MEXICAN SEAFOOD SALAD
Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
- Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.
MIXED SEAFOOD SALAD
Provided by Guy Fieri
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
- For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
- Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.
MEXICAN SALMON SALAD
Mix salmon, tortillas, lettuce, cherry tomatoes and sweetcorn to make this speedy supper for two. It's packed with nutrients including omega 3 and vitamin C
Provided by Elena Silcock
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Cut the tortillas into triangles using scissors, toss in 1 tbsp of the oil and the ground coriander, season, then tip onto a lined baking sheet. Bake for 8-10 mins, turning halfway, until crisp. Set aside to cool. Heat the grill to high.
- Mix the yogurt with the smoked paprika and some seasoning, then spoon the yogurt mixture over the salmon. Place fillets on the same baking sheet, lined with parchment, and put under the grill for 8-10 mins until the fish is blackening in places, and flakes into big chunks.
- While the salmon is cooking, whisk the remaining olive oil with the lime zest and juice to make a dressing, season, then toss the remaining salad ingredients in the dressing. Tip onto a plate, top with the salmon chunks and tortilla chips and serve.
Nutrition Facts : Calories 739 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
MEXICAN SHRIMP SALAD
Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 13
Steps:
- Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
- Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
- Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
- Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.
Nutrition Facts : Calories 213 g, Cholesterol 129 g, Fiber 6 g, Protein 19 g, SaturatedFat 1 g, Sodium 274 g
EASY SEAFOOD SALAD
A restaurant quality seafood salad--no pasta, just veggies and whatever seafood you choose to add. This is a basic recipe; feel free to add your own spin (shredded carrots, diced green or red peppers, red cabbage, seasonings).
Provided by Jen K
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Gently mix the shrimp, imitation crabmeat, cabbage, celery, and green onions together in a large bowl. Stir the mayonnaise and sugar together in a separate bowl until the sugar is dissolved into the mayonnaise; add to the shrimp mixture and gently stir until all ingredients are evenly coated.
- Refrigerate for 3 hours to allow the cabbage to soften and the flavors to blend.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 15.7 g, Cholesterol 162.1 mg, Fat 15.7 g, Fiber 3.4 g, Protein 20.5 g, SaturatedFat 2.5 g, Sodium 646.4 mg, Sugar 8.6 g
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SPICY MEXICAN SHRIMP SALAD RECIPE - LITTLE SPICE JAR
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4.9/5 (17)Category Low CarbServings 3Total Time 15 mins
- SHRIMP: Add the lemon zest, garlic powder, sugar, hot sauce, and red pepper flakes to a medium bowl and stir to combine. Add the shrimp and stir so that they are evenly coated in the marinade. Allow the shrimp to marinate at room temperature for 5-10 minutes or if you have time, cover and refrigerate for 3-4 hours. If you are going for the 10-minute option, you could chop the veggies while the shrimp marinates.
- SAUTE: When ready to cook, heat the butter in a large skillet over medium-high heat. When the butter is melted, add the shrimp and allow them to cook for roughly 1 minute, flipping it halfway through until they form into a ‘c’ shape. Remove from heat and set aside.
- DRESSING: Add the lemon juice, olive oil, ground cumin, and a ⅛ teaspoon of cayenne with a big pinch of salt and pepper to a mason jar. Screw on the cap and give it a few good shakes until the dressing combines. Taste and adjust with additional salt, pepper, cayenne or cumin as desired.
- SALAD: Add the avocados, tomatoes, red onions, cilantro, and jalapeños to a large bowl, along with the cooked shrimp. Drizzle the dressing over the top and toss to combine. Taste and adjust with additional seasonings as desired.
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5/5 (1)Category DINNERCuisine SEAFOODTotal Time 1 hr 20 mins
- Seafood Soup. I had to put my favorite recipe right at the top of this list! This traditional Seafood Soup is oh so good and easy to prepare. I’ve always opted to add octopus to this meal because it soaks up the flavors of the broth perfectly and provides a meaty tenderness to the bowl.
- Mexican Tuna Salad. The best follow-up to a delicious soup has to be this recipe for Mexican Tuna Salad. Simple to make with no need to turn on the stove, all you have to do is whisk these ingredients together in a bowl and dive in.
- Spicy Skillet Shrimp Fajitas. Once you cook these Spicy Shrimp Fajitas, your entire kitchen is going to be bathed in the piquant, welcoming aroma of grilled bell peppers, shrimp, paprika, and smokey Bayou cajun seasoning.
- Mexican Grilled Shrimp with Corn Salsa. I told you about these recipes. You’ll be enjoying a lot of shrimp. How about some Mexican Grilled Shrimp and tasty Corn Salsa?
- Grilled Shrimp Tostadas. These easy Grilled Shrimp Tostadas serve four, but I’ve easily doubled this recipe before for a crowd. I think these are at their best when you make the guacamole spicy.
- Coctel de Camarones. Coctel de Camarones or Mexican Shrimp Cocktails is a super simple but fun way to spruce up a dinner party. I always feel fancy serving these to my friends in small dessert glasses with their plate of chips.
- Shrimp Ceviche. How can you write a list of the best Mexican seafood recipes and not include ceviche? Well, this Shrimp Ceviche won’t be the only one on this list, but it’s a great place to start.
- Old Bay Shrimp Burritos. Another essential on a Mexican seafood list has to be Old Bay seasoning. While I sometimes even add a sprinkle to my grilled cheeses, one of the greatest ways to indulge in Old Bay is when it’s wrapped up in these Shrimp Burritos.
- Seafood Enchiladas. I scan seafood menus for scallops, and when I remembered this Seafood Enchiladas recipe, I knew I needed to include it. They bake in the oven in only 15 minutes, and they’re easy to seal in plastic containers if you want leftovers (though I doubt there will be any…) for lunch the next day.
- Filete de Pescadoal Mojo de Ajo. These fish filets in garlic (Filete de Pescado al Mojo de Ajo) are hard to hate. I love preparing tilapia and salmon this way, but another awesome choice is grouper.
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