Spicy Thai Basil Lime Jumbo Shrimp Vietnamese Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY THAI BASIL GRILLED SHRIMP WITH SOUR MANGO SALAD



Spicy Thai Basil Grilled Shrimp with Sour Mango Salad image

Provided by Corinne Trang

Categories     appetizer

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

24 jumbo tiger shrimp (about 10 per pound), deveined
1/4 cup fresh lime (substitution: lemon juice)
1/4 cup palm sugar or granulated sugar
1/4 cup fish sauce
1 large garlic clove, finely grated
1 to 2 fresh red Thai chiles, stemmed, seeded, and minced
1/4 cup packed fresh Thai basil, minced (substitution: mint or cilantro leaves)
2 tablespoons vegetable oil
Sour Mango Salad, recipe follows
4 large green mangos, peeled, halved lengthwise, sliced using an Asian shredder or julienned with a knife
2 large carrots, peeled and julienned
2 red Thai chiles, stemmed, seeded, and sliced into thin rounds
1/4 cup fresh lime juice (substitution: lemon juice)
1/3 cup fish sauce
1/3 cup sugar

Steps:

  • Using a paring knife, cut through the back shell of each shrimp. Remove the dark vein by running your forefinger between the shell and the flesh of each shrimp, keeping the shell intact. Reserve shrimp in a re-sealable gallon plastic bag.
  • In a medium bowl, whisk together the lime juice and sugar until the sugar is completely dissolved, then add the fish sauce. Add the garlic, chile, Thai basil, and 1 tablespoon oil. Stir well and pour over the reserved shrimp in the plastic bag. Seal the bag, squeezing out the air. Massage the bag to make sure that all of the shrimp are covered and refrigerate for 30 minutes to 1 hour.
  • Heat a grill pan over high heat. Oil the grill pan with remaining oil. Grill the shrimp, turning once to prevent burning, until evenly pink and golden on both sides, 2 to 3 minutes. Serve shrimp on large plate over Sour Mango Salad.
  • Mix the mangos, carrots, and chiles in a large bowl.
  • For the dressing: in a medium bowl, whisk together the lime, fish sauce, and sugar until the sugar is completely dissolved. Add the dressing to the bowl and toss together. Let stand 20 minutes. Drain and serve at room temperature or lightly chilled.

PLA GOONG (SPICY THAI SHRIMP SALAD)



Pla Goong (Spicy Thai Shrimp Salad) image

This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.

Provided by Francis Lam

Categories     main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

Salt (optional)
3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp (1 1/2 pounds if heads-on)
2/3 cup very thinly sliced lemongrass (see note)
1 large shallot, thinly sliced
1/2 cup roughly chopped cilantro
1/2 cup whole mint leaves
6 makrut lime leaves, finely shredded
Jasmine rice, for serving

Steps:

  • Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
  • In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
  • Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
  • Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams

SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD



Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad image

I found this recipe in Wine Enthusiast Magazine. This recipe adapted from the Asian Grill by Corinne Trang, is a traditional Vietnamese "tableside salad" which, true to its name, is assembled at the table. It is based on rice vermicelli, an extemely thin rice noodle, and dressed with nuoc cham, the sweet, sour spicy fish sauce dressing that is Vietnam's condiment of choice. For a milder dish, remove the seeds from the chilies and crush the garlic. Tiger shrimp are prefered because they're "meaty, sweet, and firm". NOTE: Recipe for nuoc cham is posted separately

Provided by Sondra Beth

Categories     Rice

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/4 cup fish sauce
1/4 cup fresh lime juice (lemon juice can be subsituted)
1 cup palm sugar (granulated sugar can be subsituted)
1 tablespoon vegetable oil
1 large garlic clove, finely grated
1/4 cup packed fresh Thai basil, minced (Mint or Cilantro can be subsituted)
1 -2 red Thai red chili pepper, stemmed, seeded and minced
24 jumbo shrimp, preferably tiger shrimp, deviened (about 10 per pound)
1 (12 ounce) package dried rice vermicelli
1/4 cup vegetable oil
3 scallions, trimmed an thinly sliced into rounds (white and green parts)
3 carrots, peeled and cut into julienne strips
2 heads lettuce (boston or bibb)
2 unripe carambolas, sliced paper-thin crosswise (star fruit) (optional)
1 English cucumber, peeled, halved lengthwise, seeded, and sliced pape-thin crosswise
1 bunch fresh mint sprig
1 cup unsalted peanuts

Steps:

  • Prepare the shrimp:.
  • In a large bowl, whisk together the fish sauce, lime or lemon juice, and sugar until the sugar is completely dissolved. Add the oil, garlic, basil and chili. If you wish, pour the marinade into a blender and pulse until smooth.
  • Place the shrimp and marinade into a resealable gallon plastic bag. Squeeze out the air; and seal the bag. Hold onto the two ends, shake the bag to coat the pieces evenly. Refrigerate for 4 hours, turning the bag every 30 minutes or so to redistribute the marinade.
  • Put the rice vermicelli into a large bowl with water to cover. Let soak until pliable, about 30 minutes. In a large pot of boinling water, cook the vermicelli for no more than 5 seconds. Drain and rinse under cold running water. Transfer to a dish, cover with plastic wrap and wet aside.
  • In a small sauce pan, heat the oil over medium heat. Fry the scallions until fragrant and lightly golden, about 5 minutes. Remove from the heat and let cool. Toss the rice vermicelli with the scallion oil ( including the scallions) and transfer to a serving platter.
  • On a serving platter, arrange, in individual piles the carrots, lettuce leaves, carambolas ( if using), cucmber and mint sprigs. Put the peanuts in a separte bowl.
  • Cook the shrimp:.
  • Just before you are ready to serve, prepare a hot fire in a charcoal grill or preheat a gas grill to high (500F). Remove the shrimp from the marinade and discard the marinade. Grill the shrimp, turning them frequently to prevent burning, for 2 to 3 minutes, until evenly pink and golden on both sides.
  • To Serve:.
  • Instruct your guests to take some vericelli, carrots, cucumbers, carambolas, lettus leaves (freshly torn), mint leaves (pinching off the sems and freshly torn), and toss in their individual dishes ( a large soup bowl or deep plate is best) until the ingredients are evenly distributed. Place the grilled shrimp on top, sprinkle with peanuts and drizzle with the nauc cham. Serves 6 to 8.
  • Wine Recommendations: Gewurztraminer, Pinot Gris, or chilled Morgon from Beaujoliais.

Nutrition Facts : Calories 714.3, Fat 26.7, SaturatedFat 3.9, Cholesterol 141.1, Sodium 1740.1, Carbohydrate 97.8, Fiber 5.3, Sugar 37.7, Protein 24.2

More about "spicy thai basil lime jumbo shrimp vietnamese salad recipes"

VIETNAMESE SHRIMP SALAD WITH NOODLES - THE RUSTIC FOODIE®

From therusticfoodie.com
5/5 (2)
Total Time 35 mins
Category Salad
Published Jul 20, 2022


VIETNAMESE SHRIMP SALAD ROLLS – GỏI CUốN OR NEM CUốN
Aug 26, 2020 Instructions. For the carrots, peel them then cut into matchsticks. Place in a small bowl or jar with 2 teaspoons salt, 2 tablespoons white sugar, ¼ cup rice wine vinegar, 1 tablespoon lime juice, ¾ cup boiling water.
From dishnthekitchen.com


VIETNAMESE SHRIMP SALAD (GOI TOM) - IN GOOD FLAVOR
May 31, 2023 Serve this healthy salad as an appetizer, side, or main dish! Vietnamese shrimp salad is a glorious amalgamation of crispy shredded cabbage and carrots, tender poached …
From ingoodflavor.com


SPICY THAI SHRIMP SALAD - ANDREW ZIMMERN
2 tablespoons lime juice, or more to taste; 3 tablespoons brown sugar, or more to taste; 2 stems of lemon grass, trimmed, cleaned and sliced very thin; 6 Thai red chiles, sliced thin; 1/2 cup …
From andrewzimmern.com


SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD
Apr 26, 2015 3 place the shrimp and marinade into a resealable gallon plastic bag. squeeze out the air; and seal the bag. hold onto the two ends, shake the bag to coat the pieces evenly. …
From fishofsea.blogspot.com


VIETNAMESE LOTUS ROOT AND SHRIMP SALAD (GỏI NGó SEN …
Feb 7, 2024 Make the Dressing: Whisk together fish sauce, sugar, lemon or lime juice, garlic, and chili (if using) in a bowl. Adjust to taste if needed. It should be a harmonious blend of sour, sweet, salty, and spicy. Make the Shrimp Chip: I …
From vickypham.com


17 BEST THAI SHRIMP RECIPES FOR SEAFOOD LOVERS
Jul 26, 2023 Thai Shrimp Stir-Fry with Tomatoes and Basil. Thai Shrimp Cake. Pad Thai. Tom Yum Soup. Thai Fried Rice Recipe with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง) Shrimp and …
From insanelygoodrecipes.com


SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD
Spicy Thai basil & lime jumbo shrimp Vietnamese salad is a delicious and flavorful salad that is perfect for a hot summer day. The salad is made from fresh ingredients and is high in protein …
From recipewise.net


SPICY THAI SHRIMP SALAD - SKINNYTASTE
Jul 25, 2018 I'm Gina Homolka! I’m a mom of 2 and share healthy recipes that never sacrifice taste. Everything from high-protein recipes, to macro-friendly, anti-inflammatory, high-fiber, gluten-free, weight watchers, and many other recipes …
From skinnytaste.com


AUTHENTIC SPICY THAI SHRIMP SALAD (PLA GOONG) - SIMPLY …
Jan 3, 2024 Enjoy Pla Goong, a spicy Thai shrimp salad full of flavor using fresh herbs, jicy shrimp, and spicy Thai chili peppers with a tangy dressing. ... Large jumbo shrimp, tail-on, peeled, deveined, and heads removed. Large shrimp is …
From simplysuwanee.com


SPICY THAI BASIL & LIME JUMBO SHRIMP VIETNAMESE SALAD RECIPE
Get full Spicy Thai Basil & Lime Jumbo Shrimp Vietnamese Salad Recipe ingredients, how-to directions, calories and nutrition review. Rate this Spicy Thai Basil & Lime Jumbo Shrimp …
From recipeofhealth.com


SPICY THAI BASIL LIME JUMBO SHRIMP VIETNAMESE SALAD RECIPES
Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. …
From tfrecipes.com


VIETNAMESE SHRIMP SALAD - LOVONI AND SARAH
Jun 9, 2023 Bring a large saucepan of water to a boil. Add a tablespoon or more of sea salt. Carefully add the shrimp to the saucepan. Cook, uncovered, for 2 minutes or until pink and …
From lovoniandsarah.com


QUICK SPICY THAI SHRIMP SALAD - NERDS WITH KNIVES
Sep 6, 2018 A simple, healthy Thai shrimp salad with an authentic sour-savory-spicy-sweet combination of fresh lime juice, fish sauce and chili paste, showered with fresh herbs and crunchy roasted peanuts. Summer is almost done but we …
From nerdswithknives.com


THAI SHRIMP MANGO SALAD - HEALTHY WORLD CUISINE
Aug 9, 2020 Thai Shrimp Mango Salad (Yam Mamuang Goong Sod)is a light refreshing Asian salad made with julienned “green mango”, freshherbs, jumbo shrimp and tossed with our spicy Thai Prik Nam Pla Sauce. 5 from 11 votes
From hwcmagazine.com


VIETNAMESE SHRIMP SALAD WITH SWEET & SPICY CHILI …
Jun 16, 2022 Combine 1 jar Serious Foodie Vietnamese Sweet Chili Hot Sauce, 2 tablespoons Serious Foodie Indonesian Sambal (less or more, depending on how spicy you want the dressing), and the fresh lime juice. Whisk in the …
From serious-foodie.com


VIETNAMESE SHRIMP SALAD RECIPE (GOI TOM) - WICKED …
Feb 26, 2020 My take on Vietnamese shrimp salad features tons of fresh vegetables like cabbage, carrots, and bean sprouts and plenty of fresh herbs like mint, basil, and cilantro. Then, it’s drizzled with a slightly sweet and tart …
From wickedspatula.com


HOISIN-PEANUT SHRIMP AND SLAW RECIPE - NYT COOKING
5 days ago Inspired by Vietnamese fresh spring rolls dipped into peanut sauce, this simple-to-prepare meal features sticky glazed shrimp and a lively salad of crunchy vegetables, sprightly …
From cooking.nytimes.com


Related Search