SHRIMP SALAD WITH CUCUMBER AND MINT
Steps:
- Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
- Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
- In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
- This will keep in the refrigerator in an airtight container for up to 2 days.
SHRIMP SALAD WITH APRICOTS AND CUCUMBER
Sweet and tart apricots combine perfectly with lime juice and jalapeño in this flavorful shrimp salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together lime juice, oil, and jalapeno. Add shrimp, apricots, cucumber, scallions, and cilantro; toss to coat. Season shrimp salad with salt and pepper, and serve immediately.
CUCUMBER SHRIMP SALAD
I adopted this recipe and prepared it on August 23, 2006. I felt that it needed a boost of flavor and made some changes to the dressing (importantly to include the wasabi). The original poster found this in Sunset Magazine. The cucumbers become more flavorful the longer you soak them, but I would caution against marinating the shrimp for more than 20 minutes, as the texture will suffer.
Provided by Ms B.
Categories Japanese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain shrimp - blot dry with papertowels to remove excess water.
- Slice the cucumbers thinly.
- In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
- Chill 20 minutes.
- Garnish with peanuts, parsley, and/or green onions just before serving.
CUCUMBER AND SHRIMP SALAD
Steps:
- To make the dressing, in a small bowl, combine the lime juice, sugar, fish sauce, water, and chiles and stir to dissolve the sugar. Set aside to develop the flavors.
- Trim off the ends of each cucumber, and then halve lengthwise. Use a teaspoon to remove the seeds from each half (the English cucumbers will have few seeds). Cut the halves crosswise into slices a scant 1/8 inch thick. A razor-sharp knife or a Japanese Benriner slicer (page 22) produces the most attractive, uniformly thin slices. A food processor can be used but will yield less satisfactory results. Put the cucumbers and carrot in a large bowl, add 1 1/2 teaspoons of the salt and the sugar, and toss to mix. Set aside for 30 minutes to weep. A pool of juice will accumulate at the bottom of the bowl.
- Drain the cucumbers and carrot in a colander and place under cold running water to rinse off as much salt and sugar as possible. Working in batches, wring out excess moisture in a nonterry dish towel: position a mound of the vegetables in the center, roll it up in the towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 or 4 times. You want to extract enough water from the cucumber yet not completely crush it. (The cucumber will become a beautiful translucent green, in marked contrast to the color of the carrot.) Return the vegetables to the bowl and fluff them up to release them from their cramped state. Set aside.
- Trim any excess fat from the pork chop. Fill a small saucepan half full with water, add the remaining 1 teaspoon salt, and bring to a rolling boil over high heat. Drop in the chicken breast and pork chop. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The pork and chicken should be firm yet still yield a bit to the touch. Remove them from the pan. Reserve the light stock for another use or discard. When the pork and chicken are cool enough to handle, cut the pork into matchsticks, and shred the chicken with your fingers into thin pieces, pulling the meat along its natural grain. Let the pork and chicken continue to cool to room temperature and then add them to the vegetables.
- Place the shrimp in a colander and rinse with cold running water, then press gently to drain well. Add the shrimp to the bowl of vegetables and meat.
- Just before serving, add the peanuts and sesame seeds to the salad and toss to distribute evenly. Pour on the dressing and toss again. (If you don't want to bite into a piece of chile unexpectedly, strain the dressing over the salad.) Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy. Transfer to a serving plate, leaving any unabsorbed dressing behind, and serve.
- notes
- You may ready the vegetables, pork and chicken, and shrimp a day in advance. Keep them in separate covered containers in the refrigerator, and return them to room temperature before tossing the salad. The dressing may be prepared several hours in advance.
- For a lighter salad, omit the pork and/or chicken and double the amount of shrimp. Or, you may eliminate the shrimp and add more pork or chicken. Whatever you decide, include at least one of these elements, as they lend richness to the salad.
- Special-Occassion Salads
- If you ask the cook, "What's on today's menu?" and the response includes a gôi or nôm, you know it is a special occasion. Gôi and nôm typically refer to colorful salads of meat, seafood, vegetables, herbs, peanuts, and sesame seeds usually served as a separate first course, instead of a side dish. Both words refer to the same type of dish, with gôi the everyday term in southern and central Vietnam and nôm in the north.
- These salads represent a careful balancing act among different flavors, colors, and textures, and a skilled Vietnamese cook runs through a mental checklist to make sure all three bases have been covered. One ingredient-vegetable, fruit, meat, fish, shellfish-usually makes up the bulk in the salad. If it naturally carries a lot of moisture, the first task is to expel the excess water, so that the ingredient will be relatively dry and crunchy. For example, cucumber and green papaya are tossed with salt and sugar to release their water and are then wrung out in a kitchen towel. Tiny raw silverfish are cooked and then drained. (Green cabbage is an exception, since it already has plenty of crunchiness and is not naturally moist.) Then the magic happens. When everything is combined, the main ingredient absorbs all of the other flavors like a sponge.
- Vietnamese food aficionados may tell you that gôi comes in more complex guises, built from exotic ingredients such as raw fish and sauces made from fish innards and astringent bananas, than you will find in this chapter. They are right, but it is these simpler salads that regularly appear on most Vietnamese tables.
AVOCADO-SHRIMP SALAD
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
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
AMAZING SHRIMP SALAD
This shrimp salad is a great summer treat served with ripe tomatoes or on a bed of spring greens. You will love it!
Provided by XPRESV
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Layer shrimp evenly on a baking sheet and season with 1 tablespoon seafood seasoning.
- Bake in the preheated oven until pink, 6 to 10 minutes depending on size. Remove from oven and let cool until safe to handle.
- Remove and discard shrimp shells. Chop shrimp into bite-sized pieces and place into a serving bowl. Add grapes, celery, dill, and chives.
- Combine mayonnaise, lemon juice, yogurt, and remaining 1 tablespoon seafood seasoning in a separate bowl. Add dressing to shrimp mixture as desired and stir to coat. Store in the refrigerator to cool salad before serving, about 30 minutes.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 8.8 g, Cholesterol 175.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 627.9 mg, Sugar 7.5 g
SHRIMP AND AVOCADO SALAD
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
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 ON CUCUMBER SLICES RECIPE - (5/5)
Provided by Pattywak
Number Of Ingredients 10
Steps:
- Combineshrimp, celery, onion, mayonnaise, yogurt, and seasonto taste with adoboand pepper. Arrangecucumbers on a platter, seasonwith salt and topeach slice with a heaping tablespoon of shrimp salad. Topwith chopped chives for garnish. Yo
SHRIMP, JíCAMA, AND APRICOT SALAD
Steps:
- Halve shrimp lengthwise by cutting down middle of backs and cook in a saucepan of boiling salted water, stirring occasionally, until just cooked through, 1 to 2 minutes. Drain in a colander and spread on a large plate to cool.
- Whisk together vinegar, garlic, ginger, and oil, then add shrimp and remaining ingredients and toss to combine well. Season salad with salt and pepper.
- These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
SEARED SHRIMP WITH CUCUMBER SALAD
Delicate-tasting hearts of palm are low in fat and calories and high in fiber-they pair nicely with the shrimp in this Seared Shrimp with Cucumber Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, toss together cucumber, onion, jalapeno, hearts of palm, orange juice, and vinegar. Season with salt and pepper; set aside.
- Dust shrimp with cumin, coriander, and oregano; season with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat.
- Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
- To serve, spoon shrimp over cucumber salad.
Nutrition Facts : Calories 195 g, Fat 7 g, Fiber 2 g, Protein 25 g
SHRIMP AND AVOCADO SALAD
This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
CHILLED SHRIMP AND AVOCADO SALAD
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
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
More about "shrimp salad with apricots and cucumber recipes"
CREAMY SHRIMP SALAD WITH ENDIVE AND CUCUMBER RECIPE - REAL …
From realsimple.com
BEST CUCUMBER AND SHRIMP SALAD WITH CHILI, GARLIC AND LIME …
From 177milkstreet.com
SHRIMP, CUCUMBER AND ORANGE SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
SHRIMP SALAD WITH GRILLED APRICOTS
From archive.jsonline.com
SHRIMP AND CUCUMBER NOODLE SALAD WITH GREEK YOGURT CAESAR …
From inspiralized.com
SHRIMP AND PINEAPPLE SALAD WITH CUCUMBER WATER | RICARDO
From ricardocuisine.com
JAPANESE CUCUMBER & SHRIMP SALAD | SOMETHING NEW FOR …
From somethingnewfordinner.com
SHRIMP AVOCADO CUCUMBER SALAD - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
SHRIMP SALAD ON CUCUMBER SLICES - SKINNYTASTE
From skinnytaste.com
SHRIMP AND CUCUMBER SALAD - COOK THIS AGAIN, MOM
From cookthisagainmom.com
CUCUMBER SHRIMP SALAD RECIPE - THE CHRONICLES OF HOME
From thechroniclesofhome.com
SHRIMP AND CUCUMBER SALAD - DO-IT-YOURSELF HCG
From diyhcg.com
SUPER QUICK AVOCADO SHRIMP SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
MANGO PINEAPPLE SHRIMP SALAD - AVERIE COOKS
From averiecooks.com
CREAMY OLD BAY SHRIMP SALAD - ONCE UPON A CHEF
From onceuponachef.com
FRIED SHRIMP & CUCUMBER SALAD RECIPE | PRODUCE NEWS
From theproducenews.com
CREAMY SHRIMP SALAD - DINNER, THEN DESSERT
From dinnerthendessert.com
CUCUMBER SHRIMP SALAD WITH LEMON AND HERBS - RECIPE RUNNER
From reciperunner.com
SHRIMP SALAD RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CREAMY SHRIMP SALAD WITH CUCUMBER AND CELERY
From littlefamilyadventure.com
SHRIMP AND CUCUMBER SALAD WITH CREAMY AVOCADO DRESSING …
From eatingwell.com
10 BEST CUCUMBER SHRIMP TOMATO SALAD RECIPES - YUMMLY
From yummly.com
SHRIMP AVOCADO CUCUMBER SALAD - PRIMAVERA KITCHEN
From primaverakitchen.com
SHRIMP AND PINEAPPLE SALAD WITH CUCUMBER WATER - RICARDO
From ricardocuisine.com
SUNOMONO SALAD (SHRIMP CUCUMBER SALAD) | SILK ROAD RECIPES
From silkroadrecipes.com
WARM SHRIMP, ROAST PEPPER AND CUCUMBER SALAD - RICARDO
From ricardocuisine.com
SHRIMP AVOCADO SALAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CUCUMBER SHRIMP SALAD | PURE FLAVOR®
From pure-flavor.com
OLD BAY RECIPE FOR SHRIMP SALAD - BUTTER & BAGGAGE
From butterandbaggage.com
CITRUS SHRIMP SALAD WITH AVOCADO | FOODIECRUSH.COM
From foodiecrush.com
GARLIC BUTTER SHRIMP OVER CUCUMBER RADISH SALAD - MAMA HARRIS' …
From mamaharriskitchen.com
THE BEST CREAMY SHRIMP SALAD RECIPE - CHEERFUL COOK
From cheerfulcook.com
SHRIMP SALAD WITH APRICOTS AND CUCUMBER
From mealplannerpro.com
SHRIMP, PEPPER, AND CUCUMBER SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
MARTHA STEWART SHRIMP SALAD WITH APRICOTS AND CUCUMBER RECIPE
From ketofoodist.com
CRISPY-SHRIMP SALAD WITH AVOCADO DRESSING | SOUTHERN LIVING
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search