SHRIMP & AVOCADO SALADS
This gorgeous shrimp and avocado 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 large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside., In a large bowl, combine the romaine, corn, peas and red pepper; divide among 4 serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads.
Nutrition Facts : Calories 489 calories, Fat 35g fat (5g saturated fat), Cholesterol 138mg cholesterol, Sodium 638mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 8g fiber), Protein 24g protein.
SHRIMP AVOCADO SALAD WITH WATERMELON
Shrimp avocado salad with watermelon is so light and refreshing, you'll be eating it all summer. Plus it's on the table in less than 20 minutes - what could be better?
Provided by Taylor Kiser
Number Of Ingredients 11
Steps:
- Preheat your grill to medium heat. Toss the shrimp with the oil and sprinkle with a pinch of salt. Grill until opaque and pink, about 1 - 2 minutes per side, maximum. Add into a large bowl. Into the bowl, add the cubed watermelon, avocado, feta cheese and mint and toss together. In a small bowl, whisk together all the dressing ingredients and pour into the salad, mixing well. Add one more squeeze of fresh lime juice on the salad and season to taste with salt. DEVOUR!
Nutrition Facts : Calories 371 calories, Fat 24 g, Carbohydrate 26 g, Fiber 7 g, Protein 15 g, SaturatedFat 5 g, Sodium 647 mg, Sugar 15 g
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.
SHRIMP, WATERMELON AND AVOCADO SALAD
A lovely, refreshing salad for those hot summer days you don't want to cook. Serve with a bagauette and that makes a complete supper! Citrus fruit can be substituted for the watermelon until it is in season and mint for the cilantro
Provided by Abby Girl
Categories Summer
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine shrimp, watermelon, onion, cilantro, jalapenos and avocados,.
- In a separate bowl, whisk together the lime juice, honey, oil, salt and pepper.
- Pour dressing over the salad and toss gently. Set aside for 10 minutes to allow flavours to blend.
Nutrition Facts : Calories 398.5, Fat 26.3, SaturatedFat 3.7, Cholesterol 142.9, Sodium 1089.1, Carbohydrate 27, Fiber 8.4, Sugar 13, Protein 18.9
OUR STEAMED SHRIMP AND WATERMELON SALAD PACKS 15% OF YOUR DAILY POTASSIUM
Steaming the shrimp helps prevent overcooking and keeps it succulent. Watermelon makes a surprisingly good pairing.
Provided by Robin Bashinsky
Time 30m
Yield Serves 4 (serving size: 2 cups)
Number Of Ingredients 17
Steps:
- Fit a steamer basket into a stockpot. Add 3 cups water and vinegar; bring to a boil. Add shrimp; cover and steam 5 minutes. Remove shrimp to a baking sheet; chill 15 minutes.
- Stir together shallots, soy sauce, lime juice, and honey in a bowl. Let stand 10 minutes. Whisk in canola and sesame oil.
- Add watermelon, lettuce, spinach, avocado, and 1/4 cup cilantro to shallot mixture; toss to combine. Place salad on a large platter, leaving any remaining dressing in bowl. Add shrimp; shichimi togarashi, if desired; and remaining 1/4 cup cilantro to bowl. Toss to combine. Place shrimp mixture on salad. Sprinkle with sesame seeds.
Nutrition Facts : Calories 362, Carbohydrate 23 g, Fat 23 g, Fiber 5 g, Protein 19 g, SaturatedFat 3 g, Sodium 476 mg, Sugar 13 g, UnsaturatedFat 19 g
GRILLED SHRIMP, ORANGE, AND WATERMELON SALAD WITH PEPPERED PEANUTS IN A ZESTY CITRUS DRESSING
Steps:
- Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
- In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.
- Bake for 10 to 12 minutes, stirring once. Cool.
- Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.
- Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
- Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
- Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.
- Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
- Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
ZESTY LIME SHRIMP AND AVOCADO SALAD
Steps:
- In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
- Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g
WATERMELON, PRAWN & AVOCADO SALAD
Too hot to cook? This superhealthy salad makes a refreshing light lunch or starter
Provided by Good Food team
Categories Lunch, Starter
Time 15m
Number Of Ingredients 10
Steps:
- Put the onion in a medium bowl with the garlic, chilli, lime juice, vinegar, sugar and some seasoning. Leave to marinate for 10 mins.
- Add the watermelon, avocado, coriander and prawns, then toss gently to serve.
Nutrition Facts : Calories 179 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.91 milligram of sodium
SHRIMP AND AVOCADO SALAD
This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP AND WATERMELON SALAD
Categories Salad Leafy Green Sauté Low Fat Watermelon Shrimp Avocado Summer Self
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- For salad: Remove rind from watermelon and put fruit in a colander set over a large bowl 5 minutes (to collect the juice). Slice 24 thin pieces of watermelon; set aside. Roughly chop any remaining watermelon and put it back in colander to drip. Zest and juice lemon. Chop enough zest to make 2 tsp. In a large nonreactive (stainless steel or glass) bowl, blend 2 tbsp lemon juice with oil, shallots, and lemon zest. Add 2 tbsp watermelon juice and season to taste with salt and pepper. Add more watermelon juice if dressing is too tart.
- For shrimp: Sprinkle shrimp with coriander and season on both sides with salt and pepper. Spray a large nonstick sauté pan with cooking spray. Add shrimp and sauté over medium-high heat until just cooked, about 2 minutes. Remove from heat and set aside.
- To serve: Mix watercress and lettuce; toss with dressing. Add watermelon and avocado and toss gently. Divide among 4 plates and top with shrimp. Serve while shrimp are warm.
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