SHRIMP SALAD WITH VINAIGRETTE
"This is a wonderful light main dish to serve when you aren't in the mood for a heavy meal," suggests Lisa Casey of Roanoke, Virginia. "I love the fresh seafood flavor and hint of citrus in the dressing."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the vinegar, garlic, sugar and orange zest. Whisk in oil; set aside. Cut oranges into 1/2-in. slices; cut slices into quarters. Add oranges, shrimp and pimientos to dressing; toss to coat. Cover and chill for at least 1 hour., Just before serving, toss the shrimp mixture with lettuces and onions.
Nutrition Facts : Calories 174 calories, Fat 8g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 130mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
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.
Nutrition Facts : ServingSize 2.5 cups, Calories 300 cal, Carbohydrate 11 g, Fat 18 g, Protein 25 g, Fiber 6 g, SaturatedFat 3 g, Cholesterol 183 mg, Sodium 176 mg, Sugar 3 g
VINAIGRETTE SCALLOPS AND SHRIMP SALAD
Tender scallops and shrimp meet crunchy bell peppers and red onion in this refreshing salad dressed with Marie's® Garlic Parmesan Italian Vinaigrette. Garnish with fresh chopped cilantro if desired.
Provided by Marie's Dressings
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
- Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 8.9 g, Cholesterol 442.6 mg, Fat 13.8 g, Fiber 2.9 g, Protein 50.4 g, SaturatedFat 2.7 g, Sodium 751.3 mg, Sugar 4 g
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE
To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 277 g, Fat 16 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g
CARIBBEAN SHRIMP SALAD WITH LIME VINAIGRETTE
Make and share this Caribbean Shrimp Salad With Lime Vinaigrette recipe from Food.com.
Provided by Becca Bricker
Categories Summer
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
- Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
- Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.
SHRIMP & SPINACH SALAD WITH VINAIGRETTE
Make and share this Shrimp & Spinach Salad with Vinaigrette recipe from Food.com.
Provided by Aroostook
Categories Greens
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place lemon juice in a small bowl and whisk in salt, pepper and mustard.
- Slowing whisk in oil, adding a little at a time until thickened Add rest of the ingredients.
- Let stand an hour.
- Mix salad ingredients together in a bowl.
- Dress w/ vinaigrette.
Nutrition Facts : Calories 753.5, Fat 65.3, SaturatedFat 9.1, Cholesterol 221, Sodium 1193.8, Carbohydrate 19.3, Fiber 8.1, Sugar 5.6, Protein 28.9
SMOKED SHRIMP SALAD WITH SMOKED TOMATO VINAIGRETTE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- SALAD: Place shrimp in stovetop smoker. Season with salt and pepper. Smoke on medium heat for 15 minutes, using maple wood chips, and set aside. Reserve 1/4-cup and toss remainder with baby spinach in a large bowl. Arrange spinach on salad plates, top with shrimp and drizzle shrimp with remaining vinaigrette before serving.
- VINAIGRETTE: Cut tomatoes in half and place cut side up on smoker rack. Sprinkle exposed sides with sherry vinegar, salt and pepper. Smoke for 12-15 minutes on medium low. Remove smoker from heat and let rest with lid closed for another three minutes. Remove tomatoes from smoker and slip off skins with your hands, holding tomatoes over a food processor work bowl to catch juices. Discard skins. Squeeze roasted garlic cloves from their skins into food processor work bowl and process mixture for about 30 seconds to combine and puree. With processor running, add oil slowly in a thin stream until vinaigrette is emulsified. Season vinaigrette with additional salt and pepper, taste and add a few additional drops of sherry vinegar if needed to give vinaigrette a mild tanginess.
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
- Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.
GRILLED RADICCHIO AND SHRIMP SALAD WITH HONEY BALSAMIC VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium heat.
- Whisk together the shallots, Dijon, honey and balsamic in a medium bowl. Slowly add 3 tablespoons olive oil while whisking to emulsify. Whisk in 1/4 teaspoon salt and a few grinds of pepper.
- Brush the radicchio on both sides with olive oil and season lightly with salt and pepper. Grill until charred in spots and slightly wilted, turning once, about 8 minutes.
- Meanwhile, toss the shrimp with a splash of olive oil, and sprinkle with 1/4 teaspoon salt and some pepper. Grill, turning once, until just cooked through, about 3 minutes per side.
- Divide the radicchio and shrimp among small plates, drizzle with vinaigrette and sprinkle with parsley leaves. Serve warm or at room temperature.
SHRIMP AND CUCUMBER SALAD WITH DILL VINAIGRETTE
Categories Salad Shellfish Vegetable Sauté Quick & Easy Graduation Vinegar Lemon Shrimp Cucumber Summer Shallot Dill Lettuce Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in large saucepan; boil 10 minutes. Add shrimp; cook just until opaque in center, about 1 minute. Drain. Transfer shrimp to bowl. (Can be made 1 day ahead. Cover; chill.)
- Peel cucumbers and cut lengthwise in half. Using spoon, scrape out seeds and discard. Coarsely grate cucumbers. Transfer cucumbers to bowl of ice water. Whisk oil, vinegar, shallots, dill, and sugar in medium bowl; season with salt and pepper. (Cucumbers and vinaigrette can be made 3 hours ahead. Cover; chill.)
- Drain cucumbers well. Transfer to paper towels; pat dry. Return cucumbers to bowl. Add 1/4 cup vinaigrette to bowl with shrimp and toss. Add remaining vinaigrette to cucumbers; toss to coat. Arrange 1 lettuce leaf on each of 8 plates. Using slotted spoon, divide cucumbers among lettuce leaves. Top each serving with 3 shrimp.
GRILLED SHRIMP SALADS WITH COCONUT VINAIGRETTE
I first tried a salad very similar to this when visiting a friend in Florida. When I returned, I was determined to create the same refreshing combination at home. The secret is the coconut-milk marinade-makes the shrimp incredibly tender and flavorful. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette., Drain and discard vinaigrette from shrimp. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.
Nutrition Facts : Calories 425 calories, Fat 19g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 283mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 4g fiber), Protein 22g protein.
SHRIMP ASPARAGUS SALAD WITH VINAIGRETTE
This really is hearty enough to be a meal in a bowl. Loaded with crunchy vegetables, filling shrimp, and a zesty herb vinaigrette, it's got enough flavor and bite to satisfy. To enjoy the salad as a dinner entree serve with crusty garlic bread.
Provided by Annacia
Categories Salad Dressings
Time 22m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- VINAIGRETTE:.
- Combine salad oil, vinegar, parsley, basil, oregano, salt, cayenne, and pepper in a large mixing bowl or blender and mix until combined.
- SALAD:.
- Bring a large pot of water to a boil.
- Add asparagus and boil 2 minutes, until bright green.
- Drain and chop asparagus.
- Place asparagus, shrimp, lemon, and prepared dressing in medium mixing bowl.
- Toss to combine and refrigerate.
- Meanwhile, combine red pepper, green onion, and parsley in small mixing bowl.
- To serve, drain shrimp mixture and arrange on plate with lettuce and cheese.
- Serve with bell pepper mixture on top of shrimp and asparagus.
Nutrition Facts : Calories 426.9, Fat 29.4, SaturatedFat 4, Cholesterol 239.1, Sodium 1247.2, Carbohydrate 11.4, Fiber 4.4, Sugar 3.6, Protein 30.4
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
EASY & CREAMY OLD BAY SHRIMP SALAD
Make and share this Easy & Creamy Old Bay Shrimp Salad recipe from Food.com.
Provided by Robbie 22
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 2 minutes (the water needn't return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Shell the shrimp and devein if necessary.
- In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the cooked shrimp, celery and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.
Nutrition Facts : Calories 110.5, Fat 1.6, SaturatedFat 0.2, Cholesterol 191, Sodium 867.7, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 20.8
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