Best 6 Marinated Shrimp Salad Recipes

MARINATED SHRIMP SALAD BY PAULA DEEN

Steps:

• In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
• Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

MARINATED SHRIMP, SCALLOP AND CAPER SALAD WITH SHERRY VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over high heat. Add shrimp to skillet; sauté 2 minutes. Add scallops and season with salt and pepper; sauté just until cooked through, about 1 minute. Transfer to bowl; cool. Drain off juices.
• Whisk vinegar, garlic and crushed red bell pepper in small bowl. Whisk in 1/2 cup oil. Season with salt and pepper. Add to shrimp mixture. Mix in onion and capers. Chill at least 1 hour or up to 3 hours, tossing occasionally.
• Place greens in large bowl. Drizzle with some dressing from shrimp mixture atop greens. Using slotted spoon, arrange shrimp mixture atop greens. Place tomato and avocado slices in border around salad, overlapping slices; drizzle with any remaining dressing.

LIME-MARINATED SHRIMP SALAD

Steps:

• Place onion and peppers in a food processor; pulse until very finely chopped. Transfer to a large bowl. Place cucumbers, tomatoes and green onions in food processor; pulse until finely chopped. Add to bowl., Place shrimp in food processor; pulse until chopped. Add shrimp, lime juice, salt and pepper to vegetable mixture; toss to coat. Refrigerate until cold. Serve with tortilla chips or tostada shells.

ACHIOTE MARINATED SHRIMP SALAD

Steps:

• For the paste: In a blender or food processor, puree first 9 ingredients and then slowly add the lemon juice and 1/4 cup oil.
• For stock: Heat a heavy bottomed pot, when smoking add shrimp shells and cook, stirring for 6 to 8 minutes or until shells are toasted. Add wine and reduce by half. Add onion, tomato, and water bring just to a boil and then reduce to a simmer. Simmer slowly for 45 minutes and strain.
• Cooking shrimp: Heat 1 tablespoon oil in a skillet. Mix 2 tablespoons achiote paste into hot oil. Add 1/2 of shrimp to hot pan and stir to coat evenly with the paste. Add 1/2 cup shrimp stock and cook for 5 minutes or until the shrimp are no longer translucent. Set aside in a bowl. Repeat process for other half.
• Assembly: Place the mache and frisee divided among 6 plates. In a medium size bowl, toss the shrimp with the orange sections, and scallions. Divide shrimp among plates. Top with scallions and toasted almonds. Shrimp can be served hot or cold.

MARINATED SHRIMP SALAD

Steps:

• Peel and devein shrimp, leaving tails intact, and discard shells.
• Bring water to a boil, and add shrimp, cook 3 minutes, or until shrimp turn pink.
• Drain and rinse with cold water.
• Place shrimp in a large bowl, and add bell pepper, fennel, shallots, and garlic, and toss to combine.
• Combine lemon rind, and the next 6 ingredients (through pepper) in a medium bowl, stirring with a whisk.
• Gradually add oil, stirring constantly with a whisk.
• Stir in bay leaves.
• Combine oil mixtureand shrimp mixture in a large zip-loc plastic bag, toss well to coat.
• Seal and marinate 8-24 hours, turning bag occasionally.
• Discard bay leaves.

MARINATED SHRIMP SALAD

Steps:

• Cook rice. Combine shrimp and onion in a large bowl. Whisk oil, lime juice, salt and pepper. Marinade shrimp and oniion 2 hours. Add remaining ingredients, toss. Garnish with whole shrimp and cilantro leaves.