Best 4 Baked Seafood Salad Recipes
Calling all seafood lovers! Embark on a culinary journey with our enticing baked seafood salad, a symphony of flavors that will tantalize your taste buds. Dive into a delightful medley of succulent shrimp, tender calamari, and flaky fish, perfectly baked to retain their natural sweetness.
This vibrant salad boasts a harmonious blend of textures, from the delicate crunch of broccoli florets to the crispness of bell peppers. Immerse yourself in a symphony of tastes as the tangy dressing, infused with lemon zest and herbs, dances across your palate.
Our second recipe takes you on a Mediterranean adventure with a vibrant seafood paella. Dive into a saffron-infused broth brimming with an assortment of seafood treasures, including shrimp, mussels, and calamari, each bite bursting with the essence of the sea.
Last but not least, treat yourself to a taste of the tropics with our Caribbean seafood salad. This refreshing dish features a vibrant mix of shrimp, crab, and mango, all tossed in a tangy lime dressing. The sweetness of the mango perfectly complements the savory seafood, creating a delightful balance of flavors.
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ROASTED SHRIMP SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
- Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.
BAKED SEAFOOD SALAD
Make and share this Baked Seafood Salad recipe from Food.com.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Flake crab meat, removing bits of membrane.
- Combine crab meat, shrimp, green pepper, onion, celery and mayonnaise.
- Add salt, pepper and Worcestershire sauce.
- Place in individual; shells or in shallow baking dish like a pie plate.
- Top with bread crumbs, dot with butter.
- Bake for 30 minutes.
- Sprinkle with paprika and serve with lemon wedges.
Nutrition Facts : Calories 20.6, Fat 0.1, Sodium 326.7, Carbohydrate 4.6, Fiber 1.4, Sugar 2.4, Protein 0.7
SHRIMP AND CRAB SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
- Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
- Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
SEAFOOD SALAD SUPREME
This is great to splurge on for special occasions. It has earned me so many compliments! I know you will enjoy it too.
Provided by fuzziepuppy
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large skillet, melt the butter over medium heat and saute shrimp until pink. Add crabmeat and cook one more minute or until heated through. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Transfer the shrimp and crabmeat to a large mixing bowl and let cool to room temperature. Stir in pasta, celery, bell pepper and green onion. Add mozzarella cheese, slivered toasted almonds, mayonnaise and lemon juice. Season with parsley, and old bay seasoning. Toss to mix thoroughly.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 25.3 g, Cholesterol 152.7 mg, Fat 30.2 g, Fiber 1.9 g, Protein 32.8 g, SaturatedFat 6.2 g, Sodium 619.4 mg, Sugar 2.4 g
Tips:
- Fresh seafood is key: Use the freshest seafood you can find for the best flavor and texture. Fresh seafood should have a mild, briny smell and firm, opaque flesh.
- Don't overcook the seafood: Seafood cooks quickly, so it's important not to overcook it. Overcooked seafood will be tough and rubbery.
- Use a variety of seafood: This recipe is a great way to use up leftover seafood, so feel free to use a variety of types of seafood. Some good options include shrimp, crab, lobster, scallops, and mussels.
- Don't be afraid to experiment with the vegetables: This recipe is also a great way to use up leftover vegetables. Feel free to experiment with different types of vegetables, such as broccoli, cauliflower, carrots, and zucchini.
- Make sure the dressing is well-balanced: The dressing should be creamy and flavorful, but not too heavy. A good rule of thumb is to use equal parts mayonnaise, sour cream, and lemon juice.
Conclusion:
Baked seafood salad is a delicious and easy-to-make dish that's perfect for a light lunch or dinner. It's also a great way to use up leftover seafood and vegetables. With its creamy dressing and variety of textures, this salad is sure to be a hit with everyone who tries it.
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