SHRIMP PASTA SALAD
This easy shrimp pasta salad is ready in minutes! Made with healthy ingredients, veggies and bright lemon dressing. Perfect for potlucks.
Provided by Erin Clarke / Well Plated
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 15
Steps:
- Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
- In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
- If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 194 kcal, Carbohydrate 28 g, Protein 19 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 144 mg, Fiber 1 g, Sugar 4 g
CLASSIC DIJON VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
SHRIMP IN DIJON VINAIGRETTE
THIS IS SO DELICIOUS! One of my top recipes of all time! An easy-to-make appetizer or first course. The flavors will intensify when marinated overnight. Serve in a large bowl lined with lettuce and kale for a fancy look. This is the best shrimp ever. It has become a staple for all "impress the guests" meals. It's easy! This shrimp is a perfect appetizer. I got this from a really fabulous book called Above & Beyond Parsley presented by the Junior League of Kansas City, Missouri.
Provided by College Girl
Categories Potluck
Time 8h
Yield 75-100 shrimp, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl.
- Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
- Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.
Nutrition Facts : Calories 381.6, Fat 29.5, SaturatedFat 4, Cholesterol 214.9, Sodium 1721, Carbohydrate 4.9, Fiber 0.9, Sugar 0.3, Protein 24.3
EASY SHRIMP AND DIJON VINNAIGRETTE SALAD
A quick and easy salad. So easy it really isn't a recipe. I make this for lunch often. If I could afford to eat shrimp everyday, I might eat this salad everyday. It is also South Beach Diet friendly.
Provided by jennmarie
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl whisk together red wine vinegar , Dijon mustard and Splenda.
- Then continue to whisk while adding olive oil until dressing is thoroughly mixed.
- Add lettuce and vegetables of your choice. Toss to coat.
- Top with cooked shrimp and you're ready to eat.
Nutrition Facts : Calories 240.5, Fat 15.2, SaturatedFat 2, Cholesterol 179.3, Sodium 883.3, Carbohydrate 4.5, Fiber 1.1, Sugar 1.3, Protein 20.6
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
SHRIMP SALAD WITH VINAIGRETTE
"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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