Shrimp Salad With Basil Recipes

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SHRIMP SALAD WITH BASIL



Shrimp Salad With Basil image

A nice fresh salad with a light vinaigrette dressing. Serve as is or over salad greens. Adapted from "Everyday with Rachael Ray," August 2009. To julienne basil: stack leaves, then roll up lengthwise, slice thin to form ribbons.

Provided by threeovens

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb shrimp, cooked
1 pint grape tomatoes, halved
2 avocados, cut into cubes
1 shallot, minced
1/4 cup fresh basil, julienned
1 lemon, zested and juiced
1 garlic clove, minced
1 tablespoon white wine vinegar
1/2 teaspoon white wine vinegar
salt & freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

  • In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil.
  • In a separate bowl, whisk together zest of one lemon, 2 tablespoons lemon juice, garlic, vinegar, salt and pepper to taste; slowly pour in olive oil, while whisking until combined.
  • Pour dressing over shrimp mixture and serve.

SHRIMP WITH BASIL, GARLIC, AND TOMATOES



Shrimp with Basil, Garlic, and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 6

1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds medium-large shrimp, shelled and deveined
Extra-virgin olive oil
1 large clove garlic, minced

Steps:

  • In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
  • Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP AND MELON SALAD



Shrimp and Melon Salad image

Provided by Patrick and Gina Neely : Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
1 pound shrimp, cooked-peeled and deveined
1 lemon, juiced
3 pounds seedless watermelon, rind removed, cut into chunks
1 honeydew, rind removed, cut into chunks
1/2 red onion, sliced thin
1 jalapeno, chopped
2 tablespoons fresh lime juice
1 teaspoon honey
4 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking.
  • In a large bowl, combine watermelon, honeydew, onion and jalapeno.
  • In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper
  • Drizzle over melon salad and toss to combine.

SHRIMP SALAD WITH ZUCCHINI AND BASIL



Shrimp Salad With Zucchini and Basil image

Was checking out an old Bon Appetite annual while thinning out my "Paper and Picture" cookbooks, since I most often use Zaar. The zukes are still coming and the basil is lush, green, aromatic, and beautiful. Everything here is on our go-to list, and the photo was tempting, too. It was suggested that you use packaged baby greens for a quick start.

Provided by NurseJaney

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup fresh lemon juice
3 tablespoons capers, drained
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dry crushed red pepper
1/2 cup olive oil
1/2 cup fresh basil, chopped
1 lb large raw shrimp, peeled and deveined
2 zucchini, cut in 1/2 inch cubes (about 2 cups)
8 cups mixed baby greens
parmesan cheese, freshly grated

Steps:

  • Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
  • Whisk in oil, then basil.
  • Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
  • Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
  • Drain well.
  • Transfer to large bowl.
  • Add 1/3 cup of dressing and toss to coat.
  • Season to taste with salt and pepper.
  • Toss greens in large bowl with enough dressing to coat.
  • Divide greens among 4 plates.
  • Arrange shrimp and zucchini atop greens.
  • Pass Parmesan cheese separately if desired.

Nutrition Facts : Calories 387.8, Fat 29.4, SaturatedFat 4.2, Cholesterol 172.5, Sodium 412.6, Carbohydrate 7.4, Fiber 1.7, Sugar 2.2, Protein 24.9

PASTA SALAD WITH SHRIMP AND BASIL



Pasta Salad with Shrimp and Basil image

Ripe plum tomatoes and aromatic basil accent fresh shrimp. Any short, small pasta works as well as seashell pasta. This recipe comes from Cooking Light magazine.

Provided by Barb G.

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb medium shrimp, cooked and peeled
4 cups cooked medium pasta shells
2 cups chopped plum tomatoes
1/2 cup chopped green pepper
1/3 cup fresh lemon juice
1/4 cup chopped shallot
1/4 cup chopped fresh basil
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced

Steps:

  • Combine all ingredients in a large bowl.
  • Cover and refrigerate at least 8 hours.

BASIL SHRIMP



Basil Shrimp image

This was given to me by my friend, Elaine. It is one of the most delicious shrimp recipes for the BBQ I have ever had, and it is so easy. My son would eat the whole recipe if I didn't watch him.

Provided by Gail Laulette

Categories     Seafood     Shellfish     Shrimp

Time 1h30m

Yield 9

Number Of Ingredients 10

2 ½ tablespoons olive oil
¼ cup butter, melted
1 ½ lemons, juiced
3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard™)
½ cup minced fresh basil leaves
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers

Steps:

  • In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
  • Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
  • Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 2.4 g, Cholesterol 243.9 mg, Fat 10.2 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 426.4 mg, Sugar 0.3 g

AMAZING SHRIMP SALAD



Amazing Shrimp Salad image

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

2 pounds large, raw, easy-peel shrimp
2 tablespoons seafood seasoning (such as Old Bay®), divided
2 cups halved red grapes
2 stalks celery, chopped
¼ cup chopped fresh dill
2 tablespoons chopped fresh chives
¼ cup mayonnaise
¼ cup lemon juice
⅓ cup plain fat-free Greek yogurt

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 SALAD WITH ZUCCHINI AND BASIL



Shrimp Salad with Zucchini and Basil image

Categories     Salad     Low Carb     Basil     Shrimp     Zucchini     Summer     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 pound uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)

Steps:

  • Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
  • Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
  • Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

CAPRESE SHRIMP SALAD



Caprese Shrimp Salad image

This is a seafood caprese salad for special occasions, such as Christmas eve in Italy when we have one fish course after the other! It is made up of caramelized tomatoes, poached prawns, and buffalo mozzarella, with an added crunch from toasted breadcrumbs.

Provided by Roberta

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h45m

Yield 4

Number Of Ingredients 14

12 cherry tomatoes, halved and seeded
1 teaspoon white sugar
1 pinch oregano
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
1 teaspoon peppercorns
salt and ground black pepper to taste
8 large shrimp, peeled and deveined
½ (8 ounce) ball fresh buffalo mozzarella
1 slice stale bread
1 ½ tablespoons extra-virgin olive oil, divided, or to taste
2 tablespoons sliced black olives
8 fresh basil leaves, or to taste

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  • Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano.
  • Bake in the preheated oven until completely wilted, about 1 hour.
  • Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp.
  • Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water.
  • Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes.
  • Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.

Nutrition Facts : Calories 207.3 calories, Carbohydrate 14.8 g, Cholesterol 86.1 mg, Fat 9.7 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 4.6 g, Sodium 268.4 mg, Sugar 4.4 g

ROCK SHRIMP WITH BASIL OIL AND WARM BEAN SALAD



Rock Shrimp With Basil Oil and Warm Bean Salad image

Provided by Molly O'Neill

Categories     salads and dressings, appetizer, side dish

Time 2h15m

Yield 6 appetizers or 4 entrees

Number Of Ingredients 17

1 1/2 cups dried cannellini beans
3 whole cloves
1/2 small onion, peeled
3 cloves garlic, peeled
1 bay leaf
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper to taste
2 shallots, peeled and finely chopped
1/2 cup sliced, pitted black olives
1/2 yellow bell pepper, finely diced
1/4 cup chopped parsley
4 teaspoons chopped thyme leaves
2 tablespoons basil-flavored oil or extra-virgin olive oil
1 1/4 pounds rock shrimp, cleaned and shelled
2 cloves garlic, peeled and thinly sliced
Chopped basil leaves for garnish

Steps:

  • To make the bean salad, combine the beans and 4 cups water in a large saucepan and bring to a boil. Boil 1 minute, remove from the heat and set aside for 1 hour. Drain the beans and return them to the pan. Stick the cloves into the onion and add it to the pan along with the garlic, bay leaf and 4 more cups water. Place the pan over high heat, bring to a boil, adjust the heat and simmer, covered, until the beans are tender but not mushy, about 40 minutes to 1 hour.
  • Drain, discard the onion, garlic and bay leaf and transfer the beans to a large bowl. Whisk together the oil, lemon juice, salt, pepper and shallots and pour over the hot beans. Toss to coat. Add the olives, bell pepper, parsley and thyme and toss to coat. Set aside and keep warm.
  • To make the shrimp, in a large skillet, heat the basil oil over high heat until very hot. Add the shrimp, garlic and salt and pepper and cook, tossing, until the shrimp are just cooked through, about 3 to 4 minutes. (Do not overcook.)
  • To serve, place a generous amount of warm bean salad in the middle of each of 4 plates. Surround the salad with shrimp. Garnish with basil and serve immediately.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 622 milligrams, Sugar 3 grams, TransFat 0 grams

POTATO-AND-SHRIMP SALAD WITH PEAS AND BASIL OIL



Potato-And-Shrimp Salad With Peas And Basil Oil image

Provided by Molly O'Neill

Categories     salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 7

8 small red potatoes, steamed until tender and quartered
1 pound cooked and peeled shrimp
1 cup shelled fresh green peas, cooked until tender
1 jalapeno, stemmed, seeded and minced
4 teaspoons basil oil (recipe above)
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Combine potatoes, shrimp, peas and jalapeno in a bowl. Toss in the basil oil, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 6 grams, Fiber 8 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1161 milligrams, Sugar 7 grams, TransFat 0 grams

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SHRIMP WITH BASIL RECIPE | EATINGWELL
Step 3. Meanwhile, cook garlic in a small saucepan in hot butter until tender. Stir in basil, white balsamic vinegar, and salt. Step 4. Brush the shrimp with the garlic mixture. Broil the shrimp 3 to 4 inches from the heat for 5 to 8 minutes or just until the …
From eatingwell.com
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RECIPES - GRILLED SHRIMP SUMMER HARVEST SALAD WITH BASIL ...
Add the basil and pulse until finely chopped. Add the oil, vinegar, and lemon juice and process until smooth, about 10 seconds. Season with salt and pepper to taste. 2. Place the shrimp in a large resealable plastic bag, add 1/4 cup of vinaigrette and press out any excess air. Seal the bag, then shake to coat the shrimp with the dressing.
From hallmarkchannel.com
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Top Asked Questions

How to cook shrimp with tomatoes and Basil?
Directions In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan.
Is this shrimp salad easy to make?
This classic shrimp salad is an easy recipe that should be part of every home cook’s repetoire. It’s quick to prepare, can easily be doubled for a crowd, and always gets rave reviews! This recipe calls for raw shrimp which are cooked in seasoned boiling water.
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Drain the shrimp then pat dry. Place the shrimp, celery, red onion, lemon juice, salt, pepper, mayonnaise, mustard and dill in a bowl. Toss gently to coat. Garnish with additional fresh dill and serve, or cover and refrigerate for up to 1 day.
How to cook shrimp with mayonnaise?
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