Broiled Shrimp And Veggie Salad Food
GRILLED SHRIMP AND NOODLE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.
- Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.
- Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
- Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.
ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY
Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams
SWEET AND SPICY BROILED SHRIMP (SHEET PAN MEAL)
Broiled shrimp and veggies is a delicious sheet pan meal, full of protein and healthy nutrients. This recipe includes an easy-to-make fish marinade, that adds amazing flavor to the dish.
Provided by Lindsay Cotter
Categories Main Dish
Time 20m
Number Of Ingredients 16
Steps:
- In a small bowl, whisk together the marinade ingredients. Set aside.
- Clean shrimp, devein, and peel, leaving tails on. Place shrimp in a glass pan or ziplock bag. Pour marinade over shrimp and place in fridge to marinate for 15 to 20 minutes.
- Set oven to broiler. While broiler is heating, prep any additional veggies you want to add to the pan. Note that veggies with less starch/skin (peas, green beans, tomato, etc.) work best to cook evenly with shrimp!
- After shrimp has marinated, place shrimp on large sheet pan. Brush additional marinade on top. Place green beans or snap peas and cherry tomatoes around the shrimp. Broil for 5-7 minutes (total). Half way through cooking time, turn shrimp over. Flesh will be opaque with whitish color when fully cooked. Shrimp will continue to cook once you remove it from oven.
- Remove from oven and garnish with fresh herbs and lemon.
Nutrition Facts : Calories 301 calories, Sugar 15.5 g, Sodium 1402.1 mg, Fat 11.5 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 24.8 g, Fiber 4.2 g, Protein 25.8 g, Cholesterol 190.4 mg
BROILED SHRIMP AND VEGGIE SALAD
Broiled shrimp and veggies are served on a bed of romaine and topped with feta cheese and parsley in this fresh Greek-inspired salad.
Provided by Molly Gilbert
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 52m
Yield 6
Number Of Ingredients 16
Steps:
- Put shrimp in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over shrimp and turn to coat. Seal bag. Marinate for 10 minutes.
- Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
- Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
- Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove shrimp from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
- Broil shrimp on top rack, flipping once, until bright pink and cooked through, 1 to 2 minutes per side.
- Serve shrimp and vegetables with pan juices on top of romaine lettuce; top with feta cheese and parsley.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 21.9 g, Cholesterol 252.7 mg, Fat 21.2 g, Fiber 4.9 g, Protein 32.5 g, SaturatedFat 6.1 g, Sodium 1071.4 mg, Sugar 4.1 g
BROILED SHRIMP AND VEGETABLES
Broiled Shrimp and Vegetables with a spicy peanut sauce is a quick and easy recipe that's made on one baking sheet with little effort and easy cleanup.
Provided by Lucy Brewer
Categories Fish
Time 25m
Number Of Ingredients 14
Steps:
- Position rack about 6 inches from broiler element and preheat broiler on high. Line a large, rimmed baking sheet with foil and lightly spray the foil.
Nutrition Facts : ServingSize 4 servings, Calories 324 kcal, Carbohydrate 12 g, Protein 35 g, SaturatedFat 2 g, Cholesterol 357 mg, Sodium 1590 mg, Fiber 3 g, Sugar 4 g
GRILLED SHRIMP WITH SPICY VEG NOODLES
The sweet-salty-sour dressing in this fresh salad does double duty. Inspired by the combination of fish sauce, lime juice and garlic in the Vietnamese dipping sauce nuoc cham, it's whisked with rice vinegar and vegetable oil. The result works both as a marinade for shrimp and a tenderizing dressing for the zucchini and carrot noodles.
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
- Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.
SUMMER GRILLED SHRIMP SALAD
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
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
SHRIMP VEGGIE SALAD
My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 10
Steps:
- Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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