Best Summer Shrimp Salad With Cilantro 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.

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

Ingredients

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

SUMMER SHRIMP SALAD WITH CILANTRO

Summer Shrimp Salad With Cilantro image

This is really tasty and very easy to whip up. It's great as a side dish, or a light lunch. I've made it using cilantro and when I don't have Cilantro, I use basil. Both are very delicious! This salad is easy to make substitutions if you don't have one or two of the ingredients on hand. Enjoy, and of course, don't wait until summer to try!

Provided by MelvinsWifey

Categories Summer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup vegetable broth
1 1/2 teaspoons cornstarch
3 tablespoons fresh lime juice
2 teaspoons extra virgin olive oil
3/4 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb medium shrimp, cooked and peeled
1 1/2 cups yellow squash, julienne-cut
1 1/2 cups zucchini, julienne-cut
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
2 tablespoons fresh cilantro, minced (or fresh basil)

Steps:

To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
Cook 1 minute, stirring constantly.
Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
Cool.
To prepare salad, combine shrimp and remaining ingredients in a large bowl.
Add dressing mixture to shrimp mixture, tossing well.
Serve, or refridgerate until ready.

Nutrition Facts : Calories 209, Fat 5, SaturatedFat 0.8, Cholesterol 172.8, Sodium 477.7, Carbohydrate 16.5, Fiber 2.9, Sugar 5.3, Protein 26

SUMMER SHRIMP SALAD

Summer Shrimp Salad image

Leaving shrimp whole makes the presentation of this salad especially beautiful; they can also be chopped and mixed in.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 11

Ingredients

18 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 limes
2 tablespoons olive oil
2 tablespoons roughly chopped fresh cilantro, plus sprigs for garnish
2 mangoes, peeled, pitted, and cut into 1/2-inch dice
2 cucumbers, seeded and cut into 1/2-inch dice
1/2 small red onion, peeled and finely diced
1 small jicama (about 3/4 pound), peeled and cut into 1/2-inch dice
Olive-oil cooking spray

Steps:

Heat oven to 400 degrees. Place shrimp on a baking sheet coated with olive-oil cooking spray. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in oven, and roast until opaque, about 8 minutes.
Zest limes; squeeze to yield 1/4 cup juice. Combine lime juice, zest, olive oil, cilantro, and remaining salt and pepper. In a bowl, combine 2 tablespoons lime dressing with shrimp; toss to coat. In a large bowl combine mangoes, cucumbers, red onion, jicama, and remaining lime dressing; toss to coat. Divide salad and shrimp among six bowls. Garnish with remaining cilantro sprigs, and serve.

Nutrition Facts : Calories 225 g, Cholesterol 172 g, Fat 7 g, Fiber 1 g, Protein 24 g, Sodium 439 g