Turmeric Pepper Shrimp Spinach Salad Recipes

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SAVORY SHRIMP SALAD DIP



Savory Shrimp Salad Dip image

The best of summer's veggies blended with savory tiny shrimp and turmeric. Simple and satisfying. Great for dinner parties, potlucks, and shindigs. Serve with crackers or in a wrap.

Provided by MountainMK

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

½ teaspoon vegetable oil
1 teaspoon ground turmeric
6 tablespoons mayonnaise, or to taste
1 teaspoon liquid aminos (such as Bragg®), or to taste
freshly ground black pepper to taste
½ large cucumber, finely chopped
½ large tomato, finely chopped
½ medium leek, finely chopped
1 cup fresh spinach, finely chopped
1 tablespoon chopped fresh basil leaves, or to taste
2 (4.5 ounce) cans small shrimp, drained

Steps:

  • Heat oil in small saucepan over medium-low heat. Add turmeric and heat until fragrant, about 30 seconds. Combine turmeric with mayonnaise, liquid aminos, and pepper.
  • Add cucumber, tomato, leek, spinach, and basil. Mix together. Stir in shrimp until well combined. Serve immediately or refrigerate until ready to use.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 3.9 g, Cholesterol 79.1 mg, Fat 12.3 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 1.9 g, Sodium 180.3 mg, Sugar 1.3 g

CITRUS SHRIMP AND SPINACH SALAD



Citrus Shrimp and Spinach Salad image

Make and share this Citrus Shrimp and Spinach Salad recipe from Food.com.

Provided by marileamills

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

1/3 cup Dijon mustard
1/4 cup honey
1/4 cup orange juice
1 tablespoon balsamic vinegar
3 cups torn lettuce leaves
3 cups torn spinach leaves
1 small red onion, thinly sliced
1 medium cucumber, thinly sliced
2 large oranges, peeled,sectioned,and chopped
1 lb small shrimp, cooked,peeled,and deveined
salt and pepper
1/3 cup toasted pecan pieces

Steps:

  • In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
  • Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
  • Season with salt and pepper to taste (I season as I layer).
  • Sprinkle with pecans.
  • Drizzle with honey mustard mixture.

Nutrition Facts : Calories 242.4, Fat 7.1, SaturatedFat 0.7, Cholesterol 114.6, Sodium 726.6, Carbohydrate 31.9, Fiber 4.3, Sugar 24.6, Protein 16

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