SANTA FE SHRIMP SALAD RECIPES

Name: Santa Fe Shrimp Salad
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Sugar; DRESSING; 1 15-oz cn Black Beans, canned rinsed; 3/4 c Red Onion diced; 1 c Fresh lime juice; 1/4 Jalapeno chili chopped; 1 Avocado peeled, diced; 1 1/2 c Corn, frozen thawed; 1 lg Red Bell Pepper diced; 1 1/4 lb Shrimp Cooked, large size, peeled; SALAD; 4 sm Green Onions chopped; 2 tb olive oil; 1 ts Salt; Red leaf lettuce; 1 c Fresh Cilantro chopped; 1 md Zucchini diced

SANTA FE SHRIMP SALAD - BIGOVEN

Santa Fe Shrimp Salad - BigOven image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1 tb Sugar
DRESSING
1 15-oz cn Black Beans, canned rinsed
3/4 c Red Onion diced
1 c Fresh lime juice
1/4 Jalapeno chili chopped
1 Avocado peeled, diced
1 1/2 c Corn, frozen thawed
1 lg Red Bell Pepper diced
1 1/4 lb Shrimp Cooked, large size, peeled
SALAD
4 sm Green Onions chopped
2 tb olive oil
1 ts Salt
Red leaf lettuce
1 c Fresh Cilantro chopped
1 md Zucchini diced

Steps:

"Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing. Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour. Arrange lettuce leaves on plates or in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Mar 05, 1998"

Nutrition Facts : Calories 545 calories, FatContent 13.28765 g, CarbohydrateContent 68.217675 g, CholesterolContent 212.8 mg, FiberContent 19.8257495481521 g, ProteinContent 44.7161125 g, SaturatedFatContent 2.0570275 g, ServingSize 1 1 Serving (730g), SodiumContent 268.745 mg, SugarContent 48.3919254518479 g, TransFatContent 1.659975 g

SANTA FE SHRIMP SALAD RECIPE - COOKEATSHARE

Santa Fe Shrimp Salad Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 15

Ingredients

4 sm Green onions, minced
1 c. Fresh Cilantro, minced
1 c. Fresh lime juice
2 Tbsp. Extra virgin olive oil
1 Tbsp. Sugar
1/4 x Jalapeno chili, minced small
1 tsp Salt
1 1/2 c. Frzn Corn, thawed
1 can (15 Ounce.) Black Beans, rinsed
1 med Zucchini, diced
1 x Avocado, peeled, diced
1 lrg Red Bell Pepper, diced
3/4 c. Red Onion, diced
1 1/4 lb Lg. Cooked Shrimp, peeled, deveined
Red leaf lettuce

Steps:

Blend dressing ingredients in blender or possibly food processor till smooth. I cook shrimp after peeling and deveining them by pan frying them for a few min in Italian dressing. Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or possibly more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add in to salad. Toss salad with dressing. Cover and chill for at least 1 hour. Arrange lettuce leaves on plates or possibly in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges.

Nutrition Facts : ServingSize 523 g, Calories 667, FatContent 14.88 g, TransFatContent 0.0 g, SaturatedFatContent 2.37 g, CholesterolContent 215 g, SodiumContent 816 g, CarbohydrateContent 86.2 g, FiberContent 18.7 g, SugarContent 11.85 g, ProteinContent 52.31 g

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SANTA FE SHRIMP SALAD - BIGOVEN

""
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Reviews 5
Total Time 30 minutes
Cuisine American
Calories 545 calories per serving

"Blend dressing ingredients in blender or food processor until smooth. I cook shrimp after peeling and deveining them by pan frying them for a few minutes in Italian dressing. Combine corn, black beans, zucchini, avocado, red pepper and red onion in large bowl. Reserve 6 or more shrimp for garnish. Cut remaining shrimp crosswise into 1/2 inch thick rounds, add to salad. Toss salad with dressing. Cover and refrigerate for at least 1 hour. Arrange lettuce leaves on plates or in a large dish. Top with salad. Garnish with whole shrimp, cilantro sprigs and lime wedges. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Mar 05, 1998"

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