ZESTY LIME SHRIMP AND AVOCADO SALAD
Steps:
- In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
- Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g
PAPAYA AVOCADO SALAD
Provided by Michael Chiarello : Food Network
Time 13m
Yield 4 salads
Number Of Ingredients 9
Steps:
- Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
- Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.
SHRIMP AND AVOCADO SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium high.
- Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
- Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
- Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.
SHRIMP,PAPAYA & AVOCADO SALAD
Shrimp,papaya & avocado with a lemon & cumin spiced dressing. What a nice dish for hot balmy seaside dinning, am posting for ZWT.
Provided by BakinBaby
Categories Caribbean
Time 13m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together dressing ingredients in a small bowl, chil until ready to serve.
- On individual salad plates, place salad greens, cooled shrimp, avocado & papaya on top,.
- Sprinkle with chopped onions, salt and pepper and drizzle dressing over top.
Nutrition Facts : Calories 627.2, Fat 51.1, SaturatedFat 7.2, Cholesterol 143.2, Sodium 665.4, Carbohydrate 29.4, Fiber 7.6, Sugar 16.4, Protein 17.8
SHRIMP AND PAPAYA SALAD
This summer salad can make a light but satisfying lunch or supper. You buy the shrimp already cooked. Serve the salad with a small bowl of broth and some buttered warm crackers. For something sweet to finish this light meal, I love to get a good thick bar of chocolate, break it into chunks and serve it with iced coffee topped with whipped cream.
Provided by Food Network
Categories main-dish
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preparing the Shrimp
- Rinse the cooked shrimp under cold running water, pat dry with paper towels, cover with plastic wrap, and refrigerate.
- Preparing the Papaya
- Cut the papaya in half lengthwise, and 1) use the spoon to scoop out and discard the seeds. Peel off the skin with a paring knife and discard, then place the papaya cut side down on a cutting board. 2) Use a sharp knife to cut the fruit lengthwise into slices 1/2 inch wide, then slice those pieces crosswise into 1/2-inch chunks. Remember that a ripe papaya is fragile, and will turn to mush if harshly handled.
- Finishing the Salad
- Rinse the lettuce leaves and pat dry with paper towels.
- Rinse the parley and pat dry; remove the stems and discard. Finely chop the leaves.
- Arrange 2 or 3 lettuce leaves on each serving plate, making them into a bed for the salad.
- Stir the milk into the mayonnaise to thin it.
- Distribute the shrimp and papaya onto the 4 plates. Sprinkle on salt, drizzle the dressing over each serving, and scatter some chopped parsley on top. Serve.
SPICY SHRIMP AND AVOCADO SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
- Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
- Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.
AVOCADO AND PAPAYA SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
- In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.
PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME
Steps:
- Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
- Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.
GREEN PAPAYA SALAD WITH SHRIMP
Categories Salad Herb Quick & Easy Lunch Papaya Peanut Shrimp Healthy Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small saucepan of boiling salted water cook shrimp 45 seconds to 1 minute, or until cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp horizontally and devein.
- Make dressing:
- In a large bowl whisk together dressing ingredients until sugar is dissolved.
- Add shrimp, papaya, carrot, and coriander to dressing, tossing well. Salad may be made 2 hours ahead and chilled, covered. Bring salad to room temperature before serving.
- Serve salad sprinkled with peanuts.
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
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