Here’s Everything You Can Make with Leftover Salmon
Fresh From The Gulf: Light, Bright Shrimp Salad
Sponsored ContentThis article is brought to you by Ochsner Health.
Shrimp salad makes for the perfect dish when you're craving bold flavors from a meal that cools you off and doesn't weigh you down. Caffe! Caffe! — a Metairie neighborhood favorite — gave us a spin on their traditional recipe that is creamy AND Eat Fit approved. One heaping scoop (one serving) of their shrimp salad lettuce cups with raspberry mint vinaigrette has less than 200 calories and only 4 grams of carbs.
Fresh Gulf shrimp and a hint of cayenne lend that South Louisiana kick, and serving it in lettuce cups keeps things light and gluten free. The vinaigrette is a versatile recipe you'll make on repeat. Try it drizzled over grilled fish, chicken or vegetables.
The dish isn't currently on the restaurant's menu, so you'll want to save this recipe, which is straight from The Eat Fit Cookbook.
Nutrition Notes:
The olive oil in the vinaigrette adds heart-healthy monounsaturated fats, while the raspberries and mint provide plant compounds linked to reduced inflammation and improved vascular health. Bonus: pairing lean shrimp with healthy fats is a satisfying combination that helps you feel full longer.
A 3-ounce serving of boiled shrimp packs about 20 grams of lean protein for under 100 calories, with virtually no saturated fat. They're also rich in selenium, vitamin B12, iodine and the powerful antioxidant astaxanthin, which gives them their pink hue and may help reduce inflammation. And yes, shrimp do contain cholesterol, but research shows that dietary cholesterol has far less impact on blood cholesterol than saturated fats or trans fats. As with any meal, moderation is key.
Shrimp Salad Lettuce Cups with Raspberry Mint Vinaigrette
Makes 6 servings
In a large bowl, combine shrimp, celery, green onion, salt, pepper and cayenne. Add mayonnaise and mix thoroughly.
Serve as single-serving "cups" inside of lettuce leaves, each drizzled with 1 tablespoon of vinaigrette and garnished with a lemon wedge.
Per serving: 190 calories, 9 grams fat, 1.5 grams saturated fat, 220 mg sodium, 6 grams carbohydrate (6 grams net carbs), 0 grams fiber, 3 grams sugar (0 added sugar), 23 grams protein
Raspberry Mint Vinaigrette
Makes approximately 1 cup
Add all ingredients except olive oil to a blender. Blend while slowly drizzling in olive oil to emulsify.
Per serving (2 tablespoons): 90 calories, 9 grams fat, 1 g saturated fat, 0 sodium, 4 grams carbohydrate (4 grams net carbs), 0 fiber, 3 grams sugar (<1 grams added sugar), 0 grams protein
Serving Tips:
For an extra pop of flavor, try tossing the shrimp with a squeeze of lemon before mixing into the salad.
If you can't find raspberry blush vinegar, use red wine vinegar with a few fresh or frozen raspberries blended in.
Make the vinaigrette ahead — flavors deepen after a day in the fridge.
Speaking of leftovers, shrimp are best enjoyed fresh, but they also freeze beautifully. The key is freezing fresh, uncooked Gulf shrimp in one-pound bags with the shells on to lock in moisture and flavor. Defrost in the refrigerator.
For a list of retailers or to purchase The Eat Fit Cookbook online, visit EatFitCookbook.Com.
Molly Kimball, RD, CSSD, is a registered dietitian with Ochsner Health and founder of Ochsner's Eat Fit nonprofit initiative. For more wellness content, tune in to Molly's podcast, FUELED Wellness + Nutrition, and follow @MollykimballRD and @EatFitOchsner on social media.
Shrimp Salad Is The Refreshing Summer Side Every BBQ Needs - Yahoo
Yahoo is using AI to generate takeaways from this article. This means the info may not always match what's in the article. Reporting mistakes helps us improve the experience.Generate Key Takeaways
Shrimp salad doesn't get the nod at a barbecue. To be honest, I only recently became aware this dish even existed. It seems like an interesting side that doesn't really belong anywhere. But once it hits the table, it's something people keep going back for. It's cool, crisp, and (when made right) exactly what you want to eat when the sun's beating down.
The base is simple. All it typically consists of is chilled shrimp tossed with a creamy, citrusy dressing along with a handful of fresh vegetables. From there, the options are wide open. Shrimp itself brings a slightly sweet, briny flavor that pairs well with a bunch of different ingredients you can tailor to your liking. What truly makes shrimp salad a standout is that it feels like a break from the usual lineup of sides -- the flip side of what I was mentioning earlier in terms of it not belonging.
Don't get me wrong, nobody's mad about coleslaw or potato salad being on the table. But a chilled bowl of shrimp with bright herbs and a hint of lemon should always have an honorary spot. It's light enough to eat on a hot day, but satisfying enough to still feel like a full bite.
Read more: 10 Cheap Fish That Are Absolutely Not Worth Buying
Different Ways To Make Shrimp Salad Your OwnPrawn salad with avocado, lime, red bell pepper, and other veggies in a bowl - Sergii Koval/Shutterstock
There's no one right way to make shrimp salad, and that's part of the reason it's an excellent addition to a cookout, as you can always change it up. A lot of people like to go the classic deli-style direction with chopped celery, a little red onion, a heavy hand of mayo, and a squirt of lemon juice to brighten things up. But that's just one option. Plenty of people lean toward Greek yogurt as a lighter base, for example. It gives the same creaminess as mayo but with a bit more tang which holds up really well if your salad is sitting out for a bit during a long cookout.
If you want to get rid of creamy dressings altogether, go the olive oil route. Extra-virgin olive oil mixed with lemon juice or red wine vinegar, salt, pepper, and fresh herbs like dill and basil makes for a vinaigrette-style dressing that's light but flavorful. You can also bring in Mediterranean flavors with olives, cucumbers, and cherry tomatoes. My personal preference would be to make it spicy by tossing in a little jalapeño or crushed red pepper.
Shrimp salad also doesn't have to stay in a bowl. You can stuff it into lettuce cups, tuck it inside a warm pita, or serve it over a bed of arugula for a more composed side dish. However you go about it, the main thing you want to remember is to keep things cool and full of flavor. Be sure to calculate how much shrimp you need to cook for the whole guest list so you don't run out.
Should You Cook The Shrimp Yourself Or Buy It Ready To Go?Closeup of frozen precooked shrimp - Whiteaster/Shutterstock
This might be the only part of shrimp salad that requires a little decision-making. Pre-cooked shrimp is definitely convenient; you can grab it from the seafood section, chill it, chop it, and you're done. That makes it perfect for when you're prepping a bunch of food at once and just need one less thing to think about. But if you're going for flavor, cooking your own shrimp is worth the extra step. Trust me, y'all.
There's a big flavor difference between fresh and frozen shrimp. Shrimp that's been cooked fresh, especially with the shell on, tends to have a more intense, yet cleaner flavor. You can boil it in water with lemon, bay leaves, and peppercorns or quickly sauté it in a pan with olive oil and garlic. Either way, make sure to let it cool completely before you mix it into your salad.
The biggest mistake to avoid when cooking shrimp (cooked or pre-cooked) is to overdo it. Overcooked shrimp get rubbery fast and there's no amount of dressing that'll fix that. Whether you peel and cook it yourself or go with store-bought, the real final touch comes from what you add after, such as fresh herbs, crunchy veggies, and a balanced dressing that brings it all together without overpowering the shrimp itself. You won't regret adding shrimp salad to your rotation and if you never heard of it before, you're welcome.
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Easy Shrimp Salad Recipes For A Chill Weeknight Supper
When I'm looking for a weeknight dinner recipe, shrimp often comes to the rescue. The crustaceans cook up in just minutes and their mild, sweet flavor means they play well with all kinds of flavors and ingredients.
When it is hot as blazes as it is right now, shrimp salads make a great chill supper. We can buy Gulf shrimp fresh, frozen or already boiled, making it as easy on ourselves as we like.
Chop them and toss them in a mayo-based dressing for a lobster-roll-style sandwich. Add chili paste, fish sauce and peanuts and make a Thai-style dressing for whole shrimp. Or, make your favorite taco salad subbing in shrimp for ground beef or chicken.
Not in the mood for a salad? We have more than 200 shrimp recipes in our archive at NOLA.Com/food, so check them out for more ideas.
Special note: You might use that collection of recipes as inspiration for entering our second annual "Win Your Weight in Shrimp Contest presented by Rouses Markets." It's easy. Make a great shrimp dish, snap a photo and find the entry form here. The deadline to enter is Monday, May 28.
Three finalists will be chosen by mid-June, with a cook-off scheduled for June 23 in the Delgado Community College's Culinary Arts kitchens.
Here are three shrimp salads that are as flavorful as they are easy to make.
During the height of crawfish season, I make a spicy crawfish roll recipe, using leftover tails and corn. This sandwich, which is basically a roll filled with a cool, creamy salad, pays more than a little homage to the New England lobster roll.
Tweaked a little, this recipe works for shrimp, too. The buttery, crunch of the toasted roll is the perfect foil for the cool, creamy shrimp salad.
Spicy Shrimp Roll
Makes 6 servings
Kosher salt
1-1/2 pounds shrimp, boiled, peeled and deveined
4 celery stalks, finely chopped
3 tablespoons fresh lemon juice
2 tablespoon chopped fresh parsley
4 whole water chestnuts, rough chopped, optional
2-3 tablespoons mayonnaise, or more as desired
Freshly ground black pepper
6 split-top hot dog buns
2 tablespoons unsalted butter, room temperature
Buy boiled shrimp or boil your own.
Rough chop shrimp. Mix shrimp, celery, lemon juice, parsley, water chestnuts and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper. Add more mayonnaise, if desired.
Heat large skillet over medium heat. Spread inside of buns with butter. Gently press into pan and heat until golden, about 2 minutes.
Fill toasted bun with shrimp mixture and serve.
Notes: Spicy this up with a dash of hot sauce, a bit of horseradish or add pickles or olives.
Thai-style Shrimp Salad
Serve 4.
1 pound large shrimp
2 tablespoons liquid shrimp (or crab) boil
Salt
5 tablespoons lime juice, about 3 to 4 limes, save lime halves
2 teaspoons lime zest, finely grated
1 tablespoon sugar
2 tablespoons Sriracha, or chili paste, plus more to taste
1 tablespoon fish sauce, if desired
1 bunch green onion, thinly sliced
1/2 cup cilantro, rough chopped, plus more for garnish
1/2 cup mint leaves, rough chopped, plus more for garnish
1/2 cup roasted, unsalted peanuts, rough chopped
Fill large pot with water, add shrimp boil, squeezed lime halves and salt. Bring water to boil. Add shrimp and cook for 2 to 3 minutes. Test shrimp to ensure they are cooked. Remove shrimp from water, cool, peel and devein.
In large bowl, combine lime juice, zest, sugar, Sriracha and fish sauce. Taste and adjust for sweetness or heat. Add cool shrimp to mixture.
Add green onion, cilantro and mint. Toss gently. Place shrimp salad in serving bowl.
Top with peanuts and garnish with more fresh herbs, if desired.
Serve with crusty bread; or, serve over cold noodles or rice, if desired.
Mexican-style Shrimp Salad
Serves 4.
1 pound large shrimp, boiled, peeled and deveined
3 tablespoons lime juice, about 2 to 3 limes
1 tablespoon lemon juice
1/2 cup, green onion, thinly sliced
1/4 cup cilantro, rough chopped, plus more for garnish
2 tablespoons chili powder, plus more to taste
1 cup whole kernel corn
1 cup cooked whole black beans
Salt, to taste
Pepper, to taste
1/2 cup fresh salsa
1 whole ripe avocado, sliced
1/3 cup sour cream, optional
Rough chop shrimp into bite-size pieces. In a bowl, combine lime and lemon juice, green onion, cilantro and chili powder. Mix well. Add corn and black beans and toss lightly. Add shrimp and toss. Add salt and pepper, to taste.
Salad can be placed in the refrigerator at this point, if not serving right away.
Place salad in serving bowl. Spoon dollops of salsa on top. Add sliced avocado pieces on top. If desired, dot with sour cream.
Serve immediately.
Serving options: Serve this salad as is; or, serve it tucked inside soft or hard taco shells, atop mixed greens or atop of bed of crispy tortilla chips.
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