Asian Shrimp And Spinach Salad Recipes

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

SHRIMP AND BACON SPINACH SALAD RECIPE

Steps:

• Add red wine vinegar, white sugar, salt, garlic powder, smoked paprika, black pepper and extra virgin olive oil in a small mason jar and shake vigorously to combine.
• Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, and sugar. Set aside.
• Next, grab a salad bowl and place spinach, red onion, tomato, and avocado and toss until combined. Set aside.
• Grab a cold skillet and place your bacon in the skillet and cook over medium heat, flipping halfway, until it's crisp on both sides. Remove bacon and drain on paper towel.
• Remove excess bacon grease from the skillet, leaving about 2 Tbsp in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.
• Place bacon and shrimp on top of salad and serve with prepared vinaigrette.

SAUTEED SHRIMP WITH SPINACH

Steps:

• Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
• Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.

WARM SZECHUAN SHRIMP AND SPINACH SALAD

Steps:

• In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp., In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

SHRIMP AND ORZO SALAD

Steps:

• Bring a large pot of water to a boil. Add shrimp and seasoning; cook until shrimp are bright pink on the outside and meat is opaque, about 5 minutes. Remove shrimp from the water and set aside in a bowl.
• Pour orzo into the seasoned water and bring to a boil. Cook, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and add to the bowl with shrimp. Store in the refrigerator to cool.
• Combine mayonnaise, dill, parsley, basil, mustard, lemon juice, salt, and white pepper together in a bowl. Mix well. Taste and adjust if needed.
• Remove shrimp and orzo from the refrigerator. Add cherry tomatoes and dressing; stir well. Taste and adjust seasonings if necessary. Refrigerate for at least 2 hours before serving.

CITRUS SHRIMP AND SPINACH SALAD

Steps:

• In a small bowl, mix together the mustard, honey, orange juice, and vinegar; cover and refrigerate.
• Either on a large serving platter or on individual salad plates, layer in the following order: lettuce leaves, spinach, onion slices, cucumber slices, orange pieces, and shrimp.
• Season with salt and pepper to taste (I season as I layer).
• Sprinkle with pecans.
• Drizzle with honey mustard mixture.

ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING

Steps:

• Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside.
• Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
• Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges. Serve.

ASIAN SHRIMP AND SPINACH SALAD

Steps:

• Mix ginger and garlic powder; set aside. Cut each cracker into 6 pieces; place on large piece of foil. Spray crackers evenly with cooking spray. Immediately sprinkle with half of the ginger mixture; toss to coat. Set aside.
• Beat vinegar, soy sauce, water, onions, oil and remaining ginger mixture with wire whisk until well blended.
• Arrange spinach, shrimp, sprouts, snow peas and red pepper on 8 salad plates; top with the cracker mixture. Drizzle with the vinegar mixture just before serving.

SHRIMP AND SPINACH SALAD

Steps:

• Drain orange segments, reserving 2 Tbsp. of the liquid. Cover and refrigerate oranges until ready to use.
• Mix sour cream, mustard and reserved 2 Tbsp. orange liquid. Cover and refrigerate until ready to serve.
• Arrange spinach, shrimp, onion and oranges on 4 dinner plates; drizzle with dressing. Sprinkle evenly with almonds.