cooking, hence the low preparation time.

Provided by KateL

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

4 tablespoons white wine vinegar
4 tablespoons water
2 small shallots or 2 tablespoons white onions, diced
2 tablespoons Dijon mustard
2 tablespoons agave nectar or 2 tablespoons honey
1 egg yolk
3 chipotle peppers (in adobo) or 3 chipotle chiles in adobo
1 cup olive oil (not extra-virgin)
1 cup lb 2 medium or # 3 coarse bulgur wheat or 1 cup cracked farro
2 cups water
1/2 green pepper (4 rings and rest chopped)
12 ounces frozen salad shrimp (thawed) or 12 ounces canned shrimp
1 cup chopped celery
1/2 teaspoon salt (optional)
1/4 cup cheddar cheese, shredded
3 small avocados, diced
1 small red onion, diced
12 ounces roasted red peppers, drained
1 lime, juice of
1 bunch cilantro, chopped
1/4 cup green onion, sliced
salt and pepper (to taste)

Steps:

  • CHIPOTLE SALAD DRESSING:.
  • Place the first 7 ingredients in a blender and blend on high for 1 minute.
  • With the blender running, slowly drizzle in oil and blend until emulsified.
  • Reserve until needed, in top of double boiler over simmering water.
  • SHRIMP BULGUR SALAD:.
  • Combine bulgur and water; let stand until bulgur is soft--about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing). Chill.
  • Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
  • Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.
  • Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
  • AVOCADO RELISH:.
  • Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.
  • Cover with plastic wrap and refrigerate until serving.
  • FOR SERVING:.
  • Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
  • Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
  • Pour CHIPOTLE SALAD DRESSING as outer circle.
  • Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.

SHRIMP, AVOCADO, BACON SALAD WITH CHIPOTLE RANCH DRESSING SALAD



Shrimp, Avocado, Bacon Salad With Chipotle Ranch Dressing Salad image

Make and share this Shrimp, Avocado, Bacon Salad With Chipotle Ranch Dressing Salad recipe from Food.com.

Provided by gailanng

Categories     Avocado

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup prepared ranch dressing
1 lime, juice of (small)
2 tablespoons finely chopped cilantro
1 teaspoon chipotle chile in adobo (use just the sauce)
salt
fresh ground black pepper
1 lb cooked and cleaned shrimp
1 Hass avocado, diced
1/2 pint grape tomatoes
1/2 cup chopped green onion
2/3 cup bacon, cooked and chopped
1 head bibb lettuce, washed & leaves separated (can sub another lettuce)
cilantro leaf, optional garnish
flour tortilla, warmed (optional)

Steps:

  • In a small bowl, combine ranch dressing, lime juice, chopped cilantro and chipotle sauce. Season with salt and pepper to taste.
  • In another small bowl, toss the cooked shrimp with 1/3 cup of chipotle ranch dressing. Taste and adjust seasoning.
  • In a large bowl, combine the diced avocado, grape tomatoes, green onions, 1/3 cup bacon and Bibb lettuce.
  • Toss with dressing and season to taste. Place the salad on 4 large plates. Place the dressed shrimp in the center of the plate. Top with the remaining bacon. Garnish with cilantro leaves if desired. Serve with warm flour tortillas.

Nutrition Facts : Calories 556.5, Fat 48.2, SaturatedFat 9.3, Cholesterol 179, Sodium 1507.3, Carbohydrate 12.4, Fiber 4, Sugar 3.4, Protein 20.7

CHILLED SHRIMP AND AVOCADO SALAD



Chilled Shrimp and Avocado Salad image

This is a great summer salad. Lovely served with fresh fruit and crusty bread. Easy recipe to double. Use more or less shrimp your preference.

Provided by Baby Kato

Time 12h20m

Yield 2 serving(s)

Number Of Ingredients 12

1 cup mayonnaise
2 tablespoons ginger, candied,finely chopped
2 tablespoons lemon juice
1/4 teaspoon curry powder
2 eggs, hard boiled,chopped
2 green onions, chopped
1/4 teaspoon pepper, white
1 teaspoon salt
12 shrimp, jumbo,cooked
1 avocado, peeled and sliced
1/2 cucumber, peeled and sliced
1 head lettuce, small

Steps:

  • Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
  • Add salt and pepper to dressing, cover and refrigerate over night.
  • When you are ready, peel the shrimp.
  • Peel and slice the avocado and cucumber.
  • Arrange the lettuce leaves and cucumber on plate.
  • Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.

Nutrition Facts : Calories 781.5, Fat 59.8, SaturatedFat 9.7, Cholesterol 261.9, Sodium 2336, Carbohydrate 51.5, Fiber 10.8, Sugar 11.9, Protein 18

SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY



Seared Shrimp And Avocado Salad Recipe by Tasty image

Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil

Provided by Rachel Gaewski

Categories     Lunch

Yield 3 servings

Number Of Ingredients 19

½ lb private selection argentine shrimp, frozen
2 tablespoons olive oil
1 garlic, minced
½ teaspoon kosher salt
pepper, to taste
1 teaspoon lemon zest
4 cups mesclun greens
½ cup quinoa, cooked
½ cup cherry tomato, halved
½ cup avocado, diced
¼ cup chickpeas, roasted
2 tablespoons scallions, sliced, white part only
1 tablespoon shallot
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons dijon mustard
kosher salt, to taste
pepper, to taste
½ cup olive oil

Steps:

  • Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
  • In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
  • Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
  • Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
  • To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
  • Enjoy!

Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams

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