Summer Essentials Delightful Shrimp Salad Recipes

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SUMMER SHRIMP SALAD



Summer Shrimp Salad image

Use an array of colorful tomatoes to make this healthy shrimp salad pop. Cooking the shrimp with fresh herbs and garlic infuses them with flavor without coming off too strong for a light dinner salad that's perfect for summer entertaining.

Provided by Nina Compton

Categories     Healthy Summer Salad Recipes

Time 25m

Number Of Ingredients 10

1 ¼ pounds raw shrimp (21-25 count), peeled and deveined
¼ cup extra-virgin olive oil
10 sprigs fresh thyme
4 cloves garlic, crushed
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup lemon juice
1 medium English cucumber, diced
3 large heirloom tomatoes, chopped
½ cup chopped fresh basil, plus more for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Toss shrimp with oil, thyme and garlic on a rimmed baking sheet. Sprinkle with salt and pepper. Bake until the shrimp are pink and firm, 8 to 10 minutes.
  • Transfer the shrimp to a large bowl (discard thyme and garlic). Add lemon juice and stir to coat. Gently stir in cucumber, tomatoes and basil. Arrange the shrimp and vegetables in a serving bowl. Serve drizzled with any dressing left in the bowl and garnish with more basil, if desired.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 10.2 g, Cholesterol 228.2 mg, Fat 15.1 g, Fiber 2 g, Protein 30.5 g, SaturatedFat 2.2 g, Sodium 321.9 mg, Sugar 4.8 g

SUMMER GRILLED SHRIMP SALAD



Summer Grilled Shrimp Salad image

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Provided by Kim's Cooking Now

Time 35m

Yield 2

Number Of Ingredients 16

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

Steps:

  • Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
  • Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
  • Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
  • Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g

SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP



Summer Garden Salad with Chili-Garlic Shrimp image

Categories     Salad     Leafy Green     Tomato     Appetizer     Sauté     Shrimp     Avocado     Corn     Cucumber     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 teaspoon chili-garlic sauce
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon plus 1/8 teaspoon ground black pepper
2 pounds uncooked large shrimp, peeled, deveined
5 tablespoons extra-virgin olive oil, divided
2 ears of corn, husked
3 small tomatoes, cut into 1/2-inch-thick wedges
1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
4 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil (such as Asian)
1 large avocado, halved, peeled, pitted, cut into thin slices
8 cups (loosely packed) mixed baby greens
2 tablespoons thinly sliced fresh mint leaves

Steps:

  • Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
  • Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
  • Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
  • Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

SUMMER SHRIMP SALAD



Summer Shrimp Salad image

Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.

Provided by Martha Stewart

Categories     Shrimp Recipes

Number Of Ingredients 11

18 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 limes
2 tablespoons olive oil
2 tablespoons roughly chopped fresh cilantro, plus sprigs for garnish
2 mangoes, peeled, pitted, and cut into 1/2-inch dice
2 cucumbers, seeded and cut into 1/2-inch dice
1/2 small red onion, peeled and finely diced
1 small jicama (about 3/4 pound), peeled and cut into 1/2-inch dice
Olive-oil cooking spray

Steps:

  • Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes.
  • Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve.

Nutrition Facts : Calories 225 g, Cholesterol 172 g, Fat 7 g, Fiber 1 g, Protein 24 g, Sodium 439 g

SHRIMP/PRAWN SALAD FOR SUMMER



Shrimp/Prawn Salad for Summer image

Prawns that were cooked, shelled and deveined were on sale today, so I bought them and made up this recipe because I couldn't find anything on the net. Anyway, it got five-plus stars from everyone at the table, so I thought I'd post it before I forgot it. It was so easy and I'm sure you can 'juggle' the portions and the ingredients. By the way, Lebanese cucumbers are the long, thin ones (don't know what they are called in the USA-would appreciate it if you can tell me). Good luck and enjoy.

Provided by Leggy Peggy

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs shrimp, cooked, shelled and deveined, and cut into 1/3-inch pieces (prawns)
1 cup lebanese cucumber, diced in 1/4-inch cubes
2 stalks celery, diced in 1/4-inch cubes
3 -4 scallions, sliced thinly, white and some green
1 medium mango, diced in 1/3-inch cubes
1 medium avocado, diced in 1/3-inch cubes
1/2-1 cup mixed greens, per person
1/2 cup whole-egg mayonnaise (I use Petroushka's Best Ever Homemade Mayonnaise)
4 tablespoons ketchup
1 tablespoon horseradish, heaped
1 lemon, juice of, only
1/4-1/2 teaspoon salt (to your taste)
1/4 teaspoon pepper (to taste)
6 -8 dashes Tabasco sauce (or to taste)

Steps:

  • Put the first six ingredients in a large bowl and mix well.
  • Put the last seven ingredients (the dressing) in a separate bowl and mix well.
  • Combine both sets of ingredients and mix well.
  • Spoon over the mixed greens. Tonight I used a combination of shredded iceberg lettuce and chopped rocket.

Nutrition Facts : Calories 318.4, Fat 13.7, SaturatedFat 2, Cholesterol 244.1, Sodium 1445.1, Carbohydrate 22.6, Fiber 3.8, Sugar 12.5, Protein 27.7

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