WARM SHRIMP SALAD
A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.
Provided by Lizzard
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
- In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g
HOT SHRIMP SALAD
Wok this way to try an Asian stir-fry shrimp combo with thinly sliced romaine wilted at the end of cooking. I could eat this all day, every day. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or wok, stir-fry the onion, celery and peppers in peanut oil for 2 minutes. Add the shrimp, bean sprouts, garlic and ginger; stir fry 2-3 minutes longer or until shrimp turn pink., In a small bowl, combine the soy sauce, lemon juice, sugar, sesame oil and salt; add to the pan. Bring to a boil. Stir in romaine. Remove from the heat. Serve immediately.
Nutrition Facts : Calories 217 calories, Fat 10g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 752mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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