Best Grilled Shrimp Snap Pea And Spring Mix Salad With Southwest Vinaigrette Recipes
GRILLED SHRIMP SALAD WITH SWEET TEA VINAIGRETTE
Modified from Southern Living May 2011 -- Prepare the vinaigrette, and while it cools 20 minutes, grill the shrimp and peaches, then assemble the salad! (Prep time includes vinaigrette cooling time!)
Provided by KerfuffleUponWincle
Categories Salad Dressings
Time 1h6m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sweet Tea Vinaigrette Preparation:.
- Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup.
- Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream. Makes about 3/4 cup vinaigrette.
- While the vinaigrette cools, grill the shrimp and peaches!
- Salad preparation:.
- Preheat oven to 350°.
- Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
- Preheat grill to 350° to 400° (medium-high) heat.
- Toss shrimp with olive oil mixed with cayenne pepper. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.
- Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
- Toss salad greens with cooled Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.
Nutrition Facts : Calories 427.9, Fat 36.7, SaturatedFat 6.8, Cholesterol 112.4, Sodium 772.6, Carbohydrate 9.8, Fiber 2.6, Sugar 6, Protein 17.4
REFRESHING SHRIMP SALAD
Avocado, strawberries and shrimp are wonderful together in this filling yet light salad. Balsamic or raspberry vinaigrette dressings go well with the salad, as do Asian-inspired dressings. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- On each of 4 serving plates, arrange salad greens, shrimp, orange, avocado, strawberries and onions. Drizzle with dressing.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 181mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
- Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
- Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
- Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
- Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love