Crispy Shrimp With Noodle And Bean Sprout Salad Recipes

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

BRIGHT AND SPICY SHRIMP NOODLE SALAD

Steps:

• Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
• Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
• Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
• Divide noodle salad among bowls and top with remaining peanuts.

ASIAN SHRIMP AND NOODLE SALAD

Steps:

• Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
• Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
• In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

CRISPY SHRIMP WITH NOODLE AND BEAN SPROUT SALAD

Steps:

• 1. In a medium saucepan, warm the peanuts over moderate heat, about 1 minute. Add the sake, soy sauce and mirin and cook over low heat, stirring, until the liquid is reduced and coats the peanuts, about 5 minutes. Spread the peanuts on a parchment paper-lined plate and let cool. 2. In a blender, add the lime juice, fish sauce, chile sauce, water, garlic and Thai chile and puree the dressing until smooth. 3. Bring a large pot of water to a boil and fill a bowl with ice water. Add the bean sprouts to the boiling water and blanch for 10 seconds. Using a slotted spoon, transfer the bean sprouts to the ice water to cool, then drain and pat dry. Fill the bowl with more ice water. Add the rice vermicelli to the pot and cook until tender, about 5 minutes. Drain the noodles and transfer them to the ice water to cool. Drain again, shaking off the excess water; pat dry with paper towels. Wipe out the bowl. Cut the noodles into 4-inch lengths and return them to the bowl. Add the bean sprouts, cucumber, mint and scallions. 4. Put the shrimp in a large, resealable plastic bag. Add the flour, seal and shake to coat. Tap the excess flour off the shrimp. Put the eggs and panko in 2 separate bowls and line a baking sheet with wax paper. Working in batches, dip the shrimp in the egg and then in the panko, pressing the crumbs to help them adhere. Transfer the shrimp to the baking sheet. 5. In a large, deep skillet, heat the oil to 340°. Add half of the shrimp and fry over high heat, turning once, until they are golden, about 2 minutes. Drain on paper towels and sprinkle the shrimp with salt. Repeat with the remaining shrimp. 6. Coarsely chop the peanuts. Add the dressing to the rice noodles and toss to coat. Transfer the noodle salad to a platter and top with the shrimp and chopped peanuts. Serve right away. * The peanuts can be stored in an airtight container for 2 days. The dressing can be refrigerated for 2 days.

SHRIMP AND NOODLE SALAD

Steps:

• Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl.
• Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel-lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet.
• Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate.
• When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible.
• Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots.

SHRIMP AND BEAN SPROUTS (LOW CARB)

Steps:

• In a glass or plastic bowl prepare your sauce - combine garlic, ginger, soysauce, oyster sauce and a little pepper for taste. Set aside until near the end.
• Heat approximately 1 - 2 tablespoons oil in a wok - saute onions for 1 - 2 minutes - add cabbage and stirr fry until cabbage is mostly soft- approximately 10 minutes. Add shrimp and continue to saude until cooked - add sprouts and sauce. Stirr fry until sprouts are warm and everything is coated with the sauce.
• Serve.

CRUNCHY SHRIMP NOODLE SALAD

Steps:

• Pour boiling water over the noodles to cover, leave for 4 minutes then drain and cool under cold running water. Drain well.
• Mix the snow peas, carrots, spinach, noodles and shrimp in a shallow bowl.
• Mix together the dressing ingredients until the sugar has dissolved, pour over the salad, then toss everything together.
• Serve straight away.

ASIAN SHRIMP NOODLE SALAD

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.