5 Spice Shrimp Salad Recipes

OLD BAY SHRIMP SALAD

Steps:

• Fill a large bowl with ice and cold water and set next to the sink.
• Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn't return to a boil).
• Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
• In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SPICY SHRIMP SALAD

Steps:

• Cook shrimp in medium pot of boiling salted water until just opaque in center, about 4 minutes. Drain shrimp and cool. Combine mayonnaise and Old Bay seasoning in large bowl. Add bell peppers, green onions, celery and shrimp. Toss to blend well. Season salad to taste with salt and pepper. Arrange 1 lettuce leaf on each plate. Spoon salad into leaves and serve.

SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER

Steps:

• Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
• Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
• Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
• Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
• Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
• Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.

SPICED SHRIMP SALAD

Steps:

• Place lemon grass in blender or spice mill; grind to powder. Set aside.
• Bring saucepan of water to boil, add shrimp, cook 30 seconds, then drain and rinse them with cold water. Drain well and transfer to a bowl.
• Mix fish sauce and lime juice. Add pepper flakes, shallots and scallions. Pour mixture over shrimp. Mix, then fold in pulverized lemon grass.
• Transfer to a serving bowl and scatter the green chili and mint on top. Serve at room temperature.

SPICY THAI SHRIMP SALAD

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.

5 SPICE SHRIMP

Steps:

• Pat shrimp dry and coat them with the 5 spice powder and salt& pepper (on a plate or in a bag).
• Heat oil in a pan at medium high heat.
• Add shrimp, cook stirring until shrimp curl and turn pink, 1-2 minutes .
• Add the garlic and cook another 30 seconds.
• Add the wine and boil until reduced by half and shrimp are opaque, about 1 minute.
• Serve warm.