Caribbean Citrus Shrimp Salad Recipes

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CITRUS SHRIMP SALAD



Citrus Shrimp Salad image

Provided by Ayesha Curry

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 14

2 large navel oranges
1 tablespoon heavy cream
1 tablespoon rice vinegar or white wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 1/4 pounds extra-large shrimp, peeled and deveined, tails removed
1/2 teaspoon Old Bay seasoning
Kosher salt
2 tablespoons extra-virgin olive oil
1 large ripe avocado, pitted and diced
1 Persian cucumber, thinly sliced into half moons
1 medium bulb fennel, trimmed, quartered, cored and very thinly sliced (on a mandoline or by hand), fronds reserved for garnish
2 heads butter lettuce, trimmed and torn into bite-size pieces

Steps:

  • For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
  • Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
  • For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
  • Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

CARIBBEAN SHRIMP SALAD



Caribbean Shrimp Salad image

Make and share this Caribbean Shrimp Salad recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1/2 cup uncle ben's original converted brand rice
2 ounces cooked shrimp, fresh or 2 ounces shrimp, canned
3 tablespoons pineapple tidbits, drained
1/2 green bell pepper
2 stalks celery
3 salt and pepper

Steps:

  • Cook rice according to package instructions.
  • Chop pepper and celery.
  • . Mix pepper and celery with rice and pineapple.
  • Check seasoning, salt and pepper to taste.
  • Garnish with shrimps.

GULF-STYLE CITRUS SHRIMP



Gulf-Style Citrus Shrimp image

The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine.

Provided by diner524

Categories     < 30 Mins

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

1 lime
1 medium orange
6 tablespoons butter
1/4 cup green onion, chopped
3/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
1/4 cup fresh cilantro, chopped
9 ounces fettuccine pasta, cooked (package refrigerated)

Steps:

  • Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
  • Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
  • Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
  • To serve, spoon shrimp mixture over hot cooked fettuccine.

CARIBBEAN CITRUS SHRIMP SALAD



Caribbean Citrus Shrimp Salad image

One of my favorite summer salads. I'm not big on curry, however the original recipe calls for it so I included it in this recipe, I use half the amount called for.

Provided by Diana Adcock

Categories     Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 lbs medium shrimp, peeled and deveined
2 cups red onions, thin wedges
1 1/2 cups pasilla chiles, 1/2 inch dice
2 tablespoons ginger, shredded
1 1/2 tablespoons garlic, minced
2 cups ripe olives, halved
1/2 cup orange juice
1 1/2 teaspoons curry powder
1 teaspoon sea salt
1 teaspoon red pepper flakes
2 cups orange sections, pith removed
1 cup yellow cherry tomato, halves
1/2 teaspoon lime zest
6 cups mesclun

Steps:

  • In a large pan add oil, turn on heat to medium.
  • Add shrimp and cook for 2 minutes.
  • Stir in the onions, peppers, ginger and garlic.
  • Cook for 3 minutes, stirring often.
  • Add olives, orange juice, curry powder, salt and red pepper flakes.
  • Bring to a boil.
  • Reduce heat and simmer 3 minutes.
  • Remove from heat.
  • Stir in orange segments, cherry tomato halves, butter and lime zest.
  • Toss.
  • Divide mesclun between 6 bowls.
  • Toss shrimp dish one more time and divide evenly between bowls.
  • Serve.

Nutrition Facts : Calories 327.5, Fat 12.4, SaturatedFat 1.9, Cholesterol 230.4, Sodium 1011.5, Carbohydrate 21.9, Fiber 4.3, Sugar 9.8, Protein 33

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