Topsail Island Shrimp Summer Salad Recipes

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ISLAND SHRIMP SALAD



Island Shrimp Salad image

Island breezes are sure to stir, even in winter, when you serve this salad.

Yield serves 4, about 1 1/2 cups salad and 2 to 3 ounces shrimp per serving

Number Of Ingredients 16

1 tablespoon dark or light brown sugar
1 teaspoon ground allspice
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon light or dark molasses
1 teaspoon olive oil and 2 teaspoons olive oil, divided use
1 pound raw medium shrimp, peeled, rinsed and patted dry
Cooking spray
5 cups very lightly packed torn salad greens
1/2 medium red bell pepper, diced
1 8-ounce can pineapple tidbits in their own juice, drained, 2 tablespoons juice reserved
1 tablespoon cider vinegar
2 teaspoons honey

Steps:

  • In a medium bowl, stir together the brown sugar, allspice, garlic powder, black pepper, cayenne, and salt. Whisk in the lime juice, molasses, and 1 teaspoon olive oil. Add the shrimp and toss to coat well. Cover and refrigerate for 10 minutes.
  • Meanwhile, preheat the broiler. Lightly spray the broiler pan with cooking spray.
  • Let the marinade drip off the shrimp. Place the shrimp in a single layer in the broiler pan.
  • Broil about 4 inches from the heat for 2 minutes. Turn over and broil for 1 to 2 minutes, or until the shrimp are pink and cooked through.
  • Meanwhile, in a salad bowl, gently toss the salad greens, bell pepper, and pineapple.
  • In a small bowl, whisk together the vinegar, honey, reserved pineapple juice, and remaining 2 teaspoons oil. Drizzle over the salad greens. Toss to combine. Top with the shrimp.
  • (Per Serving)
  • Calories: 138
  • Total Fat: 1.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.0g
  • Cholesterol: 168mg
  • Sodium: 362mg
  • Carbohydrates: 13g
  • Fiber: 2g
  • Sugars: 11g
  • Protein: 19g
  • Dietary Exchanges
  • 1 Carbohydrate
  • 3 Very Lean Meat

SUMMER GRILLED SHRIMP SALAD



Summer Grilled Shrimp Salad image

I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.

Provided by Kim's Cooking Now

Time 35m

Yield 2

Number Of Ingredients 16

1 tablespoon olive oil
2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
1 ½ teaspoons lemon juice
12 ounces peeled and deveined shrimp
¼ cup extra-virgin olive oil
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 tablespoon balsamic vinegar
salt and ground black pepper to taste
4 cups mixed salad greens, or more to taste
½ cup thinly sliced English cucumber
⅓ cup freshly cooked corn
½ cup diced tomato
¼ cup sliced red onion
1 avocado, diced

Steps:

  • Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
  • Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
  • Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
  • Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g

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