Warm Shrimp Salad Recipes

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

WARM SHRIMP AND ESCAROLE SALAD

Steps:

• Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
• Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
• Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
• Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.

WARM CITRUS SHRIMP SALAD

Steps:

• Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. Preheat oven to 450°F, placing a 15x10-inch baking pan in oven while it preheats.
• Remove 2 tsp. zest and squeeze 6 to 7 Tbsp. juice from oranges. In a medium bowl combine shrimp, orange zest, pea pods, sweet pepper, garlic, and crushed red pepper. In a small bowl combine 3 Tbsp. of the orange juice, the lemon juice, oil, mustard, and salt. Drizzle half of the juice mixture over shrimp mixture; toss to coat.
• Carefully add shrimp mixture to hot pan. Roast 5 minutes or just until shrimp are opaque, stirring once. Meanwhile, in a medium bowl toss together lettuce and remaining juice mixture.
• Push shrimp mixture to one side of pan. Add lettuce to other side of pan. Roast 1 to 2 minutes more or just until lettuce begins to wilt. Drizzle with remaining 3 to 4 Tbsp. orange juice.
• Divide lettuce among plates and top with shrimp mixture. Serve with pan juices.

WARM, SPICY, SHRIMP SALAD

Steps:

• Mix all dressing ingredients and set aside.
• Add lettuce, spinach and mango to a large salad bowl.
• Spary a non-stick frying pan with an olive oil spritzer. Add garlic, pepper, onion and crushed chilies. Stir fry on med-high until veggies are cooked. Add to salad.
• Spary same pan again. Add shrimp and cook until pink. Add shrimp to salad.
• Top with dressing and serve.

WARM SHRIMP SALAD

Steps:

• Saute onion and garlic in butter 1 minute.
• Add shrimp; cook for 2 minutes.
• Stir in broth and seasonings.
• Bring to a boil.
• Reduce heat and simmer for 4 minutes.
• Place greens on plates; top with shrimp mixture.

WARM SHRIMP SALAD

Steps:

• In a large skillet, saute the onion and garlic in butter until onion is tender. Stir in the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until heated through. Add shrimp; cook and stir for 2 minutes or until heated through. , Place salad greens on four serving plates; top with shrimp mixture.

WARM THAI SQUID AND SHRIMP SALAD

Steps:

• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a medium bowl, combine the onion, cucumber, tomatoes, cilantro, chile, squid, and shrimp. Divide the seafood mixture among one half of each parchment heart near the crease. Fold the other half of parchment over ingredients. Make small overlapping folds to seal edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place the packet on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 15 minutes or until fully puffed. Remove from the oven, and let sit while preparing the dressing. Whisk together the sesame oil, rice-wine vinegar, salt, and pepper in a small bowl. Open the packet carefully, and transfer the mixture to a serving plate, discarding the cooking juice. Drizzle with the dressing, and serve hot or at room temperature.

WARM SHRIMP AND ORANGE SALAD

Steps:

• Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and saute for 1 minute. Add the beans and saute for a minute. Add the vinegar and immediately remove the skillet from the heat and season to taste with salt and pepper.
• Transfer the mixture to a bowl and add the smoked mussels and oranges and toss. Set on a bed of mixed greens and serve at room temperature.

WARM SHRIMP-AND-POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes and bell pepper with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Roast 15 minutes. Meanwhile, toss the shrimp with the garlic, oregano, paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste in a medium bowl.
• Add the shrimp to the baking dish. Roast, stirring once, until the shrimp are just cooked through and the potatoes are golden brown, 12 to 15 more minutes.
• Toss the radicchio and romaine in a serving bowl with the lemon juice, the remaining 3 tablespoons olive oil, and salt and pepper to taste. Add the warm shrimp and vegetables and toss to combine. Top with the feta.