Polynesian Shrimp Salad Recipes

SHRIMP POMELO SALAD

Steps:

• Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
• Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
• Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

POLYNESIAN SHRIMP SALAD

Steps:

• Drain the pineapple, reserving 3/4 cup juice and set pineapple aside.
• In a small saucepan, combine the cornstarch, curry powder, salt, pepper, and reserved pineapple juice until smooth.
• Bring to a boil and cook and stir 1 minute or until thickened.
• Remove from the heat and cool to room temperature.
• Stir in mayonnaise and sour cream.
• In a large bowl, combine the shrimp, pasta, water chestnuts, and reserved pineapple.
• Add dressing and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.

HAWAIIAN MAC SALAD RECIPE BY TASTY

Steps:

• Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in the apple cider vinegar and set aside to cool for 10 minutes.
• In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the sugar, and ½ cup (120 G) of mayonnaise.
• Toss the mayonnaise mixture with the slightly warm macaroni until well coated. Refrigerate for 1 hour, or up to 4 hours, until fully cooled.
• To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more milk. Season with the remaining ½ teaspoon of salt and the pepper.
• Garnish with the scallions before serving.
• Enjoy!

POLYNESIAN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.

PASTA AND SHRIMP SALAD

Steps:

• Drain pineapple, reserving 3/4 cup juice; set pineapple aside. In a small saucepan, combine the cornstarch, curry powder, salt, pepper and reserved pineapple juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Stir in mayonnaise and sour cream., In a large bowl, combine the shrimp, pasta, water chestnuts, red pepper and reserved pineapple. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving.

POLYNESIAN SALAD

Steps:

• In a large bowl, mix peas, rice, shrimp, celery and green onion.
• Mix all the dressing ingredients together and mix well.
• When ready to serve pour over salad and add chow mein noodles.
• toss lightly.
• Both can be prepared day before.

HAWAIIAN GARLIC SHRIMP RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, paprika, cayenne, and salt. Add the shrimp to the bowl and toss to coat evenly with the spices.
• Add the canola oil and 8 tablespoons of butter to a 12-inch (30 cm) cast-iron or heavy-bottomed skillet over medium heat. When the butter begins to foam, add 10-12 shrimp to the pan and cook for 3-4 minutes on one side. Flip, season lightly with salt, and cook for 2-3 minutes on the other side, until the shells are crispy and the shrimp is pink and opaque. Remove from pan and set on a serving dish. Add 1-2 more tablespoons of butter to the pan and repeat with remaining shrimp.
• Once the shrimp are cooked, add the remaining 4 tablespoons of butter and the garlic to the pan and sauté briefly, about 1 minute, until fragrant but still somewhat pungent. Remove the pan from the heat.
• Squeeze the lemon juice all over the shrimp.
• Pour the garlic butter over the shrimp, then garnish with parsley. Serve immediately.
• Enjoy!