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.
MEXICAN PRAWN SALAD
From *Taste of Mexico* by Elisabeth L. Oritz & per her intro, "Salads in Mexico are usually served w/the main course instead of green vegetables. Salads containing meat or seafood, however, are very satisfying & usually served as a separate course." I adapted this essentially make-ahead & assemble in minutes salad to suit our preferences w/options to add Old Bay Seasoning to the dressing & garnish w/avocado or lime wedges as desired. All ingredients are pre-cooked, but it seemed realistic to show that + ingredient prep time, so 20 min was allowed for prep & 5 min for assembly. *Enjoy* !
Provided by twissis
Categories Vegetable
Time 25m
Yield 4 Salad Servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired) in a sml bowl & set aside.
- In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
- Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.
MEXICAN SHRIMP SALAD
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
- Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
- Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
- Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.
Nutrition Facts : Calories 213 g, Cholesterol 129 g, Fiber 6 g, Protein 19 g, SaturatedFat 1 g, Sodium 274 g
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
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MEXICAN PRAWN AVOCADO TACO SALAD - MY FOOD STORY
From myfoodstory.com
Estimated Reading Time 5 mins
- Heat a tablespoon of olive oil in a pan, and add thawed prawns and 3 tablespoons taco seasoning to it. Saute for 7-8 minutes till the prawns are cooked through. Remove the prawns and set aside.
- Add another tablespoon of oil to the pan and add corn and a tablespoon of taco seasoning. Saute for 2-3 minutes. Set aside.
- To make the cilantro lime dressing, add all the ingredients to a jar and shake till everything combines and the dressing emulsifies. Alternatively, you can also add everything to a blender and blend.
- To assemble the salad, add lettuce to a large bowl. Top with cherry tomatoes, corn, black beans, avocados, and prawns. Add the dressing and toss to combine. Serve immediately.
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4.9/5 (17)Category Low CarbServings 3Total Time 15 mins
- 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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- Mix together shrimp marinade: Juice of 1 lime, lime zest, minced garlic, 2 tbsp olive oil, 1 tsp Cholula sauce, 1 tbsp chopped, fresh cilantro with a whisk.
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