Marinated Shrimp Salad

Marinated Shrimp Salad Recipe - USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Marinated Shrimp Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of shrimp, avocado, rice, and a zesty lime dressing creates a delicious and satisfying meal that is sure to please your taste buds.

History

Marinated Shrimp Salad has its roots in Mexican cuisine, where seafood is often paired with fresh and vibrant ingredients. This dish is a modern twist on traditional shrimp ceviche, with the addition of rice and avocado to make it more filling and satisfying.

Ingredients

3 cups peeled, deveined cooked shrimp, coarsely chopped
1 small onion, minced
0.5 cup olive or vegetable oil
juice of three limes
salt and ground black pepper
3 cups cooked rice
2 large avocados, peeled, seeded, and diced
0.5 cup chopped pitted green olives
3 tbsp finely chopped cilantro
3 jalapeno peppers, seeded, deveined, and finely chopped
Whole shrimp to garnish (optional)
cilantro for garnish (optional)

How to prepare

Combine shrimp and onion in a large mixing bowl. Whisk oil into lime juice; add salt and pepper to taste. Pour dressing over shrimp and onion; marinate for two hours.
Add rice, avocados, cilantro, and jalapeno peppers; toss lightly but thoroughly. Garnish with whole shrimp and cilantro sprigs, if desired.

Variations

Add diced tomatoes or bell peppers for extra color and flavor.
Substitute quinoa or couscous for the rice for a different texture.
Use mango or pineapple instead of avocado for a tropical twist.

Cooking Tips & Tricks

Be sure to use cooked shrimp for this recipe, as raw shrimp will not have the same texture or flavor.

- Marinate the shrimp for at least two hours to allow the flavors to meld together and develop.

- Use fresh lime juice for the dressing, as it will provide a bright and tangy flavor to the salad.

- Feel free to customize the salad with your favorite ingredients, such as diced tomatoes, black beans, or corn.

Serving Suggestions

Serve the Marinated Shrimp Salad on a bed of lettuce or with tortilla chips for a light and refreshing meal. It can also be served as a side dish alongside grilled chicken or fish.

Cooking Techniques

Be sure to chop the shrimp and vegetables into bite-sized pieces for easy eating.

- Toss the salad gently to avoid crushing the avocado and rice.

Ingredient Substitutions

Use cooked chicken or tofu instead of shrimp for a vegetarian option.

- Substitute lemon juice for lime juice if desired.

Make Ahead Tips

You can prepare the Marinated Shrimp Salad up to a day in advance and store it in the refrigerator until ready to serve.

Presentation Ideas

Garnish the salad with extra cilantro leaves and a wedge of lime for a beautiful presentation. - Serve the salad in individual bowls or on a platter for a more elegant presentation.

Pairing Recommendations

Pair the Marinated Shrimp Salad with a crisp white wine or a light beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days.

- Serve the salad chilled or at room temperature for best flavor.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 1g

Fats

- Total Fat: 22g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin C: 20% DV

- Vitamin A: 10% DV

- Iron: 15% DV

Alergens

Shellfish

Summary

Marinated Shrimp Salad is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a well-rounded meal option.

Summary

Marinated Shrimp Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its combination of shrimp, avocado, rice, and zesty lime dressing, this salad is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for marinated shrimp salad. It was a warm summer day, and I was rummaging through an old recipe box that had been passed down to me from my own grandmother. As I flipped through the yellowed index cards and faded scraps of paper, I stumbled upon a handwritten note that caught my eye.

The note was written in a flowing script that I recognized as my great-aunt Josephine's. She had always been known for her culinary skills, and I remembered fondly the delicious meals she used to prepare for our family gatherings. The note read:

"Marinated Shrimp Salad

Ingredients:

- 1 pound cooked shrimp, peeled and deveined

- 1/4 cup olive oil

- 2 tablespoons red wine vinegar

- 1 clove garlic, minced

- 1 teaspoon Dijon mustard

- 1 tablespoon fresh lemon juice

- 1 tablespoon chopped fresh parsley

- Salt and pepper to taste

- Mixed salad greens

Instructions:

1. In a large bowl, whisk together the olive oil, red wine vinegar, garlic, mustard, lemon juice, parsley, salt, and pepper.

2. Add the cooked shrimp to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, stirring occasionally.

3. To serve, arrange mixed salad greens on a platter and top with the marinated shrimp. Drizzle with any remaining marinade and garnish with additional parsley, if desired.

4. Enjoy!"

I was intrigued by the combination of flavors in the recipe and excited to try it out for myself. I had always loved shrimp, and the thought of marinating it in a tangy dressing sounded like a delightful twist on a classic dish. Without hesitation, I gathered the ingredients and set to work in my kitchen.

As I carefully peeled and deveined the shrimp, I couldn't help but think back to the many meals I had shared with my family over the years. Cooking had always been a way for us to come together and create memories that would last a lifetime. I could still hear the laughter and chatter that filled my grandmother's kitchen as we enjoyed her comforting dishes.

The aroma of garlic and lemon filled the air as I prepared the marinade, whisking together the olive oil, red wine vinegar, mustard, and herbs. The tangy smell reminded me of summer picnics and lazy afternoons spent in the garden. I knew that this recipe would soon become a favorite in my own culinary repertoire.

After letting the shrimp marinate for an hour, I eagerly arranged the mixed salad greens on a platter and topped them with the succulent shrimp. The bright colors and fresh flavors were a feast for the eyes as well as the palate. I couldn't wait to dig in and savor the fruits of my labor.

As I took my first bite, I was transported back to those childhood gatherings where food was more than just sustenance – it was a celebration of life and love. The shrimp was tender and flavorful, with just the right amount of zing from the marinade. Each mouthful was a symphony of tastes and textures that danced across my taste buds.

I felt a sense of satisfaction and contentment wash over me as I enjoyed my marinated shrimp salad. The recipe had not only brought me joy in the act of cooking, but also linked me to a long line of strong, talented women who had passed down their culinary wisdom through the generations.

As I sat at my kitchen table, savoring the last bite of shrimp salad, I knew that this dish would become a staple in my own family's recipe box. It was more than just a meal – it was a connection to my past and a promise for the future. And for that, I would always be grateful.