BBQ RANCH SHRIMP SALAD
Shrimp gets a serious flavor boost when it's sautéed in BBQ sauce and served with cheddar and veggies in a big salad with ranch dressing.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat barbecue sauce in large skillet on medium-high heat. Add shrimp; cook 5 to 7 min. or until shrimp turn pink, stirring occasionally.
- Toss greens with mushrooms and onions in large bowl.
- Add shrimp and dressing; toss to coat. Sprinkle with the cheese and chips; mix lightly.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 240 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
GRILLED SHRIMP SALAD
Steps:
- For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
- Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
- For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
- For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.
BBQ SHRIMP SALAD
Provided by Yaku Moton-Spruill
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the rub: Combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, lime zest and some salt and pepper in a bowl.
- Dry the shrimp well with paper towels and then toss in oil and add to spice mixture. Let sit for 1 hour.
- For the sauce: Heat 1 tablespoon olive oil in a saucepan. Add the garlic, red onion, tomatoes and green onion and saute until you color. Add Cognac, brown sugar, Worcestershire sauce, 1/2 cup water, tomato paste and lime zest and juice. Bring to simmer, then add the rosemary and thyme. Cook until reduced. Remove the rosemary and thyme. Off the heat, carefully blend the sauce with a stick blender until smooth.
- In a small saucepan, add the vegetable oil, orange juice and orange slices. Cook at a low simmer for 10 minutes. Remove from the heat and allow to cool. Once cooled strain out the oranges.
- Saute the bacon in a small skillet with 1/4 water until crispy and the fat is rendered. Transfer the bacon to a food processor and pulse to a powder.
- Toss the shrimp in panko and grill until crispy and cooked through.
- Serve the shrimp drizzled with BBQ sauce and orange oil and sprinkled with bacon.
GRILLED SHRIMP WITH "RANCHOVY" SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill or grill pan over medium-high heat.
- In a medium mixing bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, garlic, anchovies, herbs and scallions. Season with salt and pepper and set aside.
- Drizzle the bread slices with olive oil and season with salt and pepper. Grill until charred on both sides, about 45 seconds per side. Remove to a cutting board and cut into large croutons. Set aside.
- Season the shrimp with salt and pepper and drizzle with olive oil. Grill until charred on both sides and cooked through, about 2 minutes per side.
- In the meantime, add the romaine to a large mixing bowl. Drizzle with some of the dressing. Grate in some Parmesan, to taste, add the grilled bread croutons and toss.
- Pour onto a platter and grate more Parmesan over the top. Crack fresh pepper over the top and add the grilled shrimp. Serve.
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
BBQ RANCH SALAD
High in protein and low in fat, this scrumptious salad has become one of my husband's and my favorite, simple and quick meals. -Kim Pohlman, Coldwater, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad.
Nutrition Facts : Calories 259 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein.
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