Best Miami Spice Shrimp And Vegetable Salad Recipes

SHRIMP VEGGIE SALAD

Shrimp Veggie Salad image

My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 10

Ingredients

1 pound peeled and deveined cooked medium shrimp
3 medium tomatoes, seeded and cut into 1/2-inch pieces
2 medium cucumbers, quartered and sliced
1 small red onion, chopped
1/2 cup chopped fresh cilantro
4 green onions, chopped
2 jalapeno peppers, seeded and minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 medium ripe avocados, peeled and cubed

Steps:

Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

GRILLED SHRIMP, SNAP PEA AND SPRING MIX SALAD WITH SOUTHWEST VINAIGRETTE

Grilled Shrimp, Snap Pea and Spring Mix Salad with Southwest Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound raw medium-large shrimp, peeled and deveined
Southwest Vinaigrette, recipe follows
Salt and ground black pepper, to taste
1 pkg. (8.75 oz.) DOLE® Extra Veggie¿ with Snap Peas
1 cup canned black beans, rinsed and drained
1 medium avocado, peeled and cubed
1/2 cup sliced DOLE Red Onion
Lightly crushed tortilla or corn chips
1/3 cup canola oil
2 tablespoons cider vinegar
2 tablespoons lime juice
1 tablespoon dry taco seasoning (from 1-ounce package)

Steps:

Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired.
Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup.