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
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
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.
GRILLED SHRIMP AND SUMMER SQUASH SALAD
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the grilled shrimp marinade: Toss the shrimp in a large bowl with the olive oil, garlic, oregano, red pepper flakes and sprinkle with salt and pepper. Let marinate in the fridge for an hour.
- Preheat half of a grill to medium-high heat, or around 350 degrees F.
- For the squash: Toss the squash with the olive oil and some salt and pepper and place in a disposable aluminum foil pan. Place the pan over the indirect side of the grill and cook, covered, stirring once, until the squash is just tender, but not browned, 8 to 10 minutes. Set aside to cool.
- Grill the shrimp over direct heat until just cooked through, 2 to 3 minutes per side, flipping once.
- For the lemon vinaigrette: Whisk together the lemon juice, honey, shallots and Dijon in a large bowl. While whisking continuously, slowly drizzle in the grapeseed oil, then the olive oil, until emulsified. Season with salt and pepper.
- To assemble the salad: Toss together the squash, corn, snap peas, sunflower seeds, Aleppo, half of the vinaigrette and season with salt and pepper. Taste and check for seasoning, adding more vinaigrette as desired. The salad can be kept cold until ready to serve. Before serving, gently fold in the basil and cilantro. Then plate with the shrimp arranged on top.
SUMMER PASTA SALAD WITH SHRIMP
In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp for a vegetarian-friendly option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
- In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.
Nutrition Facts : Calories 415 g, Fat 12 g, Fiber 3 g, Protein 27 g
SUMMER SHRIMP SALAD
Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes.
- Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve.
Nutrition Facts : Calories 225 g, Cholesterol 172 g, Fat 7 g, Fiber 1 g, Protein 24 g, Sodium 439 g
SHRIMP SUMMER SALAD IN CANTALOUPE BOWLS
This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first.
Provided by Rita1652
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
- Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
- Mix all the dressing ingredients together in a blender.
- Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
- Scoop 1/4 of the salad into each of the cantaloupe bowls.
- Top with garnishes.
Nutrition Facts : Calories 220.7, Fat 7.4, SaturatedFat 4.9, Cholesterol 28, Sodium 445.1, Carbohydrate 33.6, Fiber 3.4, Sugar 30.6, Protein 8.5
SUMMER HONEY-MUSTARD SHRIMP SALAD
This lite and delicious salad is great in a toasted pita, with crackers, or over mixed greens. Easy and colorful, this is a sure hit at any summer picnic or party.
Provided by off2wales
Categories Lunch/Snacks
Time 30m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Steam sugar snap peas (or microwave if using frozen), drain and set aside.
- Boil rice throughly, drain and set aside.
- Prepare shrimp and dry throughly. Cut any larger pieces into smaller bits.
- In a large bowl, whisk together all of the liquid ingredients, adding a dash of salt and pepper.
- Open and drain the can of corn, add to the liquids.
- Add shrimp and rice, mix throughly.
- Slowly fold in strawberries, peas and dried basil.
- Cover and chill for at least one hour.
- Serve cold in toasted pitas or rolls, with crackers, or over mixed greens.
Nutrition Facts : Calories 169.8, Fat 4.4, SaturatedFat 0.7, Cholesterol 59.9, Sodium 325.9, Carbohydrate 24.5, Fiber 1.8, Sugar 2.6, Protein 9.1
SUMMER SHRIMP SALAD RECIPE - (4.5/5)
Provided by fionalikesfood
Number Of Ingredients 12
Steps:
- 1. Chop avocados, cucumbers, tomatoes and onions 2. Mix with mayonnaise and mustard 3. Season shrimp and saute in butter until just cooked 4. Add shrimp to avocado mixture 5. Season to taste 6. Pile on top of oil and vinegar-dressed greens 7. Top with crispy Parmesan or croutons
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