Summer Essentials Delightful Shrimp Salad Recipes

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

Summer Grilled Shrimp Salad image

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

Ingredients

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

SHRIMP SALAD

Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Shrimp Salad image

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.

Ingredients

Salt and freshly ground black pepper
2 lemons
1 pound shelled large shrimp
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup chopped fresh dill, parsley or cilantro (or a combination)
Lettuce, avocado or other vegetables, for serving (optional)

SUMMER SHRIMP SALAD

Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 11

Summer Shrimp Salad image

Steps:

Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes.
Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve.

Nutrition Facts : Calories 225 g, Cholesterol 172 g, Fat 7 g, Fiber 1 g, Protein 24 g, Sodium 439 g

Ingredients

18 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 limes
2 tablespoons olive oil
2 tablespoons roughly chopped fresh cilantro, plus sprigs for garnish
2 mangoes, peeled, pitted, and cut into 1/2-inch dice
2 cucumbers, seeded and cut into 1/2-inch dice
1/2 small red onion, peeled and finely diced
1 small jicama (about 3/4 pound), peeled and cut into 1/2-inch dice
Olive-oil cooking spray