Best Yucatán Shrimp Salad Recipes

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GARLIC LIME ROASTED SHRIMP SALAD



Garlic Lime Roasted Shrimp Salad image

Garlic Lime Roasted Shrimp Salad Recipe - This chilled seafood salad is loaded with shrimp, avocado, cucumber, fresh mint, and cilantro. It makes an easy and elegant appetizer for Spring and Summer parties!

Provided by Sommer Collier

Categories     Appetizer

Time 15m

Number Of Ingredients 9

2 pounds raw jumbo shrimp, (peeled and deveined)
2 tablespoons olive oil, (divided)
1 large English cucumber, (chopped)
1 firm avocado, (peeled and chopped)
1 lime, (juiced)
1 clove garlic, (minced)
1/4 cup fresh chopped mint leaves
2 tablespoons fresh chopped cilantro
Salt (and pepper)

Steps:

  • Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
  • Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C's. If they shrink to O's, you've overcooked them. Cool the shrimp on the baking sheet.
  • Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
  • Once the shrimp have cooled to room temperature, toss them into the salad. Cover and chill until ready to serve.

Nutrition Facts : ServingSize 6 ounces, Calories 155 kcal, Carbohydrate 3 g, Protein 19 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 228 mg, Sodium 707 mg, Fiber 1 g

YUCATáN SHRIMP SALAD



Yucatán Shrimp Salad image

Number Of Ingredients 12

1 pound large shrimp (16 to 20), peeled and deveined
2 tablespoons red wine vinegar
1/4 cup olive oil
1 to 2 , serrano chile kimmy, , minced with seeds
1/2 medium white onion, halved crosswise and very thinly sliced
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon salt, or to taste
1 large tomato, cut into small dice
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
4 cups shredded lettuce, such as romaine or iceberg
radish and lime wedges

Steps:

  • 1. In a medium saucepan of boiling water, cook the shrimp until pink and curled, 3 to 4 minutes. Drain the shrimp and put them in a glass or ceramic bowl. While the shrimp are still hot, stir in vinegar, oil, serrano chile, onion, oregano and salt. Cover and marinate in the refrigerator, tossing 2 to 3 times, until cold, at least 2 hours and up to 6 hours. 2. Remove the shrimp from the refrigerator. Add the tomato, lime juice, and cilantro to the bowl with the shrimp. Stir to combine. Divide the lettuce among 4 salad plates, and pile the shrimp mixture equally on top of the lettuce. Garnish each plate with radishes and lime wedges. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

YUCATAN SHRIMP RECIPE - (3.9/5)



Yucatan Shrimp Recipe - (3.9/5) image

Provided by Chez_Alexander

Number Of Ingredients 8

4 tablespoons butter
1 clove garlic, minced
Juice of 2 large limes
1 tablespoons Indonesian Sambal (e.g,. Sambal Oelek; can substitute Sriracha)
Kosher salt, to taste
1 pound large fresh shell-on shrimp
1 tablespoon jalapeño, seeded and chopped
2 tablespoons cilantro, chopped

Steps:

  • In a small saucepan over low heat, melt 1 tablespoon butter. Add garlic and sauté, stirring for 2 minutes. Add remaining 3 tablespoons butter to saucepan. Stir in lime juice, chili, and salt. Turn off heat and allow to rest. Bring a pot of well-salted water to boil. Add shrimp and cook 2 minutes or until just pink. Drain and shake to remove excess moisture. In a large bowl, toss shrimp with chili mixture. Add jalapeño, sprinkle with cilantro, and toss again. Serve with fresh bread for dipping.

YUCATAN SHRIMP



Yucatan Shrimp image

This is a dinner to evoke deep summer, when the heat lies heavy even at dusk and humidity wraps you like a blanket: shrimp tossed in garlic butter made fiery with Indonesian sambal and jalapeño, cut by lime, fragrant with cilantro. It is a kind of scampi for the sun-kissed and sun-desirous alike, a vacation on a plate. Add a mojito and a couple of beers. The recipe comes out of southwest Florida, from Doc Ford's Sanibel Rum Bar and Grille, a restaurant that sits off the road that runs slow and sultry along Sanibel Island toward Captiva, past the placid, russet waters of Tarpon Bay. Randy Wayne White, one of the owners, named the place after the fictional protagonist of his mystery novels. The air smells of salt and mangrove there, of tropical rot and fresh-cut grass. He graciously sent along a recipe, which we adapted for use at home, in 2010.

Provided by Sam Sifton

Categories     easy, quick, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

4 tablespoons unsalted butter
1 large clove garlic, minced
Juice of two large limes
1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
Kosher salt
freshly ground black pepper to taste
1 pound large, fresh, shell-on shrimp
1 teaspoon jalapeño, seeded and chopped (optional)
2 tablespoons chopped cilantro

Steps:

  • In a small saucepan set over low heat, melt 1 tablespoon of butter. Add the garlic and cook, stirring for 2 minutes.
  • Add remaining 3 tablespoons butter to saucepan. When it melts, stir in the lime juice, chili sauce, salt and pepper. Turn off the heat and allow the sauce to rest.
  • Bring a large pot of well-salted water to a boil. Add the shrimp and cook for 2 minutes or until they are just firm and pink. Do not overcook. Drain into a colander and shake over the sink to remove excess moisture.
  • In a large bowl, toss the shrimp and chili sauce. Add jalapeño, if desired, sprinkle with cilantro and toss again.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 8 grams, Sodium 687 milligrams, Sugar 1 gram, TransFat 0 grams

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