Prawn Salad With Mint Basil And Coriander Food

JUMBO SHRIMP WITH BASIL AND MINT PESTO

Jumbo Shrimp with Basil and Mint Pesto image

Provided by Giada De Laurentiis

Time 26m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3/4 cups lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves
1/4 cup pine nuts, toasted
1 garlic clove
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
2 pounds uncooked jumbo shrimp, peeled and de-veined
2 tablespoons extra-virgin olive oil

Steps:

Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
Transfer the shrimp to a platter and serve.

PRAWN MANGO AVOCADO SUMMER SALAD WITH LIME DRESSING

Prawn Mango Avocado Summer Salad with Lime Dressing image

Recipe video above (useful tips for chopping mango and avo). Prawns, Mango and Avocado are a magical combination! This summer salad is fresh and healthy, yet satisfying to have as a meal or great for sharing! Make this with: rice, quinoa, risoni/orzo or pearl couscous.

Provided by Nagi

Categories Mains

Time 25m

Number Of Ingredients 13

Ingredients

2.5 cups cooked risoni/orzo or similar ((Note 1))
300 - 400g / 10 - 12 oz cooked peeled prawns / shrimp ((~750g unpeeled whole cooked))
1 large mango (, cut 1.5cm / ½" pieces)
1 large ripe avocado (, cut 1.5cm / ½" pieces )
75 g / 2.5 oz rocket / arugula (, roughly chopped (Note 2))
250 g / 8oz cherry tomatoes (, halved)
1/2 red onion (, finely sliced)
1/4 cup coriander / cilantro leaves (, finely chopped (Note 2))
4 tbsp (60 ml) extra virgin olive oil
2 tbsp (30 ml) lime juice ((fresh), plus more to taste)
1 small garlic clove (, minced)
1/2 tsp salt
1/4 tsp black pepper

Steps:

Shake Dressing in a jar.
Chop prawns into 1.75 - 2 cm / 2/3" pieces.
Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!

Nutrition Facts : Calories 536 kcal, Carbohydrate 51 g, Protein 29 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 252 mg, Sodium 1085 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving

SHRIMP SALAD WITH BASIL

Shrimp Salad With Basil image

A nice fresh salad with a light vinaigrette dressing. Serve as is or over salad greens. Adapted from "Everyday with Rachael Ray," August 2009. To julienne basil: stack leaves, then roll up lengthwise, slice thin to form ribbons.

Provided by threeovens

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb shrimp, cooked
1 pint grape tomatoes, halved
2 avocados, cut into cubes
1 shallot, minced
1/4 cup fresh basil, julienned
1 lemon, zested and juiced
1 garlic clove, minced
1 tablespoon white wine vinegar
1/2 teaspoon white wine vinegar
salt & freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

In a large bowl, combine the shrimp, tomatoes, avocados, shallot, and basil.
In a separate bowl, whisk together zest of one lemon, 2 tablespoons lemon juice, garlic, vinegar, salt and pepper to taste; slowly pour in olive oil, while whisking until combined.
Pour dressing over shrimp mixture and serve.

PRAWN SALAD WITH MINT, BASIL AND CORIANDER

Prawn Salad With Mint, Basil and Coriander image

Make and share this Prawn Salad With Mint, Basil and Coriander recipe from Food.com.

Provided by JustJanS

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

200 g bean thread noodles
450 g cooked prawns, shelled, deveined
2 teaspoons fish sauce
1 tablespoon light soy sauce
2 tablespoons lime juice
1 tablespoon sugar
1 red Thai chile
1 lebanese cucumber, halved lengthways, seeded, sliced thinly
250 g punnet cherry tomatoes
1/4 cup loosely packed coarsely chopped of fresh mint
1/4 cup loosely packed coarsely chopped fresh coriander
1/4 cup loosely packed coarsely chopped fresh basil

Steps:

Place the noodles in a large heat-proof bowl and cover with boiling water.
Stand until just tender; drain.
Rinse under cold water, drain well and chop coarsely.
Combine sauces, juice, sugar and chile in a small bowl.
Combine noodles, prawns, sauce mixture, cucumber, tomato and herbs in a large bowl; toss gently.

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