Wasabi And Ginger Shrimp Salad Low Fat Recipes

SHRIMP SALAD WITH WASABI AND PICKLED GINGER

Steps:

• Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
• Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
• Whisk together mayonnaise, wasabi, celery, remaining tablespoon lemon juice, ginger, scallion, and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

WASABI SALAD DRESSING

Steps:

• Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
• Add sesame oil and wasabi paste; whisk well.
• Chill before using.

GARLIC SHRIMP WITH WASABI MAYONNAISE

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

SOBA AND SHRIMP SALAD

Steps:

• Boil soba in boiling water for 5-8 minutes; drain and rinse with cold water and then drain again.
• While noodles are cooking, mix together wasabi and 1 tablespoon cold water in a small bowl or cup.
• Let stand 5 minutes and then add the soy sauce and lemon juice and set aside.
• In a large salad bowl toss together the spinach, noodles, green onions, shrimp, ginger and dressing.

WASABI CRUSTED SHRIMPS WITH GINGER DIP

Steps:

• Grind wasabi peas into powder with apinch of salt in a coffee grinder or food processor.
• Sprinkle salt over shrimps.
• Whisk egg white with a pinch of salt until foamy.
• Add shrimp and toss to coat.
• Hold shrimp by the tails and dip into ground wasabi peas to coat the shrimp.
• Season with salt and pepper.
• Heat half the oil in a skillet over medium high heat.
• Add half of shrimp and fry for 1 to 2 minutes per side until coating is crisy and shrimp are curled.
• Repeat with remaining oil and shrimp.
• Serve hot or cold with ginger dip.
• Ginger Dip:.
• Combine pickled ginger, mayonnaise, green onions, lemon juice and soy sauce in a small bowl.
• Serve with shrimps.