Summer Spicy Shrimp Salad In Tortilla Cupsbowls Recipes

SUMMER SHRIMP SALAD

Summer Shrimp Salad image

Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 11

Ingredients

18 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 limes
2 tablespoons olive oil
2 tablespoons roughly chopped fresh cilantro, plus sprigs for garnish
2 mangoes, peeled, pitted, and cut into 1/2-inch dice
2 cucumbers, seeded and cut into 1/2-inch dice
1/2 small red onion, peeled and finely diced
1 small jicama (about 3/4 pound), peeled and cut into 1/2-inch dice
Olive-oil cooking spray

Steps:

Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes.
Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve.

Nutrition Facts : Calories 225 g, Cholesterol 172 g, Fat 7 g, Fiber 1 g, Protein 24 g, Sodium 439 g

TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS

Tropical Fusion Salad with Spicy Tortilla Ribbons image

Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter-so easy! -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 cups cubed peeled papaya
1 can (15 ounces) black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed
1/2 cup golden raisins
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 serrano peppers, seeded and chopped
2 tablespoons lime juice
1 tablespoon cider vinegar
2 garlic cloves, minced
2 teaspoons ground ancho chile pepper, divided
1/4 teaspoon sugar
1/4 teaspoon salt
2 corn tortillas (6 inches), cut into 1/4-inch strips
Cooking spray

Steps:

Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

Nutrition Facts : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 11g fiber), Protein 9g protein.

SUMMER SPICY SHRIMP SALAD IN TORTILLA CUPS/BOWLS

Summer Spicy Shrimp Salad in Tortilla Cups/Bowls image

This is sure to be a hit on your summer menu! It's light and flavorful. This would be wonderful as a salad or an easy app.

Provided by Allison Hazell

Categories Seafood

Time 20m

Number Of Ingredients 9

Ingredients

1 lb cooked shrimp, chilled and coarsely chopped
1/2 c mayonnaise
1 1/2 Tbsp fresh lemon juice
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 c minced red onion
1/4 c minced celery
1/2 c real bacon bits (4-5 slices chopped)
1/4 c fresh parsley chopped

Steps:

1. Mix all salad ingredients together. Chill for at least 1/2 hour. Fill tortilla cups or bowls or use as a dip with toasted baguette slices.

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