Shrimp And Daikon Salad With Ume Shiso Dressing Recipes

SHRIMP AND DAIKON SALAD WITH UME-SHISO DRESSING

Shrimp and Daikon Salad with Ume-Shiso Dressing image

Provided by Maggie Ruggiero

Categories Salad Quick & Easy Dinner Lunch Shrimp Spring Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

For salad:
1 (10-ounce) piece daikon radish, peeled
3/4 pound medium shrimp, peeled
1 tablespoon vegetable oil
For dressing:
3 tablespoons mirin (Japanese sweet rice wine)
1 1/2 tablespoons rice vinegar (not seasoned)
2 1/4 teaspoons umeboshi plum vinegar
2 tablespoons umeboshi plum paste
1 1/2 teaspoons reduced-sodium soy sauce
3/4 teaspoon packed light brown sugar
4 1/2 tablespoons vegetable oil
3 tablespoons finely chopped green shiso leaves (about 9)
Equipment:
an adjustable-blade slicer; a large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

Prepare daikon and shrimp for Salad:
Using slicer, cut daikon lengthwise into very thin slices (see cooks' note, below). Soak in a bowl of lightly salted cold water, chilled, 30 minutes.
While daikon soaks, toss shrimp with oil and 1/8 teaspoon pepper. Heat grill pan over medium-high heat until hot, then cook shrimp, turning once, until just cooked through, 2 to 4 minutes total. Transfer to a plate.
Make dressing:
Whisk together mirin, vinegars, plum paste, soy sauce, and brown sugar in a medium bowl. Add oil in a slow stream, whisking. Stir in shiso leaves.
Assemble salad:
Stir shrimp into dressing. Drain daikon well. Rinse and pat dry, then divide among 6 plates. Using a slotted spoon, top with shrimp. Serve drizzled with some of remaining dressing.

SHRIMP AND AVACADO SALAD WITH MISO DRESSING

Shrimp and Avacado Salad With Miso Dressing image

This is a great summer salad, suitable for company or just dinner on the deck! I dare you not to drink this dressing!

Provided by Chef PotPie

Categories Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon butter
1 lb raw shrimp, tails removed
5 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon cayenne
2 avocados, pitted peeled and cut into cubes
1 cucumber, sliced
1/2 cup shredded carrot
1/2 cup edamame
6 cups chopped lettuce, of choice
1 tablespoon fresh cilantro, for serving
1/3 cup peanuts, for topping
1 inch piece of fresh peeled ginger
3 tablespoons oil
4 tablespoons lime juice
2 tablespoons Agave
2 tablespoons white miso
3 garlic cloves
1/2 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt and pepper, to taste

Steps:

Heat a large skillet and 1 tablespoon of butter over medium heat. Once hot, add raw shrimp and garlic. Stir. Sprinkle shrimp with chili powder and cayenne pepper. Continue to cook, stirring occasionally, until shrimp are no longer transparent and are golden on the outside, approximately 3 minutes each side.
Prepare the salad bowls. Divide lettuce, avocado, cucumber, carrots and edamame between your bowls (2 bowls for very large salads, or 4 bowls for lighter salads). Top with fresh cilantro and peanuts and last, the prepared shrimp.
Prepare the salad dressing- Place all of the salad dressing ingredients in the bowl of a food processor or high powered blender and process until smooth and creamy. Taste and add any additions you feel necessary (lime juice, agave, salt).
Pour the miso dressing over the salad, toss and serve immediately.

Nutrition Facts : Calories 537.4, Fat 38.5, SaturatedFat 6.7, Cholesterol 150.9, Sodium 1205.5, Carbohydrate 26.9, Fiber 11.5, Sugar 4.5, Protein 28

SZECHUAN SHRIMP SALAD

Szechuan Shrimp Salad image

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

10 ounces uncooked thin spaghetti
1/3 cup canola oil
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, sliced
1/2 cup sliced green onions
3 tablespoons minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Steps:

Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Nutrition Facts :

ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING

Asian Spinach and Shrimp Salad With Sesame Dressing image

This is a delicious salad that is a tasty meal in one - Depending on how juicy the oranges are, you may need 2 oranges to yield 1/2 cup of squeezed juice.

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup orange juice
1 teaspoon orange zest, grated
1/2 cup Baby Spinach, lightly packed
2 teaspoons fresh ginger, minced
3 tablespoons rice vinegar
1 tablespoon honey
3 tablespoons vegetable oil
2 tablespoons sesame oil, black toasted
table salt
ground black pepper
1 lb shrimp, medium, cooked and peeled
2 oranges, peeled, and segmented
1/2 cup scallion, chopped

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.

Nutrition Facts : Calories 329.2, Fat 18.4, SaturatedFat 2.6, Cholesterol 220.9, Sodium 259.3, Carbohydrate 16.6, Fiber 2.1, Sugar 13.4, Protein 24.9

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