SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP
Categories Salad Leafy Green Tomato Appetizer Sauté Shrimp Avocado Corn Cucumber Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 15
Steps:
- Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
- Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
- Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
- Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
TARRAGON SHRIMP SALAD
Provided by Ina Garten
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
- Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
- Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.
GREEN SALAD WITH SHRIMP AND WINE VINAIGRETTE
This veggie and seafood salad is light and versatile-you can use whatever vegetables you prefer. —Cecilia Flowers, Nashville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- With a sharp knife, level the bottom of each artichoke and cut 1 in. from the top. With kitchen scissors, snip off tips of outer leaves. Place in a steamer baske in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until leaves near the center pull out easily, 20-25 minutes. Add the asparagus, cauliflower and broccoli ; cover and cook until crisp-tender, 3-4 minutes. Drain. With a spoon, carefully remove and discard the fuzzy centers of the artichokes. Thinly slice artichoke hearts., Meanwhile, in a small saucepan, combine wine and 1 shallot. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. In a small bowl, whisk the oil, vinegar, wine mixture, mustard, salt, pepper and remaining shallot; set aside., Place salad greens and watercress on a large platter. Top with the cooked vegetables, shrimp, fennel, red pepper and artichoke slices. Drizzle with dressing and sprinkle with reserved fennel fronds.
Nutrition Facts : Calories 277 calories, Fat 12g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 446mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein. Diabetic Exchanges
SHRIMP VEGGIE SALAD
My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 10
Steps:
- Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
More about "shrimp garden salad recipes"
12 EASY SHRIMP SALADS READY IN ABOUT 30 MINUTES - ALLRECIPES
From allrecipes.com
Author Vanessa GreavesPublished Jul 17, 2020Estimated Reading Time 3 mins
- Saigon Noodle Salad. View Recipe. Ready in 30 minutes. Next time you grill shrimp, set aside a few extra to turn into an Asian-inspired cold noodle salad to enjoy the next day.
- Mango Shrimp Salad. View Recipe. Ready in 10 minutes. "This is a light and refreshing salad with nice presentation," says lutzflcat. "The flavor of this salad is mellow/mild, so don't forget that little splash of rice vinegar just before serving."
- Warm Shrimp Salad. View Recipe. Ready in 25 minutes. It takes mere minutes to sauté fresh shrimp with lemon juice and butter for this satisfying salad. In fact, most of the prep time is for the bed of fresh vegetables you'll serve the shrimp on.
- Crab and Shrimp Louis. View Recipe. Ready in 15 minutes. A quick homemade Thousand Island dressing makes this classic seafood salad a stand-out. You'll want to save this recipe so you can use the dressing again and again.
- Shrimply Delicious Shrimp Salad. View Recipe. Ready in 15 minutes. Puns aside, this really is an easy, versatile shrimp salad you can serve over greens, stuffed into an avocado, or as a delicious picnic sandwich.
GRILLED SHRIMP GARDEN SALAD WITH SESAME LIME DRESSING
From giveitsomethyme.com
5/5 (5)Total Time 1 hrCategory Main Course, SaladCalories 203 per serving
10 BEST FRESH GREEN SALAD WITH SHRIMP RECIPES | YUMMLY
From yummly.com
BEST SHRIMP SALAD RECIPE - HOW TO MAKE SHRIMP SALAD - DELISH
From delish.com
SHRIMP SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
7 SUMMER SHRIMP SALAD RECIPES - EATINGWELL
From eatingwell.com
SHRIMP SALAD (EASY 10-MINUTE RECIPE) - FIFTEEN SPATULAS
From fifteenspatulas.com
SHRIMP SALAD SANDWICH | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
SHRIMP SALAD RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
GRILLED SHRIMP SALAD RECIPE WITH HOMEMADE DRESSING
From therecipecritic.com
PAN-SAUTéED LEMON-GARLIC SHRIMP SALAD RECIPE
From cookinglight.com
15 SENSATIONAL RECIPES INSPIRED BY THE SPRING GARDEN - MSN
From msn.com
AIR FRYER RIBS | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
SHRIMP ORZO SALAD RECIPE (QUICK & EASY) - FOOLPROOF LIVING
From foolproofliving.com
REIMAGINED OLIVE GARDEN SHRIMP ALFREDO - FIT MEN COOK
From fitmencook.com
THE BEST SHRIMP SALAD - SOUTHERN LIVING
From southernliving.com
SHRIMP SALAD FROM INA GARTEN – LEITE'S CULINARIA
From leitesculinaria.com
SHRIMP SALAD RECIPES
From allrecipes.com
NEW ORLEANS-STYLE SHRIMP REMOULADE SALAD – GARDEN & GUN
From gardenandgun.com
CLASSIC SHRIMP SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP SALAD RECIPE
From southernliving.com
You'll also love