Best Lemon Basil Shrimp With Shaved Zucchini Salad Recipes

Shrimp Salad With Zucchini and Basil image

Provided by NurseJaney

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup fresh lemon juice
3 tablespoons capers, drained
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dry crushed red pepper
1/2 cup olive oil
1/2 cup fresh basil, chopped
1 lb large raw shrimp, peeled and deveined
2 zucchini, cut in 1/2 inch cubes (about 2 cups)
8 cups mixed baby greens
parmesan cheese, freshly grated

Steps:

Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl.
Whisk in oil, then basil.
Bring large saucepan of salted water to boil, add shrimp and cook 1 minute.
Add zucchini and continue cooking until shrimp are opaque in the center, and zucchini is crisp tender, about 1 minute longer.
Drain well.
Transfer to large bowl.
Add 1/3 cup of dressing and toss to coat.
Season to taste with salt and pepper.
Toss greens in large bowl with enough dressing to coat.
Divide greens among 4 plates.
Arrange shrimp and zucchini atop greens.
Pass Parmesan cheese separately if desired.

Nutrition Facts : Calories 387.8, Fat 29.4, SaturatedFat 4.2, Cholesterol 172.5, Sodium 412.6, Carbohydrate 7.4, Fiber 1.7, Sugar 2.2, Protein 24.9

Shrimp Salad with Zucchini and Basil image

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 pound uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)

Steps:

Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper.
Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper.
Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.

Lemon Basil Shrimp Salad image

Provided by nikisabadgirl

Time 28m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 14

3 lbs unpeeled cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
lemon-basil marinade
1/2 cup chopped fresh basil
16 cups salad greens
8 parmesan cheese, baskets (optional)
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup vegetable oil

Steps:

Preparation.
1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Lemon Vinaigrette.
Preparation.
1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

Nutrition Facts : Calories 285.1, Fat 15.7, SaturatedFat 2, Cholesterol 214.9, Sodium 1087.4, Carbohydrate 10.6, Fiber 2.8, Sugar 2.8, Protein 25.9

Lemon-Basil Shrimp with Shaved Zucchini Salad image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 9

1 medium zucchini, thinly sliced lengthwise
3 medium radishes, thinly sliced
4 teaspoons olive oil, divided
6 strips lemon zest plus 3 tablespoons juice
3/4 pound extra-jumbo shrimp, peeled and deveined
1 clove garlic, minced
Salt and pepper
2 cups fresh basil leaves
1/2 cup Israeli couscous, cooked according to package instructions

Steps:

In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.
In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.