HONEY LIME GRILLED SHRIMP SALAD RECIPE BY TASTY
Here's what you need: olive oil, lime juice, fresh cilantro, chipotle pepper in adobo sauce, salt, olive oil, honey, Mccormick® ground cumin, McCormick® Paprika, garlic powder, lime, salt, pepper, shrimp, corn, baby greens, grape tomato, radish, avocado, scallion
Provided by Tayo Ola
Categories Dinner
Yield 6 servings
Number Of Ingredients 20
Steps:
- Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
- In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
- Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
- Pull the shrimp off the skewers. Slice corn off the cob.
- Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 17 grams, Sugar 10 grams
SHRIMP SALAD WITH CILANTRO DRESSING
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.
SHRIMP SUMMER SALAD WITH CREAMY CILANTRO DRESSING RECIPE BY TASTY
Summer is coming to an end, so we have to take advantage of all the bountiful seasonal produce while we still can. Enjoy this refreshing and delicious salad with all the flavors summer has to offer, like cucumbers, mini heirloom tomatoes, baby corn, mango, and avocado.
Provided by Ivanna Lopez Guajardo
Categories Lunch
Time 20m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Make the dressing: Add the cilantro, sour cream, mayonnaise, lemon juice, garlic, nutritional yeast, chives, and water to a blender and blend until smooth. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the romaine, red onion, cucumber, jalapeño, cherry tomatoes, baby corn, mango, and avocado. Drizzle the cilantro dressing over the salad and toss until evenly coated.
- Divide the salad between 4 serving bowls and top with the shrimp, feta, and chives. Season with salt and pepper.
- Any leftover salad will keep in an airtight container in the refrigerator for up to 1 day.
- Enjoy!
SAUTEED SHRIMP SALAD WITH GINGER-CILANTRO DRESSING
Make and share this Sauteed Shrimp Salad with Ginger-Cilantro Dressing recipe from Food.com.
Provided by Gingerbear
Categories Brunch
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 263.6, Fat 21.9, SaturatedFat 3.1, Cholesterol 43.2, Sodium 177.9, Carbohydrate 12.1, Fiber 6.2, Sugar 3.2, Protein 8.5
CREAMY CILANTRO DRESSING
Wonderful Dressing....reminds me of Ranch...but diffrent, I received this recipe from my Aunt Cathy. It has been a wonderful hit in my family!
Provided by Big Sis
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk all ingredients together in a bowl. Chill. Makes 1 ¼ Cups.
SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: shrimp, oil, salt, black pepper, dried oregano, large head romaine lettuce, cherry tomato, orange bell pepper, lime, water, ripe avocado, full-fat greek yogurt, salt, black pepper
Provided by Joey Firoben
Categories Lunch
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
- Transfer the shrimp to a roasting tray and spread into one even layer.
- Roast for 6 minutes, until the shrimp have just turned pink.
- For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
- In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
- Transfer the salad to serving bowls and drizzle on the avocado dressing.
- Enjoy!
Nutrition Facts : Calories 204 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams
GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 12 tacos
Number Of Ingredients 20
Steps:
- In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
- Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
- Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
- Remove from skewers & set aside for taco assembly.
- In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
- In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
- Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams
CREAMY CILANTRO SALAD DRESSING
Make and share this Creamy Cilantro Salad Dressing recipe from Food.com.
Provided by IamEarnie
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender and refrigerate at least one hour.
- For a thicker dressing, reduce mayo to 1/2 cup and add 1/2 cup sour cream to the mixture.
Nutrition Facts : Calories 497.9, Fat 40.2, SaturatedFat 6.1, Cholesterol 32.2, Sodium 883, Carbohydrate 34.4, Fiber 1.3, Sugar 11.6, Protein 3.3
SUMMER SHRIMP SALAD WITH CILANTRO
This is really tasty and very easy to whip up. It's great as a side dish, or a light lunch. I've made it using cilantro and when I don't have Cilantro, I use basil. Both are very delicious! This salad is easy to make substitutions if you don't have one or two of the ingredients on hand. Enjoy, and of course, don't wait until summer to try!
Provided by MelvinsWifey
Categories Summer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
- Cook 1 minute, stirring constantly.
- Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
- Cool.
- To prepare salad, combine shrimp and remaining ingredients in a large bowl.
- Add dressing mixture to shrimp mixture, tossing well.
- Serve, or refridgerate until ready.
Nutrition Facts : Calories 209, Fat 5, SaturatedFat 0.8, Cholesterol 172.8, Sodium 477.7, Carbohydrate 16.5, Fiber 2.9, Sugar 5.3, Protein 26
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