Asian Shrimp Salad With Vegetables And Herbs Recipes

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
• To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
• To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
• For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
• If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

ORIENTAL SHRIMP SALAD (PADMA LAKSHMI)

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.

ASIAN SHRIMP SALAD

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.

ASIAN SHRIMP SALAD WITH VEGETABLES AND HERBS

Steps:

• Pulse garlic and salt in a food processor until coarsely chopped, 2 or 3 times. Add shrimp; pulse until shrimp pieces are the size of small peas. (Do not puree)
• Heat the oil in a large skillet over medium-high heat. Add shrimp mixture and granulated sugar. Cook, stirring often, just until shrimp have cooked through, 3 to 5 minutes. Transfer mixture to a medium bowl. Let cool completely. Cover with plastic wrap, and refrigerate until ready to serve, up to 8 hours.
• Heat fish sauce and the brown sugar in a small saucepan over medium-low heat, stirring constantly, until sugar has dissolved. Remove from heat. Stir in cayenne and lime juice. Set aside. (Dressing can be refrigerated up to 1 hour.)
• Just before serving, add 1 sliced chile, the peanuts, and shallots to the shrimp mixture; toss to combine. Stir in dressing to taste; reserve any dressing that remains for dipping sauce.
• Add remaining sliced and whole chiles and the ginger to the remaining dressing to make dipping sauce. Add equal parts fish sauce and lime juice to yield about 1/2 cup dipping sauce. Arrange lettuce, bean sprouts, scallions, cucumber, string beans, watermelon, herbs, and lime wedges on a platter. Serve with shrimp salad and the dipping sauce.