Shrimp And Plum Salad Recipes

SPICY GRILLED SHRIMP WITH PLUM SALAD

Spicy Grilled Shrimp with Plum Salad image

Grilled shrimp marinated with a jalapeño-garlic oil are served with a sweet and savory plum relish in this delectable dinner recipe. Two Japanese-inspired ingredients-shiso leaves and sake-take it to the next level.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 10

Ingredients

1/3 cup olive oil
1 jalapeno pepper, cut in half lengthwise
1 clove garlic, smashed
6 plums, pitted and cut into 1/2-inch dice
1 tablespoon sugar
3 tablespoons sake
4 shiso leaves, finely chopped, plus more for garnish
Zest of 1 lime
2 pounds (28 to 30) large shrimp, peeled with tail intact, deveined
Coarse salt and freshly ground black pepper

Steps:

Combine oil, jalapeno, and garlic in a saucepan; bring to a simmer. Remove from heat; set aside until completely cool.
Place plums in a bowl; sprinkle with sugar. Toss to combine. Add sake, shiso, and zest; stir to combine. Set aside for at least 15 minutes to allow flavors to meld.
Heat a grill or broiler. Toss shrimp with oil; season with salt and pepper to taste. Grill until cooked through, about 4 minutes per side. Serve with plum salad.

SHRIMP SALSA

Shrimp Salsa image

This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.

Provided by witchywoman

Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

Ingredients

½ pound salad shrimp
2 roma (plum) tomatoes, diced
½ red onion, diced
¼ cup minced cilantro
¼ cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced

Steps:

Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Nutrition Facts : Calories 26.1 calories, Carbohydrate 1.7 g, Cholesterol 28.8 mg, Fat 0.4 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 223.1 mg, Sugar 0.6 g

SHRIMP AND DAIKON SALAD WITH UME-SHISO DRESSING

Shrimp and Daikon Salad with Ume-Shiso Dressing image

Provided by Maggie Ruggiero

Categories Salad Quick & Easy Dinner Lunch Shrimp Spring Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

For salad:
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil
For dressing:
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)
Equipment:
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Prepare daikon and shrimp for Salad:
Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.
While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
Make dressing:
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
Assemble salad:
Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.

SHRIMP AND POTATO SALAD

Shrimp and Potato Salad image

Categories Salad Potato Fourth of July Quick & Easy Backyard BBQ Lunch Shrimp Spring Summer Healthy Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

1 small red onion (about 4 ounces), thinly sliced into rings
5 tablespoons red wine vinegar
1 3/4 pounds unpeeled russet potatoes
Kosher salt
1/4 cup dry white wine
Freshly ground black pepper
1 pound large shrimp, cooked, peeled, and deveined, cut into 3/4" pieces
3 plum tomatoes (about 2/3 pounds), quartered lengthwise, then crosswise
5 tablespoons extra-virgin olive oil
6 fresh basil leaves, thinly sliced

Steps:

Place sliced onion in a strainer and rinse under cold water for 20 seconds; drain. transfer onion to a large bowl; add vinegar and toss to coat. Set aside.
Meanwhile, boil potatoes in a medium pot of lightly salted water until tender, about 45 minutes. Drain. Let cool slightly. Using a kitchen towel, rub skins off potatoes. Cut potatoes into 3/4" pieces and transfer to a medium bowl; drizzle wine over. Season with salt and pepper and gently toss to combine; set aside.
Add shrimp, tomatoes, and oil to bowl with onions. Season with salt and pepper and toss gently to incorporate. Let sit for 5 minutes until flavors meld. Add basil, toss gently, and serve.

APPLEWOOD GRILLED SHRIMP & PLUM SALAD WITH CINNAMON HONEY DRESSING

Applewood Grilled Shrimp & Plum Salad with Cinnamon Honey Dressing image

Layer flavors onto grilled shrimp with Grill Mates® Applewood Rub and plum preserves. Perfect for outdoor entertaining, this salad features grilled plum slices, raspberries and applewood bacon in addition to the grilled shrimp.

Provided by Grill Mates

Categories Entrees,

Yield 6

Number Of Ingredients 14

Ingredients

1/2 cup fresh lemon juice
1/4 cup honey
1 tsp McCormick Gourmet™ Sicilian Sea Salt
1/2 tsp McCormick Gourmet™ Organic Cinnamon, Roasted Saigon
7 tbsps olive oil divided
1/4 cup plum preserves
1 tbsp water
1 tbsp McCormick® Grill Mates® Applewood Rub
1 tsp grated lemon peel
1 pound extra jumbo shrimp (16 to 20 count) peeled and deveined
3 plums each cut into 6 slices
1 package (5 oz) spring mix salad greens
3/4 cup fresh raspberries
6 slices applewood bacon crisply cooked and crumbled

Steps:

For the Cinnamon-Honey Dressing, mix lemon juice, honey, sea salt and roasted cinnamon in small bowl. Slowly whisk in 6 tablespoons of the oil. Set aside.
Mix plum preserves and water in small bowl. Set aside. Mix Applewood Rub and lemon peel. Thread shrimp onto skewers. Brush with remaining 1 tablespoon oil. Coat with Rub mixture.
Grill shrimp skewers over medium heat 4 to 5 minutes per side or just until shrimp turn pink, brushing occasionally with plum preserves mixture. Grill plums 1 to 2 minutes or until grill marks appear, turning frequently and brushing with 2 tablespoons of the Dressing.
To serve, divide salad greens among 6 plates. Top each with shrimp, plums, raspberries and bacon. Serve with remaining Cinnamon-Honey Dressing.

Nutrition Facts : Calories 355 Calories

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