Best Prawn And Mandarin Salad Recipes

MANGO MANDARIN SESAME SHRIMP SALAD

Mango Mandarin Sesame Shrimp Salad image

Big, bold Asian flavors bring this mango mandarin sesame shrimp salad to life and make it a hearty, yet simple and healthy dish!

Provided by Tiffany

Categories Salad

Time 30m

Number Of Ingredients 16

Ingredients

1 ½ - 2 pounds uncooked shrimp (shelled and deveined, (tail-on is okay))
8 cups chopped romaine (or green leaf lettuce)
1 avocado (pitted and thinly sliced)
1 large mango (diced)
½ cup mandarin oranges
1 red bell pepper (diced)
⅓ cup shelled edamame
¼ cup cilantro ( roughly chopped)
sesame seeds (for topping (optional))
½ cup oil ((vegetable, canola, or peanut work well))
⅓ cup rice vinegar
¼ cup soy sauce ((I use low sodium))
2 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon minced garlic
½ teaspoon ground ginger ((more to taste))

Steps:

Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 895 kcal, Carbohydrate 25 g, Protein 87 g, Fat 49 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 1000 mg, Sodium 3922 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving

MANDARIN ORANGE SHRIMP SALAD

Mandarin Orange Shrimp Salad image

This wonderful tossed salad is great for a special salad or even a main course. It's one of my most requested recipes. Omit or increase ingredients to suit your taste. Serves 8 as salad, 4-6 as main dish.

Provided by kmalavey

Categories < 30 Mins

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup sugar
2 teaspoons paprika
1 1/2 teaspoons salt
1 tablespoon dry mustard
1/2 cup red wine vinegar
1 cup salad oil
2 heads romaine lettuce, cut in bite-sized pieces
2 (11 ounce) cans mandarin oranges
1 cup slivered almonds, toasted
1 lb fresh shrimp
2 ripe avocados, chopped
1 red onion, sliced into thin rings
2 tablespoons toasted sesame seeds

Steps:

Mix dressing ingredients and let sit over night or at least 3 hours in refrigerator.
Toast almonds and sesame seeds in frying pan.
Chop salad into bite-size pieces.
Slice onion into thin rings.
Cut avocado into 1/2 inch cubes.
Sprinkle lemon juice on avocado if not serving immediately.
Combine all salad ingredients including drained oranges and shrimp.
Toss, dress and serve.

PRAWN, AVOCADO & CUCUMBER SALAD

Prawn, avocado & cucumber salad image

A simple prawn salad to make the most of your spiralizer. Slices of chunky avocado and ribbons of cucumber make a great mix of textures and flavours

Provided by Sophie Godwin - Cookery writer

Categories Main course

Time 17m

Number Of Ingredients 9

Ingredients

300g cooked, peeled king prawns , patted dry
120g baby spinach , washed and patted dry
2 avocados , sliced
1 large cucumber , ends trimmed, halved widthways and spiralled into thick ribbons, then patted dry, any very long strands cut in half
50g cashew nuts , toasted and roughly chopped
1 red chilli , finely chopped (deseeded if you like)
1 lime , zested and juiced
1 ½ tbsp sesame oil
1 ½ tbsp soy sauce

Steps:

Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
Divide the salad between plates, and top with the prawns and cashews.

Nutrition Facts : Calories 287 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium

PRAWN AND MANDARIN SALAD

Prawn and Mandarin Salad image

From Australian BH&G Diabetic Living issue 12 2007. Preparation does not include marinating time.

Provided by ImPat

Categories Lemon

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons orange juice (fresh)
2 tablespoons lime juice (fresh)
1/4-1/2 teaspoon Tabasco sauce
1/4 teaspoon ground black pepper (fresh)
250 g prawns (raw, peeled, deveined, tails left on, I prefer off)
1 tablespoon red wine vinegar
1/2 teaspoon olive oil
40 g salad leaves (mixed)
2 mandarin oranges (peeled and segmented or 220 grams container mandarin segments in natural juice, drained)
1 red capsicum (or green or yellow cut into short strips, bell pepper)
1/4 red onion (thinly sliced)
1 tablespoon sesame seeds
4 slices bread, to serve (low gi recommended)

Steps:

In a small screw-top jar shake the orange juice, lime juice, Tabasco sauce and pepper to combine.
Place 2 tablespoons of the citrus mixture into a medium bowl and add the prawns and toss to coat.
Cover and put into the fridge for 1 hour to marinate.
Meanwhile if using wooden skewers, soak them in cold water for 30 minutes and then drain.
To make the dressing, in a small jug whisk the remaining citrus mixture, red wine vinegar, olive oil and sesame oil to combine. Set aside.
Preheat a barbecue grill or plate on medium.
Thread the prawns onto wooden or metal skewers, leaving 0.5cm between each prawn. Cook for 2 to 3 minutes each side or until cooked through.
In a large bowl toss the salad leaves, mandarin, capsicum (bell pepper), and red onion.
Add the dressing and toss to coat.
Divide the salad among serving plates and top with the prawn skewers.
Sprinkle with sesame seeds and serve with the bread.

Nutrition Facts : Calories 340.8, Fat 6.8, SaturatedFat 1, Cholesterol 157.5, Sodium 973, Carbohydrate 47.1, Fiber 5, Sugar 16.1, Protein 23.3

TANTALIZING MANDARIN ORANGE SHRIMP SALAD

Tantalizing Mandarin Orange Shrimp Salad image

This salad is a real crowd pleaser or just right for your family dinner or picnic. I triple this recipe for our church functions. It is always the first salad to go. It's often requested by many. I have made this salad with the poppy seed dressing for over 30 years. The photo(s) are mine.

Provided by Dee *

Categories Lettuce Salads

Time 20m

Number Of Ingredients 14

Ingredients

2 heads romain lettuce cleaned and dried
2 15oz can(s) mandarin oranges drained
1/8-1/4 red onion sliced into rings for garnish
1/2-1 lb jumbo shrimp-i use 1 12oz bag 26-30 count
2 3oz bag(s) slivered almonds toasted till golden brown
1-2 avocados-i use haas avocados they have a rich buttery taste
SEE MY RECIPE FOR DEE'S TANTALIZING POPPYSEED DRESSING BELOW
3/4 c white sugar
1 tsp dry mustard
1 tsp salt
1/3 c wine vinegar
1 Tbsp red onion juice and pulp-grated and on fine side of grater. the grated onion really pops the taste of this dressing
1 c salad oil
11/2 tsp poppy seeds

Steps:

1. Toss all ingredients except for sliced red onions.
2. Mix all ingredients for poppy seed dressing in blender. Then pour amount you would like on salad and toss again. This poppy seed recipe makes enough for when I triple the recipe to make for church.
3. Put slices of red onion on top for garnish.

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