Best Summer Honey Mustard Shrimp Salad Recipes

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SHRIMP WITH HONEY MUSTARD AND DIPPING SAUCE (ZIP AND STEAM)



Shrimp With Honey Mustard and Dipping Sauce (Zip and Steam) image

Make and share this Shrimp With Honey Mustard and Dipping Sauce (Zip and Steam) recipe from Food.com.

Provided by MsSally

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb medium shrimp, raw peeled
1/4 cup honey mustard dressing
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup honey mustard dressing
2 tablespoons fresh lemon juice
lemon wedge, for garnishing

Steps:

  • Combine shrimp, salad dressing, salt and garlic powder in Medium or Large Ziploc® Brand Zip 'n Steam™ bag.
  • Seal bag and shake to mix ingredients.
  • Pat ingredients into an even, single layer. Place bag in microwave.
  • Cook on full power 2 - 3 minutes, until shrimp are pink and cooked throughout (cooking times may vary depending on size of shrimp). If needed, continue microwaving for 30-second intervals until done.
  • Allow bag to stand 1 minute before opening.
  • Salt to taste. Serve with dipping sauce and garnish with lemon wedges.
  • For Dipping sauce, combine all of ingredints in a bowl and serve with shrimp.

ORZO SHRIMP SALAD



Orzo Shrimp Salad image

Make and share this Orzo Shrimp Salad recipe from Food.com.

Provided by Susie D

Categories     Lunch/Snacks

Time 21m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb shrimp, cooked, peeled, deveined, and tails removed
1 1/2 cups orzo pasta
1 green bell pepper, diced
1 red bell pepper, diced
4 green onions, sliced including green tops
1/2 cup cilantro, chopped
2/3 cup parmesan cheese, grated
1 cup plain yogurt
2 garlic cloves
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons sugar

Steps:

  • In large pot heat water to boiling, add orzo to water and cook until al dente: Drain: Rinse & set aside.
  • In large bowl add shrimp, both bell peppers, green onions, & cilantro.
  • In food processor make dressing by first pulsing garlic until it is finely minced.
  • Add yogurt, salt and pepper, Dijon, sugar; pulse until smooth.
  • Reserving half of dressing, pour half over shrimp & vegetables in bowl.
  • Add orzo and parmesan, stir well, and refrigerate 1 hour.
  • Before serving stir in reserved half of dressing.

Nutrition Facts : Calories 307.2, Fat 6.2, SaturatedFat 3, Cholesterol 110.3, Sodium 1067.4, Carbohydrate 39.5, Fiber 2.7, Sugar 6.1, Protein 22.4

SUMMER GRILLED SHRIMP SALAD



Summer Grilled Shrimp Salad image

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Provided by Kim's Cooking Now

Time 35m

Yield 2

Number Of Ingredients 16

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

Steps:

  • Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
  • Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
  • Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
  • Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g

CARIBBEAN CITRUS SHRIMP SALAD



Caribbean Citrus Shrimp Salad image

One of my favorite summer salads. I'm not big on curry, however the original recipe calls for it so I included it in this recipe, I use half the amount called for.

Provided by Diana Adcock

Categories     Greens

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 lbs medium shrimp, peeled and deveined
2 cups red onions, thin wedges
1 1/2 cups pasilla chiles, 1/2 inch dice
2 tablespoons ginger, shredded
1 1/2 tablespoons garlic, minced
2 cups ripe olives, halved
1/2 cup orange juice
1 1/2 teaspoons curry powder
1 teaspoon sea salt
1 teaspoon red pepper flakes
2 cups orange sections, pith removed
1 cup yellow cherry tomato, halves
1/2 teaspoon lime zest
6 cups mesclun

Steps:

  • In a large pan add oil, turn on heat to medium.
  • Add shrimp and cook for 2 minutes.
  • Stir in the onions, peppers, ginger and garlic.
  • Cook for 3 minutes, stirring often.
  • Add olives, orange juice, curry powder, salt and red pepper flakes.
  • Bring to a boil.
  • Reduce heat and simmer 3 minutes.
  • Remove from heat.
  • Stir in orange segments, cherry tomato halves, butter and lime zest.
  • Toss.
  • Divide mesclun between 6 bowls.
  • Toss shrimp dish one more time and divide evenly between bowls.
  • Serve.

Nutrition Facts : Calories 327.5, Fat 12.4, SaturatedFat 1.9, Cholesterol 230.4, Sodium 1011.5, Carbohydrate 21.9, Fiber 4.3, Sugar 9.8, Protein 33

SUMMER HONEY-MUSTARD SHRIMP SALAD



Summer Honey-Mustard Shrimp Salad image

This lite and delicious salad is great in a toasted pita, with crackers, or over mixed greens. Easy and colorful, this is a sure hit at any summer picnic or party.

Provided by off2wales

Categories     Lunch/Snacks

Time 30m

Yield 15 serving(s)

Number Of Ingredients 12

1 1/2 lbs small shrimp, cooked, peeled, deveined
1 cup sugar snap pea, can use frozen
1 (16 ounce) can corn
1 1/2 cups brown rice
1/2 cup fresh diced strawberry
1/2 cup light honey mustard dressing
1 tablespoon honey mustard, condiment sauce
1/2 cup mayonnaise
1/4 cup milk
salt
pepper
1 tablespoon dried basil

Steps:

  • Steam sugar snap peas (or microwave if using frozen), drain and set aside.
  • Boil rice throughly, drain and set aside.
  • Prepare shrimp and dry throughly. Cut any larger pieces into smaller bits.
  • In a large bowl, whisk together all of the liquid ingredients, adding a dash of salt and pepper.
  • Open and drain the can of corn, add to the liquids.
  • Add shrimp and rice, mix throughly.
  • Slowly fold in strawberries, peas and dried basil.
  • Cover and chill for at least one hour.
  • Serve cold in toasted pitas or rolls, with crackers, or over mixed greens.

Nutrition Facts : Calories 169.8, Fat 4.4, SaturatedFat 0.7, Cholesterol 59.9, Sodium 325.9, Carbohydrate 24.5, Fiber 1.8, Sugar 2.6, Protein 9.1

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