SANTA FE SALAD WITH CHILI-LIME DRESSING
This Southwest-inspired salad is a combination of fresh, crunchy vegetables, rich and filling black beans all tossed in a tangy lime dressing. Cool and crisp romaine is the base of the salad that comes together in under 30 minutes. Great for cookouts, this salad travels well with the dressing separate until serving time. The layered approach to making the salad allows the various ingredients to stay fresh for longer. Serve this salad alongside any grilled meats or pair with some baked potatoes for a vegetarian option. Keep this recipe close for a fun lunch and top your salads with some roasted chicken or salmon. Be sure to shake the dressing well before tossing with your salad to ensure even texture. This dressing is also a great marinade for chicken and shrimp.
Categories Lunch,Appetizers
Time 25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make dressing, in a small bowl, whisk together mayonnaise, cilantro, water, scallion, lime juice, sugar and chili powder until smooth. Transfer to a jar or a plastic container with a tight-fitting lid and refrigerate until ready to use.
- In a large bowl or food storage container, layer remaining ingredients in order listed; cover and refrigerate.
- To serve, spoon salad ingredients into a bowl. Shake dressing and then drizzle dressing over salad; toss well to coat. Yields about 2 cups of salad and 1 1/2 tablespoons of dressing per serving.
Nutrition Facts : Calories 32 kcal
GRILLED FRUIT SKEWERS WITH CHILI AND LIME
Steps:
- Soak 18 wooden skewers in water 20 minutes. Thread the watermelon, pineapple and mango cubes on the skewers. Put the skewers in a large zip-top plastic bag, being careful not to puncture the bag; add the lime juice, seal and toss gently to incorporate. Refrigerate at least 30 minutes or until ready to use.
- Preheat a grill or grill pan to medium high. Remove the skewers from the bag and place on a baking sheet. Brush the fruit with vegetable oil and place the skewers on the grill. Grill, turning once, until marks appear, 6 to 8 minutes. Transfer to a serving platter.
- Combine the lime zest, chili powder and 1 teaspoon salt in a small bowl. Sprinkle the seasoning over the grilled fruit.
GRILLED LIME SHRIMP
Make and share this Grilled Lime Shrimp recipe from Food.com.
Provided by ratherbeswimmin
Categories Spring
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first 8 ingredients in a bowl.
- Add shrimp; toss to coat.
- Let stand at room temperature for 10 minutes to marinate.
- Thread shrimp on metal skewers; reserve marinade.
- Place skewered shrimp on grill over medium heat.
- Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.
Nutrition Facts : Calories 147, Fat 8, SaturatedFat 1.1, Cholesterol 142.9, Sodium 933.5, Carbohydrate 2.7, Fiber 0.2, Sugar 0.2, Protein 15.7
GRILLED SOUTHWESTERN SHRIMP SALAD
Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner - that's ready in 25 minutes. Perfect if you love Southwestern cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill.
- Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
- In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg
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
GRILLED SHRIMP SALAD WITH CHILI-LIME DRESSING
A Tropical Shrimp Dish from the South Beach Diet's "Daily Dish" (Phase 1). The zesty seasoning of fresh lime juice brings the flavors of the tropics to your table in this tasty shrimp dish. Highly nutritious and easy-to-cook, shrimp is a smart go-to choice for lunch or dinner.
Provided by WendyMaq
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
- For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.
- Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.
Nutrition Facts : Calories 324.5, Fat 21.3, SaturatedFat 3.1, Cholesterol 172.5, Sodium 247.9, Carbohydrate 9.9, Fiber 4.7, Sugar 2.3, Protein 24.9
HONEY LIME GRILLED SHRIMP SALAD RECIPE BY TASTY
Here's what you need: olive oil, lime juice, fresh cilantro, chipotle pepper in adobo sauce, salt, olive oil, honey, Mccormick® ground cumin, McCormick® Paprika, garlic powder, lime, salt, pepper, shrimp, corn, baby greens, grape tomato, radish, avocado, scallion
Provided by Tayo Ola
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
- In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
- Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
- Pull the shrimp off the skewers. Slice corn off the cob.
- Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 17 grams, Sugar 10 grams
SHRIMP CORN SALAD RECIPE
This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.
Provided by Aysegul Sanford
Categories Salad
Time 1h10m
Number Of Ingredients 24
Steps:
- Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
- Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
- Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
- Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
- Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
- Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.
- Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
- Brush each ear with oil on all sides and sprinkle them with salt.
- Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
- Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.
- Mix all ingredients together in a small bowl and set it aside.
- Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
- Drizzle it with the dressing and give it a gentle toss.
- Serve immediately.
Nutrition Facts : Calories 546 kcal, Sugar 16 g, Sodium 1855 mg, Fat 40 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 28 g, Fiber 2 g, Protein 23 g, Cholesterol 228 mg, ServingSize 1 serving
GRILLED SHRIMP SALAD
Steps:
- For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
- Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
- For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
- For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.
GRILLED SHRIMP SALAD WITH CITRUS DRESSING
A beautiful summer salad that's robust and light at the same time.
Provided by Katie Workman
Categories Main Course Salad
Time 27m
Number Of Ingredients 11
Steps:
- If you are using wooden skewers, place them in a container with water to cover for 30 minutes. Preheat the grill to medium high.
- For the dressing, in a small bowl or container combine 2 tablespoons olive oil, the lime zest and juice, orange juice, red pepper flakes, and salt and pepper. Set aside.
- In a medium bowl, toss shrimp with the remaining tablespoon of oil and season with salt and pepper. Thread the shrimp onto skewers.
- Carefully oil the grill rack. Grill the shrimp over medium heat until they turn pink and are just cooked through, about 4 minutes in all, turning the shrimp halfway during cooking. Let cool to room temperature and remove the shrimp from the skewers.
- In a large shallow serving bowl, combine the tomatoes, onions, and half the cilantro. Add the half of the dressing and toss. Peel and half the avocados, remove the pit, and dice. Add the avocados and cooked shrimp to the bowl and toss gently to combine. Drizzle with the remaining dressing, and sprinkle with the remaining fresh cilantro.
- Serve in the bowl, or serve over the arugula on individual plates.
Nutrition Facts : Calories 369 kcal, Carbohydrate 17 g, Protein 19 g, Fat 27 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 143 mg, Sodium 671 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 21 g, ServingSize 1 serving
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