Best Shrimp In Dijon Vinaigrette Recipes

Easy Shrimp and Dijon Vinnaigrette Salad image

Provided by jennmarie

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

6 ounces cooked shrimp (I use the pre-cooked kind)
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 1/2 teaspoons Splenda sugar substitute or 1 1/2 teaspoons sugar
2 tablespoons extra virgin olive oil
4 cups lettuce (I use red leaf)
1 cup of your favorite salad vegetables, I use celery, cauliflower and a few slices of red onion

Steps:

In a large bowl whisk together red wine vinegar , Dijon mustard and Splenda.
Then continue to whisk while adding olive oil until dressing is thoroughly mixed.
Add lettuce and vegetables of your choice. Toss to coat.
Top with cooked shrimp and you're ready to eat.

Nutrition Facts : Calories 240.5, Fat 15.2, SaturatedFat 2, Cholesterol 179.3, Sodium 883.3, Carbohydrate 4.5, Fiber 1.1, Sugar 1.3, Protein 20.6

Pasta with Shrimp and Basil Vinaigrette image

Yield Serves 4

Number Of Ingredients 9

5 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup plus 2 tablespoons olive oil
2 1/2-ounce packages fresh basil leaves, chopped (about 3/4 cup)
1 1/2 pounds uncooked medium shrimp, peeled, deveined
1 pound gnocchi pasta or orecchiette pasta
4 zucchini, halved lengthwise
Olive oil
Freshly grated Parmesan cheese (optional)

Steps:

Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.