SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE
From Alfred Portale's book, "Simple Pleasures". You can add some diced papaya or pineapple in addition to the mango, if desired. Sliced scallions would be a fine alternative to the red onion in the salad. Prep time includes 1 hour marinating time prior to cooking the shrimp.
Provided by Epi Curious
Categories Mango
Time 1h32m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 16
Steps:
- Put the shrimp in a bowl.
- Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
- Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
- Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
- Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
- Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.
Nutrition Facts : Calories 686.6, Fat 51.8, SaturatedFat 6.2, Cholesterol 259.2, Sodium 858.5, Carbohydrate 21.8, Fiber 6.8, Sugar 9.3, Protein 37.4
MEXICAN COLESLAW WITH SPICY LIME VINAIGRETTE
A combination of Kalyn's Kitchen's Spicy Mexican Slaw and few adaptions of mine to eliminate the mayo in the dressing.
Provided by princessmommie
Categories Vegetable
Time 15m
Yield 1 1/2 c, 4 serving(s)
Number Of Ingredients 11
Steps:
- Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
- Process lime juice through chipotle in adobo sauce, if desired, in a blender until blended.
- Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
- This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink.
SPICY LIME VINAIGRETTE
Give your marinade or salad a spicy lime kick with this vinaigrette recipe.
Provided by EatAndRun
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.
Nutrition Facts : Calories 135 calories, Carbohydrate 4.1 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 145.8 mg, Sugar 2.8 g
GRILLED PRAWNS WITH A SPICY PEANUT-LIME VINAIGRETTE
This Thai-inspired sauce also goes well with chicken, pork, or lamb.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h24m
Yield 8
Number Of Ingredients 23
Steps:
- Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
- Preheat a grill for medium-high heat.
- Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
- Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.
Nutrition Facts : Calories 535 calories, Carbohydrate 14.9 g, Cholesterol 172.5 mg, Fat 39.4 g, Fiber 2 g, Protein 29.2 g, SaturatedFat 7 g, Sodium 647.6 mg, Sugar 7.6 g
SPICY AVOCADO AND LIME VINAIGRETTE
This is a quick and tasty dressing for salad, it goes great with grilled chicken and romaine lettuce or pecans and lentils.
Provided by BunnyMalcovich
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 39m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.
Nutrition Facts : Calories 61 calories, Carbohydrate 4.8 g, Fat 4.9 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 155.4 mg, Sugar 1.8 g
AVOCADO AND GRAPEFRUIT SALAD WITH SPICY LIME VINAIGRETTE
The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Cut avocados in half lengthwise, working around pit; twist to open. Remove pits; peel. Cut avocados into 1-inch pieces; toss in bowl with 1/4 cup lime juice.
- Using a sharp knife, cut away peel, pith, and outer membranes from grapefruits. Slice flesh crosswise into 1/4-inch-thick rounds; place in bowl.
- Make vinaigrette: Combine remaining 1/4 cup lime juice and honey in small bowl. Whisk in olive oil and red-pepper flakes; season with salt and pepper.
- Place lettuce in serving bowl. Season with salt and pepper; drizzle with a quarter of the vinaigrette. Toss well.
- Drizzle avocado pieces with three-quarters of remaining vinaigrette. Season with salt and pepper; toss well. Scatter avocado and grapefruit slices over greens; drizzle salad with remaining vinaigrette.
Nutrition Facts : Calories 220 g, Fat 18 g, Fiber 6 g, Protein 2 g
RED QUINOA SALAD WITH SPICY LIME VINAIGRETTE
Steps:
- Vinaigrette: 1. In a small bowl, combine the shallot, garlic, jalapeño, lime zest and juice, lemon juice, salt, black pepper, and red pepper. 2. Gradually whisk in the olive and canola oils in a slow steady stream until combined. Taste for seasoning. Set aside until ready to dress the salad. Quinoa Salad: 1. Set the oven to 350 degrees. On a baking sheet, combine the pumpkin seeds with the olive oil and paprika in one even layer. Toast for 8 minutes in the oven, or until browned and fragrant. Set aside to cool. 2. Turn the temperature up to 400 degrees, and on the same baking sheet, combine the butternut squash and canola oil. Season with salt and pepper, and roast for 30 to 35 minutes, tossing halfway through to evenly brown and caramelize. Set aside to cool. 3. In a saucepan over medium heat, toast the quinoa, stirring often, for 2 minutes, or until the grains are aromatic. Add the water and a pinch of salt. Stir well and bring to a boil. Lower the heat, cover the pan, and simmer for 15 to 20 minutes, or until quinoa is tender. Transfer to a large bowl and fluff with a fork. 4. Add the squash, white beans, half of the pumpkin seeds, and half of the cilantro to the quinoa. Drizzle with the lime dressing and toss gently. Taste for seasoning, and add more salt and pepper. Garnish with remaining pumpkin seeds and cilantro.
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