Best 3 Shrimp And Plum Salad Recipes
**Shrimp and Plum Salad: A Delightful Fusion of Sweet, Savory, and Refreshing Flavors**
Indulge in a culinary journey that blends the sweet, juicy goodness of plums with the tender, succulent texture of shrimp in this refreshing and flavorful salad. This dish offers a vibrant interplay of flavors and textures, making it a perfect choice for a light lunch, a delightful appetizer, or a vibrant side dish. With variations ranging from a classic Thai-inspired salad to a tangy citrus dressing, each recipe brings its own unique twist to this delectable combination. Join us as we explore the tantalizing world of shrimp and plum salads, where every bite promises a harmonious dance of flavors and sensations.
GRILLED PLUM AND PISTACHIO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill pan over medium-high heat.
- In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt. Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly.
- To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. Sprinkle the salad with the pistachios and gently place the plums on top. Sprinkle with the ricotta shavings and serve.
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.
SHRIMP AND BALSAMIC BUTTERNUT SQUASH SALAD
I love fresh shrimp and I love butternut squash. I cook the squash in the morning or even the day before.
Provided by Anthony
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h10m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place butternut, cut-side up, on a baking sheet. Brush cut sides with about 1 tablespoon olive oil; season with salt and pepper.
- Bake in the preheated oven until flesh is tender when punctured with a fork, about 45 minutes. Remove from oven and let squash cool on baking sheet; remove peel and slice into 1/2-inch thick by 2-inch long pieces.
- Whisk vinegar, mustard, basil, garlic, brown sugar, salt, and black pepper together in a bowl. Slowly drizzle oil into vinegar mixture while constantly whisking until dressing is silky and emulsified.
- Bring a pot of salted water to a boil; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 4 to 5 minutes. Drain shrimp and sprinkle with lemon juice, salt, and pepper.
- Divide lettuce between 2 serving plates; top with butternut squash, tomatoes, and onion. Generously brush dressing onto squash and tomatoes. Arrange shrimp evenly on both plates.
Nutrition Facts : Calories 985.6 calories, Carbohydrate 75.4 g, Cholesterol 255.4 mg, Fat 64.6 g, Fiber 12.5 g, Protein 35.8 g, SaturatedFat 8.9 g, Sodium 331.7 mg, Sugar 21.1 g
Tips:
- Choosing the Right Shrimp: Opt for fresh or frozen shrimp that are deveined and peeled. Look for shrimp with a firm texture and a grayish-translucent color.
- Cooking the Shrimp: Boil, steam, sauté, or grill the shrimp until they turn opaque and pink. Avoid overcooking as it can make the shrimp tough.
- Selecting Plums: Choose ripe plums that are slightly firm to the touch. Avoid plums with bruises or blemishes.
- Slicing the Plums: Cut the plums into thin wedges or slices to ensure even cooking and better flavor distribution.
- Preparing the Dressing: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to create a well-balanced dressing.
- Assembling the Salad: Combine the cooked shrimp, sliced plums, arugula, and crumbled goat cheese in a large bowl. Drizzle the dressing over the salad and toss gently to coat.
- Serving Suggestions: Serve the salad immediately as a refreshing appetizer or light main course. You can also add grilled chicken or tofu for a more substantial meal.
Conclusion:
The shrimp and plum salad is a delightful blend of flavors and textures that offers a refreshing and healthy meal option. The sweetness of the plums complements the savory shrimp, while the arugula and goat cheese add a touch of peppery and tangy notes. The zesty dressing brings all the ingredients together, creating a harmonious balance of flavors. Whether served as an appetizer or a main course, this salad is sure to impress your taste buds and leave you feeling satisfied.
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