Spicy Shrimp Salad With Mint Recipes

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SPICY SHRIMP SALAD WITH MINT



Spicy Shrimp Salad With Mint image

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1 teaspoon minced garlic, or more to taste
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons lemon juice
30 to 40 mint leaves
6 cups arugula and other greens

Steps:

  • Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
  • Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
  • When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
  • Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
  • The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams

SPICY SHRIMP SALAD WITH MINT



SPICY SHRIMP SALAD WITH MINT image

Categories     Vegetable

Number Of Ingredients 9

2/3 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1/4 cup olive oil
Salt and freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
1 teaspoon minced garlic, or more to taste
6 cups arugula or other tender greens
1 cup mint leaves
2 to 3 tablespoons lemon juice.

Steps:

  • 1. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over high heat. Put the shrimp in a medium bowl, drizzle with the olive oil and sprinkle with salt and pepper. Add the cayenne, paprika, and garlic, and stir to combine. 2. When skillet smokes, add the shrimp mixture. Shake the pan once or twice to distribute them evenly, brown well, then turn once. The shrimp are done when opaque and firm, about 2 minutes. 3. Toss together the arugula and mint in a large bowl. Add the shrimp with its pan juices and the lemon juice. Toss to combine; the hot shrimp should wilt the greens slightly. Serve immediately.

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