Shrimp Tango Salad Recipes

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TANGO SALAD



Tango Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 16

6 cups mixed greens
1/2 cup julienne cucumber
1/2 cup halved grape tomatoes
1/3 cup chopped red onions
1/4 cup chopped Kalamata olives
1/2 cup croutons
1/2 cup Honey-Lime Vinaigrette, recipe follows
6 ounces smoked or grilled salmon
4 tablespoons feta cheese, crumbled
1/4 cup lime juice, freshly squeezed
1/4 cup champagne vinegar
1 egg
1 cup vegetable oil
1/4 cup honey
Salt
Pepper

Steps:

  • Toss salad greens, cucumber, tomatoes, red onions, olives, and croutons with Honey-Lime Vinaigrette. Evenly distribute salmon on the top of salad and sprinkle with crumbled feta cheese.
  • Place the lime juice, vinegar, and egg in a blender. Run on low and slowly drizzle in the oil and honey until the mixture is slightly thick. Add salt and pepper and refrigerate for 12 hours before serving.

SHRIMP TANGO



Shrimp Tango image

As quick as it is to prep, this easy Shrimp Tango gets its deliciousness from some marinade time in the fridge.

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Yield 24 servings

Number Of Ingredients 8

3 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup chopped red bell peppers
2 cloves garlic, minced
2 tsp. GREY POUPON Dijon Mustard
1/4 tsp. crushed red pepper
1-1/2 lb. uncooked deveined peeled large shrimp
1/4 cup slivered almonds, toasted, finely chopped
1/4 cup chopped fresh cilantro

Steps:

  • Heat dressing in large skillet on medium-high heat. Add bell peppers, garlic, mustard and crushed red pepper; cook and stir 3 min.
  • Add shrimp; cook 5 to 8 min. or until shrimp turn pink. Spoon into serving dish; cool 10 min.
  • Refrigerate 1 hour or until chilled. Sprinkle with nuts and cilantro before serving.

Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 45 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

MANGO SALAD WITH GRILLED SHRIMP



Mango Salad with Grilled Shrimp image

Categories     Salad     Fruit     Shellfish     Backyard BBQ     Lime     Mango     Mint     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Jalapeño     Cilantro     Gourmet

Yield Makes 4 (first course) servings

Number Of Ingredients 17

For mango salad
2 tablespoons packed dark brown sugar
2 tablespoons fresh lime juice
1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
1 medium shallot, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 firm-ripe mangoes, pitted, peeled, and thinly sliced
For shrimp
16 jumbo shrimp (1 1/4 pound), shelled, leaving tail and adjoining first segment attached, and deveined
2 tablespoons vegetable oil
1 medium fresh jalapeño chile, minced, including seeds
2 teaspoons ground cumin
1/2 teaspoon salt
Accompaniment: lime wedges
Special Equipment
16 (8-inch) wooden skewers (optional)

Steps:

  • Make mango salad:
  • Whisk together brown sugar and lime juice in a large bowl until sugar is dissolved, then whisk in red chile, shallot, cilantro, and mint. Add mangoes, tossing gently.
  • Grill shrimp:
  • Beginning at thick end, insert a skewer lengthwise through each shrimp to straighten. Transfer to a tray.
  • Prepare grill.
  • Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
  • Toss mango salad again and divide among 4 plates. Arrange 4 shrimp on top of each serving.

TANDOORI SHRIMP AND MANGO SALAD



Tandoori Shrimp and Mango Salad image

Categories     Citrus     Fruit     Leafy Green     Pepper     Shellfish     Marinate     Sauté     Mango     Summer     Gourmet

Yield Serves 6 as a main course

Number Of Ingredients 20

For dressing
1/2 cup Major Grey's chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne
For tandoori marinade
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
4 garlic cloves, crushed
a 1-inch piece fresh gingerroot, peeled and chopped
2 fresh serrano or jalapeño chilies, seeded and chopped (wear rubber gloves)
3/4 cup plain yogurt
1 teaspoon freshly grated lime zest (about 1 lime)
2 pounds medium shrimp (about 50), shelled and deveined
1/4 cup vegetable oil for frying
6 cups packed tender watercress sprigs, washed well and spun dry
1 cup fresh coriander sprigs, washed well and spun dry
3 red bell peppers, cut into julienne strips
2 firm-ripe mangoes, peeled and cut into julienne strips

Steps:

  • Make dressing:
  • Force chutney through a sieve into a bowl and whisk in lime juice, oil, cayenne, and salt to taste. Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.
  • Make marinade:
  • In a large non-stick skillet dry-roast paprika, cumin, and coriander seeds over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them, and transfer to a bowl. Cool spices and stir in remaining marinade ingredients and salt and pepper to taste.
  • Pat shrimp dry and add to marinade, stirring to coat well. Marinate shrimp at room temperature 15 minutes. Alternatively, shrimp may be marinated, covered and chilled, up to 1 day.
  • In large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp in batches, turning once, until golden and cooked through, 3 to 4 minutes. Transfer shrimp as sautéed with tongs to paper towels to drain and cool slightly.
  • In a large bowl gently toss together shrimp, watercress, coriander sprigs, bell peppers, mangoes, and dressing.

SHRIMP TACO SALAD



Shrimp Taco Salad image

I created this main-dish salad to satisfy our family's love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour. -Ellen Morrell, Hazleton, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 pound uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup plus 3 tablespoons olive oil, divided
1 small onion, finely chopped
3 tablespoons cider vinegar
2 tablespoons diced green or sweet red pepper
6 garlic cloves, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 corn tortillas (6 inches), cut into 1/4-inch strips
1 can (15 ounces) black beans, rinsed and drained
1 package (8 ounces) ready-to-serve salad greens
1 medium tomato, chopped
2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese

Steps:

  • Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.

Nutrition Facts : Calories 383 calories, Fat 27g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.

MANGO SHRIMP SALAD



Mango Shrimp Salad image

Refreshing summer salad.

Provided by karbol

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 9

1 tablespoon lime juice
2 teaspoons lime zest
1 teaspoon hot chile peppers
¼ teaspoon white sugar
1 pound cooked shrimp
1 cup diced mango
1 cup diced cucumber
2 tablespoons chopped fresh mint
1 teaspoon rice vinegar, or to taste

Steps:

  • Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Nutrition Facts : Calories 158.9 calories, Carbohydrate 12.1 g, Cholesterol 221.3 mg, Fat 1.4 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 0.4 g, Sodium 256.4 mg, Sugar 9.6 g

SHRIMP TANGO SALAD



Shrimp Tango Salad image

Vibrant, colorful and delicious to the last bite, this Shrimp Tango Salad lives up to its name. Sprinkle with fresh cilantro and slivered almonds and enjoy.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 8 servings

Number Of Ingredients 12

1-1/2 lb. uncooked large shrimp, peeled, deveined and butterflied
2 Tbsp. olive oil
2 tsp. GREY POUPON Dijon Mustard
1 tsp. HEINZ Distilled White Vinegar
1/4 tsp. crushed red pepper
2 cloves garlic, minced
1 red bell pepper, coarsely chopped
6 cups tightly packed torn mixed salad greens
1 lb. fresh asparagus spears, chopped, blanched
1/4 cup shredded carrots
1/4 cup slivered almonds, toasted, finely chopped
1/4 cup chopped fresh cilantro

Steps:

  • Add shrimp to large pan of boiling water; cook on medium-low heat 5 min. or until shrimp turn pink. Drain shrimp; place in non-metallic bowl.
  • Whisk next 5 ingredients until blended. Add to shrimp along with the chopped red peppers; mix lightly. Refrigerate 2 hours.
  • Cover large platter with salad greens; top with asparagus, carrots and shrimp mixture. Sprinkle with nuts and cilantro.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 145 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

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