Best Shrimp Garden Salad Recipes

SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP

Summer Garden Salad with Chili-Garlic Shrimp image

Categories Salad Leafy Green Tomato Appetizer Sauté Shrimp Avocado Corn Cucumber Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added

Yield Makes 6 main-course servings

Number Of Ingredients 15

Ingredients

1 teaspoon chili-garlic sauce
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon plus 1/8 teaspoon ground black pepper
2 pounds uncooked large shrimp, peeled, deveined
5 tablespoons extra-virgin olive oil, divided
2 ears of corn, husked
3 small tomatoes, cut into 1/2-inch-thick wedges
1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
4 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil (such as Asian)
1 large avocado, halved, peeled, pitted, cut into thin slices
8 cups (loosely packed) mixed baby greens
2 tablespoons thinly sliced fresh mint leaves

Steps:

Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

SHRIMP GARDEN SALAD

Shrimp Garden Salad image

This is my version of a simple garden salad which I changed by adding a small tin of shrimp.

Provided by bluebayou

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

Ingredients

1 head romaine lettuce- rinsed, dried and chopped
2 bunches radishes, sliced
1 bunch green onions, chopped
1 cucumber, cleaned and chopped
3 tomatoes, chopped
3 stalks celery, chopped
1 (4.5 ounce) can small shrimp, drained

Steps:

In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 10.3 g, Cholesterol 36.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 77.2 mg, Sugar 4.8 g

SICHUAN-STYLE CRISPY SHRIMP WITH GARDEN SALAD

Sichuan-Style Crispy Shrimp with Garden Salad image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 26

Ingredients

2 eggs
3 heaping tablespoons cornstarch
Peanut oil, for frying
1 pound large shrimp (16/20), peeled and deveined
1 tablespoon Sichuan peppercorns, toasted and ground
Sea salt
Crushed red dried chile flakes
2 jalapenos, sliced 1/4-inch thick
4 sprigs fresh basil, leaves separated
2 lemons, sliced into wedges, for garnish
Garden Salad with Lemon Ginger Vinaigrette, recipe follows
1 heaping tablespoon store-bought fried garlic pieces, optional
1 heaping tablespoon store-bought fried shallot pieces, optional
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon light soy sauce
1 teaspoon rice vinegar
1/2 teaspoon peeled and freshly grated ginger
1/2 clove garlic, peeled and finely grated
Sea salt
Freshly ground black pepper
2 tablespoons olive oil
3 cups baby arugula leaves
1 cup shredded Napa cabbage
1/2 red onion, thinly sliced into half-moons
1 large handful fresh basil leaves, finely chopped
2 medium heirloom tomatoes, each cut into 4 slices

Steps:

In a large bowl, mix the eggs and cornstarch to make a batter. Set aside.
Heat a wok over high heat and add enough peanut oil to fill a third of the way up the sides of the wok. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface.
Dip the shrimp in the batter and fry in batches until they turn golden brown and are cooked through, 2 to 3 minutes. Drain on paper towels. Sprinkle the shrimp liberally with the ground Sichuan peppercorns, sea salt and chili flakes. Dip the jalapeno slices in the batter and fry until golden. Drain on paper towels. Fry the basil leaves until crispy, about 15 seconds. Drain on paper towels. Be careful, as the basil leaves may spatter slightly while frying.
For serving, divide the Garden Salad with Lemon Ginger Vinaigrette among four plates. Top the salad with the shrimp and garnish with the lemon wedges, fried jalapeno slices and fried basil leaves. Sprinkle with the fried garlic and shallot pieces, if using.
In a large bowl, whisk together the lemon juice, soy sauce, vinegar, ginger and garlic. Season with salt and pepper. Whisk in the olive oil and set aside.
Add the arugula, cabbage, red onions and basil into the bowl with the vinaigrette and toss to coat. Add the tomato slices.