Shrimp Salad With Cilantro Dressing Recipes

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
• To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
• In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.

Steps:

• Make the dressing: Add the cilantro, sour cream, mayonnaise, lemon juice, garlic, nutritional yeast, chives, and water to a blender and blend until smooth. Season with salt and pepper to taste.
• Assemble the salad: In a large bowl, combine the romaine, red onion, cucumber, jalapeño, cherry tomatoes, baby corn, mango, and avocado. Drizzle the cilantro dressing over the salad and toss until evenly coated.
• Divide the salad between 4 serving bowls and top with the shrimp, feta, and chives. Season with salt and pepper.
• Any leftover salad will keep in an airtight container in the refrigerator for up to 1 day.
• Enjoy!

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

Steps:

• Cook bacon in a large skillet over medium until browned, 8 to 10 minutes. Transfer to paper towels. Remove all but 1 tablespoon fat from skillet; return to medium heat. Season shrimp with salt and pepper; cook in a single layer, flipping once, until opaque and firm to the touch, 3 to 4 minutes.
• Whisk together zest and juice, oil, and cilantro; season with salt and pepper. Toss greens with half of dressing; transfer to a platter. Top with shrimp, tomatoes, eggs, avocado, and bacon. Season with salt and pepper; serve, with remaining dressing.

Steps:

• Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
• Season with salt and pepper.
• Refrigerate until ready to use.
• Heat olive oil in a large sauté pan over high heat.
• Cook shrimp 3 to 4 minutes, until just pink.
• Add garlic and lime juice and cook 30 more seconds.
• Season with salt and pepper.
• Remove from pan and refrigerate until ready to use.
• Fill a medium saucepan with water and bring to a boil.
• Using a small, sharp knife, make an X on each tomato.
• Fill a medium bowl with ice water.
• Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
• With a slotted spoon, remove tomatoes and drop into ice water.
• Peel skin; cut tomatoes in half and discard seeds.
• Dice into 1/4-inch pieces; set aside.
• Put avocado in a medium bowl and gently toss with lemon juice.
• Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
• Carefully remove cutter.
• Repeat on each plate, and refrigerate until ready to use.
• (Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
• Garnish with cilantro sprigs.