Shrimp Tango Salad Recipes

TARRAGON SHRIMP SALAD

Steps:

• Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
• Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
• Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

MANGO SHRIMP SALAD

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

SHRIMP AND MANGO SALAD

Steps:

• 1 Place all the ingredients but the salt in a large bowl. Stir to combine.
• 2 Season with the salt and serve.

SHRIMP AND MANGO TACO SALADS

Steps:

• In container with tight-fitting cover, shake limeade concentrate, 1 tablespoon of the taco seasoning mix, the oil and red pepper sauce. Set aside.
• In medium bowl, toss shrimp with remaining taco seasoning mix until evenly coated.
• Heat 10-inch skillet over medium-high heat. Add shrimp; cook and stir, scraping any seasoning from bottom of pan, 3 to 6 minutes, or until shrimp are pink.
• Divide lettuce among 6 dinner plates. Top with shrimp, black beans, mango, bell pepper and avocado. Drizzle with dressing. Serve with tortilla chips.

SHRIMP AND AVOCADO TACO SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a skillet over medium-high heat.
• Toss in the shrimp and immediately season with the taco seasoning. Sauté the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
• In a large bowl, combine the lettuce, shrimp, tomatoes, jalpeño, red onion, cilantro, avocado, salt, and lime juice, and mix until the salad is well-combined.
• Serve with tortilla strips, if desired.
• Enjoy!

SHRIMP TACO SALAD

Steps:

• Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.

TANGY TARRAGON SHRIMP SALAD

Steps:

• In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
• In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
• In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

SHRIMP TANGO SALAD

Steps:

• Add shrimp to large pan of boiling water; cook on medium-low heat 5 min. or until shrimp turn pink. Drain shrimp; place in non-metallic bowl.
• Whisk next 5 ingredients until blended. Add to shrimp along with the chopped red peppers; mix lightly. Refrigerate 2 hours.
• Cover large platter with salad greens; top with asparagus, carrots and shrimp mixture. Sprinkle with nuts and cilantro.

TANGO SALAD

Steps:

• Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with Honey-Lime Vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
• Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper and refrigerate for 12 hours before serving.

SHRIMP SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

THAI SHRIMP MANGO SALAD

Steps:

• Preheat broiler for 15 minutes.
• Meanwhile, put the shrimp in a bowl with the chili paste and sesame oil. Toss to coat shrimp completely.
• Put the shrimp on a baking tray and broil for a minute.
• Turn shrimp over and broil for a minute on th reverse side. The shrimp should be pink and cooked through.
• In another bowl, toss the salad greens with the salt, lemon juice, and olive oil, until the greens are fully coated.
• In a small bowl, mix the cilantro, mango, bell pepper, and onion. Toss shrimp in this bowl. Stir shrimp with mango salsa mix.
• Line plates with lettuce mix and add shrimp to top.

TANDOORI SHRIMP AND MANGO SALAD

Steps:

• Make dressing:
• Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
• Make marinade:
• In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
• Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
• In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.
• In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.

SHRIMP TANGO

Steps:

• Heat dressing in large skillet on medium-high heat. Add bell peppers, garlic, mustard and crushed red pepper; cook and stir 3 min.
• Add shrimp; cook 5 to 8 min. or until shrimp turn pink. Spoon into serving dish; cool 10 min.
• Refrigerate 1 hour or until chilled. Sprinkle with nuts and cilantro before serving.

CRISPY PANKO SHRIMP SALAD

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.

SHRIMP PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.