Shrimp Salad With Cilantro Dressing Food

CREAMY CILANTRO SALAD DRESSING

Steps:

• Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
• Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

SHRIMP SALAD WITH CILANTRO MAYONNAISE

Steps:

• In a salad bowl, combine the cooked shrimp (whole or cut in half) with the diced red onions, radishes, bell pepper, celery, eggs, lime juice, cilantro mayonnaise, and salt to taste. For a spicy touch add diced jalapenos or hot peppers to taste.
• This shrimp salad can be served immediately, but for best results I recommend letting it sit in the fridge for an hour or two before serving.

SHRIMP SALAD WITH LIME DRESSING

Steps:

• For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.
• In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.
• On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.

GRILLED SHRIMP SALAD WITH CILANTRO VERDE DRESSING

Steps:

• Rinse the shrimp in cold water and pat dry with a paper towel. Place shrimp into a large plastic bag and add the cajun seasoning. Toss to coat.
• Warm a little oil in a small fry pan. Dice the red pepper and sauté in the fry pan until it begins to soften.
• Grill the shrimp over medium heat, it only needs a few minutes on each side. Shrimp should be pink and cooked through.
• Place lettuce into individual bowls and top with the roasted red peppers, cheese, tomatoes, grilled shrimp, and drizzle with cilantro verde dressing.

CILANTRO-LIME SHRIMP SALAD

Steps:

• In a large bowl, add chopped romaine. Top with shrimp, avocado, tomatoes, and red onion.
• Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt, and pepper. Pour dressing over salad and toss.

SHRIMP AVOCADO SALAD

Steps:

• Whisk together the dressing ingredients. The dressing will be thick. Add 1-2 tablespoons of water to thin out. Taste for salt and pepper before serving.
• Arrange the salad ingredients on a platter or toss together in a salad bowl. Feel free to chop the shrimp into bite size pieces. Spoon some of the dressing over the salad and serve the rest on the side. Serve immediately.

SHRIMP SALAD WITH CILANTRO DRESSING

Steps:

• In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

SKINNY SHRIMP AVOCADO SALAD

Steps:

• In a medium bowl, combine the shrimp, taco seasoning, garlic, and olive oil. Stir to combine. HEat a large heavy duty pan to medium-high heat. Add the shrimp to pan and cook for 2-3 minutes per side or until cooked through. Remove from pan.
• To make the dressing, in a small bowl, whisk together dressing ingredients.
• Add the chopped romaine to a large salad bowl. Top with the tomatoes, cucumber, onion, avocado, and shrimp. Drizzle with the cilantro lime dressing and mix to combine. Serve immediately.

SHRIMP SALAD - CHIMICHURRI DRESSING

Steps:

• Blend all of the ingredients together. Refrigerate for 10-15 minutes before serving.
• Makes approximately 1 cup.
• Bring water to a boil. Boil your shrimp until pink and slightly curled. (time varies depending on shrimp size) Then refrigerate to cool.
• Top lettuce with avocado, shrimp and dressing.

SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
• To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
• In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.

SHRIMP COBB WITH CILANTRO-LIME DRESSING

Steps:

• Cook bacon in a large skillet over medium until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes.
• Whisk together zest and juice, oil, and cilantro; season with salt and pepper. Toss greens with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado, and bacon. Season with salt and pepper; serve, with remaining dressing.

CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE

Steps:

• Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
• Prepare all the vegetables and toss together.
• Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
• Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.

SAUTEED SHRIMP SALAD WITH GINGER-CILANTRO DRESSING

Steps:

• Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
• Season with salt and pepper.
• Refrigerate until ready to use.
• Heat olive oil in a large sauté pan over high heat.
• Cook shrimp 3 to 4 minutes, until just pink.
• Add garlic and lime juice and cook 30 more seconds.
• Season with salt and pepper.
• Remove from pan and refrigerate until ready to use.
• Fill a medium saucepan with water and bring to a boil.
• Using a small, sharp knife, make an X on each tomato.
• Fill a medium bowl with ice water.
• Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
• With a slotted spoon, remove tomatoes and drop into ice water.
• Peel skin; cut tomatoes in half and discard seeds.
• Dice into 1/4-inch pieces; set aside.
• Put avocado in a medium bowl and gently toss with lemon juice.
• Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
• Carefully remove cutter.
• Repeat on each plate, and refrigerate until ready to use.
• (Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
• Garnish with cilantro sprigs.

BLACKENED SHRIMP QUINOA SALAD WITH AVOCADO CILANTRO DRESSING

Steps:

• Cook Quinoa as directed on package, set aside and let cool
• While the Quinoa is cooking make the Avocado Cilantro dressing
• In a large food processor add Avocados, Cilantro, Lime Juice, and Garlic
• Pulse and slowly pour in some Avocado Oil, just a little at a time until it gets to your desired creaminess
• Add Salt and Pepper to taste, set aside
• Mix together all of the ingredients for the Blackened Seasoning
• Make sure Shrimp is patted dry
• Sprinkle Blackened Seasoning all over the Shrimp to coat it well
• Heat a large frying pan over med/high heat
• Add a little bit of Avocado Oil to the pan
• When oil starts to shimmer add the Shrimp and cook 2-3 minutes each side or until fully cooked
• Add Lettuce, Quinoa, Pico De Gallo and Shrimp to each bowl
• Top with Avocado Cilantro Dressing
• Enjoy!