Best 5 Arugula Salad With Grilled Tamarind Shrimp And Chile Lime Vinaigrette Recipes

Indulge your taste buds in a culinary symphony of flavors with our arugula salad, featuring succulent grilled tamarind shrimp and a zesty chile lime vinaigrette. This vibrant dish combines the peppery bite of arugula with the sweet and tangy notes of tamarind, creating a harmonious balance of flavors that will tantalize your senses. The shrimp, marinated in a fragrant tamarind sauce, is grilled to perfection, infusing it with a smoky aroma and tender texture. Drizzled with a refreshing chile lime vinaigrette, this salad is a delectable symphony of flavors and textures, perfect for a light and satisfying meal or as an impressive appetizer.

Let's cook with our recipes!

STRAWBERRY ARUGULA SALAD WITH SWEET LIME VINAIGRETTE

Strawberry Arugula Salad with Sweet Lime Vinaigrette image

Provided by Sunny Anderson

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

8 strawberries, hulled and thinly sliced
10 cups baby arugula
4 ounces Parmesan, chipped with the tip of a knife to crumble
1 tablespoon Dijon mustard
1 tablespoon sugar
2 tablespoons fresh lime juice
1/4 cup fresh orange juice
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

Toss the strawberry slices, arugula, and Parmesan crumbles in a large bowl.
In a medium bowl, vigorously whisk together the mustard, sugar, lime juice, and orange juice, allowing time between additions to completely blend and dissolve. When adding the olive oil, be sure to add slowly in a thin stream while still whisking with the other hand. This is a perfect time to ask for an extra hand, or simply place the bowl in the center of a dish towel curled into a circle around the base to stabilize it while whisking. Taste and season with a pinch of salt, if needed, and a grind or 2 of pepper. Pour over the salad and toss.

ARUGULA SALAD WITH LIME VINAIGRETTE

Arugula Salad With Lime Vinaigrette image

This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel. However, go ahead and pair this with any hearty main course and you'll enjoy a wonderfully balanced meal.

Provided by Sam Sifton

Categories easy, lunch, quick, weekday, salads and dressings

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

Juice of 2 limes, roughly ¼ cup
2 cloves garlic, minced
2 tablespoons cilantro, finely chopped
1/3 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper
2 bunches arugula, washed and dried well

Steps:

In a small bowl, whisk together the lime juice, garlic and cilantro. Add the oil in a steady stream and whisk until the dressing is emulsified. Adjust the salt and pepper to taste.
Place the arugula in a salad bowl and toss with enough dressing to coat the leaves lightly.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 1 gram

GRILLED SHRIMP SALAD WITH CHILI-LIME DRESSING

Grilled Shrimp Salad With Chili-Lime Dressing image

A Tropical Shrimp Dish from the South Beach Diet's "Daily Dish" (Phase 1). The zesty seasoning of fresh lime juice brings the flavors of the tropics to your table in this tasty shrimp dish. Highly nutritious and easy-to-cook, shrimp is a smart go-to choice for lunch or dinner.

Provided by WendyMaq

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
1/4 teaspoon red pepper flakes, crushed
1 -1 1/2 lb jumbo shrimp, peeled and deveined, tails left on
4 -6 scallions, cut into 2-inch pieces
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
2 small jalapenos, seeded and minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
4 cups mixed greens
1 medium avocado, thinly sliced
1 medium red bell pepper, diced
4 (12 inch) skewers

Steps:

For shrimp: In a medium bowl, whisk together oil, garlic, and red-pepper flakes. Add shrimp and scallions and toss to coat; refrigerate for 30 minutes.
For the salad: In a small bowl, whisk together lime juice, oil, jalapenos, black pepper, and 1/8 teaspoon salt; let stand at room temperature while shrimp is marinating. In a large bowl, combine greens, avocado, and bell pepper.
Generously coat a grill or grill pan with cooking spray and heat to medium-high. Alternately thread shrimp and scallions into 8 skewers. Lightly sprinkle shrimp and scallions with salt and grill, turning once and basting with any remaining marinade, until shrimp just turn pink, 2 to 3 minutes per side. Remove shrimp and scallions from skewers and add to salad mixture. Add dressing and toss gently. Arrange salad on 4 plates and serve.

Nutrition Facts : Calories 324.5, Fat 21.3, SaturatedFat 3.1, Cholesterol 172.5, Sodium 247.9, Carbohydrate 9.9, Fiber 4.7, Sugar 2.3, Protein 24.9

CARIBBEAN SHRIMP SALAD WITH LIME VINAIGRETTE

Caribbean Shrimp Salad With Lime Vinaigrette image

Make and share this Caribbean Shrimp Salad With Lime Vinaigrette recipe from Food.com.

Provided by Becca Bricker

Categories Summer

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 cups cooked shrimp, chopped (about 1 1/2 lbs)
5 tablespoons rice vinegar, divided
2 tablespoons chili-garlic sauce
1 1/2 tablespoons olive oil
1 tablespoon lime peel, grated
1/4 cup lime juice, freshly squeezed
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 dash salt
8 cups fresh spinach leaves
1 cup mango, chopped and peeled
1 cup radish, julienne cut
1/4 cup avocado, peeled and diced
1/2 cup green onion, thinly sliced
2 tablespoons sunflower seeds

Steps:

Combine shrimp, 2 T rice vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
Combine remaining rice vinegar, oil, and next 6 ingredients (through salt)in a small bowl, stirring with whisk.
Place 2 C spinach on each plate; top each with 1 C shrimp mixture. Arrange 1/4 C mango, 1/4 C radishes, and 1 T avocado around shrimp on each plate. Top wach serving with 2 T green onions and 1 1/2 tsp sunflower seeds. Drizzle each salad with 2 T vinaigrette.

TAMARIND VINAIGRETTE

Tamarind Vinaigrette image

Tamarind lends a rich flavor, with notes of raisin and dried fruit, to this versatile vinaigrette. This dressing is fantastic on mango and shrimp salad, Asian chicken salad, or a simple arugula salad.

Provided by France C

Categories Vinaigrette Dressing

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

¼ cup rice vinegar
2 tablespoons tamarind concentrate
1 tablespoon pure maple syrup
1 tablespoon minced shallot
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup extra-virgin olive oil

Steps:

Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 2.6 g, Fat 12.5 g, SaturatedFat 1.7 g, Sodium 97.4 mg, Sugar 2 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcrowd the grill when cooking the shrimp. This will prevent them from cooking evenly.
If you don't have a grill, you can cook the shrimp in a grill pan over medium-high heat.
The chile-lime vinaigrette is a great way to add a bit of spice and acidity to the salad.
Feel free to add other ingredients to the salad, such as avocado, tomatoes, or cucumber.

Conclusion:

Arugula salad with grilled tamarind shrimp and chile-lime vinaigrette is a delicious and refreshing salad that is perfect for a summer meal. The grilled shrimp are packed with flavor, and the arugula and vinaigrette add a nice balance of freshness and acidity. This salad is also very easy to make, making it a great option for a weeknight meal.