Best Shrimpy Dressing Recipes

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SHRIMP SALAD WITH ZESTY DRESSING



Shrimp Salad with Zesty Dressing image

Dinner's ready in 20 minutes, thanks to cooked shrimp, bagged lettuce and a two-ingredient dressing.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup ranch dressing
1/3 cup zesty cocktail sauce
1 bag (10 oz) torn romaine lettuce (about 7 cups)
1 cup thinly sliced English (seedless) cucumber
1 cup halved cherry tomatoes (about 1/2 pint)
24 cooked deveined peeled large shrimp, thawed if frozen, tail shells removed (about 1/2 lb)
1 tablespoon chopped fresh chives

Steps:

  • In small bowl, beat dressing ingredients with whisk until blended.
  • On 4 individual plates, evenly divide lettuce, cucumber and tomatoes. Arrange 6 shrimp on top of each salad. Drizzle with dressing; sprinkle with chives.

Nutrition Facts : Calories 190, Carbohydrate 12 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 8 g, TransFat 0 g

SHRIMP SALAD WITH LIME DRESSING



Shrimp Salad with Lime Dressing image

Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they won't overpower when sliced really thin and tossed in a salad like this one). Look for Walla Walla and Vidalia at the grocery store.

Provided by Anna Kovel

Time 23m

Number Of Ingredients 9

1 lime
0.5 teaspoon kosher salt
0.25 teaspoon cayenne pepper
2 tablespoon plus 1 teaspoon olive oil
1 pound uncooked large shrimp in shells, peeled and deveined
2 avocados, halved, seeded, peeled, and sliced
1 large tomato, cut into chunks
0.5 sweet onion (Walla Wall or Vidalia), thinly sliced (1 cup)
0.5 cup packed fresh cilantro

Steps:

  • For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.
  • In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.
  • On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.

Nutrition Facts : Calories 291 kcal, Carbohydrate 12 g, Cholesterol 159 mg, Protein 22 g, SaturatedFat 3 g, Sodium 373 mg, Sugar 3 g, Fat 19 g, ServingSize 4 1/2 cups, UnsaturatedFat 14 g

CAESAR SALAD WITH SHRIMP



Caesar Salad with Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 loaf crusty French bread, cubed
1/4 cup store-bought garlic olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought garlic olive oil
4 oil-packed anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 1/2 avocados
1/2 lemon, plus additional lemon juice for the avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed
1/2 cup Parmesan shavings
1/4 cup fresh flat leaf parsley leaves

Steps:

  • For the garlicky croutons: Preheat the oven to 250 degrees F.
  • Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
  • For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
  • For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
  • Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.

SHRIMP WITH RUSSIAN DRESSING



Shrimp with Russian Dressing image

Provided by Ina Garten

Categories     appetizer

Yield 4 appetizer servings

Number Of Ingredients 3

1/2 cup good ketchup
1/2 cup good mayonnaise
1 pound (12 to 15 count) cooked shrimp

Steps:

  • Combine the ketchup and mayonnaise in a bowl and serve with the shrimp.;

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
  • Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

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

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

SHRIMP WITH A YUZU DRESSING



Shrimp with a Yuzu Dressing image

Yuzu is an Asian citrus fruit. It resembles an underripe lime and has that same sourness. It has a wonderful light floral note, too. It does great sunken into mayonnaise. This shrimp dish is a knockoff of a Nobu restaurant classic for a reason-it's ethereal. Use rock shrimp or small shrimp for this, so it can be eaten in little bites. A note about substitutions: If yuzu is unavailable, simply sub in lime juice and a few grates of lime zest.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

8 ounces beer (preferably a pilsner or lager)
2 ounces vodka
1/4 cup soda water, plus a little extra if needed
1 1/2 cups all-purpose flour, plus a little extra if needed
1 teaspoon hot paprika
1 teaspoon baking soda
1/4 cup mayonnaise
1/4 cup yuzu juice
1 tablespoon Dijon mustard
1/4 teaspoon paprika
A few grates of zest from 1 lemon
1 quart vegetable oil, for frying
2 heads Bibb lettuce, leaves separated
1 large lemon, cut into VERY thin slices with a mandoline, seeds removed
4 to 6 sprigs fresh basil, slightly stemmed
Kosher salt
1 1/2 pounds small shrimp, such as rock shrimp, peeled and deveined

Steps:

  • For the batter: Combine the beer, vodka and soda water in a medium bowl. Slowly whisk in the flour, paprika and baking soda. The batter should be fairly thick but also easy to stir. If a little loose, whisk in a little more flour. If too thick, add a splash of soda water. Do not overmix. Set aside on the counter for 15 to 20 minutes.
  • For the yuzu dressing: In a medium bowl, whisk together the mayonnaise and yuzu juice. Whisk in the mustard, paprika and lemon zest and set aside.
  • For the shrimp: Pour the oil into a heavy-bottomed pot. Heat the oil to 320 degrees F, using a deep-frying thermometer to monitor the temperature. Put a wire rack into a rimmed baking sheet.
  • Arrange the Bibb lettuce in an overlapping circle in a large shallow serving bowl or platter.
  • Once the oil reaches 320 degrees F, add the lemon slices and fry until crispy and lightly browned, 2 to 3 minutes. Transfer to the rack over the baking sheet with a slotted spoon. Fry the basil (take care as it can splatter when it hits the oil) until crispy, 1 to 2 minutes. Transfer to the same rack. Season with salt.
  • Raise the oil temperature to 350 degrees F.
  • Add the shrimp to the batter to coat. Transfer the shrimp to the oil in batches with a slotted spoon, holding the spoon just over the oil and carefully dropping them in one by one to prevent clumping and splashing. Fry each batch until golden brown, 2 to 3 minutes, then transfer them to the rack; raise the oil temperature back to 350 degrees F between batches.
  • Drizzle the shrimp with some of the yuzu sauce and immediately spoon the shrimp into the center of the bowl of lettuce. Sprinkle with the fried lemon and basil leaves. Top with the remaining yuzu dressing to taste.

SKILLET SHRIMP AND CORN WITH LIME DRESSING



Skillet Shrimp and Corn With Lime Dressing image

This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.

Provided by Yossy Arefi

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound large shrimp (preferably tail-on), peeled and deveined
2 teaspoons ground coriander
Kosher salt and black pepper
1/4 cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)
2 tablespoons thinly sliced mint, plus a few mint leaves for garnish
1 teaspoon honey
1 garlic clove, finely minced
1/2 Fresno chile, finely minced, seeds and ribs removed if desired
6 tablespoons extra-virgin olive oil
3 cups fresh corn kernels (from about 4 ears)

Steps:

  • Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
  • Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
  • Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
  • Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
  • Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
  • Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

ROASTED SHRIMP WITH THOUSAND ISLAND DRESSING



Roasted Shrimp With Thousand Island Dressing image

Ina Garten, copyright 2006. These are awesome! Really great idea, as if she had kicked them up a notch! This recipe can easily be doubled and can me made in less than 15 minutes. Can be made with all diet friendly products, and is great.

Provided by Manami

Categories     Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon minced garlic (optional)
1/2 tablespoon olive oil
1/2 tablespoon fresh lemon juice
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers (optional)
1 teaspoon minced gherkin
1 tablespoon chopped sweet pickle
1 teaspoon lemon juice
1 pinch kosher salt
1 pinch fresh ground black pepper

Steps:

  • MAKE THE SHRIMP:.
  • Preheat oven to 400ºF.
  • Place the shrimp on a sheet pan and sprinkle with the salt and pepper.
  • Pour the olive oil, garlic and lemon juice over the shrimp, and roast for 5-6 minutes.
  • MAKE THE DRESSING:.
  • Prepare this ahead of time, so you won't be rushed. Place all the ingredients in a bowl, and stir until blended.
  • Serve at room temperature.

Nutrition Facts : Calories 266.1, Fat 17.5, SaturatedFat 2.6, Cholesterol 97.9, Sodium 851.6, Carbohydrate 16.1, Fiber 0.2, Sugar 6.7, Protein 12.3

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Provided by Melissa Clark

Categories     weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 3/4 pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread

Steps:

  • In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  • Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams

CRAB & SHRIMP DRESSING



Crab & Shrimp Dressing image

Make and share this Crab & Shrimp Dressing recipe from Food.com.

Provided by Shirl J 831

Categories     Crab

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 medium green pepper, cored, peeled and chopped
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup sour cream
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 lb crabmeat
1 lb shelled deveined cooked shrimp
1 (16 ounce) bag herb seasoned stuffing mix (7 cups)

Steps:

  • Heat oven to 350°. Coat 13x9-inch pan with non-stick spray.
  • In large pan melt butter, add onion, celery and pepper. Cook 3-4 minutes. Stir in soup, sour cream, mayonnaise and Worcestershire sauce.
  • Fold in crab meat and shrimp. Cook till heated through, stirring. remove from heat and set aside.
  • Place stuffing in large bowl, add seafood mixture and mix well. Spoon evenly into dish.
  • Cover with foil and bake 25 minutes. Remove foil and bake 15-25 minutes more.

SHRIMP CORN BREAD DRESSING



Shrimp Corn Bread Dressing image

A co-worker from Louisiana shared hearty helpings of this delightful dressing (and copies of the recipe!) more than 20 years ago. It's been a "must" on my Thanksgiving menu ever since.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings.

Number Of Ingredients 14

7 cups water, divided
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 large onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
3 green onions, chopped
1/2 cup butter, cubed
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
3 cups crumbled cornbread
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon each black, white and cayenne pepper
Celery leaves, optional

Steps:

  • In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.

Nutrition Facts :

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING



Shrimp Pasta Salad With a Creamy Lemon Dressing image

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Provided by Brandi Starr

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

Steps:

  • Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
  • Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
  • Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

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