Oriental Seafood Salad Recipes

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ORIENTAL SHRIMP SALAD (PADMA LAKSHMI)



Oriental Shrimp Salad (Padma Lakshmi) image

A delicious low carb salad with marinated shrimp, fresh salad veggies and a tangy asian inspired dressing

Provided by Chelley-Chelle

Categories     Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 24

1 cup loosely packed mint leaf
1 small onion, coarsely chopped
1 tablespoon minced gingerroot
12 black peppercorns, coarsely crushed
1 teaspoon ground cumin
1 teaspoon tamarind paste
1/2 teaspoon sugar
1/3 cup water
salt, to taste
2 lbs large shrimp, shelled and de-veined
4 cups shredded iceberg lettuce
3 cups grated carrots
2 cups diced celery
2 cups shredded red cabbage
5 scallions, minced
1 cup loosely packed cilantro leaf, minced (after measuring)
3 tablespoons fresh limes or 3 tablespoons lemon juice
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 dashes oriental hot chili oil (or to taste)
salt, to taste
vegetable oil cooking spray
3 tablespoons toasted sesame seeds, for garnish

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.

Nutrition Facts : Calories 254.2, Fat 10, SaturatedFat 1.4, Cholesterol 191, Sodium 1282.4, Carbohydrate 17.6, Fiber 5.5, Sugar 7, Protein 24.8

ASIAN SHRIMP SALAD



Asian Shrimp Salad image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 24

1 cup loosely packed mint leaves
1 small onion, coarsely chopped
1 tablespoon minced gingerroot
12 black peppercorns, coarsely crushed
1 teaspoon ground cumin
1 teaspoon tamarind paste
1/2 teaspoon sugar
1/3 cup water
Salt, to taste
2 pounds large shrimp, shelled and de-veined
4 cups shredded iceberg lettuce
3 cups grated carrots
2 cups diced celery
2 cups shredded red cabbage
5 scallions, minced
1 cup loosely packed cilantro leaves, minced (after measuring)
3 tablespoons fresh lime or lemon juice
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 dashes Asian hot chili oil, or to taste
Salt, to taste
Vegetable oil spray
3 tablespoons toasted sesame seeds, for garnish

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.

ORIENTAL SEAFOOD SALAD



Oriental Seafood Salad image

Posted for Zaar World Tours: If you like crabmeat and prawns, then this is the salad for you :) Region: ASIA.

Provided by kiwidutch

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

30 ml sesame oil (2 Tablespoon)
1/2 small onion, -finely chopped
2 1/2 cm fresh gingerroot, peeled and grated (1 inch)
10 ml soy sauce (2 teaspoons)
120 ml mayonnaise (8 Tablespoons)
salt (to taste)
pepper (to taste)
225 g peeled prawns (8 oz)
225 g white crabmeat, flaked (8 oz)
1 red pepper, diced
1/4 cucumber, diced
50 g fresh bean sprouts (2 oz)
green salad leaves (for presentation)
1 lime, juice of
lime slice (garnish)
unpeeled prawns (garnish)

Steps:

  • Saute the onion and ginger gently in the sesame oil until soft, transfer to a large bowl and cool.
  • Stir in the soy sauce, salt, pepper, and mayonnaise.
  • Add crabmeat, prawns, red pepper, cuccumber and beansprouts, folding together gently.
  • Shred the salad greens if in large pieces and line glasses with them, pile the prawn mixture in the middle and squeeze a little lime juice over each serving.
  • Garnish with unpeeled prawns and lime slices.

Nutrition Facts : Calories 278.9, Fat 17, SaturatedFat 2.5, Cholesterol 101.8, Sodium 1162, Carbohydrate 12.4, Fiber 1.2, Sugar 4.5, Protein 19.5

ASIAN SHRIMP AND NOODLE SALAD



Asian Shrimp and Noodle Salad image

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 14

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

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.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

ASIAN SHRIMP SALAD



ASIAN SHRIMP SALAD image

Categories     Salad     Shellfish

Number Of Ingredients 10

2 tbls orange juice
1/4c low-sodium soy sauce
2 tsp grated fresh ginger
1 tbls honey
8oz med shrimp, peeling and deveined
8c chopped romaine lettuce
1c canned mandarin orange segments (in juiced), drained
2 tbls oil
1/2 bottled Asian vinaigrette
1/3c slivered almonds

Steps:

  • Medium bowl, whisk orange juice, soy sauce, ginger and honey. Add shrimp; toss to coat. Cover and refrigerate 15-30mins Place lettuce and mandarin oranges in large bowl. Drain shrimp; discard marinade. Large skillet, warm oil over medium heat. Add shrimp and cook, stirring once or twice, until pink, 4-6min per side Place shrimp in blow with lettuce and orange segments. Pour dressing over salad and gently toss.

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