Fire Shrimp Salad With Cilantro Lime Dressing Recipes

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

Shrimp Salad with Cilantro Dressing image

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.

Ingredients

3 tablespoons olive oil
2 tablespoons lime juice
1 to 2 teaspoons dried cilantro flakes
1 small garlic clove, minced
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 teaspoon olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 small garlic clove, minced
5 cups chopped hearts of romaine
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

SUMMER GRILLED SHRIMP SALAD

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Provided by Kim's Cooking Now

Time 35m

Yield 2

Number Of Ingredients 16

Summer Grilled Shrimp Salad image

Steps:

Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g

Ingredients

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

FIRECRACKER SHRIMP SALAD

Make and share this Firecracker Shrimp Salad recipe from Food.com.

Provided by Food.com

Categories < 60 Mins

Time 55m

Yield 6-10 serving(s)

Number Of Ingredients 12

Firecracker Shrimp Salad image

Steps:

To make Firecracker Shrimp:.
Mix sriracha and sauces for coating. Bread shrimp in cornstarch. Deep fry the shrimp until cooked and drain on paper towel. Place shrimp in a bowl and coat with the sauce.
To Prepare Purple Potatoes:.
After cubed, coat potatoes with olive oil and salt. Bake at 375F for 10-15 minutes.
To Prepare Greens:.
Dress mixed greens, avocados and cucumbers with olive oil and rice wine vinegar.
To Assemble:.
In a large sheet pan (16"Lx12"Wx1.5H), make a layer with the greens. Set the purple potatoes on the upper left corner, making the blue box portion of the American flag.
Lay down a row of shrimp for the red stripe, lay down a row of blue cheese for the white stripe, and repeat until the tray is covered with stripes, making the American flag.

Nutrition Facts : Calories 332.7, Fat 18.7, SaturatedFat 9.2, Cholesterol 129, Sodium 1212.7, Carbohydrate 20.3, Fiber 3.5, Sugar 3.3, Protein 21.5

Ingredients

1 lb medium shrimp
1/2 cup sriracha sauce
1/4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce
1/2-3/4 cup cornstarch (to coat the shrimp)
1 pint blue cheese
10 ounces mixed greens
1 avocado (cubed)
2 -3 mini cucumbers (cubed)
3 medium purple potatoes (cubed)
olive oil & rice wine vinegar (for mixed greens dressing)
salt and olive oil (for purple potatoes)

BOILED SHRIMP (FOR SALADS)

This is an easy way to prepare shrimp for salads or to serve cold with cocktail sauce. Recipe adapted from The New High Altitude Cookbook.

Provided by ellie_

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Boiled Shrimp (for salads) image

Steps:

Wash, peel and devein shrimp.
Bring all ingredients, except for shrimp, to a boil in a large sauce pan.
Add shrimp.
Cover.
Simmer 5 minutes.
Remove from heat.
Drain shrimp well and remove shrimp to bowl.
Refrigerate until ready to use.

Ingredients

1 1/2-2 lbs large raw shrimp (I use thawed frozen shrimp)
6 cups water
1 tablespoon salt
1 bay leaf
2 tablespoons lemon juice
2 tablespoons rice vinegar
1 teaspoon dried parsley
1 stalk celery, sliced into chunks
1 teaspoon pepper
1 onion, sliced
12 whole allspice
12 whole cloves
1/4 teaspoon dried thyme

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CILANTRO LIME SHRIMP - CARLSBAD CRAVINGS

Web Apr 11, 2021 To the now empty skillet, add 3 tablespoons butter and garlic. Cook until the butter melts and is bubbling, about 1 minute. Add the …
From carlsbadcravings.com
Reviews 8
Servings 4-6

Add marinade ingredients to a large bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes (no more!). Note, this is a wet rub marinade and will be thick without extra liquid.
Melt one tablespoon butter in one tablespoon olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once very hot and sizzling, add half the shrimp in a single layer and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Transfer shrimp to a plate and repeat with remaining shrimp.
To the now empty skillet, melt 3 tablespoons butter over medium heat. Once melted, add the garlic and cook until fragrant, about 1 minute. Remove from heat and add the cilantro and lime juice and stir to combine. Add shrimp back to the skillet and stir to evenly coat. Taste and season with salt, pepper, cayenne and/or lime juice to taste.

Fire Shrimp Salad With Cilantro Lime Dressing Recipes

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

SUMMER GRILLED SHRIMP SALAD

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

FIRECRACKER SHRIMP SALAD

Make and share this Firecracker Shrimp Salad recipe from Food.com.

BOILED SHRIMP (FOR SALADS)

This is an easy way to prepare shrimp for salads or to serve cold with cocktail sauce. Recipe adapted from The New High Altitude Cookbook.

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