Best Shrimp With Minty Couscous Salad Recipes

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SHRIMP SALAD WITH CUCUMBER AND MINT



Shrimp Salad with Cucumber and Mint image

Provided by Ellie Krieger

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 7

2 pounds medium shrimp, cleaned
1 cup fresh mint leaves
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 English cucumber, seeded and diced (about 1 1/2 cups)
1 lemon, zested
Salt and pepper

Steps:

  • Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
  • Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
  • In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
  • This will keep in the refrigerator in an airtight container for up to 2 days.

COUSCOUS SALAD WITH SHRIMP AND MINT



Couscous Salad with Shrimp and Mint image

Provided by Brenda Louch

Categories     Salad     Tomato     Side     Quick & Easy     Low Cal     Low/No Sugar     Lunch     Mint     Shrimp     Couscous     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 12

1/2 cup olive oil
1/4 cup fresh lemon juice
1 large garlic clove, minced
1 teaspoon celery seed
2 cups couscous (about 10 ounces)
2 1/4 cups boiling water
1 pound peeled cooked shrimp
1 1/2 cups chopped seeded tomatoes
1 cup diced celery
1/2 cup chopped green onions
1/3 cup chopped fresh mint
3 tablespoons drained capers

Steps:

  • Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
  • Place couscous in large bowl. Pour water over. Cover and let stand until water is absorbed, about 10 minutes. Fluff with fork. Add shrimp, tomatoes, celery, green onions, mint and capers. Mix in dressing. Chill until cold, about 30 minutes or up to 2 hours.

SPICY SHRIMP SALAD WITH MINT



Spicy Shrimp Salad With Mint image

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1 teaspoon minced garlic, or more to taste
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons lemon juice
30 to 40 mint leaves
6 cups arugula and other greens

Steps:

  • Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
  • Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
  • When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
  • Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
  • The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams

SHRIMP COUSCOUS SALAD



Shrimp Couscous Salad image

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Provided by Isabelle

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 14

2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

Steps:

  • Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool.
  • In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
  • In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 38.7 g, Cholesterol 194 mg, Fat 28.4 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7.8 g, Sodium 570.1 mg, Sugar 3.2 g

GREEK-INSPIRED SHRIMP COUSCOUS SALAD



Greek-Inspired Shrimp Couscous Salad image

A light and refreshing shrimp salad with Israeli couscous.

Provided by Ashley DeStefano

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 ⅔ cups water
1 ⅓ cups Israeli couscous, uncooked
¾ pound raw medium shrimp, peeled and deveined
½ tablespoon Greek seasoning
1 tablespoon olive oil
2 medium heads romaine lettuce - rinsed, dried, and chopped
1 cup grape tomatoes, halved
½ cup crumbled feta cheese
½ English cucumber, chopped
¼ cup vinaigrette salad dressing

Steps:

  • Bring water to a boil in a saucepan. Add couscous, reduce heat, and cover. Simmer, stirring occasionally, until water is completely absorbed, 8 to 10 minutes. Spoon into a large bowl to cool slightly.
  • Toss shrimp with Greek seasoning.
  • Heat oil in a large nonstick skillet over medium-high heat until simmering. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
  • Add shrimp to couscous with romaine lettuce, grape tomatoes, feta cheese, cucumber, and vinaigrette; toss to combine. Season with salt and pepper.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 52.7 g, Cholesterol 145.9 mg, Fat 9.1 g, Fiber 6.7 g, Protein 25.6 g, SaturatedFat 3.6 g, Sodium 805.3 mg, Sugar 7.6 g

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