Pacific Rim Shrimp Salad Recipes

PACIFIC RIM MANGO AND SEAFOOD SALAD

Steps:

• In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss.
• In a hot saute pan add 1-tablespoon butter and sauté shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm.
• Add 1-tablespoon butter and sauté scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm.
• In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste.
• Assemble the salad:.
• Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
• Place 2 warm shrimp and 2 warm scallops on top of each salad.
• Drizzle cilantro-lime dressing over each salad and serve.
• Garnish with chopped cilantro and lemon wedges.

PACIFIC RIM SHRIMP

Steps:

• In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste.
• Add the shrimp and marinate for 30 minutes.
• Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm.
• Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.

PACIFIC RIM SUMMER SALAD

Steps:

• Chill lettuce leaves and salad plates for 15 minutes.
• Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
• In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
• Assemble the salad.
• Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
• Garnish salads with fresh chopped parsley and sliced Kamata olive.