LEMON-LINGUINE SHRIMP SALAD
This summery medley of spicy shrimp, fresh asparagus and pasta is subtly splashed with lemon. It adds a touch of elegance to any outdoor gathering or luncheon. If you make it ahead, add the basil just before serving. Serve with frosty glasses of iced tea. --Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the oil, vinegar, parsley, cayenne, oregano and salt; add shrimp. Seal bag and turn to coat; set aside. , Cook linguine according to package directions, adding asparagus during the last 3 minutes; drain and rinse in cold water. In a large bowl, combine the oil, Parmesan cheese, lemon juice and zest; add linguine mixture and toss to coat. , Drain and discard marinade. Add shrimp to linguine; gently toss to coat. Cover and refrigerate until serving. Sprinkle with basil.
Nutrition Facts : Calories 486 calories, Fat 25g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 282mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
LEMONY SHRIMP SALAD
Make and share this Lemony Shrimp Salad recipe from Food.com.
Provided by CaliforniaJan
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
- Add the shrimp and cook until curled and just pink, about 3 minutes.
- Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
- Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
- Transfer to plates, garnish with chives and serve.
Nutrition Facts : Calories 345.9, Fat 23.1, SaturatedFat 2.9, Cholesterol 143.2, Sodium 713.1, Carbohydrate 18.6, Fiber 10.7, Sugar 5.4, Protein 20.9
SHRIMP SALAD WITH LEMON JUICE
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly toss everything except for avocado and mandarin in a large bowl, keep in refrigerator for 40 minutes. Toss avocado in before serving. Add mandarin oranges on top, to taste.
LEMON SHRIMP PASTA SALAD
Adapted from Kraft, made-over Shrimp Pasta Salad. Makes a great lunch or side dish. Nice refreshing zing of grated lemon peel livens up this Shrimp Salad. top with KRAFT Reduced Fat Colby & Monterey Jack Cheese Crumbles
Provided by Vseward Chef-V
Categories Salad Dressings
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- COOK pasta as directed on package, adding asparagus to the cooking water for the last 3 minute of the pasta cooking time; drain. Rinse with cold water; drain well.
- MEANWHILE, mix dressing, oregano and lemon peel.
- PLACE pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 102.8, Fat 2.5, SaturatedFat 0.4, Cholesterol 66.8, Sodium 337.2, Carbohydrate 10.2, Fiber 1.3, Sugar 1.9, Protein 10.2
LEMON BASIL SHRIMP SALAD
Don't skip the fresh lemon rind and juice in the marinade--it's what makes this recipe special. These shrimp also make a terrific appetizer. The shrimp and dressing, as well as the Parmesan Baskets, can all be made a day ahead. From an article in Southern Living 2006.
Provided by nikisabadgirl
Categories Very Low Carbs
Time 28m
Yield 8 salads, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preparation.
- 1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
- 2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
- Lemon Vinaigrette.
- Preparation.
- 1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
- Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.
Nutrition Facts : Calories 285.1, Fat 15.7, SaturatedFat 2, Cholesterol 214.9, Sodium 1087.4, Carbohydrate 10.6, Fiber 2.8, Sugar 2.8, Protein 25.9
LEMON-SHRIMP PASTA SALAD
Serve up an inspiring weeknight dish with our Lemon-Shrimp Pasta Salad. This Lemon-Shrimp Pasta Salad is enhanced with lemon zest and vegetables.
Provided by My Food and Family
Categories Herbs
Time 30m
Yield 12 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 min.; drain. Rinse with cold water; drain well.
- Mix dressing, oregano and zest.
- Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
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- Fill a medium saucepan with water. Squeeze the lemon half into the water, then add it to the water with the peppercorns and a generous pinch of salt; bring to a boil. Add the shrimp and simmer until curled and just pink, about 3 minutes. Using a slotted spoon, transfer the shrimp to a paper towel-lined plate. Freeze the shrimp until just chilled, about 5 minutes.
- Meanwhile, in a large bowl, whisk the lemon juice with the olive oil, grapeseed oil, sugar and a generous pinch each of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss. Transfer to plates, garnish with the chives and serve.
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- With a sharp paring knife, slice a thin sliver of lemon from the bottom side of each lemon so they will sit level and not roll. On the top part of a lemon gently cut an oval shape through the rind and remove that section of the lemon. Using a teaspoon and the paring knife, (a grapefruit spoon would work really well) scoop out the inside of the lemon leaving a lemon-rind shell. Be very careful so you do not scrape through the bottom as it will be thiner from removing the sliver of rind. Continue with the other three lemons and when they have all been prepared into lemon shells reserve them until needed.
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