Southwest Shrimp Salad With Spicy Honey Lime Dressing Recipes

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HONEY LIME GRILLED SHRIMP SALAD RECIPE BY TASTY

Here's what you need: olive oil, lime juice, fresh cilantro, chipotle pepper in adobo sauce, salt, olive oil, honey, Mccormick® ground cumin, McCormick® Paprika, garlic powder, lime, salt, pepper, shrimp, corn, baby greens, grape tomato, radish, avocado, scallion

Provided by Tayo Ola

Categories     Dinner

Yield 6 servings

Number Of Ingredients 20



Honey Lime Grilled Shrimp Salad Recipe by Tasty image

Steps:

  • Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
  • In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
  • Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
  • Pull the shrimp off the skewers. Slice corn off the cob.
  • Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve!
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 17 grams, Sugar 10 grams

⅓ cup olive oil
3 tablespoons lime juice
1 bunch fresh cilantro, stems chopped off
2 teaspoons chipotle pepper in adobo sauce
¼ teaspoon salt
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon Mccormick® ground cumin
1 teaspoon McCormick® Paprika
1 teaspoon garlic powder
1 lime, zested
¾ teaspoon salt
½ teaspoon pepper
1 lb shrimp, peeled and deveined
1 corn, cob
5 oz baby greens, mixed
1 cup grape tomato
½ cup radish, quatered
avocado, half, cubed
1 scallion, thinly sliced

SOUTHWEST SHRIMP SALAD WITH SPICY HONEY-LIME DRESSING RECIPE - (4.4/5)

Provided by PineyCook

Number Of Ingredients 16



Southwest Shrimp Salad with Spicy Honey-Lime Dressing Recipe - (4.4/5) image

Steps:

  • In a small bowl or cruet, combine the sour cream, lime juice, lime zest, oil, honey and taco seasoning. Stir or shake to combine. Place in the refrigerator to chill while you prepare the rest of the salad. Place the shrimp in a container with a lid. Sprinkle the taco seasoning over the shrimp. Place the lid on the container. Shake to coat. Heat olive oil in a frying pan over a medium flame. Add shrimp to the pan, making sure they lie flat and do not over lap. Cook for 3 minutes, or until the side touching the pan starts to turn pink. Flip the shrimp and cook for another 3 minutes. Remove the pan from the heat and allow the shrimp to cool. In a large bowl combine lettuce, peppers, onion, avocado, and tomatoes. Add shrimp and cheese. Just before serving, pour dressing over the salad and toss.

DRESSING:
1 pound shrimp, peeled and deveined
1 to 2 tablespoons taco seasoning
1 tablespoon olive oil
6 to 8 cups mixed lettuce leaves
1 yellow pepper, deseeded and cut into strips
1/2 half cup red onion, diced
1 avocado, cut into bite size pieces
2 jalapeños peppers, deseeded and cut into bite size pieces
1 pint cherry tomatoes
1 cup of shredded cheese
1/4 cup of sour cream
Juice and zest of one lime
3 tablespoons olive oil
3 tablespoons honey
2 to 3 teaspoons taco seasoning mix

SOUTHWESTERN SHRIMP SALAD WITH SPICY SOUTHWESTERN DRESSING

I know, it's a loooooong list of ingredients, but it's so worth it and it includes lots of variations. While marinating the shrimp, prepare all the other ingredients. To make it extra special, serve al fresco with friends. Don't forget to chill your plates. Prep times includes marinate time.

Provided by gailanng

Categories     One Dish Meal

Time 48m

Yield 4 serving(s)

Number Of Ingredients 30



Southwestern Shrimp Salad With Spicy Southwestern Dressing image

Steps:

  • For the Shrimp:.
  • In a deep medium bowl, combine first 9 marinade ingredients, blending well. Add shrimp, coating each well with marinade. Cover and refrigerate 30 to 45 minutes to allow shrimp to absorb marinade flavors.
  • While shrimp are marinating, prepare fruit and vegetables; set aside.
  • Remove shrimp from marinade, discarding marinade. In a medium heavy skillet, saute shrimp in 1 - 1 1/2 tablespoons hot oil for about 2 to 3 minutes, stirring frequently, until shrimp are opaque in color and cut easily with a fork and are done. Do not overcook as shrimp will become tough.
  • Arrange salad greens on each of four dinner plates, dividing evenly. Top each with sauteed shrimp, fruit, vegetables and snipped cilantro. Drizzle a small amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each with shredded cheese of choice, sliced olives, and a sprig of cilantro, if desired.
  • For the Dressing:.
  • In a deep small bowl, combine the first 7 ingredients, blending well. With a wire whisk, gradually add both olive oil and salad oil, whisking until mixture is smooth and well blended. Add salt and pepper to taste, whisking to blend. Or, combine vinegar and oil in a blender container; cover and blend until mixture is smooth.
  • Add remaining ingredients, stirring by hand to mix. Dressing may be stored in the refrigerator, tightly covered, in a glass container for up to 1 week. Variation: Omit vinegar and use 1/3 to 1/2 cup lime juice. May add 1 teaspoon grated lime peel to dressing, if desired.

1/4 cup lime juice
2 -3 tablespoons vegetable oil
1 tablespoon finely minced fresh cilantro leaves
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon black pepper (or to taste)
1/2-1 teaspoon minced garlic
1/4 teaspoon cayenne pepper (or to taste)
1 -1 1/2 lb raw shrimp, peeled, deveined and tails removed
1 -1 1/2 tablespoon olive oil (use for cooking the shrimp) or 1 -1 1/2 tablespoon cooking oil (use for cooking the shrimp)
1 medium sweet onions (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops) or 1 medium red onion, peeled, cut into wedges (Vadalia, Walla Walla, Texas Sweet or about 8 green onions, thinly sliced including some green tops)
1 orange, peeled, seeds removed and sectioned (can substitute 2 - 3 tangerines or 4 clementines)
1 small yellow sweet peppers (or diced) or 1 small red pepper, cored, seeded and cut into thin strips (or diced)
1 small green pepper, cored, seeded and cut into thin strips (or diced)
4 cups bite-size pieces romaine lettuce or 4 cups other lettuce, cleaned and dried
1 cup fresh drained pineapple or 1 cup drained canned pineapple chunk
1 cup red grapes (or combination) or 1 cup green grape, seedless (or combination)
1/4 cup snipped fresh cilantro leaves
1 -2 garlic clove, minced
1/2 cup red wine vinegar
2 tablespoons minced onions
1 tablespoon finely minced fresh cilantro leaves or 1 teaspoon dried cilantro
1 teaspoon finely snipped fresh oregano leaves or 1/2 teaspoon dried oregano
cayenne pepper (or to taste) or several drops hot pepper sauce (or to taste)
1 pinch sugar (or to taste and optional)
1/4 cup olive oil
1/4 cup vegetable oil (mild flavored)
salt & freshly ground black pepper
salt & freshly ground black pepper (to taste)
reduced-fat cheese, of choice sliced black (optional) or ripe olives, and sprigs of cilantro for garnish (optional)

GRILLED SOUTHWESTERN SHRIMP SALAD

Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner - that's ready in 25 minutes. Perfect if you love Southwestern cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12



Grilled Southwestern Shrimp Salad image

Steps:

  • Heat gas or charcoal grill.
  • Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
  • In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.

Nutrition Facts : Calories 320, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

1 lb uncooked deveined peeled large shrimp
1 teaspoon chili powder
3 ears fresh sweet corn, husks removed, cleaned
1/4 cup fresh lime juice
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon ground cumin
1/8 teaspoon coarse ground black pepper
6 cups chopped romaine lettuce
2 large tomatoes, cut into 8 wedges
1 small avocado, pitted, peeled and diced (3/4 cup)

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