Mexican Shrimp Salad Recipes

MEXICAN SHRIMP SALAD

Mexican Shrimp Salad image

Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! -Marie Bason, Bend, Oregon

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 small onion, halved and thinly sliced
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 tablespoons canola oil
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
6 cups torn leaf lettuce
1/2 cup fat-free ranch salad dressing

Steps:

In a large resealable plastic bag, combine the first nine ingredients; add shrimp. Seal bag and turn to coat. Cover and refrigerate for 30 minutes., Thread shrimp onto four metal or soaked wooden skewers; discard onion mixture. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink., Divide lettuce among four plates; top with shrimp. Serve immediately with dressing.

Nutrition Facts : Calories 218 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 716mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

MEXICAN SHRIMP SALAD

Mexican Shrimp Salad image

This is an easy, filling and healthy salad. You can add any vegetables you like; I made it once with olives and mushrooms but it is more of a Mexican style dish without them.

Provided by archimageiros

Categories Mexican

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb baby shrimp, cooked
1 head lettuce
1 (8 ounce) can stewed tomatoes with peppers and celery
1/2 cup chili sauce
1 small onion
1/2 cup vegetarian refried beans
1/4 cup water
1 teaspoon cumin

Steps:

Mix shrimp, tomatoes, and chili sauce. Heat in microwave, if desired.
In small bowl, combine refried beans, water and cumin to make a creamy salad dressing.
Shred lettuce, and slice onions in very thin rings. Toss and top with shrimp mixture. Serve with bean dressing.

Nutrition Facts : Calories 227.1, Fat 4.1, SaturatedFat 1.4, Cholesterol 225.4, Sodium 706.5, Carbohydrate 18.2, Fiber 4.6, Sugar 4, Protein 29.4

MEXICAN SHRIMP COCKTAIL

Mexican Shrimp Cocktail image

I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!

Provided by Sarah Z

Categories Appetizers and Snacks Seafood Shrimp

Time 3h15m

Yield 6

Number Of Ingredients 11

Ingredients

2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
½ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 ½ cups tomato and clam juice cocktail
¼ cup ketchup
¼ cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
¼ cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped

Steps:

Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g

MEXICAN SHRIMP SALAD

Mexican Shrimp Salad image

Lettuce leaves, chopped tomato, and slices of avocado give a dose of fiber to this Mexican-inspired twist on shrimp cocktail.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 13

Ingredients

2 1/2 limes, zested, plus 4 lime wedges for serving
1/4 cup fresh orange juice
4 strips (each 2 inches long) orange zest
8 allspice berries (or 1/4 teaspoon ground)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3/4 pound medium shrimp, shells on
2 teaspoons tomato paste
1/8 teaspoon cayenne pepper, plus more if desired
1/2 medium red onion, finely chopped
1 medium tomato, coarsely chopped
8 leaves lettuce, such as butterhead, for serving
1 firm, ripe Hass avocado, halved, pitted, peeled, and sliced 1/4 inch thick

Steps:

Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.

Nutrition Facts : Calories 213 g, Cholesterol 129 g, Fiber 6 g, Protein 19 g, SaturatedFat 1 g, Sodium 274 g

AVOCADO-LIME SHRIMP SALAD (ENSALADA DE CAMARONES CON AGUACATE Y LIMON)

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon) image

This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.

Provided by La AfroCubana

Categories Salad Seafood Salad Recipes Shrimp Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 ¼ pounds cooked deveined shelled shrimp, tail shells removed
3 avocados - peeled, pitted and diced
1 bunch green onion tops, chopped
3 large red tomatoes, diced
1 large yellow tomato, diced
1 bell pepper (any color), chopped
½ bunch cilantro, chopped
2 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 16.7 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 161.9 mg, Sugar 5.3 g

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