Shrimp Salad With Cilantro Lime Vinaigrette Recipes

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SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE

To satisfy a hungry crowd, serve this tart shrimp salad, courtesy of Joanna Rockwell of San Diego, California, with white or brown rice in place of lettuce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 11



Shrimp Salad with Cilantro-Lime Vinaigrette image

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.

Nutrition Facts : Calories 277 g, Fat 16 g, Fiber 2 g, Protein 24 g, SaturatedFat 2 g

4 tablespoons extra-virgin olive oil
1 pound medium shrimp, peeled and deveined
Coarse salt and ground pepper
1/2 small white onion, diced small
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup packed fresh cilantro leaves, chopped, plus leaves for serving
1 head Bibb or Boston lettuce, leaves separated
2 medium carrots, peeled and shredded

SHRIMP SALAD WITH CILANTRO DRESSING

This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 19



Shrimp Salad with Cilantro Dressing image

Steps:

  • In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.

3 tablespoons olive oil
2 tablespoons lime juice
1 to 2 teaspoons dried cilantro flakes
1 small garlic clove, minced
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 teaspoon olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 small garlic clove, minced
5 cups chopped hearts of romaine
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

CILANTRO LIME SHRIMP

A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. -Melissa Rodriguez, Van Nuys, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Cilantro Lime Shrimp image

Steps:

  • Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

1/3 cup chopped fresh cilantro
1-1/2 teaspoons grated lime zest
1/3 cup lime juice
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
Lime slices

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