GRILLED SHRIMP & TOMATO SALAD
Steps:
- In a large resealable plastic bag, combine lemon and lime juices. Add shrimp; seal bag and turn to coat. Refrigerate 30 minutes., Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 8-10 minutes or until shrimp turn pink, turning occasionally and basting frequently with chili sauce., In a small bowl, combine oil and vinegar. Arrange avocados on a large platter; top with shrimp and tomatoes. If desired, sprinkle with parsley. Drizzle with oil mixture.
Nutrition Facts : Calories 177 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
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
SHRIMP, TOMATO AND FETA SALAD
Provided by Anne Burrell
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
- Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
- Mmmmmm...salad!
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
GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA
This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.
Provided by Anna Stockwell
Categories Summer Dinner Grill Grill/Barbecue Shrimp Zucchini Tomato Feta Oregano Quick & Easy Quick and Healthy
Yield 2 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
- Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
- Meanwhile, grill pita just until warm and toasted.
- Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.
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