GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED
Inspired by Food Network's "Boy Meets Grill," Episode Where's The Duck?, this recipe was tweaked a bit and the serving size changed to be more appropriate for a light meal with friends.
Provided by CutiePieHentai
Categories < 30 Mins
Time 19m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak 4-inch wooden skewers in cold water for 1 hour.
- Thread shrimp onto each skewer so that the shrimp lie flat.
- Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl.
- Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
- Season with salt and pepper.
- Heat grill.
- Grill shrimp 2 minutes per side or until just cooked through.
- Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.
Nutrition Facts : Calories 124.2, Fat 10.4, SaturatedFat 1.7, Cholesterol 32.2, Sodium 1063.2, Carbohydrate 2.5, Fiber 0.7, Sugar 0.4, Protein 6
GRILLED SHRIMP SALAD
Make and share this Grilled Shrimp Salad recipe from Food.com.
Provided by Tia Mowry
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 319.3, Fat 26.7, SaturatedFat 6.1, Cholesterol 83.2, Sodium 464.8, Carbohydrate 10.4, Fiber 4.9, Sugar 2.2, Protein 12.7
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
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.
ARUGULA SALAD WITH GRILLED TAMARIND SHRIMP AND CHILE-LIME VINAIGRETTE
Provided by Ming Tsai
Time 1h
Yield 4 servings
Number Of Ingredients 26
Steps:
- Fill a large bowl with cold water and soak the arugula to remove any dirt and sand. Once clean, pat the greens dry and place in a large mixing bowl. Season with salt and pepper and drizzle with the vinaigrette, just enough to coat the greens. Equally divide the arugula and place into 4 shallow bowls. Arrange 3 shrimp on top of the greens and garnish with the jicama, corn, tomatoes, and fried wonton wrappers.
- In a food processor, add the sesame oil, lime juice, rice vinegar, garlic, ginger, chile flakes, and fish sauce. While the processor is running, slowly add the oil. Season with salt, pepper, and sugar. The vinaigrette should be tart, but hold a hint of sweetness.
- In a large mixing bowl, combine the tamarind, mirin, hot water, molasses, garlic, lime juice, and sriracha. Pour the mixture into a shallow sheet pan and add the shrimp, turning to coat. Allow the shrimp to marinate for 1 to 2 hours maximum, refrigerated. Prepare a hot grill or a 500 degree oven and grill/broil the shrimp for about 5 minutes.
GINGER SESAME GRILLED SHRIMP
This is a great dish to serve either solo or as surf and turf compliment to grilled steaks. I was inspired to come up with this recipe by a similar recipe for grilled asparagus so don't be afraid to use this approach with other items that you might grill.
Provided by tlt295
Categories Very Low Carbs
Time 26m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together ginger, garlic, oil, and soy sauce.
- Pour mixture into a large zip top bag. Add shrimp and toss to coat. Marinate shrimp no longer than 15-20 mintues.
- While shrimp is marinating, preheat grill to medium high heat.
- Coat grill grid or grill wok with cooking spray.
- Place shrimp on grill grill and discard unused marinade.
- cook shrimp several minutes on each side or until pink. Do not overcook.
Nutrition Facts : Calories 207, Fat 7.2, SaturatedFat 1.1, Cholesterol 230, Sodium 559.5, Carbohydrate 2.4, Fiber 0.1, Sugar 0.1, Protein 31.5
SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE
This salad combines my favorite Asian flavors with crisp, colorful veggies and smoky grilled shiitakes. Mirin for the dressing can be found in the Asian section of well-stocked supermarkets.-Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.
Nutrition Facts : Calories 289 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
GRILLED SHRIMP SKEWERS WITH SPINACH SALAD
An elegant and easy dish to make, that will have your tastebuds tingling. Serve this with chunks of fresh homemade bread.
Provided by SueVM
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine olive oil, seasoning, lime juice and shrimp in a heavy plastic bag, refrigerate for at least 4 hours.
- Place spinach in a large salad bowl, peel orange with a knife so very little of the white pith remain, slice into segments and cut into small quarters.
- Add orange pieces, red bell pepper, avocado and green onions to spinach.
- Add balsamic vinaigrette, toss and coat well.
- Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side or until cooked through.
- Put spinach mixture onto plates, sprinkle each with orange zest and goat cheese.
- Top each with shrimp skewers. Drizzle with more vinaigrette if needed.
Nutrition Facts : Calories 295.2, Fat 16.4, SaturatedFat 2.4, Cholesterol 172.8, Sodium 197.6, Carbohydrate 13.3, Fiber 5.7, Sugar 5.1, Protein 25.7
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
Provided by Dole
Categories Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
- For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
- In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
- Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
- Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
- Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.
GINGER-SESAME VINAIGRETTE
Pair pickled ginger with toasted sesame oil in this smooth, slightly thick dressing.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk the vinegar, ginger, sesame oil and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple grinds of pepper.
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
- Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
Provided by Dole
Categories Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
Provided by Dole
Categories Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
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SUPER FRESH GRILLED SHRIMP SALAD WITH HONEY MUSTARD ...
From littlespicejar.com
5/5 (23)Category 30 Minute MealsServings 4Total Time 30 mins
- Shrimp: Add the parsley, garlic, lemon zest, olive oil and salt in a bowl. Add the shrimp and stir to combine. Let marinade for 10-15 minutes while you chop all the veggies and prepare the dressing. Place 4-6 shrimp on wooden skewers before grilling.
- Vinaigrette: Whisk together the mustard, vinegar, and 1 tablespoon of honey with a pinch of salt. Continue whisking as you stream in the olive oil. Taste and adjust with an additional tablespoon of honey if you prefer your dressing a little sweeter.
- Grilling: Preheat the grill and spray with cooking spray if desired. Grill time will vary for the ingredients so start with the corn. Spray the corn with cooking spray, season with a pinch of salt and roast, turning every 4-5 minutes for about 15-18 minutes total. Add the whole bell pepper next and grill for 1 minute or longer if you'd like it to char a bit. Add the shrimp skewers near the end of cooking time, they'll take about 2-3 minutes per side. Spray the romaine hearts with cooking spray and sprinkle with a tiny pinch of salt, grill for about 2-3 minute on each side.
- Assemble: Add the chopped cucumbers, avocados, and tomatoes to a large salad bowl. Remove the stem from the romaine hearts and chop. Chop the corn kernels off the cobb. Dice the bell pepper. Add all the ingredients to the bowl and toss with the dressing. Serve immediately.
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ORANGE AND RADICCHIO GRILLED SHRIMP SALAD RECIPE - RECIPES.NET
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Cuisine AmericanCategory SaladServings 4Total Time 20 mins
- In a large bowl season shrimp with ¼ teaspoon salt, drizzle with 1 teaspoon oil and mix with garlic and juice from 1/2 lemon.
- Spray the pan or grates, then grill the shrimp until just cooked through and opaque, about 2 minutes per side.
ASIAN MEDLEY SALAD WITH SHRIMP AND SESAME-GINGER VINAIGRETTE
From restaurantbusinessonline.com
Cuisine Type AsianMenu Part SaladIngredients Shrimp, Vegetables
- 1. For salad, in medium bowl, place shrimp; drizzle with olive oil and season with salt and black pepper. Toss to combine. 2. Broil shrimp 5 to 7 minutes or until the turn opaque with pinks and red accents. Remove and cool. 3. In large bowl, combine lettuce, cabbage, sugar snaps, bell peppers, radishes, carrots and green onions; toss to mix. 4. For vinaigrette, combine all ingredients in container with lid. Shake vigorously until combined; set aside to allow flavors to blend. 5. Place shrimp in small bowl; drizzle with 1 tablespoon vinaigrette and toss to coat. Drizzle 3 tablespoons vinaigrette over vegetable mixture; toss to combine. 6. Transfer dressed vegetable mixture to shallow bowl or serving plate. Top with shrimp. Garnish with cilantro and toasted sesame seeds. Serve immediately. Photo courtesy of The Cafe at Glen Ellyn Public Library
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