Island Shrimp Salad Recipes

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TOPSAIL ISLAND SHRIMP SUMMER SALAD



Topsail Island Shrimp Summer Salad image

Summer is here, the pool is open, and tourists are swarming the beach on Topsail Island. It's long past time to tell myself I need to look good in a swimsuit and time to start eating a little lighter.

Provided by Classy Pour

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h9m

Yield 2

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
salt and ground black pepper to taste
½ pound raw shrimp, peeled and deveined
2 teaspoons garam masala, divided
¼ cup diced red onion
1 jalapeno pepper, seeded and minced
1 tablespoon lime juice
1 tablespoon lemon juice
1 cup finely chopped mango
1 cup finely chopped cucumber
1 cup chopped celery
3 tablespoons finely chopped cilantro
2 tablespoons grated orange zest

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic, salt, and pepper; cook and stir until garlic is fragrant, about 1 minute. Stir in shrimp and 1 teaspoon garam masala; cook until shrimp turn pink, about 4 minutes.
  • Transfer shrimp to a bowl; add remaining 1 tablespoon olive oil, red onion, jalapeno pepper, lime juice, and lemon juice. Let stand at room temperature for 30 minutes.
  • Mix mango, cucumber, celery, cilantro, and orange zest into the shrimp mixture. Chill for 1 hour before serving.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 25.4 g, Cholesterol 172.6 mg, Fat 15.4 g, Fiber 4.9 g, Protein 20.6 g, SaturatedFat 2.4 g, Sodium 336.2 mg, Sugar 14.7 g

SPICY ISLAND SHRIMP



Spicy Island Shrimp image

My husband got this recipe while he was living on St. Croix Island. We've served the zippy shrimp dish on several holiday occasions. I'm amazed at how even those who claim not to care for shrimp come out of their shells and devour them when they're prepared this way! -Teresa Methe, Minden, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

1 large green pepper, chopped
1 large onion, chopped
1/2 cup butter cubed
2-1/4 pounds uncooked large shrimp, peeled and deveined
2 cans (8 ounces each) tomato sauce
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and thinly sliced green onions

Steps:

  • In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

Nutrition Facts : Calories 293 calories, Fat 17g fat (10g saturated fat), Cholesterol 293mg cholesterol, Sodium 1013mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

ISLAND SHRIMP & FRUIT SALAD



Island Shrimp & Fruit Salad image

I came across this recipe in a cookbook I was looking thru. I have never had this before but it sounded so good.

Provided by 4-H Mom

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 3/4 cups cooked rice
1 (24 ounce) jar tropical fruit cocktail in light syrup
1 tablespoon oil
1 teaspoon oil
1 tablespoon cider vinegar
1 teaspoon salt
1/8 teaspoon ground red pepper
1 lb cabbage, halved
1/2 cup red onion
1/2 cup cilantro, shopped
1 lb raw shrimp, peeled
1 teaspoon dry caribbean jerk seasoning
cashews

Steps:

  • Heat rice. In a large bowl whisk 1/2 cup fruit syrup, 1 tbsp oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage (thinly sliced), onion and cilantro.
  • Heat remaining oil in a large nonstick skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 2 to 3 minutes until pink and cooked through.
  • Add shrimp and rice to fruit mixture, toss to mix. Top with nuts if desired.

Nutrition Facts : Calories 400.4, Fat 7, SaturatedFat 1.1, Cholesterol 172.8, Sodium 782, Carbohydrate 58.2, Fiber 4.9, Sugar 28.7, Protein 27.6

ISLAND SHRIMP SALAD



Island Shrimp Salad image

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

Provided by Parsley

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

16 ounces cooked small shrimp
2 cucumbers, peeled, seeded and sliced
2 cups cherry tomatoes, each cut in half
1 cup thinly sliced sweet onion
1/3 cup chopped fresh cilantro, can use chopped parsley
3/4 cup rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1/2 teaspoon pepper

Steps:

  • Combine the salad ingredients in a large mixing bowl.
  • In a small bowl, mix together the dressing ingredients well.
  • Add the dressing to the salad and toss to evenly coat salad.

Nutrition Facts : Calories 83.2, Fat 1.9, SaturatedFat 0.3, Cholesterol 72, Sodium 461.3, Carbohydrate 8.1, Fiber 1.2, Sugar 4.2, Protein 9.1

ISLAND SHRIMP SLAW



Island Shrimp Slaw image

Eileen, DaVita renal dietitian from New York, shares a taste of the tropics with her kidney-friendly recipe for Island Shrimp Slaw recipe. It's the perfect combination of crunchy, traditional slaw with savory, spicy shrimp.

Provided by DaVita renal dietitian Eileen from New York.

Yield 8

Number Of Ingredients 1

12 ounces frozen cooked shrimp, peeled and de-veined,6 cups packaged coleslaw mix,1/4 cup onion, chopped,2 cups yellow bell peppers, chopped,1/4 cup fresh cilantro, chopped,1/4 teaspoon cayenne pepper ,1/2 cup mayonnaise,1/2 cup sour cream,1 tablespoon lemon juice,1 teaspoon Italian seasoning

Steps:

  • Chop onion, bell peppers and cilantro.
  • Thaw shrimp and pat dry.
  • In a large bowl, mix shrimp, coleslaw mix, onion, pepper, cilantro and 1/8 teaspoon cayenne pepper.
  • In a small bowl combine mayonnaise, sour cream, lemon juice, Italian seasoning and remaining1/8 teaspoon cayenne pepper. Pour dressing over shrimp cabbage mixture and toss well.
  • Chill for 2 hours and serve.

Nutrition Facts : Calories 182, Carbohydrate 4 g, Cholesterol 93 mg, Fat 14 g, Fiber 1.9 g, Protein 10 g, ServingSize 3/4 cup, Sodium 192 mg

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