Best 4 Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing Recipes

SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)

Steps:

• Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
• Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
• When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
• Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
• When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.

TOMATO, BULGUR AND SHRIMP SALAD

Steps:

• Bring 1 1/2 cups water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well. Cool completely.
• Whisk oil, lemon juice, garlic and remaining 2 tablespoons water in large bowl to blend. Add shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
• Transfer the shrimp to a roasting tray and spread into one even layer.
• Roast for 6 minutes, until the shrimp have just turned pink.
• For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
• In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
• Transfer the salad to serving bowls and drizzle on the avocado dressing.
• Enjoy!

SHRIMP, AVOCADO, BACON SALAD WITH CHIPOTLE RANCH DRESSING SALAD

Steps:

• In a small bowl, combine ranch dressing, lime juice, chopped cilantro and chipotle sauce. Season with salt and pepper to taste.
• In another small bowl, toss the cooked shrimp with 1/3 cup of chipotle ranch dressing. Taste and adjust seasoning.
• In a large bowl, combine the diced avocado, grape tomatoes, green onions, 1/3 cup bacon and Bibb lettuce.
• Toss with dressing and season to taste. Place the salad on 4 large plates. Place the dressed shrimp in the center of the plate. Top with the remaining bacon. Garnish with cilantro leaves if desired. Serve with warm flour tortillas.