Best 6 Warm Szechuan Shrimp And Spinach Salad Recipes

SPINACH SALAD WITH SHRIMP AND WARM BACON DRESSING

Steps:

• Place grill pan on grill and set burners to high.
• Sprinkle shrimp with Old Bay seasoning and toss to coat.
• Place shrimp on grill pan.
• Grill shrimp 2-3 minutes per side. They will be firm and white when fully cooked-check often, being careful not to overcook.
• In a small bowl, mix vinegar, sugar, honey and mustard.
• Heat bacon drippings in pan on low.
• When drippings are warm, slowly pour in the vinegar mixture.
• Whisk all ingredients together until mixed well.
• Place spinach on large platter.
• Arrange shrimp,crumbled bacon and onion on top of greens.
• Gently drizzle with warm dressing.
• Add egg slices.
• Toss gently to serve.

WARM SPINACH SALAD

Steps:

• Cook 1 sliced red onion in 1/4 cup olive oil until golden. Add 2 cups sliced mushrooms and cook until brown; season with salt. Off the heat, stir in 1/2 cup torn parsley, 10 ounces spinach and the juice of 1 lemon. Season with salt and pepper. Sprinkle with 1/2 cup feta.

SZECHUAN SHRIMP SALAD

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

WARM SPINACH SALAD

Steps:

• Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

TROPICAL SHRIMP SPINACH SALAD

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
• Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
• To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

WARM SHRIMP SPINACH SALAD RECIPE

Steps:

• 1. Heat water in small sauce pan and add eggs. Cook until hard boiled, ~10mins. 2. While eggs are boiling, sautee shrimp with 1/4 cup olive oil, salt and red pepper flakes. 3. After shrimp is opaque/pink, add in roasted red peppers and saute for 5-10 mins. Remove from heat and set aside. 4. Heat clean skillet over medium-low heat, add pine nuts. Shake the skillet frequently to ensure even browning-the pine nuts are small and full of rich oil, and will burn quickly if you don't watch carefully. 5. When the nuts are fragrant and browned, take the pan off the heat. Transfer the pine nuts to a plate to cool. 6. Mix the remaining olive oil, rice wine, and honey in bowl to make vinaigrette. 7. Halve the spinach in 2 separate bowls, add 1 egg, sliced, to each bowl. Divide pine nuts, shrimp mixture, and feta between bowls. 8. Top with Honey Vinaigrette.