Louisiana Rice Salad With Shrimp Avocado Recipes
AVOCADO LIME RICE WITH GRILLED SHRIMP
This recipe combines veggies, grains, and protein for a meal that is ready in just over a half hour (including prep), and serves four.
Provided by Mary Jenny
Categories Rice
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
- Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
- Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.
Nutrition Facts : Calories 517.5, Fat 15.3, SaturatedFat 2.2, Cholesterol 58, Sodium 561, Carbohydrate 80.2, Fiber 4.7, Sugar 0.6, Protein 14.1
EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE
Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.
Provided by Ex-Pat Mama
Categories Summer
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
- Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
- Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
- Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.
Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5
SHRIMP AVOCADO SALAD
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.
Nutrition Facts : Calories 252 calories, Fat 16g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 523mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
LOUISIANA RICE SALAD WITH SHRIMP & AVOCADO
Make and share this Louisiana Rice Salad with Shrimp & Avocado recipe from Food.com.
Provided by Dancer
Categories Rice
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine shrimp, lime zest and juice, garlic and soy sauce.
- Marinate for 30 minutes.
- Place rice in a large bowl.
- Add shrimp mixture and toss to combine.
- Add French salad dressing and toss until well coated.
- To serve, line each salad plate with a lettuce leaf.
- Spoon rice salad in the middle.
- Fan avocado slices to the side of salad as garnish.
Nutrition Facts : Calories 282.7, Fat 7.7, SaturatedFat 1.1, Sodium 411.2, Carbohydrate 50.8, Fiber 2.4, Sugar 7.7, Protein 4.2
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