Summer Shrimp Salad Recipe 455

SUMMER SHRIMP SALAD

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.

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.

SUMMER SHRIMP SALAD RECIPE - (4.5/5)

Steps:

• 1. Chop avocados, cucumbers, tomatoes and onions 2. Mix with mayonnaise and mustard 3. Season shrimp and saute in butter until just cooked 4. Add shrimp to avocado mixture 5. Season to taste 6. Pile on top of oil and vinegar-dressed greens 7. Top with crispy Parmesan or croutons

SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP

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

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.