Best Garlic Lovers Shrimp And Green Bean Salad Recipes

Chile-Crisp Shrimp and Green Beans image

Provided by Ali Slagle

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon low-sodium soy sauce
1 teaspoon granulated sugar
1 teaspoon red-pepper flakes
3/4 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
6 tablespoons canola oil
1 large shallot, halved lengthwise and thinly sliced through the root
4 garlic cloves, thinly sliced crosswise
1 cinnamon stick
10 ounces green beans or asparagus, trimmed and cut into 1-inch pieces
1/4 cup roasted, salted peanuts, coarsely chopped (optional)

Steps:

In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.

Green Bean & Shrimp Salad image

Provided by Pam-I-Am

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon red wine vinegar
1 teaspoon honey dijon mustard
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra virgin olive oil
2 tablespoons fresh chives, minced
1 lb green beans, trimmed
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 1/2 lbs raw shrimp, shelled and deveined
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled

Steps:

Vinaigrette: In a small bowl, whisk the vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking it until the dressing is thickened a bit. Add the chives.
Green beans: Bring a large pot of lightly salted water to a boil and add beans and simmer for 5 minutes. Drain and place in a large bowl. Toss with dressing. Set aside.
Shrimp: Heat the 2 tablespoons of oil in an large skillet over medium-high heat. Add garlic and shrimp. Season with salt and pepper and cook for about 2 minutes per side.
To serve, toss tomatoes with the beans. Place on a serving platter. Scatter shrimp and feta over the top. Garnish with more shipped chives.

Nutrition Facts : Calories 424.6, Fat 24.1, SaturatedFat 5.7, Cholesterol 275.9, Sodium 689.1, Carbohydrate 12.6, Fiber 4.4, Sugar 3.4, Protein 39.9

Blistered Green Bean Salad with Shrimp and Toasted Garlic Dressing image

Provided by Justin Chapple

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
6 ounces haricots verts, trimmed
6 ounces sugar snap peas, strings removed
1 pound large shrimp, shelled and deveined
1 cup cherry tomatoes, halved

Steps:

In a small saucepan, combine 4 tablespoons of the olive oil with the garlic. Cook over medium-low heat, swirling occasionally, until the garlic is just starting to change color, about 5 minutes. Remove from the heat and whisk in the vinegar and crushed red pepper. Let cool slightly, then season with salt and black pepper.
Meanwhile, in a large wok or cast-iron skillet, heat the remaining 2 tablespoons olive oil over high heat. Spread the haricots verts in the skillet and season with salt and black pepper. Cook, undisturbed, until blistered on the bottom, about 2 minutes. Add the snap peas and cook, stirring occasionally, until the haricots verts and snap peas are crisp-tender, about 2 more minutes; transfer to a serving bowl.
Add the shrimp to the skillet and season with salt and black pepper. Cook over high heat, turning occasionally, until just cooked through, 4 to 5 minutes total; transfer to the serving bowl. Add the tomatoes and half of the dressing; toss well. Season with salt and black pepper and serve, passing the remaining dressing at the table.