South Seas Shrimp Salad Recipes

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SOUTH SEAS SHRIMP SALAD



South Seas Shrimp Salad image

Travel the South Seas with this colorful Asian-inspired salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

2 cups bite-size pieces spinach
2 cups shredded Chinese (napa) cabbage
1 cup enoki mushrooms
1 medium red bell pepper, cut into 1/2-inch pieces
2 medium green onions, thinly sliced (2 tablespoons)
1/2 pound frozen cooked peeled deveined medium shrimp, thawed
1/4 cup slivered almonds, toasted
2 tablespoons vegetable oil
2 tablespoons rice vinegar or white vinegar
2 tablespoons soy sauce
1/2 teaspoon five-spice powder

Steps:

  • Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
  • Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 8 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 600 mg

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.

SZECHUAN SHRIMP SALAD



Szechuan Shrimp Salad image

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

10 ounces uncooked thin spaghetti
1/3 cup canola oil
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, sliced
1/2 cup sliced green onions
3 tablespoons minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Nutrition Facts :

SOUTH SEA SALAD



South Sea Salad image

This is one of my favorite salad recipes passed on to me from my friend Pam D. A wonderful light and crunchy salad. Great with seared Ahi tuna.

Provided by lillianes

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 11

1 large head romaine lettuce, chopped
1 large head bok choy, chopped
½ cup sliced almonds
½ cup sunflower seed kernels
2 (3 ounce) packages ramen noodles, crumbled (flavoring packets reserved for other use)
2 (15 ounce) cans mandarin oranges, drained
2 tablespoons butter
½ cup olive oil
¼ cup white sugar
¼ cup vinegar
1 tablespoon soy sauce

Steps:

  • Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
  • Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
  • Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
  • Drizzle dressing over the salad and toss to coat.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 23.8 g, Cholesterol 5.1 mg, Fat 18.3 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 393.1 mg, Sugar 12.1 g

SOUTHWESTERN SALAD WITH SHRIMP



Southwestern Salad with Shrimp image

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
Coarse salt and ground pepper
2 small heads red- or green-leaf lettuce, torn
1 avocado, diced small
1/2 English cucumber, diced small
1 small red onion, thinly sliced
1/2 to 1 canned chipotle chile in adobo sauce, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/2 cup fresh cilantro leaves

Steps:

  • In a large skillet, heat 1 tablespoon olive oil over medium-high. Add shrimp; season with salt and pepper. Cook until opaque throughout, 5 to 6 minutes.
  • In a large bowl, toss together lettuce, avocado, cucumber, and red onion. In a small bowl, combine chile, lime juice, and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing, and sprinkle with cilantro.

Nutrition Facts : Calories 357 g, Fat 23 g, Fiber 5 g, Protein 26 g, SaturatedFat 3 g

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING



Shrimp and Spinach Salad with Hot Bacon Dressing image

When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Montreal steak seasoning
4 bacon strips, chopped
1 shallot, finely chopped
1/3 cup cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) fresh spinach
3/4 cup julienned roasted sweet red peppers
1/4 cup sliced almonds

Steps:

  • Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

SCANDINAVIAN SHRIMP SALAD



Scandinavian Shrimp Salad image

An entree that transports you to Stockholm; shrimp with hard-boiled eggs, cornichons, fennel, soft buttery lettuce, and boiled baby potatoes. Bonus: Use the same pan to cook the shrimp and the potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10

12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
1/3 cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved

Steps:

  • Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
  • Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

SOUTH SEAS SHRIMP AND MANGO



South Seas Shrimp and Mango image

Make and share this South Seas Shrimp and Mango recipe from Food.com.

Provided by MelodyOHare

Categories     Fruit

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb raw jumbo shrimp
3 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon hot sauce
1 teaspoon orange zest
1 large mango, peeled,cut into 1 inch pieces
4 green onions, cut into 1 1/2 inch pieces
1 red bell pepper, cut into 1 inch pieces

Steps:

  • Place shrimp in large resealable bag.
  • Combine mustard, oil, juice, hot sauce and orange peel in small bowl.
  • Pour over shrimp.
  • Seal bag and place in refrigerator for 20 minutes.
  • Alternately thread shrimp, mango, bell pepper and onions onto 4, 10 inch skewers.
  • Place skewers on oiled grid.
  • Grill over high heat for 7 minutes or until the shrimp are opaque, turning and basting once with mustard mixture.

Nutrition Facts : Calories 226.5, Fat 8.9, SaturatedFat 1.2, Cholesterol 143, Sodium 868.1, Carbohydrate 20.6, Fiber 3.1, Sugar 16.1, Protein 17.4

SOUTH SEAS SALAD



South Seas Salad image

Make and share this South Seas Salad recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Lunch/Snacks

Time 15m

Yield 7 cups

Number Of Ingredients 12

1 lime zest
1/4 cup lime juice
2 tablespoons fish sauce or 2 tablespoons vegetarian fish sauce
1 tablespoon sugar
1 teaspoon cumin
1/2 teaspoon hot red pepper flakes
1/2 teaspoon salt
6 cups cooked rice
1 large mango, chopped
1 small red onion, chopped
1 cup coriander, chopped
1/2 cup roasted salted cashews

Steps:

  • Combine first 7 ingredients.
  • Stir in the rice, mango and onion.
  • Just before serving stir in the coriander and cashews.

SHRIMP SALAD



Shrimp Salad image

Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
2 lemons
1 pound shelled large shrimp
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup chopped fresh dill, parsley or cilantro (or a combination)
Lettuce, avocado or other vegetables, for serving (optional)

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.

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