COLD SHRIMP SALAD WITH CAPERS AND DILL
If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.)
Provided by rickoholic83
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy skillet over high heat.
- Add shrimp and saute until done.
- Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
- Cool and refrigerate at least 1 hour.
- Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
- Whisk mayonnaise and remaining ingredients in a large bowl.
- Add shrimp and onion; mix to coat shrimp with dressing.
ROASTED SHRIMP SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
SAUTéED SHRIMP WITH CAPERS AND OLIVES
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 20m
Number Of Ingredients 6
Steps:
- Put 1/4 cup olive oil in a large skillet over medium-low heat.
- Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
- Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
- Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.
SHRIMP AND CAPER SALAD
I GET RAVE REVIEWS AND REQUESTS FOR THIS SALAD. I LIKE SERVING A BUFFET CHOICE OF CHICKEN SALAD, TUNA SALAD, SHRIMP SALAD - WITH OR WITHOUT BREADS, LET THE PERSON CHOOSE WHAT THEY WANT. A PLATE OF CHOPPED TOMATOES AND LETTUCE IS A GOOD ACCOMPANIMENT. A SMALL BOWL OF RANCH DRESSING IS A NICE TOUCH TOO.
Provided by Jean Moore
Categories Other Salads
Time 1h
Number Of Ingredients 9
Steps:
- 1. RUN COLD WATER OVER THE SHRIMP IN A COLANDER TO THAW.
- 2. CLEAN AND CHOP CELERY AND ONIONS. SAVE SOME CELERY TOPS FOR GARNISH.
- 3. MIX MAYO AND RANCH WITH PARMESAN CHEESE AND OLD BAY IN A BOWL. ADD THE CAPERS AND LET SIT TO MELD THE FLAVORS
- 4. WASH AND ZEST THE LEMON INTO THE BOWL WITH THE DRESSINGS. SQUEEZE 1/2 THE LEMON JUICE INTO THE DRESSING.
- 5. CLEAN AND DE-TAIL (IF NECESSARY) THE SHRIMP AND CHOP INTO BITESIZE PIECES (THIS ALLOWS THE SALAD TO BETTER FIT ON A BUN IF YOU CHOOSE)
- 6. POUR A BIT OF THE DRESSING INTO A LARGE (OR THE SERVING) BOWL, ADD SHRIMP AND CELERY MIXTURE IN LAYERS CONTINUING UNTIL ALL USED. MIX IT TO DISTRIBUTE THE DRESSING THROUGHOUT.
- 7. IF DESIRED, GARNISH WITH CELERY TOP LEAVES AND ADDITIONAL CAPERS, PLUS LEMON SLICES. CHILL FOR 4 HOURS OR MORE.
CAT CORA'S GREEK SHRIMP AND CAPER SALAD
Make and share this Cat Cora's Greek Shrimp and Caper Salad recipe from Food.com.
Provided by Pesto lover
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring 2 quarts water to boil in 3 qt pan. Add 1 tsp salt. Drop shrimp in and cook till just pink. Drain and rinse briefly with cold water.
- Mix lemon juice, garlic and red pepper flakes in large bowl and add hot shrimp to this mixture. Set aside to marinate for 10 minutes.
- Meanwhile, make the dressing by whisking together all dressing ingredients, except parsley.
- Mix shrimp with remaining salad ingredients.
- Pour dressing over shrimp and sprinkle parsley over salad. Mix well.
- Chill until cold.
- This salad can be served over greens.
- This can also be served over cooked orzo. If serving with orzo, use 1 lb of orzo and triple the dressing ingredients, so that there is enough to coat and flavor the orzo.
Nutrition Facts : Calories 203.4, Fat 8.6, SaturatedFat 1.2, Cholesterol 191, Sodium 1100.8, Carbohydrate 9.5, Fiber 2.2, Sugar 3.9, Protein 22.1
MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE
Categories Salad Leafy Green Tomato Scallop Shrimp Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
- Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
- Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.
SHRIMP AND CAPER SALAD
Steps:
- Bring large pot of salted water to a boil. Add shrimp and simmer until pink,about 5min. Drain and rinse under cold water. Combine the garlic, lemon juice and red pepper flakes. Add hot shrimp, marinate for 10 min. Toss the shrimp w/scallions, red onion, capers, celery and tomatoes. For dressing, whisk together oregano, oil,salt,pepper,lemon juice, and vinegar. Pour over shrimp and vegetables, add parsley and toss. Cover and refrigerate. Serve chilled
MARINATED SHRIMP WITH CAPERS AND DILL
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper; add shrimp to skillet and sauté until just opaque in center, about 3 minutes. Transfer to plate. Whisk next 5 ingredients in large bowl. Whisk in 8 tablespoons oil; season with salt and pepper. Mix in shrimp and accumulated juices, capers and green onions. Cool slightly, then cover and refrigerate at least 3 hours and up to 1 day.
- Arrange butter lettuce leaves on 8 plates. Top with shrimp, dividing equally. Drizzle with more marinade, if desired. Garnish with lemon rounds and fresh dill sprigs, if desired.
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QUICK AND EASY SHRIMP PICCATA - PINCH AND SWIRL
From pinchandswirl.com
5/5 (16)Calories 336 per servingCategory Main Course
- In a medium bowl (large enough to hold shrimp), whisk together cornstarch, salt and pepper. Add shrimp and gently toss with fingers to coat evenly.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot and foamy. Add shrimp in a single layer and cook without stirring until one side is crisp, about 2 minutes. With a thin spatula, flip each shrimp to crisp on the second side, about 2 minutes more. Transfer shrimp to clean plate.
- Add broth, lemon juice, and capers to skillet. Bring to boil, scraping up any browned bits. Add remaining tablespoon of butter and stir to melt. Return shrimp to skillet and stir gently until shrimp is coated with sauce and heated through, about 1 minute. Remove from heat and transfer to platter if desired. Top with parsley and lemon slices if using and serve.
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5/5 (3)Total Time 25 minsCategory Lunch, DinnerCalories 426 per serving
- In a medium sized bowl, whisk mayonnaise, lemon juice, old bay seasoning, Worcestershire, capers, shallots and celery
COLD SHRIMP SALAD WITH CAPERS AND DILL - RELISH
From relish.com
Servings 4Total Time 20 mins
- Heat oil in a large, heavy skillet over high heat. Add shrimp and saute until just cooked through. Reduce heat to low, add garlic, and stir and cook about 30 seconds or until fragrant. Cool and refrigerate at least 1 hour.
- Combine onion and salt in a colander; let stand 15 minutes or until onion is wilted. Rinse and dry with paper towels.
- Whisk mayonnaise and remaining ingredients in a large bowl. Add shrimp and onion; mix to coat shrimp with dressing.
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