Grilled Shrimp Salads With Coconut Vinaigrette Recipes

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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



Grilled Shrimp Salads with Coconut Vinaigrette image

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.

1 cup coconut milk
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon canola oil
1/4 teaspoon salt
1 pound uncooked large shrimp, peeled and deveined
SALAD:
4 cups spring mix salad greens
1 cup green grapes
1/2 cup sweetened shredded coconut
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted

GRILLED SHRIMP AND ANDOUILLE SALAD WITH SUGARCANE VINAIGRETTE

Provided by Food Network

Categories     side-dish

Time 14m

Yield 8 to 10 servings

Number Of Ingredients 12



Grilled Shrimp and Andouille Salad with Sugarcane Vinaigrette image

Steps:

  • Place shrimp, andouille sausage, and pepper on skewers. Brush with olive oil and sprinkle with Creole seasoning. Grill for 2 minutes per side.
  • Combine all vinaigrette ingredients.
  • Place shrimp on greens and drizzle with vinaigrette.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

2 pounds shrimp, shelled and deveined
1 pound andouille sausage
1 large red pepper, cut into large dice
Skewers
Olive oil
Creole seasoning
Mixed greens
1/2 cup cane vinegar
1/2 cup cane syrup
1/3 cup Creole mustard
1 teaspoon garlic
1 cup olive oil

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 6



Grilled Shrimp Salad with Sesame Ginger Vinaigrette image

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.

8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 pkg. (12 oz.) DOLE® Very Veggie®
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced

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



Grilled Shrimp Salad with Sesame Ginger Vinaigrette image

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.

8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 (12 ounce) package DOLE® Very Veggie™
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced

GRILLED SHRIMP SALAD

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

Provided by Tia Mowry

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13



Grilled Shrimp Salad image

Steps:

  • For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
  • Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
  • For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
  • For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.

Nutrition Facts : Calories 319.3, Fat 26.7, SaturatedFat 6.1, Cholesterol 83.2, Sodium 464.8, Carbohydrate 10.4, Fiber 4.9, Sugar 2.2, Protein 12.7

1 lemon, juiced
1 teaspoon garlic powder
sea salt & freshly ground black pepper
8 ounces medium shrimp, peeled and deveined (tails left on)
1 lemon, juiced
1 garlic clove
kosher salt & freshly ground black pepper
1/4 cup extra-virgin olive oil
1 head butter or 1 head bibb lettuce
1 avocado, diced
1 ripe tomatoes, diced
1/4 cup pitted black olives
2 ounces goat cheese, crumbled

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

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

GRILLED SHRIMP SALAD WITH SWEET TEA VINAIGRETTE

Modified from Southern Living May 2011 -- Prepare the vinaigrette, and while it cools 20 minutes, grill the shrimp and peaches, then assemble the salad! (Prep time includes vinaigrette cooling time!)

Provided by KerfuffleUponWincle

Categories     Salad Dressings

Time 1h6m

Yield 6 serving(s)

Number Of Ingredients 14



Grilled Shrimp Salad With Sweet Tea Vinaigrette image

Steps:

  • Sweet Tea Vinaigrette Preparation:.
  • Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup.
  • Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream. Makes about 3/4 cup vinaigrette.
  • While the vinaigrette cools, grill the shrimp and peaches!
  • Salad preparation:.
  • Preheat oven to 350°.
  • Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  • Preheat grill to 350° to 400° (medium-high) heat.
  • Toss shrimp with olive oil mixed with cayenne pepper. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.
  • Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
  • Toss salad greens with cooled Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.

Nutrition Facts : Calories 427.9, Fat 36.7, SaturatedFat 6.8, Cholesterol 112.4, Sodium 772.6, Carbohydrate 9.8, Fiber 2.6, Sugar 6, Protein 17.4

1 cup pecans (toasted and coarsely chopped)
1 lb jumbo raw shrimp (peeled and de-veined)
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
2 large fresh peaches (cut into 8 wedges each)
1 (6 ounce) bag mixed baby greens
salt and pepper (to taste)
1 cup blue cheese (crumbled)
1 cup sweetened tea
2 tablespoons cider vinegar
1/4 teaspoon honey
1/4 teaspoon Dijon mustard
1 pinch salt
6 tablespoons canola oil

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