Best Panamanian Style Shrimp Salad Recipes
PANAMANIAN STYLE SHRIMP SALAD
My husband and I had this shrimp salad at a party in Panama. Was so good on a hot day at the beach. So this is my recreated version with the ingredients I was told was in it. It's a very versatile recipe and items can be substituted easily to fit your dietary needs. Serve with crackers. We like plantain chips and tostones. Lettuce wraps are good as well. This makes a great appetizer. Serve in a martini glass. Garnish with some avocado and tomato.
Provided by Stephanie Heitmeier @sheitmeier
Categories Seafood Appetizers
Number Of Ingredients 9
Steps:
- Add water to sauce pot and bring to a boil. Cook shrimp till they just start to turn pink. Drain and place in a bowl of ice water to stop the cooking process. Don't over cook. The lime juice will help finish the cooking process.
- Once the shrimp is cooled. Drain. Then add the juice of 1 1/2 limes. Place in fridge for 1 hour. After one hour. Drain lime juice from shrimp. Add remaining ingredients and the juice from 1/2 lime. Mix well. Cover and refrigerate for at least 30 minutes till chilled.
- Notes: habanero is spicy. If you want to cut down on the heat remove seeds and membrane from the pepper. If you don't like fresh pepper you can add a few dashes of hot sauce.
- Depending on the size shrimp you buy I like to cut them into bite size pieces rather than leave them whole.
EASY SHRIMP SALAD RECIPE
Making restaurant-style shrimp salad isn't difficult. It's about choosing the right shrimp and cooking them properly. You'll amaze your friends and family with delicious shrimp salad
Provided by Chef Dennis Littley
Categories sandwich
Number Of Ingredients 6
Steps:
- thaw shrimp in cold running water
- Bring water to a boil in a large saucepan, then add 1 tablespoon of Old Bay Seasoning
- Add thawed shrimp to boiling water and cook until the water returns to a boil, no longer than 5-6 minutes.
- Drain the water from the pan and cover the shrimp with ice. Let the shrimp cool down in the ice for 15 minutes, then remove from the ice. Place the cooled shrimp in the refrigerator to continue to chill for one hour (or overnight)
- Peel and devein the shrimp. Then rough chop the shrimp leaving them in big pieces.
- Mix the ingredients together in a medium sized bowl. Mix well, cover and refrigerate for at least one hour.
- Serve with your favorite bread or roll, on a salad, or simply by itself.
Nutrition Facts : Calories 249 kcal, Carbohydrate 2 g, Protein 24 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 294 mg, Sodium 1001 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP PANZANELLA SALAD
These days I'm cooking for two. After working in the garden, I can dash indoors and have this shrimp and bread salad on the table pronto. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, toss bread cubes with oil and garlic salt. Cook over medium heat until bread is toasted, 3-4 minutes, stirring frequently. Remove from pan., In same skillet, heat butter over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from heat., In a large bowl, combine spinach, avocado, tomato, toasted bread and shrimp; drizzle with dressing and toss gently to coat. Sprinkle with cheese; serve immediately.
Nutrition Facts : Calories 306 calories, Fat 16g fat (3g saturated fat), Cholesterol 145mg cholesterol, Sodium 567mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
ENSALADA DE CAMARONES (PUERTO RICAN SHRIMP SALAD)
Here's recipe from a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York) back in the early 1970s. It was submitted by Awilda Heredia.
Provided by Acerast
Categories Puerto Rican
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut potatoes in cubes.
- In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
- Cook until potatoes are tender; drain and cool.
- Chop shrimp and pimentos into small pieces.
- In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
- Garnish with olives in the form of a clock (with one at each hour and one in the middle).
- Chill before serving.
Nutrition Facts : Calories 557.2, Fat 21.1, SaturatedFat 3.1, Cholesterol 15.3, Sodium 920, Carbohydrate 84.6, Fiber 11.2, Sugar 16.2, Protein 11.1
ORIENTAL SHRIMP SALAD (PADMA LAKSHMI)
A delicious low carb salad with marinated shrimp, fresh salad veggies and a tangy asian inspired dressing
Provided by Chelley-Chelle
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Make the paste: In a blender combine the first 9 ingredients and blend until pureed.
- In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
- Make the salad: In a large bowl combine the 6 salad vegetables.
- Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.
- Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot.
- Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked.
- Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss.
- Divide among serving dishes and sprinkle with the sesame seeds.
Nutrition Facts : Calories 254.2, Fat 10, SaturatedFat 1.4, Cholesterol 191, Sodium 1282.4, Carbohydrate 17.6, Fiber 5.5, Sugar 7, Protein 24.8
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