Miami Spice Shrimp And Vegetable Salad Recipes

SHRIMP VEGGIE SALAD

Steps:

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

MIAMI SPICE SHRIMP AND VEGETABLE SALAD

Steps:

• To make dressing, combine tangerine concentrate, vegetable oil, lime juice, water, oregano, cumin, salt, and red pepper in a jar. Cover tightly and shake to blend. Set aside. Peel and devein shrimp, leaving tails intact. Toss with 1 tablespoon of dressing in a small bowl. Cover and refrigerate 30 minutes. Snap off woody ends of asparagus. Trim ends of squash and cut in half lengthwise. Place asparagus and squash on a plate and brush with 1 tablespoon of dressing. Thread shrimp on skewers, leaving a 1/2-inch space between shrimp. Coat a grill rack with cooking spray and place it over medium-hot coals. Put shrimp skewers on rack. Grill 11/2 to 21/2 minutes on each side or until browned and firm. Transfer to a shallow dish and remove shrimp from skewers. Toss with 1 tablespoon of salad dressing. Set aside. Grill asparagus, yellow squash, and tomato halves for 5 to 7 minutes or until lightly browned, turning once. Toss spinach with 3 tablespoons of dressing. Arrange spinach on a serving platter and top with shrimp and vegetables. Drizzle with remaining dressing and serve.

SPICY SHRIMP SALAD

Steps:

• Cook shrimp in medium pot of boiling salted water until just opaque in center, about 4 minutes. Drain shrimp and cool. Combine mayonnaise and Old Bay seasoning in large bowl. Add bell peppers, green onions, celery and shrimp. Toss to blend well. Season salad to taste with salt and pepper. Arrange 1 lettuce leaf on each plate. Spoon salad into leaves and serve.

SPICY COCONUT SHRIMP WITH QUINOA

Steps:

• In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.

SHRIMP AND VEGETABLE SALAD

Steps:

• Bring some salted water to a boil and add the asparagus and pea pods. Cook only for a few minutes, until they turn a bright green color and are tender enough to eat, but still have a bit of crunch to them. Drain and set aside to cool.
• Meanwhile, salt and pepper the shrimp to taste and sprinkle with a light coating of paprika. Coat the bottom of a medium frying pan with olive oil and heat until hot, then add shrimp. Salt and pepper the other side and sprinkle paprika. Sear shrimp, then turn to sear the other side. Shrimp cook quickly, so this won't take long. Remove from skillet and set aside to cool.
• Mix the sour cream, lime zest, lime juice, rosemary and red pepper to taste in a bowl. Let sit together in the fridge for at least an hour or two, to allow the flavors to come together.
• When you're ready to serve, combine the veggies, shrimp, tomato wedges and sour cream mixture in a bowl and mix to coat everything evenly.
• Place 3 large lettuce leaves on each plate and place the shrimp and veggies in the center.
• Serve with some additional lime wedges if desired and a nice tall glass of unsweetened iced tea.
• It's the perfect meal for a hot summer night! We have lots of those here in South Florida, so I make this often, changing the shrimp to chicken or scallops.

SHRIMP, JICAMA AND CHILE VINEGAR SALAD

Steps:

• Mix rice vinegar, sugar, jalapeno pepper, and cilantro in a bowl; stir until sugar has dissolved.
• Place jicama and 1/3 of the vinegar dressing in a resealable plastic bag; seal and refrigerate for 1 hour.
• Place shrimp in a separate resealable plastic bag with 1/3 of the dressing; seal and refrigerate for 1 hour. Refrigerate remaining vinegar dressing.
• Arrange alternate slices of tomatillo and tomato around the edge of a salad plate.
• Mound marinated jicama in the center of the plate and top with marinated shrimp.
• Pour remaining 1/3 of the dressing over salad.