Cilantro Lime Shrimp Salad Food

CILANTRO LIME SHRIMP

Steps:

• Mix together garlic and 1 teaspoon salt.
• Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
• Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
• Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
• Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
• Drain shrimp and gently pat dry.
• Shrimp can be cooked on the girll or. . .
• Pan Fried:
• Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
• Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
• Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
• Garnish with cilantro and serve with dipping sauce.

CILANTRO-LIME SHRIMP SALAD

Steps:

• In a large bowl, add chopped romaine. Top with shrimp, avocado, tomatoes, and red onion.
• Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt, and pepper. Pour dressing over salad and toss.

CILANTRO LIME SHRIMP AVOCADO SALAD RECIPE

Steps:

• Add chopped romaine lettuce to a large bowl. Top with shrimp, avocado, tomatoes and red onion.
• Whisk together olive oil, lime juice, garlic, cilantro, Dijon mustard and salt and pepper. Pour the dressing over the salad and toss to evenly distribute the dressing and serve.

CILANTRO LIME SHRIMP AND AVOCADO SALAD

Steps:

• Combine ingredients for the dressing into a small bowl and whisk together until combined.
• In a large bowl, combine all ingredients until the 'Additional Ingredients' section, tossing in the chopped shrimp and avocado last.
• Add dressing to the shrimp avocado salad, tossing to coat. Serve immediately. This will keep in the fridge for up to 2 days, but is best when freshly made.
• Optional: add garnishment, to taste, of additional black pepper, lime juice, and cilantro.

SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
• To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
• In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.

SHRIMP SALAD WITH CILANTRO DRESSING

Steps:

• In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

COSTCO CILANTRO LIME SHRIMP (COPYCAT RECIPE)

Steps:

• Using a paper kitchen towel, dab the shrimp dry, add ¼ teaspoon of salt, and a few fresh ground black pepper twists.
• Take your Microplane and peel off some lime zest, and are set to one side. Using a paring knife, cut the strips of zest in half lengthwise.
• Preheat your skillet on the stovetop and add a tablespoon of butter. Set two more tablespoons of butter aside for use later.
• With the butter bubbling gently over medium heat, add the chopped garlic and cilantro. Cook for less than a minute, gently stirring all the time.
• Add the shrimp, taking care not to stack them too much. Cook them for about one minute, stirring gently every few seconds to ensure that each shrimp cooks until all have turned pink. Note: You can try to cook in batches if needed to avoid over-crowding.
• The chopped scallions are optional, but if you wish to use them, now is the time to put them into the skillet together with the lime zest.
• Season with dried basil leaves (or your favorite seasonings). Give a quick stir to ensure that everything is coated in the sauce and cooked evenly.
• When done, slide the skillet gently off the stovetop.
• Keeping the skillet off the heat all the time, quickly add in the fresh chopped cilantro, the lime juice, and the two tablespoons of the butter you set aside earlier. Don't forget to add the lime zest.
• Your skillet will retain the heat long enough to melt the butter as you stir the contents of the pan to amalgamate everything, creating a delicious, silky, buttery sauce.
• Season to taste and serve with some wedges of lime and a sprinkling of fresh cilantro.

LIME CILANTRO SHRIMP AND BLACK BEAN SALAD

Steps:

• To a large bowl, add the black beans, avocado, jalapeno, optional serrano chile, cucumber, cilantro; set aside
• To a medium skillet, add the olive oil, shrimp, evenly sprinkle with cumin, salt, pepper, and cook over medium-high heat for about 2 minutes.
• Flip shrimp over, turn the heat to medium-low, add the lime juice, honey, stir to combine, and cook until shrimp are done, about 2 minutes. Taste the sauce. If desired, add additional lime juice, honey, salt, pepper, or cumin.
• Transfer the shrimp and all the sauce to the bowl with the lettuce and vegetables. Stir to combine. Taste and make any other seasoning adjustments if necessary (I sprinkled with another 1/2 teaspoon cumin) and serve immediately. Salad is best fresh but will keep airtight in the fridge for up to 2 days, noting the avocado will oxidize and the vegetables will soften and release their natural juices as time passes.

CILANTRO LIME SHRIMP

Steps:

• Add marinade ingredients to a large bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes (no more!). Note, this is a wet rub marinade and will be thick without extra liquid.
• Melt one tablespoon butter in one tablespoon olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once very hot and sizzling, add half the shrimp in a single layer and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Transfer shrimp to a plate and repeat with remaining shrimp.
• To the now empty skillet, melt 3 tablespoons butter over medium heat. Once melted, add the garlic and cook until fragrant, about 1 minute. Remove from heat and add the cilantro and lime juice and stir to combine. Add shrimp back to the skillet and stir to evenly coat. Taste and season with salt, pepper, cayenne and/or lime juice to taste.

GRILLED SHRIMP, CORN & AVOCADO SALAD WITH LIME-CILANTRO DRESSING

Steps:

• Make the dressing/marinade in a medium-sized bowl by mixing together the lime juice, soy sauce, jalapeno, garlic, red pepper flakes, cumin and cilantro. Slowly whisk in the extra-virigin olive oil.
• Add the shrimp to a large plastic ziplock bag, or a bowl, and pour enough of the marinade into the bag to fully coat the shrimp. Close the baggie (or cover the bowl with plastic wrap) and place in the refrigerator for 1 hour. Save the remaining marinade for the dressing (there should be approx. 1/2 to 3/4 cup left).
• Heat your grill to medium heat. Brush the canola oil over the corn and then sprinkle all over with salt. Add the corn to the grill, over direct heat, and cook until kernels are starting to brown. About 8 minutes, turning the corn over a time or two while cooking. Remove and set aside to cool.
• Once the corn is cool enough to handle, set one corn upright on a large platter or a shallow bowl, and then with the other hand, carefully use a large knife to cut the kernels from the cob. Repeat with the other ear of corn. Set aside.
• Take the shrimp from the marinade and place on skewers, careful not to overcrowd each skewer with the shrimp (don't squeeze too many shrimp on a skewer, otherwise, they won't cook evenly). Lightly salt and pepper the shrimps before grilling. Alternatively, cook on the grill on a grill pan, or sear in a skillet over medium-g-high heat on the stove, or in a cast-iron skillet in a 450° oven for about 10 minutes. Discard the marinade.
• Meanwhile, in a medium bowl, mix together the corn, tomatoes, red and green onions, pepper and beans. Gently stir in the avocado.
• Put the lettuce in a large bowl and pour the corn mixture over the top. Add 1/3 to 1/2 cup of the reserved dressing and gently toss.
• Place the dressed salad on a large chilled platter or in a serving bowl. Place shrimp on top of the salad and serve at once!

SHRIMP SALAD WITH CILANTRO MAYONNAISE

Steps:

• In a salad bowl, combine the cooked shrimp (whole or cut in half) with the diced red onions, radishes, bell pepper, celery, eggs, lime juice, cilantro mayonnaise, and salt to taste. For a spicy touch add diced jalapenos or hot peppers to taste.
• This shrimp salad can be served immediately, but for best results I recommend letting it sit in the fridge for an hour or two before serving.