South Seas Shrimp Salad Recipes

EASY SHRIMP SALAD RECIPE

Steps:

• thaw shrimp in cold running water
• Bring water to a boil in a large saucepan, then add 1 tablespoon of Old Bay Seasoning
• Add thawed shrimp to boiling water and cook until the water returns to a boil, no longer than 5-6 minutes.
• Drain the water from the pan and cover the shrimp with ice. Let the shrimp cool down in the ice for 15 minutes, then remove from the ice. Place the cooled shrimp in the refrigerator to continue to chill for one hour (or overnight)
• Peel and devein the shrimp. Then rough chop the shrimp leaving them in big pieces.
• Mix the ingredients together in a medium sized bowl. Mix well, cover and refrigerate for at least one hour.
• Serve with your favorite bread or roll, on a salad, or simply by itself.

SOUTH SEA SALAD

Steps:

• Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
• Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
• Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
• Drizzle dressing over the salad and toss to coat.

SEARED SHRIMP SALAD

Steps:

• Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.
• Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.
• In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.