Thai Shrimp Salad Appetizer Spoons Recipes

THAI SHRIMP APPETIZERS

Thai Shrimp Appetizers image

Our tasters simply loved the spicy heat, garlic flavor and splash of lime in these yummy, no-cook appetizers that can come together at the last minute. -Edrie O'Brien, Denver

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/4 cup canola oil
2 green onions, chopped
2 tablespoons rice vinegar
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds cooked medium shrimp, peeled and deveined

Steps:

In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.

Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 224mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

SPICY THAI SHRIMP SALAD

Spicy Thai Shrimp Salad image

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.

Provided by Emily Clifton - Nerds with Knives

Categories Thai

Time 15m

Number Of Ingredients 11

Ingredients

5 tablespoons lime juice (from about 3 limes)
2 teaspoons lime zest (finely grated)
3 tablespoons fish sauce
1 ½ tablespoons sugar
About 1 - 2 tablespoons sambal ((or use chili-garlic paste or Sriracha))
1 pound large shrimp (shelled and de-veined)
A large shallot (thinly sliced)
1 cup cilantro (leaves and tender stems (or basil), roughly chopped)
½ cup mint leaves (roughly chopped)
1/2 cup roasted (unsalted peanuts, roughly chopped)
Jasmine rice or rice noodles (for serving)

Steps:

Bring a large pot of salted water to a boil.
In a large bowl, combine lime juice, lime zest, fish sauce, sugar, and chili paste. Taste, and adjust with any of the ingredients. It should taste quite sour, but also a little salty, spicy and sweet.
Turn heat off and poach the shrimp in the water until just cooked through, 2-3 minutes. Be careful not to overcook. Drain well.
Add the warm shrimp to the sauce and toss well. Add the shallot, cilantro and mint leaves. Toss, and transfer to a serving bowl. Scatter over the peanuts and garnish with a few more herbs. Serve immediately with hot rice or rice noodles.

SPICY THAI SHRIMP SALAD

Spicy Thai Shrimp Salad image

Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 6

Number Of Ingredients 12

Ingredients

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

Steps:

To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g

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