Celebrity Mexican Shrimp Salad Food
MEXICAN SEAFOOD SALAD
Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
- Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.
MOM'S MACARONI SHRIMP SALAD
This is a basic at our house, and we have it two or three times a month. I love the french dressing flavor instead of blah macaroni.
Provided by OahuPat Abrams
Categories Potluck
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil macaroni until tender.
- Drain and rinse with cold water to keep it from sticking together.
- Add dressing and chill for at least one hour, or overnight.
- Combine mustard, mayonnaise and seasonings.
- Add together with remainder of ingredients to the macaroni and mix well.
- Better if mixed an hour ahead of eating, so the flavors can blend together.
MEXICAN SHRIMP SALAD
This is an easy, filling and healthy salad. You can add any vegetables you like; I made it once with olives and mushrooms but it is more of a Mexican style dish without them.
Provided by archimageiros
Categories Mexican
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix shrimp, tomatoes, and chili sauce. Heat in microwave, if desired.
- In small bowl, combine refried beans, water and cumin to make a creamy salad dressing.
- Shred lettuce, and slice onions in very thin rings. Toss and top with shrimp mixture. Serve with bean dressing.
Nutrition Facts : Calories 227.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 225.4, Sodium 706.5, Carbohydrate 18.2, Fiber 4.6, Sugar 4, Protein 29.4
CELEBRITY MEXICAN SHRIMP SALAD
The original recipe is attributed to Demi Moore in an old clipping I had kept. This is a spicy salad with a lot of eye appeal and some unique flavor blends. Great for brunch or even to take along as a covered dish. Enjoy this one with a nice cold glass of Chardonnay, my friends!
Provided by Bone Man
Categories Corn
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, whisk together the red chili, lime juice, olive oil, honey, garlic, cilantro and vinegar.
- Rinse the shrimp in cold water, drain and, place them in an adequately-sized glass bowl and pour the marinade over them. Stir carefully to make sure that all the shrimp are covered with marinade. Allow the shrimp to marinate in the refrigerator, covered with cling wrap, for 8 hours, stirring at least once.
- At the end of the 8 hours, drain the shrimp and reserve the marinade to use as dressing.
- In four serving bowls, evenly divide the shrimp, beans, lettuce, onion, bell pepper, tomatoes, avacados and corn. Toss each salad and top each one with the corn chips.
- Drizzle an even amount of the marinade/dressing over each salad and serve.
Nutrition Facts : Calories 888.5, Fat 53.4, SaturatedFat 7.5, Cholesterol 172.8, Sodium 373.6, Carbohydrate 77.3, Fiber 17.1, Sugar 12.8, Protein 35.7
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SHRIMP TACO SALAD - AHEAD OF THYME
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5/5 (3)Total Time 20 minsCategory SaladCalories 229 per serving
- In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
- Cook the shrimp in the oven, air fryer, or over the stove. To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
- To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
- To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
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- SHRIMP: Add the lemon zest, garlic powder, sugar, hot sauce, and red pepper flakes to a medium bowl and stir to combine. Add the shrimp and stir so that they are evenly coated in the marinade. Allow the shrimp to marinate at room temperature for 5-10 minutes or if you have time, cover and refrigerate for 3-4 hours. If you are going for the 10-minute option, you could chop the veggies while the shrimp marinates.
- SAUTE: When ready to cook, heat the butter in a large skillet over medium-high heat. When the butter is melted, add the shrimp and allow them to cook for roughly 1 minute, flipping it halfway through until they form into a ‘c’ shape. Remove from heat and set aside.
- DRESSING: Add the lemon juice, olive oil, ground cumin, and a ⅛ teaspoon of cayenne with a big pinch of salt and pepper to a mason jar. Screw on the cap and give it a few good shakes until the dressing combines. Taste and adjust with additional salt, pepper, cayenne or cumin as desired.
- SALAD: Add the avocados, tomatoes, red onions, cilantro, and jalapeños to a large bowl, along with the cooked shrimp. Drizzle the dressing over the top and toss to combine. Taste and adjust with additional seasonings as desired.
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