TROPICAL SHRIMP SALAD WITH LIME DRESSING
Chopped oranges and a creamy cilantro-lime dressing give this chilled shrimp salad its tropical appeal.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield Makes 4 servings, about 1-1/2 cups salad and 5 crackers each.
Number Of Ingredients 8
Steps:
- Mix mayo, cilantro, lime zest and juice, garlic powder and red pepper in large bowl until well blended.
- Add shrimp and oranges; toss to coat. Cover and refrigerate at least 2 hours or until chilled.
- Place spinach leaves on large platter or 4 individual salad plates; top evenly with shrimp mixture. Serve with crackers.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
TROPICAL SHRIMP SPINACH SALAD
This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!
Provided by MISSYLYNMITZ
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
- Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
- To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 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.
TROPICAL SHRIMP SALAD
Provided by Barbara Kafka
Categories dinner, weekday, main course
Time 30m
Yield 6 main-course servings
Number Of Ingredients 13
Steps:
- Working with a bowl to collect the juices, peel oranges with paring knife, removing white pith. Cut out each section, leaving membrane behind. Place sections in medium bowl. Squeeze remains to extract juice, and set juice aside.
- Heat oil in small saucepan over low heat. Stir in curry powder. Cook until fragrant, about 2 minutes. Stir in sugar, and cook until dissolved. Add rum. Using long kitchen match, carefully ignite rum. Remove from heat. Shake pan until flames subside. Stir in 2/3 cup reserved orange juice, along with lime juice, salt and jalapeno. Cool to room temperature.
- Add shrimp and papaya to orange sections. Pour marinade over, and toss to combine, adding black beans, if using.
- Divide lettuce among 6 plates. Top with shrimp. Drizzle with remaining dressing. Top with cilantro.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1080 milligrams, Sugar 26 grams, TransFat 0 grams
TROPICAL SHRIMP SALAD
I thought this sounded like an interesting salad for a hot summer day. I haven't made this salad yet but will be making it soon. Recipe source: local newspaper
Provided by ellie_
Categories Tropical Fruits
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine vinaigrette ingredients (fish sauce - lime juice) in a jar, shake to combine. Set aside in refrigerator.
- In a large salad bowl combine salad ingredients (payaya - peanuts). Toss.
- Add vinaigrette and toss.
- Garnish with mint.
Nutrition Facts : Calories 368, Fat 7, SaturatedFat 1.1, Cholesterol 172.8, Sodium 2375.3, Carbohydrate 50.9, Fiber 6.4, Sugar 36, Protein 29.1
SHRIMP 'N' SCALLOPS TROPICAL SALAD
A fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.
Nutrition Facts : Calories 413 calories, Fat 32g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 523mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 5g fiber), Protein 19g protein.
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