Tantalizing taste buds with a burst of flavor, spicy grilled shrimp salad is a dish that combines the essence of the sea with the freshness of garden greens. Succulent shrimp, marinated in a symphony of aromatic spices, is grilled to perfection, delivering a delightful charred exterior and a tender, juicy interior. The shrimp is then nestled atop a bed of crisp greens, drizzled with a tangy dressing that awakens the senses. This vibrant salad offers a delectable balance of flavors, textures, and colors, making it a delightful option for a light and satisfying meal or as a vibrant side dish.
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SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS
Categories Fruit Rice Shellfish Marinate Backyard BBQ Mango Shrimp Summer Grill Grill/Barbecue Healthy Sesame Sugar Snap Pea Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
- Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
- Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
- Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
- Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.
SPICY GRILLED SHRIMP SALAD
Steps:
- Peel and devein shrimp. Place in bowl with jalapeno, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes. In separate bowl combine cilantro, avocado, red pepper, and onion. Add juice of 1 lime, cayenne and salt. Toss to coat. Cook off shrimp on grill or on stove top in a skillet. Add shrimp to salad and toss to coat. Serve on bed of lettuce.
SPICY THAI BASIL GRILLED SHRIMP WITH SOUR MANGO SALAD
Provided by Corinne Trang
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
- In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
- Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
- Mix the mangos, carrots, and chiles in a large bowl.
- For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.
SPICY GRILLED SHRIMP WITH PLUM SALAD
Grilled shrimp marinated with a jalapeño-garlic oil are served with a sweet and savory plum relish in this delectable dinner recipe. Two Japanese-inspired ingredients-shiso leaves and sake-take it to the next level.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Combine oil, jalapeno, and garlic in a saucepan; bring to a simmer. Remove from heat; set aside until completely cool.
- Place plums in a bowl; sprinkle with sugar. Toss to combine. Add sake, shiso, and zest; stir to combine. Set aside for at least 15 minutes to allow flavors to meld.
- Heat a grill or broiler. Toss shrimp with oil; season with salt and pepper to taste. Grill until cooked through, about 4 minutes per side. Serve with plum salad.
GRILLED SPICY SHRIMP WITH FRESH PLUMS + BELGIAN ENDIVE SALAD WITH PASSION FRUIT VINAIGRETTE
Categories Shellfish
Number Of Ingredients 14
Steps:
- GRILLED SPICY SHRIMP WITH FRESH PLUMS + BELGIAN ENDIVE SALAD INSTRUCTIONS: * Combine olive oil, chile pepper paste and ground pepper-marinate shrimp for at least one hour. * Grill shrimp on one side for 2 minutes, then turn and finish (1 minute) and set aside. * Mix endive, plums and red onion in a bowl, then add 1 teaspoon of sherry vinegar and 2 tablespoons of olive oil. * Add salt and pepper to taste and mix garnish with chives. * Place shrimp on salad, drizzle on passion fruit vinaigrette. PASSION FRUIT VINAIGRETTE INSTRUCTIONS: * Puree in blender all ingredients except olive oil. * Add olive oil slowly while machine is on-add all of the oil gradually. * Add salt and pepper to taste.
Tips:
- Choose fresh, large shrimp: Look for shrimp that are firm and have a slight briny smell. Avoid shrimp that are slimy or have a strong fishy odor.
- Peel and devein the shrimp: This will make them easier to eat and help the marinade penetrate the shrimp.
- Marinate the shrimp: Marinating the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs adds flavor and helps keep them moist during grilling.
- Grill the shrimp over medium-high heat: This will help to create a nice char on the outside of the shrimp while keeping the inside tender and juicy.
- Do not overcook the shrimp: Overcooked shrimp will be tough and rubbery. Cook the shrimp for just a few minutes per side, or until they are opaque and pink in the center.
- Serve the shrimp immediately: Grilled shrimp is best served immediately, while it is still hot and juicy.
Conclusion:
Spicy grilled shrimp salad is a delicious and easy-to-make dish that is perfect for a summer meal. The shrimp are marinated in a flavorful mixture of olive oil, lemon juice, garlic, and herbs, then grilled until they are perfectly cooked. The salad is made with a variety of fresh vegetables, including tomatoes, cucumbers, and bell peppers, and is tossed in a light vinaigrette dressing. This salad is sure to please everyone at your next gathering.
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