SEAFOOD SALAD
Steps:
- Break the imitation crab into bite-size chunks or chop with a knife; place in a large bowl.
- Add the remaining ingredients and gently toss to combine. Season with salt and pepper, to taste.
- Cover and refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 cup, Calories 309.4 kcal, Carbohydrate 16 g, Protein 12.2 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 873.9 mg, Fiber 0.4 g, Sugar 6.2 g
CRISPY RICE WITH SHRIMP, BACON AND CORN
This one-pan recipe is a great use of leftover rice, though you can also use freshly cooked rice as long as it's no longer hot. The starch in sticky short-grain rice, together with the corn's starch, caramelize into a nice crust that you can remove in big pieces. Long-grain rice will brown as well, but stay loose when served. Try to get a little of everything in each bite: crisp yet tender rice and corn, savory shrimp, crunchy bacon, juicy tomatoes. This recipe was developed with 16/20-count shrimp in mind, but you can use whatever shrimp you find aside from fancy super-jumbo ones. Serve with hot sauce if you'd like.
Provided by Genevieve Ko
Categories dinner, quick, weekday, weeknight, grains and rice, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in large cast-iron skillet or other heavy skillet over high heat. Season shrimp with salt and pepper. Add to the hot oil in a single layer and sear until browned, 1 to 2 minutes per side. Transfer to a plate.
- Turn heat down to medium-low and add the bacon in a single layer. Cook, turning to evenly brown, until crisp, about 10 minutes.
- While the bacon browns, shuck the corn and cut off the kernels. You should end up with about 3 1/2 cups. Thinly slice the scallions and set aside some greens for garnish. Cut the tomatoes in half. (If the bacon is done cooking before you're finished slicing, remove the pan from the heat for a moment.)
- Drain the bacon on paper towels, leaving as much liquid as possible in the skillet. Turn the heat up to medium-high and add the corn, scallions, and a pinch of salt to the skillet. Cook, stirring, until the scallions just wilt, about 1 minute.
- Add the rice and stir until well-mixed and heated through, about 3 minutes. Press the rice evenly across the bottom and up the sides of the pan. Let cook, without stirring, as the rice and corn begin to crackle, until you smell a toasty scent and the rice browns, about 5 minutes. You can lift up a section of rice to peek and see if a golden brown crust has developed.
- Remove from the heat and divide the rice mixture among four bowls, scattering the tomatoes, shrimp and accumulated juices on top of each. (Alternatively, serve rice directly from the pan, with tomatoes and shrimp on top.) Season to taste with salt and pepper. Crumble the bacon all over and garnish with the reserved scallions.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 12 grams, Carbohydrate 64 grams, Fat 18 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 1027 milligrams, Sugar 7 grams, TransFat 0 grams
GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS
This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!
Provided by Sahara B
Categories Main Dish Recipes Bowls
Time 1h10m
Yield 4
Number Of Ingredients 25
Steps:
- Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
- While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
- Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
- Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
- Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
- Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.
Nutrition Facts : Calories 695.7 calories, Carbohydrate 61.8 g, Cholesterol 175.4 mg, Fat 39.3 g, Fiber 18.6 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 2032.1 mg, Sugar 6.4 g
LATIN SHRIMP, RICE AND CORN SALAD
Steps:
- Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
- In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
- In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
- On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.
COCONUT RICE WITH SHRIMP AND CORN
This summery, one-pot dish has everything you need: fresh shrimp nestled in creamy coconut rice, with pops of summer corn and basil. Lime cuts through the richness and adds some bright tartness. To easily shave corn kernels off the cob, lay your cob flat on your cutting board. With a chef's knife, lob off one side. Rotate the cob so that the flat side is on the cutting board and repeat, running around all four sides. Frozen wild shrimp is an excellent weeknight staple, as it thaws and cooks quickly. You can always keep it on hand and thaw just as much as you need, which ensures optimal freshness.
Provided by Samantha Seneviratne
Categories dinner, seafood
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large, heavy pot, heat coconut oil over medium. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 6 minutes.
- Add the rice and sauté for another minute. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
- Stir in the shrimp and corn, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 to 15 minutes. (Add more water by 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
- Remove from the heat and stir in the lime zest and basil; season to taste with salt. Serve immediately with lime wedges and topped with more basil.
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
SHRIMP RICE SALAD
This easy-to-prep salad is perfect to take to luncheons or bridal showers-and it makes a refreshing meal on a hot day. It's just as tasty with chicken for non-seafood lovers. -Joyce Pappert, Mars, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.
Nutrition Facts : Calories 307 calories, Fat 15g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.
CORN AND SHRIMP SALAD
"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
PESTO CORN SALAD WITH SHRIMP
Steps:
- In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.
Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
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