Shrimp Summer Salad With Creamy Cilantro Dressing Recipe By Tasty

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SHRIMP SUMMER SALAD WITH CREAMY CILANTRO DRESSING RECIPE BY TASTY



Shrimp Summer Salad With Creamy Cilantro Dressing Recipe by Tasty image

Summer is coming to an end, so we have to take advantage of all the bountiful seasonal produce while we still can. Enjoy this refreshing and delicious salad with all the flavors summer has to offer, like cucumbers, mini heirloom tomatoes, baby corn, mango, and avocado.

Provided by Ivanna Lopez Guajardo

Categories     Lunch

Time 20m

Yield 4 servings

Number Of Ingredients 23

½ cup fresh cilantro, chopped
¼ cup sour cream
¼ cup mayonnaise
1 lemon, juiced
1 clove garlic
1 tablespoon nutritional yeast
1 tablespoon fresh chives, chopped
2 tablespoons water
kosher salt, to taste
freshly ground black pepper, to taste
1 romaine lettuce heart, chopped
¼ medium red onion, sliced
1 english cucumber, diced
1 jalapeño, seeded and sliced
10 mini heirloom tomatoes, quartered
8 ears baby corn, cooked and chopped
1 mango, peeled, pitted, and diced
1 avocado, peeled, pitted, and diced
1 lb medium shrimp, peeled, deveined, and cooked
4 tablespoons crumbled feta cheese
4 teaspoons fresh chives, chopped
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Make the dressing: Add the cilantro, sour cream, mayonnaise, lemon juice, garlic, nutritional yeast, chives, and water to a blender and blend until smooth. Season with salt and pepper to taste.
  • Assemble the salad: In a large bowl, combine the romaine, red onion, cucumber, jalapeño, cherry tomatoes, baby corn, mango, and avocado. Drizzle the cilantro dressing over the salad and toss until evenly coated.
  • Divide the salad between 4 serving bowls and top with the shrimp, feta, and chives. Season with salt and pepper.
  • Any leftover salad will keep in an airtight container in the refrigerator for up to 1 day.
  • Enjoy!

SUMMER SHRIMP SALAD WITH CILANTRO



Summer Shrimp Salad With Cilantro image

This is really tasty and very easy to whip up. It's great as a side dish, or a light lunch. I've made it using cilantro and when I don't have Cilantro, I use basil. Both are very delicious! This salad is easy to make substitutions if you don't have one or two of the ingredients on hand. Enjoy, and of course, don't wait until summer to try!

Provided by MelvinsWifey

Categories     Summer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup vegetable broth
1 1/2 teaspoons cornstarch
3 tablespoons fresh lime juice
2 teaspoons extra virgin olive oil
3/4 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb medium shrimp, cooked and peeled
1 1/2 cups yellow squash, julienne-cut
1 1/2 cups zucchini, julienne-cut
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
2 tablespoons fresh cilantro, minced (or fresh basil)

Steps:

  • To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
  • Cook 1 minute, stirring constantly.
  • Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
  • Cool.
  • To prepare salad, combine shrimp and remaining ingredients in a large bowl.
  • Add dressing mixture to shrimp mixture, tossing well.
  • Serve, or refridgerate until ready.

Nutrition Facts : Calories 209, Fat 5, SaturatedFat 0.8, Cholesterol 172.8, Sodium 477.7, Carbohydrate 16.5, Fiber 2.9, Sugar 5.3, Protein 26

SHRIMP SALAD WITH CILANTRO DRESSING



Shrimp Salad with Cilantro Dressing image

This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 19

3 tablespoons olive oil
2 tablespoons lime juice
1 to 2 teaspoons dried cilantro flakes
1 small garlic clove, minced
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 teaspoon olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 small garlic clove, minced
5 cups chopped hearts of romaine
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

Steps:

  • In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.

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