BARBECUED SHRIMP SALAD
For a no-fuss fabulous dinner, try this main-dish salad featuring grilled shrimp, corn and more. It's ready in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix all dressing ingredients. Cover; refrigerate until serving. Cook corn as directed on bag. Rinse with cold water; drain and set aside.
- In medium bowl, mix butter and 1 teaspoon blackened fish seasoning. Add shrimp; toss to coat. Place shrimp on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once and brushing with any remaining butter mixture, until shrimp are pink.
- On serving platter or 4 plates, arrange salad greens. Top with bell pepper, avocado, corn and croutons. Arrange shrimp on top. Serve with dressing.
Nutrition Facts : Calories 500, Carbohydrate 16 g, Cholesterol 290 mg, Fat 4, Fiber 6 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 5 g, TransFat 1 g
GRILLED SHRIMP COBB SALAD
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30.
- Preheat a grill or grill pan to medium-high heat.
- Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside.
- Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside.
- Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately.
GRILLED SHRIMP SALAD
Succulent grilled shrimp with greens and a tangy, slightly sweet dressing.
Provided by Sherill
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
- Put shrimp on top of the salad greens mixture. Pour dressing over top.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 21 g, Cholesterol 63.4 mg, Fat 79.2 g, Fiber 6.2 g, Protein 12.7 g, SaturatedFat 10.1 g, Sodium 1593.4 mg, Sugar 8.9 g
GRILLED SHRIMP SALAD
Steps:
- For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
- Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
- For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
- For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.
GRILLED SOUTHWESTERN SHRIMP SALAD
Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner - that's ready in 25 minutes. Perfect if you love Southwestern cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill.
- Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
- In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg
GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD
Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Set grill to medium heat.
- Clean and remove shell from shrimp (leaving tail on).
- In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
- Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
- Place packet on grill and allow to cook 6 to 8 minutes.
- Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
- Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g
GRILLED SHRIMP LOUIE
The dressing for this dish is made to use with crab, but I think the smoky grilled shrimp are a great summertime twist. Make the dressing ahead of time and chill it before you adjust the seasonings.
Provided by Chef John
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h49m
Yield 4
Number Of Ingredients 21
Steps:
- Place mayonnaise, ketchup, creme fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
- Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
Nutrition Facts : Calories 921.9 calories, Carbohydrate 21.2 g, Cholesterol 598.3 mg, Fat 69.7 g, Fiber 5.9 g, Protein 56.1 g, SaturatedFat 14.1 g, Sodium 1558.4 mg, Sugar 8.6 g
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
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