Barbecue Shrimp Salad
Servings
4Serving size
1 1/2 cups saladThis recipe can be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.
Serve with Roasted Corn on the Cob or Chipotle Jack Grilled Grit Cakes or Cheese Grits or Yam Home Fries or Yam Home Fries – Low Sodium Version or Plain Mashed Potatoes – Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries – Low Sodium Version or Mashed Yams with Sage
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Serve with Jicama Salad or Cole Slaw or Healthy Caesar Salad or Iceberg Wedge Salad with Blue Cheese Dressing or Zucchini Salad
Serve with Chipotle Jack Grilled Grits Cakes or Roasted Corn on the Cob or Southwest Corn Cakes
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Serve with Cole Slaw or Jicama Salad or Jicama Slaw or Zucchini Salad
Ingredients
| 2 clove Garlic, raw (sliced) |
| 1 Medium Shallots, raw (diced) |
| 2 tsp. Paprika |
| 1 tsp. Chili powder |
| 1 Tbsp Molasses |
| 1/4 tsp. Vanilla extract |
| 1/2 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 4 tsp. Olive oil (divided) |
| 16 Ounces Shrimp, raw (peeled and deveined) |
| 4 large Green onions (thinly sliced crosswise) |
| 3 Medium stalk Celery, raw (diced) |
| 2 Tbsp. Reduced fat sour cream |
| 1 Tbsp. Nonfat Greek Yogurt |
Instructions
Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.
When you are ready to serve preheat the oven to 400°F.
Place a large skillet in the oven, and after the oven is hot, add 1 teaspoon olive oil and then the shrimp.
Cook for about 7 - 10 minutes, tossing the shrimp in the pan a couple of times.
Remove from the oven and place in a large bowl.
When the shrimp are cool enough to handle, cut the shrimp into bite-size pieces. Cover and chill for about an hour.
After the shrimp is cooled, fold in the green onions, diced celery, sour cream, and yogurt.
Chill well and serve.
Serve this recipe with one of these starch side dishes.
Chipotle Jack Grilled Grits Cakes
Preheat the oven to 300°F. Heat the water in a large sauce pan over high heat. While it is heating mince the chipotle pepper and add it to the water. When the water boils slowly add the grits stirring continuously so they won’t clump. Reduce the heat to medium and…
Roasted Corn on the Cob
Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
Southwest Corn Cakes
Line a 9″ by 9″ cake pan with aluminum foil. Preheat the oven to 325°F. Place the olive oil in a large skillet over medium high heat. Add the onion and cook for about 3 minutes. Stir frequently. Add the corn and jalapeno peppers. Cook for about 5 minutes. Adjust…
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Serve this recipe with one of these vegetable side dishes.
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is possibly safe for those who are lactose intolerant. Substitute reduced fat mayonnaise for the yogurt and sour cream.
Recipe Notes
The Barbecue Shrimp recipe that this salad is based on is fantastic on its own, especially with grits and a side of grilled veggies. Making extra means you can make a great Barbecue Shrimp Salad.
This is a perfect summer picnic recipe with great barbecue flavor. The creamy yogurt and sour cream makes for a rich, flavorful dressing when combined with the barbecued shrimp, and the green onions and celery give it crunch.