Shrimp And Spring Vegetable Salad Recipes

SHRIMP VEGGIE SALAD

Steps:

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

ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

SHRIMP AND ROASTED VEGETABLE SALAD

Steps:

• Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the parsnips, carrots and turnips with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread the vegetables on the hot baking sheet and roast until tender and browned around the edges, about 30 minutes.
• Meanwhile, combine 1 cup arugula, the walnuts, parmesan, garlic, red pepper flakes, lemon zest and a big pinch of salt in a food processor. Pulse until finely chopped. With the machine running, slowly add 3 tablespoons olive oil and 2 tablespoons water.
• Season the shrimp on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat; add the remaining 1 tablespoon olive oil. Add the shrimp (the skillet will be crowded) and cook until lightly browned around the edges, about 2 minutes per side; remove from the heat.
• Transfer the roasted vegetables to a large bowl. Add the remaining 3 cups arugula, the shrimp and arugula pesto. Season with salt and toss. Divide among plates. Serve with lemon wedges.

PEPPER-SHRIMP-AND-NOODLE SALAD WITH CRUNCHY SPRING VEGETABLES

Steps:

• In a bowl, whisk together peanut butter, vinegar, soy sauce, maple syrup, ginger, and 2 teaspoons water. Whisk in sesame oil and 2 tablespoons vegetable oil to combine. Meanwhile, cook noodles in a pot of boiling water according to package instructions. Drain; rinse under cold water. Toss with half of dressing.
• Combine remaining 6 tablespoons vegetable oil with garlic in a nonstick skillet. Cook over medium-low heat, swirling pan occasionally, until garlic is crisp and golden, 6 to 8 minutes. Transfer with a slotted spoon to paper towels; season with salt.
• Return skillet to medium-high heat. Pat shrimp dry; season lightly with salt and generously with pepper. Add to skillet and cook, turning once, until pink and cooked through, 2 to 3 minutes total. Transfer to paper towels.
• Divide noodles among bowls. Top with cucumber, radishes, herbs, shrimp, and garlic chips. Serve, with remaining dressing alongside.

SHRIMP AND SPRING VEGETABLE SALAD

Steps:

• First, make the dressing so the flavors will meld. Pour the Sherry vinegar into a small bowl, add the lemon juice and zest, finely chopped shallots, honey, Dijon mustard, and chopped tarragon. If you don't have sherry vinegar, any wine-based vinegar will do (Champagne vinegar would be lovely too). Then, slowly drizzle in the olive oil while you whisk, so the dressing emulsifies. Season to taste with salt and pepper and set aside.
• Now, move onto the salad. I buy the shrimp pre-cooked, but you could steam or poach raw ones if you prefer and allow them to cool. You can also buy the bacon pre-cooked, but I prefer to cook about 4 slices of center-cut bacon, which has less fat and calories than regular bacon, but with all the flavor. Feel free to cook more and use the rest for bacon turkey BBQ cheeseburgers later in the week (that's my plan!). Again, you can use turkey bacon for an even more health-conscious approach to the dish, just be sure it's cooked crisply. Once cooled, crumble it up.
• Rinse, spin and dry the romaine and radicchio well. I use a whole head of both, chopped and then torn into small pieces. Put the prepped greens into a salad bowl, add the torn herbs, and toss with most of the dressing, seasoning a bit with good sea salt and freshly ground pepper. Then, add the peas, shelled edamame, thinly sliced radishes, crumbled bacon, crumbled goat cheese, and halved cherry tomatoes. Toss salad lightly and dish up into individual serving bowls or plates. Top each serving with shrimp and drizzle the remaining vinaigrette over the shrimp.
• This whole meal will take less than 15 minutes and gives you at least 2 servings of vegetables, lean protein from the shrimp and edamame, and tons of fiber. Enjoy!
• One more thing: here's a note about the edamame and peas. You can often find cooked, shelled edamame (soybeans) in the produce section of higher end grocers. If not, don't sweat it. You can use frozen, thawed shelled edamame. It's the same with the peas. If fresh English peas are available, great, but if not, don't hesitate to use frozen peas, or pea shoots if you can find them. If asparagus is in season, throw that in too! Just blanch it for 2 minutes in salted, boiling water and then shock it in an ice bath.
• Enjoy this quick, fabulous springtime meal tonight!

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

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.