Mexican Shrimp Salad Food

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CELEBRITY MEXICAN SHRIMP SALAD



Celebrity Mexican Shrimp Salad image

The original recipe is attributed to Demi Moore in an old clipping I had kept. This is a spicy salad with a lot of eye appeal and some unique flavor blends. Great for brunch or even to take along as a covered dish. Enjoy this one with a nice cold glass of Chardonnay, my friends!

Provided by Bone Man

Categories     Corn

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb large shrimp, cooked, peeled and deveined
6 ounces black beans, canned, drained and rinsed
6 ounces red leaf lettuce, chopped
1 large red onion, thinly sliced, lengthways
2 red bell peppers, de-seeded and chopped
2 large fresh tomatoes, de-seeded and diced
2 medium avocados, peeled and diced
16 ounces frozen corn, thawed
4 ounces Fritos corn chips or 4 ounces tortilla chips, broken
1 small fresh red chile, minced
1 1/2 ounces fresh lime juice
1/2 cup extra virgin olive oil
1 tablespoon honey
3 fresh garlic cloves, minced
1 tablespoon fresh cilantro, minced
1 tablespoon red wine vinegar

Steps:

  • In a mixing bowl, whisk together the red chili, lime juice, olive oil, honey, garlic, cilantro and vinegar.
  • Rinse the shrimp in cold water, drain and, place them in an adequately-sized glass bowl and pour the marinade over them. Stir carefully to make sure that all the shrimp are covered with marinade. Allow the shrimp to marinate in the refrigerator, covered with cling wrap, for 8 hours, stirring at least once.
  • At the end of the 8 hours, drain the shrimp and reserve the marinade to use as dressing.
  • In four serving bowls, evenly divide the shrimp, beans, lettuce, onion, bell pepper, tomatoes, avacados and corn. Toss each salad and top each one with the corn chips.
  • Drizzle an even amount of the marinade/dressing over each salad and serve.

Nutrition Facts : Calories 888.5, Fat 53.4, SaturatedFat 7.5, Cholesterol 172.8, Sodium 373.6, Carbohydrate 77.3, Fiber 17.1, Sugar 12.8, Protein 35.7

MEXICAN SHRIMP SALAD



Mexican Shrimp Salad image

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

1/2 lb baby shrimp, cooked
1 head lettuce
1 (8 ounce) can stewed tomatoes with peppers and celery
1/2 cup chili sauce
1 small onion
1/2 cup vegetarian refried beans
1/4 cup water
1 teaspoon cumin

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

SHRIMP TACO SALAD



Shrimp Taco Salad image

This is a recipe I got from a magazine. It is, without a doubt, the best salad I've ever had! Maybe some of you will think so, too! It looks like alot of ingredients, but it's so quick and easy to throw together! My husband requests this ALL THE TIME! The dressing is really a nice mix, too.

Provided by ciao4293

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup olive oil, plus
3 tablespoons olive oil, divided
1 small onion, finely diced
3 tablespoons cider vinegar or 3 tablespoons red wine vinegar
2 tablespoons finely diced red bell peppers
6 cloves garlic, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 6-inch corn tortillas, cut into 1/4 inch strips
1 (8 ounce) package ready to eat salad greens
1 medium tomatoes, chopped
1 (8 ounce) can black beans, rinsed and drained
2 cups finely shredded colby-monterey jack cheese

Steps:

  • Remove shrimp tails.
  • Place shrimp in bowl, sprinkle with half of the taco seasoning.
  • Set aside.
  • In another bowl, combine 1/2 cup
  • oil, onion, vinegar, (I usually use the cider) red pepper, garlic, coriander and sugar: set aside.
  • This will be your salad dressing.
  • In a skillet, fry tortlla strips in remaining oil, drain on paper towels.
  • Sprinkle with remaining taco seasoning.
  • In same skillet, saute shrimp for a few minutes or until pink. (don't overcook)
  • In a large bowl, mix greens, tomato, beans, shrimp, and tortilla strips.
  • Drizzle dressing all over the mix.
  • Sprinkle with cheese and toss.

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