Salads - Shrimp and iceberg lettuce salad recipes
Author: Grady Butler
Gulf Shrimp Iceberg Lettuce Wedge Salad This fresh and healthy Shrimp Lettuce Salad is perfect for lunch or dinner. A very simple salad made with cooked shrimp, iceberg lettuce, fresh tomatoes and dressed with mayonnaise.
Shrimp and Iceberg Lettuce Salad
A very simple salad made with cooked shrimp, iceberg lettuce, fresh tomatoes and dressed with mayonnaise.
Provided by: Deep South Dish
Total time: 10 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: American, Southern
Number of ingredients: 8
Provided by: Deep South Dish
Total time: 10 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: American, Southern
Number of ingredients: 8
Ingredients:
- 1 large head iceberg lettuce
- 1 1/2 pounds small to medium shrimp, peeled, deveined and patted dry
- 1 tablespoon cooking oil
- 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1/4 to 1/2 cup real mayonnaise, to taste, more or less
- 2 medium tomatoes, chopped, reserving all juices
- Kosher salt and freshly cracked black pepper, to taste
How to cook:
- Wash and drain the lettuce, but do not spin it. Tear it into bite sized pieces and set aside in a large lidded storage bowl.
- Heat the oil in a cast iron skillet over medium high heat, add the shrimp and sprinkle with Cajun seasoning and Old Bay.
- Sauté just until pink and set aside to cool.
- Toss lettuce with the mayonnaise.
- Top with the tomatoes and their juices, season with salt and pepper and add the cooled shrimp. Toss again.
- Serve immediately, or cover and refrigerate, giving it a toss every now and then to mix up. Better if it sits in the fridge for a little bit.
Tags:
Gulf Shrimp Iceberg Lettuce Wedge Salad
Gulf Shrimp Iceberg Lettuce Wedge Salad
Provided by: Lyubomira from CookingLSL
Total time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 18
Provided by: Lyubomira from CookingLSL
Total time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 18
Ingredients:
- 8 gulf shrimp
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- ½ cup crumbled blue cheese
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1 small garlic clove (, minced)
- 2 tbsp lemon juice
- ½ tsp salt
- black pepper to taste
- 1 head iceberg lettuce (, cut into wedges)
- 4 strips bacon (, cooked and chopped)
- 1 large tomato (, diced)
- 1/4 cup crumbled blue cheese
- chopped parsley for garnishing
Nutrition:
- Calories: 402 kcal
- Carbohydrate: 7 g
- Protein: 12 g
- Fat: 36 g
- Saturated Fat: 13 g
- Cholesterol: 84 mg
- Sodium: 1160 mg
- Fiber: 2 g
- Sugar: 4 g
- Serving Size: 1 serving
- For the shrimp:
- Season shrimp with salt, pepper, chili powder and garlic powder.In a skillet, heat 1 tbsp olive oil over medium heat. Cook shrimp for 1-2 minutes per side, do not over cook or let it turn brown.
- For the dressing:
- In a bowl, mash the blue cheese with sour cream until smooth.
- Add remaining ingredients and mix well until combined.
- Store in the fridge.
- For the salad:
- To assemble the salad:
- Place lettuce wedges on a platter. Arrange chopped tomatoes, bacon and shrimp on top. Add dressing and sprinkle parsley.
Shrimp Lettuce Salad
This fresh and healthy Shrimp Lettuce Salad is perfect for lunch or dinner. Shrimp salad with lettuce and avocado is loaded with your favorite salad veggies, succulent seasoned shrimp and topped with a creamy, spicy dressing that’s bright and flavorful.
Provided by: Mariam E.
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 17
Provided by: Mariam E.
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
- 1 lb jumbo shrimp (peeled and deveined, tail on or off)
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- ½ teaspoon salt
- 4 cups Romaine lettuce (chopped)
- 1 medium avocado (chopped)
- 1 medium red bell pepper (chopped)
- ½ medium red onion (chopped)
- 2 tablespoons green onion (chopped)
- Lemon wedges to garnish
Nutrition:
- Calories: 285 kcal
- Carbohydrate: 14 g
- Protein: 18 g
- Fat: 19 g
- Saturated Fat: 3 g
- Trans Fat: 0.03 g
- Cholesterol: 147 mg
- Sodium: 1551 mg
- Fiber: 6 g
- Sugar: 4 g
- Unsaturated Fat: 14 g
- Serving Size: 1 serving
- Pat dry the shrimp with a kitchen towel and season the shrimp with paprika, black pepper, and salt.
- Heat a skillet over medium heat; add oil and once the oil is heated, add the seasoned shrimp and cook for 4-5 minutes until the shrimp is cooked through and opaque. Transfer the shrimp to a plate and set it aside.
- In a small bowl, whisk together the ingredients for the dressing; mayonnaise, sriracha, lemon juice, garlic, pepper, and salt. Set aside.
- Meanwhile, prepare the salad ingredients and mix them in a large bowl. Add the shrimp to the salad and drizzle the prepared dressing and toss.
- Add the chopped green onions and garnish with lemon wedges and serve immediately.
Iceberg Salad With Shrimp
Make and share this Iceberg Salad With Shrimp recipe from Food.com.
Provided by: mightyro_cooking4u
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 10
Provided by: mightyro_cooking4u
Total time: 5 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 10
Ingredients:
- 1 head iceberg lettuce
- 1/2 cup seafood cocktail sauce, prepared
- 3 drops hot sauce
- 1 lemon, juiced
- 2 tablespoons lemon zest
- 1/4 cup mayonnaise
- 1 cup small shrimp, 300 count
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 3 tablespoons chives, chopped
Nutrition:
- Calories: 84 calories
- Fat: 5.2 grams
- Saturated Fat: 0.8 grams
- Cholesterol: 3.8 milligrams
- Sodium: 417.5 milligrams
- Carbohydrate: 11.1 grams
- Fiber: 3.3 grams
- Sugar: 3.5 grams
- Protein: 1.8 grams
- Remove core out of lettuce head. Quarter the head of lettuce lengthwise.
- Combine cocktail sauce, hot sauce, lemon juice, zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.
