Spicy Shrimp Salad Recipes

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SPICY THAI SHRIMP SALAD



Spicy Thai Shrimp Salad image

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

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

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

SPICY SHRIMP SALAD



Spicy Shrimp Salad image

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

1 pound uncooked medium shrimp, peeled, deveined
1/4 cup mayonnaise
1 1/2 teaspoons Old Bay seasoning
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1/2 cup chopped green onions
1/2 cup chopped celery
Radicchio or butter lettuce leaves

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.

SPICY SHRIMP AND AVOCADO SALAD



Spicy Shrimp and Avocado Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds large frozen shrimp, thawed, shelled and deveined
1 head romaine lettuce, washed and drained
2 Tbsp. chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon chopped jalapenos or a pinch cayenne, optional
1/4 cup fresh lime juice
1/2 cup olive oil
1 small shallot, minced
1 small ripe Haas avocado, peeled, pitted and cubed just before cooking
Kosher salt
Freshly ground black pepper

Steps:

  • Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
  • Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
  • Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

MINI SPICY SHRIMP SALAD SANDWICHES



Mini Spicy Shrimp Salad Sandwiches image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 21

2 tablespoons olive oil
1 pound (16-20 count) large shrimp, shelled and deveined
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 shallot, minced
1 stalk celery, minced
1 jalapeno, minced
1/2 lemon, juiced
1 tablespoon chopped parsley leaves
1 tablespoon chopped chives
Pinch cayenne
1/2 cup mayonnaise
Sweet Onion Jam, recipe follows
when ready to serve.
2 red onions, thinly sliced
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup sugar
Pinch salt
Pinch pepper
In a medium saucepan, add the onions, vinegar, wine, sugar and salt and pepper. Cook over low heat until reduced by half. The liquid will become syrupy. Stir in the lemon juice and season with more salt and pepper, if needed.

Steps:

  • 12 mini soft dinner rolls, toasted
  • In a saute pan, over medium heat, add the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for about 2 minutes on each side. Put in the refrigerator to chill down.
  • In a large bowl, mix the remaining ingredients and set aside. Once the shrimp are cool, cut into pieces and add to the mayonnaise sauce. Cover and refrigerate to chill. Put equal amounts of shrimp salad on the rolls and top with Sweet Onion Jam.

CAESAR SALAD WITH SPICY SHRIMP



Caesar Salad with Spicy Shrimp image

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

4 corn tortillas (5-inch)
2 teaspoons olive oil
1 1/2 teaspoons chili powder
Coarse salt and ground pepper
3/4 pound medium shrimp, peeled and deveined
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
2 tablespoons grated Parmesan cheese, plus more for garnish
4 anchovy fillets, rinsed and minced
1 large head romaine lettuce (1 1/2 pounds), cut into 1-inch pieces

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 THAI SHRIMP SALAD



Spicy Thai Shrimp Salad image

From Rachel Cooks Thai blog. She reiterates that slicing the shallots, red onion and Thai peppers very thin ensures the vegetables don't end up in your mouth in isolation. The lemongrass must be sliced paper thin, using only the most tender bottom of the stalk to eliminate tough stems. Prepare the greens then serve with the shrimp hot off the grill. The salty, sweet, tangy and spicy dressing ties the salad together

Provided by gailanng

Categories     Greens

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

3/4 lb shrimp, peeled and deveined (keep tails on if desiring a dramatic presentation)
vegetable oil
3 cups chopped lettuce
1/3 cup mint leaf, coarse chopped
1/3 cup cilantro leaf, coarse chopped
1/3 cup shallot, sliced thinly
1/3 cup red onion, sliced thinly
1/3 cup lemongrass, sliced thinly (slice paper thin)
5 red Thai peppers, sliced thinly
2 tablespoons roasted chili paste (nam prik pao)
1 tablespoon palm sugar (brown sugar is a good substitute)
2 tablespoons fish sauce
2 tablespoons lime juice
salt

Steps:

  • Combine the sauce ingredients and whisk until well incorporated; set aside.
  • Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
  • Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
  • Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!

Nutrition Facts : Calories 209.5, Fat 2, SaturatedFat 0.2, Cholesterol 214.3, Sodium 2399, Carbohydrate 22.3, Fiber 1.6, Sugar 8.8, Protein 26.3

LANDRY'S SPICY SHRIMP SALAD



Landry's Spicy Shrimp Salad image

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

1 1/2 lbs cooked shrimp, shelled and cut into bite-size pieces
3/4 cup celery, chopped
3/4 cup green onion, chopped
1 tablespoon cilantro, chopped
2 teaspoons cumin
1 teaspoon white pepper
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
salt and black pepper
1 cup mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons cajun hot sauce
1 teaspoon Dijon mustard

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 WITH MINT



Spicy Shrimp Salad With Mint image

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1 teaspoon minced garlic, or more to taste
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons lemon juice
30 to 40 mint leaves
6 cups arugula and other greens

Steps:

  • Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
  • Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
  • When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
  • Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
  • The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams

SPICY SHRIMP AND CHICKPEA SALAD



Spicy Shrimp and Chickpea Salad image

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

1 medium lemon, zested and juiced
1 lime, zested and halved
1 teaspoon Dijon mustard
5 tablespoons olive oil
Kosher salt and black pepper
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, diced (about 1/4 cup)
1 Fresno chile or jalapeño, cut into thin coins or seeded and diced
1 packed cup parsley leaves and tender stems, roughly chopped
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 pound shrimp, peeled and deveined, patted dry

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.

BRIGHT AND SPICY SHRIMP NOODLE SALAD



Bright and Spicy Shrimp Noodle Salad image

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

⅓ cup fresh lime juice
2 tsp. honey
1 serrano chile, very thinly sliced
1 (1-inch) piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. plus 1½ tsp. fish sauce
4 Tbsp. extra-virgin olive oil, divided
Kosher salt
1 lb. large shrimp (preferably wild), peeled, deveined
6 oz. bean thread (cellophane or glass) noodles
1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
½ cup salted, roasted peanuts, crushed, divided
1 cup basil leaves

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.

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From dietdoctor.com


SPICY SHRIMP SALAD RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Spicy Shrimp Salad Recipe are provided here for you to discover and enjoy ... Easy Garlic Lemon Shrimp Recipe Easy Popcorn Shrimp Recipe Creamy Bacon Prawns Easy Keto Dinner Easy Spicy Shrimp Tacos Recipe Dessert Recipes. Gluten Free Dessert For Thanksgiving Keto Instant Pot Dessert Instant Pot Duo Dessert Recipes …
From recipeshappy.com


SHRIMP NOODLE SALAD RECIPE | BON APPéTIT
2019-12-26 Step 4. 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 ...
From bonappetit.com


FRIDAY SHRIMP SALAD à LA LULU - LUCY BUFFETT
3 pounds LuLu’s Perfect Peel and Eat Shrimp (see recipe below), peeled and chopped into medium to large pieces. 1 cup chopped celery. 3/4 cup chopped red onion. ½ cup chopped green onions. 3 hard-boiled eggs, chopped. 2 tablespoons finely chopped parsley. 1 teaspoon salt. 1 teaspoon white pepper
From lucybuffett.com


SHRIMP MACARONI SALAD WITH CAJUN SPICES - SO EASY! - CHENéE TODAY
2021-06-10 Rinse, drain and place in large bowl. 1 lb small shell or elbow macaroni pasta. Add all other ingredients to bowl and stir. 1 lb cooked medium shrimp, 3 stalks celery, 4 whole green onions, 1 cup mayonnaise, ⅓ cup buttermilk ranch dressing, 3 teaspoon cajun or creole seasoning, 2 tablespoon fresh lemon juice, salt & pepper, hot sauce.
From cheneetoday.com


10 MINUTE SPINACH SALAD WITH SPICY SHRIMP - TABLESPOON FOR ONE
2021-06-29 Directions. Step 1 Mix together uncooked shrimp and cornstarch. Step 2 Spray a small skillet with cooking spray and heat over a medium flame. Step 3 Add coated shrimp to the pan and heat until shrimp are cooked through and fully pink, about 2 minutes per side. Step 4 Combine mayonnaise, sweet chili sauce and sriracha.
From tablespoonforone.com


SPICY GRILLED SHRIMP SALAD WITH JALAPEñO LIME VINAIGRETTE
2020-06-25 Dice the pineapple, removing any hard core sections. In a large mixing bowl, whisk together the lime juice, lime zest, red wine vinegar, honey, and garlic. Drizzle in the olive oil, whisking continuously. Stir in the jalapeño. Season with a pinch of salt to taste. Set aside.
From theoriginaldish.com


CRUNCHY AND SPICY GREEN POTATO SALAD RECIPE - LOS ANGELES TIMES
2022-05-12 Transfer all the seeds to a spice grinder or mortar and pestle and process until finely ground. 4. To the still-boiling water in the pot, add the snap peas and cook, stirring constantly, until ...
From latimes.com


SPICY THAI SHRIMP SALAD RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl. Add shrimp, bell pepper, cucumber and fresh herbs; toss to coat. Advertisement.
From eatingwell.com


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