Oriental Shrimp Salad Padma Lakshmi Recipes

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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 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 Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 12

1 pound large shrimp
2 navel oranges
2 carrots, peeled and julienned
Juice from 1/2 lime
1 small jicama, peeled and julienned
1 tablespoon vegetable oil
1 to 2 teaspoons sriracha sauce
1 teaspoon fish sauce
Salt
1/8 teaspoon sugar
1/2 cup cilantro leaves, coarsely chopped
1 head Bibb lettuce, leaves washed and separated

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.

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