WATERMELON SHRIMP SALAD
Sweet, spicy and easy to make, this salad travels well in a cooler to picnics and summer gatherings. I love the combination of flavors, the colorful presentation, and of course, I love to see the happy faces of my guests once they've tried it. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.
Nutrition Facts : Calories 309 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 158mg sodium, Carbohydrate 56g carbohydrate (50g sugars, Fiber 3g fiber), Protein 21g protein.
THAI SHRIMP SALAD
Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint. Annette Traverso - San Rafael, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto four metal or soaked wooden skewers. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 2-4 minutes on each side or until shrimp turn pink., Stir the reserved dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce among four salad plates; top with shrimp mixture.,
Nutrition Facts : Calories 202 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 661mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
CUCUMBER SHRIMP SALAD
A salty, herby, one-bowl salad that's hearty enough to be a meal. For best quality and flavor look for wild-caught shrimp and block feta packaged in brine.
Time 21m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400º.
- Place the shrimp in a single layer on a baking sheet (line it with parchment paper for easier cleanup!). Drizzle with olive oil and sprinkle with salt and pepper then place in the oven and roast for 6 minutes, or until the shrimp is uniformly pink.
- Whisk the ½ c. of olive oil and lemon juice in a large bowl. Add the beans, scallions, dill, parsley, cucumber, and shallot, season with some salt and pepper, and stir to coat everything with the dressing. Add the shrimp and feta and stir gently to combine.
- Salad can be made a day or two ahead - keep covered in the refrigerator until you're ready to serve.
MANGO SHRIMP SALAD
Refreshing summer salad.
Provided by karbol
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g
SHRIMP SALAD WITH CUCUMBER AND MINT
Steps:
- Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
- Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
- In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
- This will keep in the refrigerator in an airtight container for up to 2 days.
SHRIMP AND CUCUMBER SALAD
Shrimp and Cucumber Salad because warm summertime days (and evenings) calls for a light, and refreshing meal.
Provided by Keri Hix
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Thaw the shrimp under cold water. Remove tails if needed. Drain well and pat dry with paper towels. Place the shrimp in a mixing bowl.
- Peel the cucumber and dice into bite-size pieces. Add the cucumber to the shrimp.
- Remove avocado from the skin and chop into bite-size pieces. Immediately coat the avocado with lime juice. Add to the mixing bowl with the shrimp.
- Finely chop the shallot and the dill. Add them to the shrimp.
- Add the mayonnaise and salt to the other ingredients and mix together. Taste and adjust the salt or mayonnaise amount if needed.
- Serve right away, or cover and refrigerate for an hour or so to let the flavors meld.
Nutrition Facts : Calories 247 kcal, Carbohydrate 10 g, Protein 25 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 288 mg, Sodium 992 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CUCUMBER SHRIMP SALAD
I adopted this recipe and prepared it on August 23, 2006. I felt that it needed a boost of flavor and made some changes to the dressing (importantly to include the wasabi). The original poster found this in Sunset Magazine. The cucumbers become more flavorful the longer you soak them, but I would caution against marinating the shrimp for more than 20 minutes, as the texture will suffer.
Provided by Ms B.
Categories Japanese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain shrimp - blot dry with papertowels to remove excess water.
- Slice the cucumbers thinly.
- In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
- Chill 20 minutes.
- Garnish with peanuts, parsley, and/or green onions just before serving.
GARLIC SHRIMP WITH POTATO-CUCUMBER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil; reduce the heat to a steady simmer and cook until tender, 12 to 15 minutes. Drain and transfer to a bowl. Toss with 1 tablespoon vinegar and season with salt and pepper. Refrigerate until cooled.
- Meanwhile, whisk together the yogurt, mayonnaise, shallot, remaining 3 tablespoons vinegar and 2 tablespoons water in a small bowl. Season with salt and pepper and set aside.
- Season the shrimp with salt, pepper and the paprika. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until browned on the bottom, about 2 minutes. Flip the shrimp and add the garlic to the pan; cook until the shrimp are just cooked through and the garlic is golden, 1 to 2 minutes. Remove from the heat.
- Add the cucumbers, yogurt mixture and about half of the mint to the potatoes. Toss well and season with salt and pepper. Divide among plates. Add the shrimp and any juices from the skillet to the plates. Top with the remaining mint.
Nutrition Facts : Calories 570, Fat 31 grams, SaturatedFat 5 grams, Cholesterol 240 milligrams, Sodium 692 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 37 grams, Sugar 3 grams
GRILLED SHRIMP, ARUGULA AND WATERMELON SALAD
Toss a completely refreshing arugula and watermelon salad with cucumber, mint, onion and olive, and top it with spicy grilled shrimp.
Provided by Food Network Canada
Categories grill,salad,Shellfish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat.
- Whisk together the lemon juice, 1/3 cup of the oil and a pinch each of salt and black pepper in a large bowl. Add the arugula, watermelon, cucumber, mint, olives and onion; set aside without tossing.
- Toss the shrimp with the remaining 1 tablespoon oil, the red pepper flakes and a pinch each of salt and black pepper in a medium bowl. Grill until just cooked through, 2 to 3 minutes per side.
- Toss the salad until well combined and divide between 4 plates. Top with the grilled shrimp.
COUSCOUS SALAD WITH SHRIMP AND MINT
Provided by Brenda Louch
Categories Salad Tomato Side Quick & Easy Low Cal Low/No Sugar Lunch Mint Shrimp Couscous Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 12
Steps:
- Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
- Place couscous in large bowl. Pour water over. Cover and let stand until water is absorbed, about 10 minutes. Fluff with fork. Add shrimp, tomatoes, celery, green onions, mint and capers. Mix in dressing. Chill until cold, about 30 minutes or up to 2 hours.
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- Place the sliced cucumbers in a mesh colander and toss with 1/2 teaspoon of salt. Leave them to drain, over the sink, for 15 minutes. Rinse the cucumbers under cold water, pat them dry with paper towels or a clean dish cloth, and place them in a large bowl.
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- (This step is optional) Bring a medium pot of salted water with fresh lemon slices to a boil. Add shrimp and cook for about 1 minute. Pre-cooked shrimp is rather bland, this step adds in a fresh taste. After about 1 minute or so, transfer the shrimp to a bucket/bowl of ice cold water to stop the cooking process. Otherwise just follow package instruction on how to thaw the shrimp. Set aside.
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