Cool Fruited Shrimp Salad Recipes

WATERMELON SHRIMP SALAD

Steps:

• In a large bowl, combine the first 8 ingredients. Whisk together remaining ingredients. Drizzle over shrimp mixture and toss to coat. Refrigerate at least 20 minutes before serving. Toss before serving.

SHRIMP VEGGIE SALAD

Steps:

• Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

SHRIMP & NECTARINE SALAD

Steps:

• In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon., In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1-2 minutes or until crisp-tender. Remove from pan., Sprinkle shrimp with lemon pepper and salt. In the same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Stir in corn., In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately.

SHRIMP LOUIE SALAD

Steps:

• For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
• For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
• Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
• Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

COOL FRUITED SHRIMP SALAD

Steps:

• Toss shrimp and onion with 1/2 cup of the dressing; cover. Refrigerate 1 hour to marinate. Drain; discard marinade.
• Divide greens among 4 salad plates. Arrange fruit and shrimp over greens.
• Serve topped with remaining 1/2 cup dressing.

ISLAND SHRIMP & FRUIT SALAD

Steps:

• Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
• Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
• Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.