Fiesta Shrimp Salad Recipes

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FIESTA SHRIMP COCKTAIL

Impress your guests by serving this appetizer in a martini glass or other fancy stemware. I make this every time I have a fancy dinner party and it's always a big hit.-Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 servings.

Number Of Ingredients 9



Fiesta Shrimp Cocktail image

Steps:

  • Place the first eight ingredients in a large bowl; toss combine. Refrigerate, covered, at least 1 hour., Line six cocktail glasses or serving dishes with romaine leaves. Using a slotted spoon, place about 1/2 cup shrimp mixture in each.

Nutrition Facts : Calories 134 calories, Fat 5g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 359mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

1 pound peeled and deveined cooked medium shrimp
1 medium tomato, chopped
1/2 cup Italian salad dressing
1 can (4 ounces) chopped green chilies
3 green onions, thinly sliced
2 tablespoons minced fresh cilantro
2 teaspoons honey
1/8 teaspoon hot pepper sauce
Romaine leaves

FIESTA SHRIMP SALAD

Add some sizzle to your summer with this bold recipe that draws inspiration from South of the border. From Mexico's sunny coasts to South America's luscious rainforests, we love the heat and passion that radiates from Latin cuisine, So invite some friends over, and turn up the tunes, and get ready to host the finest fiesta on the block!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12



Fiesta Shrimp Salad image

Steps:

  • In a saucepan, bring 2 cups fruit juice and 1 cup water to a simmer over medium-high heat. Add shrimp and return to a simmer. Remove from heat; cool to room temperature. Peel shrimp. Return shrimp to cooled poaching liquid; cover and refrigerate until needed, up to 2 hours.
  • In a small saucepan over medium heat, reduce remaining 1/2 cup juice by half; set aside to cool. When cool, whisk reduced fruit juice with lime zest, lime juice, olive oil, salt and pepper.
  • Lightly toss mango, onion, red pepper, and cucumber with 3 tablespoons of dressing mix.
  • To serve, divide salad greens between 8 salad plates or bowls. Spoon mango and vegetables mixture evenly over greens. Drain shrimp; toss with remaining dressing mixture and arrange 3 shrimp on each salad.

Nutrition Facts : Calories 284.2, Fat 7.2, SaturatedFat 1.2, Cholesterol 331.5, Sodium 420.2, Carbohydrate 18.4, Fiber 2.2, Sugar 13.8, Protein 36.6

2 1/2 cups pineapple, passionfruit pure juice from concentrate divided
2 (680 g) bags frozen extra large freshwater shrimp (16-20 count per bag, thawed)
1 teaspoon grated lime zest
2 tablespoons lime juice
3 tablespoons extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 ripe mangoes, peeles and diced
1 small red onion, diced
1 red pepper, diced
1 English cucumber, diced
1 (142 g) package mixed baby greens

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