SPICY THAI SHRIMP SALAD
Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 12
Steps:
- To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
- Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g
SPICED SHRIMP SALAD
Provided by Florence Fabricant
Categories dinner, weekday, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place lemon grass in blender or spice mill; grind to powder. Set aside.
- Bring saucepan of water to boil, add shrimp, cook 30 seconds, then drain and rinse them with cold water. Drain well and transfer to a bowl.
- Mix fish sauce and lime juice. Add pepper flakes, shallots and scallions. Pour mixture over shrimp. Mix, then fold in pulverized lemon grass.
- Transfer to a serving bowl and scatter the green chili and mint on top. Serve at room temperature.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 901 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY GRILLED SHRIMP SALAD
Steps:
- Peel and devein shrimp. Place in bowl with jalapeno, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes. In separate bowl combine cilantro, avocado, red pepper, and onion. Add juice of 1 lime, cayenne and salt. Toss to coat. Cook off shrimp on grill or on stove top in a skillet. Add shrimp to salad and toss to coat. Serve on bed of lettuce.
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.
LANDRY'S SPICY SHRIMP SALAD
Landry's is a popular seafood restaurant here in town and this recipe was published in Settings on the Dock of the Bay cookbook. Prep time does not include cooking time for shrimp.
Provided by DailyInspiration
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the shrimp, celery, green onions, cilantro, cumin, white pepper, chili powder, cayenne pepper, salt and black pepper in a bowl and toss to mix well. Combine the mayonniase, worchestershire sauce, hot sauce and dijon mustard in a medium bowl and whisk until blended. Add to the shrimp mixture and toss to mix well.
Nutrition Facts : Calories 301.9, Fat 15.3, SaturatedFat 2.2, Cholesterol 249.3, Sodium 1451.2, Carbohydrate 13.9, Fiber 0.9, Sugar 3.4, Protein 26.8
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.
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.
SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
- Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
- Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
- Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
CAESAR SALAD WITH SPICY SHRIMP
Using light mayonnaise and lime juice in the dressing considerably reduces the calories and fat in this salad. Chili powder adds spice to the shrimp. This recipe is featured in the "Everyday Food: Light" book.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place tortillas on a baking sheet. Brush both sides with 1 teaspoon oil; sprinkle with 1/2 teaspoon chili powder, and season with salt and pepper. Bake until golden brown and crisp, turning once, 8 to 10 minutes. Let cool, then break into pieces.
- Heat broiler. In a large bowl, toss shrimp with remaining teaspoon each oil and chili powder. Season with salt and pepper. Lay shrimp flat on a broiler pan, and cook until browned and opaque throughout, turning once, 3 to 4 minutes.
- In a small bowl, whisk together mayonnaise, lime juice, Parmesan, anchovies, and up to 2 tablespoons water. Season with salt and pepper.
- To serve, toss lettuce with dressing. Divide among plates, and top each with shrimp and broken tortillas. Garnish with more Parmesan.
Nutrition Facts : Calories 282 g, Fat 12 g, Fiber 4 g, Protein 23 g
SPICY ASIAN SHRIMP SALAD
This flavorful main dish salad pairs well with a glass of Gallo® Family Vineyards White Zinfandel. The salad dressing also makes a wonderful marinade for grilled meats, poultry and fish.
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place the lettuce in a large serving platter. Arrange the shrimp, bean sprouts, carrot, cucumber, cilantro and mint leaves on top., In a small bowl, combine dressing ingredients; stir until sugar is dissolved. Drizzle over salad. Sprinkle with peanuts.
Nutrition Facts :
SPICED CRAB AND SHRIMP SALAD
This is my all time favorite crab salad! I think using quality crab meat (Phillips) is the key. This is so addictive, I always double the recipe!
Provided by Grace Lynn
Categories Crab
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bring clam juice to simmer in large skillet over medium heat.
- Add shrimp; cover and simmer until opaque, turning once, about 2 minutes.
- Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp.
- Place shrimp in small bowl.
- Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes.
- Cool.
- Mix onions and next 5 ingredients in large bowl to blend.
- Stir in shrimp, cooking liquid and crabmeat.
- Season with salt and pepper.
- Cover and chill.
- Salad can be made 1 day ahead.
- I like to serve mine with pita chips, but you can use any kind of crakers or crostinis.
Nutrition Facts : Calories 114.6, Fat 5.9, SaturatedFat 0.9, Cholesterol 57.4, Sodium 370, Carbohydrate 4.9, Fiber 0.2, Sugar 1.2, Protein 10.3
COLD SHRIMP PASTA SALAD
"This salad combines two of my favorite foods: pasta and shrimp. It 's a perfect side for a grilled steak but goes just as well with hamburgers and hot dogs. I've made this many times over the years." -Traci K Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. , In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 391 calories, Fat 7g fat (1g saturated fat), Cholesterol 153mg cholesterol, Sodium 430mg sodium, Carbohydrate 55g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.
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