Fire And Ice Shrimp Salad Recipes

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FIRE & ICE SALAD



Fire & Ice Salad image

Make and share this Fire & Ice Salad recipe from Food.com.

Provided by Xiola Blue

Categories     < 4 Hours

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 12

4 -5 tomatoes, diced into bite-size chunks
2 large cucumbers, peeled, cut into bite-sized chunks
2 -3 green onions, bulb part dices, green part sliced thinly
1 bell pepper, seeded, sliced into bite-sized pieces
3 radishes, diced into bite-sized pieces
3/4 cup vinegar
1/4 cup water
1 1/2 teaspoons celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons sugar
1 dash dry mustard

Steps:

  • Mix dressing together and put it in a saucepan on the stove.
  • Bring to a boil.
  • Prepare the veggies and mix together in serving bowl.
  • Pour hot dressing over top, stir, refrigerate, and allow to marinate at least 1 hour.
  • Gets better if marinated overnight.
  • Will keep for several days.

Nutrition Facts : Calories 81.6, Fat 0.6, SaturatedFat 0.1, Sodium 244.8, Carbohydrate 17.8, Fiber 2.5, Sugar 12.9, Protein 2.1

WARM, SPICY, SHRIMP SALAD



Warm, Spicy, Shrimp Salad image

Make and share this Warm, Spicy, Shrimp Salad recipe from Food.com.

Provided by AmyEMurphy

Categories     Healthy

Time 30m

Yield 1 serving(s)

Number Of Ingredients 14

2 tablespoons fat-free Miracle Whip
1 tablespoon lime juice
1 tablespoon red wine vinegar
1 teaspoon sugar (or subsitute)
1/4 teaspoon chipolte chili powder
salt and pepper (to taste)
romaine lettuce
Baby Spinach
1/2 ripe mango, chopped
1 garlic clove, minched
1/2 orange bell pepper, cut into strips
1/4 purple onion, cut into strips
1/2 teaspoon chili flakes
15 -20 raw shrimp (thawed, if frozen)

Steps:

  • Mix all dressing ingredients and set aside.
  • Add lettuce, spinach and mango to a large salad bowl.
  • Spary a non-stick frying pan with an olive oil spritzer. Add garlic, pepper, onion and crushed chilies. Stir fry on med-high until veggies are cooked. Add to salad.
  • Spary same pan again. Add shrimp and cook until pink. Add shrimp to salad.
  • Top with dressing and serve.

Nutrition Facts : Calories 254.1, Fat 2.9, SaturatedFat 0.5, Cholesterol 116.3, Sodium 802, Carbohydrate 44.6, Fiber 5.8, Sugar 34.5, Protein 15.1

FIRE-AND-ICE SALAD



Fire-and-Ice Salad image

This recipe gets its unique name from the combination of cool crisp vegetables and the spicy jalapeno and dressing. Folks I serve it to agree this is the best cucumber salad that they've ever tasted.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 12

4 medium tomatoes, cut into eighths
1 medium green pepper, julienned
1 small jalapeno, minced
1 medium onion, thinly sliced
3/4 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons mustard seed
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared horseradish
1 teaspoon salt
7 drops hot pepper sauce, optional
2 medium cucumbers, peeled and thinly sliced

Steps:

  • In a large bowl, combine tomatoes, green pepper, jalapeno and onion; set aside. Combine the next seven ingredients in a saucepan; bring to a boil and boil for 1 minute. Pour over vegetables. Let stand until mixture comes to room temperature. Stir in cucumbers. Refrigerate for 2 hours. Drain before serving.

Nutrition Facts :

FIRE AND ICE TOMATOES



Fire and Ice Tomatoes image

You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. -Nan Rickey, Yuma, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
3 teaspoons mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

Steps:

  • Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

FIRECRACKER SHRIMP SALAD



Firecracker Shrimp Salad image

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

Provided by Food.com

Categories     < 60 Mins

Time 55m

Yield 6-10 serving(s)

Number Of Ingredients 12

1 lb medium shrimp
1/2 cup sriracha sauce
1/4 cup Thai sweet chili sauce
3 -5 drops hot chili sauce
1/2-3/4 cup cornstarch (to coat the shrimp)
1 pint blue cheese
10 ounces mixed greens
1 avocado (cubed)
2 -3 mini cucumbers (cubed)
3 medium purple potatoes (cubed)
olive oil & rice wine vinegar (for mixed greens dressing)
salt and olive oil (for purple potatoes)

Steps:

  • To make Firecracker Shrimp:.
  • Mix sriracha and sauces for coating. Bread shrimp in cornstarch. Deep fry the shrimp until cooked and drain on paper towel. Place shrimp in a bowl and coat with the sauce.
  • To Prepare Purple Potatoes:.
  • After cubed, coat potatoes with olive oil and salt. Bake at 375F for 10-15 minutes.
  • To Prepare Greens:.
  • Dress mixed greens, avocados and cucumbers with olive oil and rice wine vinegar.
  • To Assemble:.
  • In a large sheet pan (16"Lx12"Wx1.5H), make a layer with the greens. Set the purple potatoes on the upper left corner, making the blue box portion of the American flag.
  • Lay down a row of shrimp for the red stripe, lay down a row of blue cheese for the white stripe, and repeat until the tray is covered with stripes, making the American flag.

Nutrition Facts : Calories 332.7, Fat 18.7, SaturatedFat 9.2, Cholesterol 129, Sodium 1212.7, Carbohydrate 20.3, Fiber 3.5, Sugar 3.3, Protein 21.5

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