ASIAN SHRIMP PANCAKES
I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. -Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, mash garlic with salt. Beat in eggs, water and oil. Whisk in flour until blended. Stir in green onions and pepper., Lightly grease a griddle; heat over medium heat. Pour batter by tablespoonfuls onto griddle. Cook until edges are dry and bottoms are light golden brown. Turn; cook until second side is golden brown. Arrange pancakes on a serving platter; top each with a shrimp half. If desired, top with additional toppings.
Nutrition Facts :
ASIAN SHRIMP SALAD
Steps:
- Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
- Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.
SHRIMP AND POTATO SALAD
Provided by Food Network
Yield 8 to 10 as part of a selection
Number Of Ingredients 10
Steps:
- Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander.
- In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.
- Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.
ASIAN SAUTED SHRIMP SALAD WITH POTATO PANCAKES
Steps:
- Add olive oil to 12 inch fry pan, salt shrimp and saute a few minutes on each side until white. Cool shrimp to touch and cut into large pieces. In a large mixing bowl wisk 1/4 cup olive oil, 1/8 cup rice wine viengar, soy sauce & pepper. Add grated ginger, grated carrot, thinly sliced celery, scallion and chopped sugar snap peas. Stir in sliced shrimp with remaining oil from saute pan. Hand grate 6 medium Yukon Gold Potatoes. Drain in Colander. Place into mixing bowl and stir in egg, salt, pepper and baking soda. Place 2 tablespoons of olive oil in 12 inch fry pan, heat oil. Saute pancakes 3-4 minutes on each side. Drain pancakes on paper towels. Place potato pancakes on a platter and spoon asian shrimp salad on top.
SHRIMP PASTA SALAD WITH ASIAN DRESSING
Make and share this Shrimp Pasta Salad With Asian Dressing recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Note: Cook the pasta & shrimp before starting on the salad.
- Mix the ingredients together for the dressing & set aside.
- Bring the water to a boil the add the vegetables (besides the pepper). Cook for 2 minutes or until tender-crisp. Immediately run under cold water to stop cooking.
- Cover with ice water & let stand for 5 minutes. Drain & combine with pasta, shrimp, & red pepper.
- Toss the salad with the dressing then top with green onions.
Nutrition Facts : Calories 442.9, Fat 13.7, SaturatedFat 2.1, Cholesterol 172.8, Sodium 1551.7, Carbohydrate 45.9, Fiber 4.5, Sugar 5.5, Protein 34.2
SHRIMP POTATO SALAD
Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.
Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
ASIAN SHRIMP SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 12
Steps:
- In a large, straight-sided skillet, bring 2 inches of water to a simmer. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Drain and rinse under cold water.
- Remove peel and pith from oranges and, working over a medium bowl, carefully cut between membranes, letting segments drop into bowl. Add carrots, lime juice, and jicama. Let sit for a few minutes. Mix in oil, sriracha, fish sauce, salt, and sugar. Adjust salt, sugar, and lime juice to taste. Stir in shrimp and cilantro. Serve on lettuce.
ASIAN SHRIMP NOODLE SALAD
This is the easiest of salads to prepare and it's healthy too with lots of fresh veggies and no oil. I think it tastes best if you let it marinate in the dressing for an hour or so but you can serve it right away as well. If you like a bit of kick, add some chopped hot chili peppers.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions.
- Drain, rinse and let cool completely.
- In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
- Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
- Garnish with mint sprigs.
Nutrition Facts : Calories 857.1, Fat 10, SaturatedFat 2.3, Cholesterol 428, Sodium 2578.1, Carbohydrate 124.6, Fiber 10.5, Sugar 26, Protein 68.4
SPICY THAI SHRIMP SALAD
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
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
SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD
Provided by Mark Bittman
Categories dinner, quick, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
- Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
- Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 0 grams, Sodium 1468 milligrams, Sugar 13 grams, TransFat 0 grams
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