Mexican Prawn Salad Recipes

MEXICAN PRAWN, MANGO AND AVOCADO SALAD

Mexican prawn, Mango and Avocado Salad image

The combination of prawns, mango and avocado teamed simply with chilli, fresh lime juice and coriander is sensational. Summer in all its glory!

Provided by Recipe Winners

Time 30m

Number Of Ingredients 9

Ingredients

1 pound (500 g) fresh prawns peeled and deveined
2 ripe avocados peeled and cut into cubes
2 ripe mangoes peeled and cut into cubes ( or frozen mango cubes)
juice of 1 fresh lime - about 2 tablespoons
1 long red chilli deseeded and cut into small dice
1/2 a small red onion finely diced
handful of coriander leaves finely chopped
salt and fine white pepper
you will need a opened ended plating ring - see notes

Steps:

toss cubes of avocado with a tablespoon of lime juice
season lightly with salt and pepper
toss cubed mango with coriander, chilli, onion and lime juice
cut prawns into small pieces
place ring in centre of plate for serving
spoon avocado into ring and spread evenly
add prawns and gently press into avocado
layer mango on top and gently press
gently remove ring
serve and enjoy!

Nutrition Facts : Calories 300 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 16 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 468 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

MEXICAN PRAWN SALAD

Mexican Prawn Salad image

From Taste of Mexico by Elisabeth L. Oritz & per her intro, "Salads in Mexico are usually served w/the main course instead of green vegetables. Salads containing meat or seafood, however, are very satisfying & usually served as a separate course." I adapted this essentially make-ahead & assemble in minutes salad to suit our preferences w/options to add Old Bay Seasoning to the dressing & garnish w/avocado or lime wedges as desired. All ingredients are pre-cooked, but it seemed realistic to show that + ingredient prep time, so 20 min was allowed for prep & 5 min for assembly. Enjoy !

Provided by twissis

Categories Vegetable

Time 25m

Yield 4 Salad Servings, 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 head iceberg lettuce (separated into leaves, or assorted lettuce leaves)
4 tablespoons mayonnaise
4 tablespoons sour cream
1 teaspoon Old Bay Seasoning (opt add to dressing)
12 ounces prawns (pre-cooked & chopped, may use frozen but well-drained prawns or baby shrimp)
1/2 cup green beans (pre-cooked & chopped)
1/2 cup carrot (pre-cooked & chopped)
1/2 cucumber (peeled, seeded & chopped)
2 eggs (hard-boiled & coarsely chopped)
1 jalepeno chili (pickled variety, seeded & finely minced)
salt (to taste)
1/2 avocado (sliced as opt garnish)
1/2 lime (cut in wedges as opt garnish)

Steps:

Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired) in a sml bowl & set aside.
In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.

MEXICAN SHRIMP SALAD

Mexican Shrimp Salad image

Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 13

Ingredients

2 1/2 limes, zested, plus 4 lime wedges for serving
1/4 cup fresh orange juice
4 strips (each 2 inches long) orange zest
8 allspice berries (or 1/4 teaspoon ground)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3/4 pound medium shrimp, shells on
2 teaspoons tomato paste
1/8 teaspoon cayenne pepper, plus more if desired
1/2 medium red onion, finely chopped
1 medium tomato, coarsely chopped
8 leaves lettuce, such as butterhead, for serving
1 firm, ripe Hass avocado, halved, pitted, peeled, and sliced 1/4 inch thick

Steps:

Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.

Nutrition Facts : Calories 213 g, Cholesterol 129 g, Fiber 6 g, Protein 19 g, SaturatedFat 1 g, Sodium 274 g

MEXICAN SHRIMP SALAD

Mexican Shrimp Salad image

This is an easy, filling and healthy salad. You can add any vegetables you like; I made it once with olives and mushrooms but it is more of a Mexican style dish without them.

Provided by archimageiros

Categories Mexican

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb baby shrimp, cooked
1 head lettuce
1 (8 ounce) can stewed tomatoes with peppers and celery
1/2 cup chili sauce
1 small onion
1/2 cup vegetarian refried beans
1/4 cup water
1 teaspoon cumin

Steps:

Mix shrimp, tomatoes, and chili sauce. Heat in microwave, if desired.
In small bowl, combine refried beans, water and cumin to make a creamy salad dressing.
Shred lettuce, and slice onions in very thin rings. Toss and top with shrimp mixture. Serve with bean dressing.

Nutrition Facts : Calories 227.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 225.4, Sodium 706.5, Carbohydrate 18.2, Fiber 4.6, Sugar 4, Protein 29.4

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