ROASTED SHRIMP SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
SHRIMP SALAD
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 SALAD WITH ZESTY DRESSING
Dinner's ready in 20 minutes, thanks to cooked shrimp, bagged lettuce and a two-ingredient dressing.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In small bowl, beat dressing ingredients with whisk until blended.
- On 4 individual plates, evenly divide lettuce, cucumber and tomatoes. Arrange 6 shrimp on top of each salad. Drizzle with dressing; sprinkle with chives.
Nutrition Facts : Calories 190, Carbohydrate 12 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 8 g, TransFat 0 g
SHRIMP & SPINACH SALAD WITH VINAIGRETTE
Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.
Provided by Aroostook
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
- Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
- Let stand an hour.
- Mix salad ingredients together in a bowl.
- Dress w/ vinaigrette.
Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9
BRIGHT AND SPICY SHRIMP NOODLE SALAD
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Shrimp Seafood Shellfish Noodle Healthy Wheat/Gluten-Free Soy Free Tree Nut Free Dairy Free Sauté Chile Pepper Honey Ginger Cucumber Peanut
Yield 4 servings
Number Of Ingredients 13
Steps:
- Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
- Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
- Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
- Divide noodle salad among bowls and top with remaining peanuts.
SHRIMP SALAD
I remember my mother making this when I was a child. It wouldn't be the Fourth of July without Grandma's Shrimp Salad, even today. -Delores Hill, Helena, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs. In a small bowl, combine mayonnaise, mustard, salt and pepper., Drain pasta and rinse in cold water; add to shrimp mixture. Add dressing mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 316 calories, Fat 23g fat (4g saturated fat), Cholesterol 134mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
SPICY SHRIMP SALAD
Provided by Terrie Achacoso
Categories Salad Onion Pepper Shellfish Quick & Easy Lunch Mayonnaise Shrimp Summer Bon Appétit Miami Florida Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer or 4 main-course servings
Number Of Ingredients 8
Steps:
- Cook shrimp in medium pot of boiling salted water until just opaque in center, about 4 minutes. Drain shrimp and cool. Combine mayonnaise and Old Bay seasoning in large bowl. Add bell peppers, green onions, celery and shrimp. Toss to blend well. Season salad to taste with salt and pepper. Arrange 1 lettuce leaf on each plate. Spoon salad into leaves and serve.
SHRIMP SALAD WITH REMOULADE SAUCE
We had this for Easter dinner at my sister-in-law's house and she was kind enough to share the recipe with me. I'm planning on making this a lot this summer for a light dinner, but it would be perfect for a brunch, shower, or luncheon too!
Provided by Leslie in Texas
Categories Brunch
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place shrimp and celery in a large bowl.
- Combine all sauce ingredients and blend well.
- Pour over shrimp mixture and toss well.
- Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens.
- Garnish with tomatoes and serve.
Nutrition Facts : Calories 434.5, Fat 27.7, SaturatedFat 4.2, Cholesterol 242.6, Sodium 984.1, Carbohydrate 21.7, Fiber 0.7, Sugar 5.9, Protein 25.6
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