Best Shrimp Salad With Creamy Pepper Dressing Recipes

SHRIMP SALAD WITH CILANTRO DRESSING

Shrimp Salad with Cilantro Dressing image

This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
2 tablespoons lime juice
1 to 2 teaspoons dried cilantro flakes
1 small garlic clove, minced
3/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
1 teaspoon olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon ground cumin
1 small garlic clove, minced
5 cups chopped hearts of romaine
1 cup fresh or frozen corn, thawed
1 cup frozen peas, thawed
1/2 cup chopped sweet red pepper
1 medium ripe avocado, peeled and thinly sliced

Steps:

In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.

Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.

SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY

Shrimp Salad With Creamy Avocado Dressing Recipe by Tasty image

Here's what you need: shrimp, oil, salt, black pepper, dried oregano, large head romaine lettuce, cherry tomato, orange bell pepper, lime, water, ripe avocado, full-fat greek yogurt, salt, black pepper

Provided by Joey Firoben

Categories Lunch

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 lb shrimp, peeled and deveined
2 tablespoons oil
salt, to taste
black pepper, to taste
2 teaspoons dried oregano
1 large head romaine lettuce, chopped
1 ½ cups cherry tomato, halved
1 orange bell pepper, diced
2 tablespoons lime, juiced
⅔ cup water
1 ripe avocado
½ cup full-fat greek yogurt
salt, to taste
black pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
Transfer the shrimp to a roasting tray and spread into one even layer.
Roast for 6 minutes, until the shrimp have just turned pink.
For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
Transfer the salad to serving bowls and drizzle on the avocado dressing.
Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams