Shrimpmangoandavocadosaladwithsweetchiligingervinaigr Recipes

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SHRIMP AVOCADO SALAD

This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14



Shrimp Avocado Salad image

Steps:

  • Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.

Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

1 pound peeled and deveined cooked shrimp, coarsely chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
1 serrano pepper, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
2 tablespoons olive oil
1 teaspoon adobo seasoning
3 medium ripe avocados, peeled and cubed
Bibb lettuce leaves
Lime wedges

CHILEAN-STYLE AVOCADO AND SHRIMP SALAD

I'm posting this for ZWT 4 Central and South American Recipes. From Foods of the Americas: Native Recipes and Traditions.

Provided by cookiedog

Categories     Chilean

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14



Chilean-Style Avocado and Shrimp Salad image

Steps:

  • Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
  • Bring to a boil, then decrease the heat to medium-low and add the shrimp.
  • Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
  • Drain the shrimp and allow to cool completely before assembling the salad.
  • To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
  • Combine the anchovy, parsley and mayonnaise in a bowl.
  • Place a strainer over the bowl and juice the lemon over the contents.
  • Add the pepper and red peppers and whisk to blend completely.
  • To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
  • Distribute the cabbage among 4 salad plates.
  • Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
  • Cut the avocado flesh into 1/2-inch cubes.
  • Place the shrimp and avocado in a bowl.
  • Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
  • Serve immediately.

Nutrition Facts : Calories 262.4, Fat 21.7, SaturatedFat 3.2, Cholesterol 24.2, Sodium 497.9, Carbohydrate 17.4, Fiber 8.5, Sugar 2.5, Protein 5.5

2 cups water
1 bay leaf
1/2 teaspoon ground allspice
1/2 lemon, quartered
1/2 teaspoon sea salt (or kosher salt)
8 shrimp, peeled, deveined and heads removed (16 to 20 count)
1 anchovy fillet, soaked in a little milk to remove some of the salt
1/2 teaspoon flat leaf parsley, minced
1/3 cup mayonnaise
1/2 lemon
1 pinch fresh ground black pepper
1 pinch crushed red pepper flakes
2 ripe avocados
1 cup cabbage, shredded

SHRIMP AND AVOCADO SALAD

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11



Shrimp and Avocado Salad image

Steps:

  • Preheat a grill or grill pan to medium high.
  • Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
  • Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
  • Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

1/4 cup mayonnaise
2 stalks celery, thinly sliced, plus 3 tablespoons
chopped celery leaves
3 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 limes
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
2 hass avocados, diced
1 5-ounce package baby kale salad mix (about 8 cups)
1 small bunch radishes, thinly sliced

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



Shrimp and Avocado Salad image

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

2 medium ripe avocados, peeled and cut into 1/2-inch pieces
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 cup pico de gallo
1/2 cup Clamato juice, chilled
2 tablespoons lime juice
1/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon hot pepper sauce
Dash pepper
Lime wedges, optional

SHRIMP AND AVOCADO SALAD RECIPE BY TASTY

Here's what you need: jumbo shrimp, limes, salt, pepper, romaine lettuce, cherry tomato, fresh cilantro, avocados, olive oil, honey, chili powder, blue corn tortilla chips

Provided by Tasty

Categories     Lunch

Yield 2 servings

Number Of Ingredients 12



Shrimp and Avocado Salad Recipe by Tasty image

Steps:

  • In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
  • Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
  • Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
  • In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
  • Toss salad with dressing. Add Shrimp and toss.
  • Add tortilla chips to the sides of the bowls.
  • Enjoy!

Nutrition Facts : Calories 859 calories, Carbohydrate 49 grams, Fat 55 grams, Fiber 17 grams, Protein 52 grams, Sugar 16 grams

1 lb jumbo shrimp
3 limes
salt, to taste
pepper, to taste
1 head romaine lettuce, chopped
½ cup cherry tomato, or grape tomato, halved
⅓ cup fresh cilantro, roughly chopped
2 avocados, chopped
4 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
1 bag blue corn tortilla chips

AVOCADO, SHRIMP, AND ENDIVE SALAD

This tasty trio makes for a healthy and highly-satisfying dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8



Avocado, Shrimp, and Endive Salad image

Steps:

  • Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined.
  • Combine shrimp with remaining 2 tablespoons lemon juice, the salt, and pepper, and let stand for 10 minutes.
  • Heat remaining 2 tablespoons oil in a skillet over high heat. Add shrimp and juices, and cook, stirring, until shrimp are pink and cooked through, 1 to 2 minutes. Transfer shrimp and juices to a bowl.
  • Add endives, avocados, tarragon, and dressing to shrimp, and gently toss. Serve immediately.

Nutrition Facts : Calories 299 g, Cholesterol 53 g, Fiber 7 g, Protein 9 g, SaturatedFat 4 g, Sodium 200 g

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
20 large shrimp, peeled and deveined
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups)
1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2-inch-thick slices
1 tablespoon coarsely chopped fresh tarragon

SCANDINAVIAN SHRIMP SALAD WITH DILL AND CORNICHONS

Provided by Bon Appétit Test Kitchen

Categories     Salad     Citrus     Low Cal     Mayonnaise     Shrimp     Cucumber     Summer     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Scandinavian Shrimp Salad with Dill and Cornichons image

Steps:

  • Whisk mayonnaise, chopped dill, Dijon mustard, and lemon juice in medium bowl. Add shrimp, cucumber, and cornichons and toss to coat. Season generously with salt and pepper.
  • Nestle 2 lettuce leaves on each of 4 plates. Mound shrimp salad in leaves, dividing equally, and serve.

1/3 cup mayonnaise
1/4 cup chopped fresh dill
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 pound cooked peeled medium-size shrimp
1 cup thinly sliced halved English hothouse cucumber
1/3 cup sliced cornichons (gherkins)
8 butter lettuce leaves

SCANDINAVIAN SHRIMP SALAD

An entree that transports you to Stockholm; shrimp with hard-boiled eggs, cornichons, fennel, soft buttery lettuce, and boiled baby potatoes. Bonus: Use the same pan to cook the shrimp and the potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 10



Scandinavian Shrimp Salad image

Steps:

  • Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
  • Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

12 ounces baby potatoes, halved (quartered, if large)
Kosher salt and freshly ground pepper
1/4 cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid
1 teaspoon Dijon mustard
Pinch of sugar
1/3 cup extra-virgin olive oil
1 small fennel bulb, thinly sliced, plus 1/4 cup chopped fronds
1 pound large shrimp, peeled and deveined
1 head butter lettuce (8 ounces), leaves separated
4 hard-cooked eggs, halved

SWEDISH SHRIMP SALAD WITH DILL

This recipe is for Swedish dill-covered mini shrimp, perfect on open-faced sandwiches, on top of deviled or boiled eggs, or just by itself.

Provided by BuckshotFulcrum

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 7



Swedish Shrimp Salad with Dill image

Steps:

  • Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
  • Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 5.5 g, Cholesterol 245.5 mg, Fat 21.3 g, Fiber 1.4 g, Protein 25.6 g, SaturatedFat 7.6 g, Sodium 502.6 mg, Sugar 0.2 g

¾ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh dill
1 lemon, zested and juiced
1 pound frozen cooked, peeled, and deveined shrimp, thawed
¼ teaspoon salt
ground black pepper to taste

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