THAI SHRIMP SALAD FOR 2
Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint. Annette Traverso - San Rafael, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers. , Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes., Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.
Nutrition Facts : Calories 212 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SHRIMP LOUIE SALAD
The Louie salad is a California original that is usually served with shrimp or crab. My twist is to saute the shrimp, but you can also poach and chill them like the original. If using crab, just substitute cooked canned crab.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
- For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
- Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
- Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.
EASY CLASSIC SHRIMP SALAD
Steps:
- Enjoy.
Nutrition Facts : Calories 436 kcal, Carbohydrate 23 g, Cholesterol 251 mg, Fiber 2 g, Protein 30 g, SaturatedFat 4 g, Sodium 1505 mg, Sugar 3 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
SHRIMP PANZANELLA SALAD
These days I'm cooking for two. After working in the garden, I can dash indoors and have this shrimp and bread salad on the table pronto. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan., In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat., In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.
Nutrition Facts : Calories 306 calories, Fat 16g fat (3g saturated fat), Cholesterol 145mg cholesterol, Sodium 567mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
SHRIMP SALAD
Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.
Provided by Melissa Clark
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
- Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
- Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.
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