Sesame Singapore Shrimp Salad Recipes

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SESAME SINGAPORE SHRIMP SALAD



Sesame Singapore Shrimp Salad image

Prize-Winning Recipe 2009! Try Asian restaurant fare at home and have it ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
2/3 cup Asian toasted sesame salad dressing
1/2 teaspoon crushed red pepper flakes
2 cups angel hair or regular coleslaw mix
1 1/2 cups coarsely chopped cooked and peeled shrimp
1/4 cup chopped dry roasted peanuts
1/4 cup finely chopped basil leaves
1 mango, peeled and cut into 1/2-inch cubes (1 cup)
1 green onion, chopped
Black sesame seeds

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Meanwhile, in large bowl, stir together seasoning mix, salad dressing and pepper flakes. Add coleslaw, shrimp, peanuts, basil leaves, mango and green onion; toss gently to coat.
  • Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Sprinkle with sesame seeds. Serve immediately, or cover and refrigerate until serving.

Nutrition Facts : Calories 620, Carbohydrate 83 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 20 g, TransFat 0 g

SZECHUAN SHRIMP SALAD



Szechuan Shrimp Salad image

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

10 ounces uncooked thin spaghetti
1/3 cup canola oil
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, sliced
1/2 cup sliced green onions
3 tablespoons minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Nutrition Facts :

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE



Grilled Shrimp Salad with Sesame Ginger Vinaigrette image

Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 25m

Yield 2

Number Of Ingredients 6

8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 (12 ounce) package DOLE® Very Veggie™
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced

Steps:

  • Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
  • Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

SESAME SHRIMP AND APPLE SALAD



Sesame Shrimp and Apple Salad image

Bloggers Adam and Joanne Gallagher from Inspired Taste, top baby lettuce with tart green apple, red bell pepper and shrimp.

Provided by Inspired Taste

Categories     Entree

Time 15m

Yield 2

Number Of Ingredients 13

8 uncooked large shrimp, peeled, deveined
Wooden skewers
Cooking spray
1/4 teaspoon salt
Freshly ground black pepper
2 teaspoons cider vinegar
1 teaspoon olive oil
1 teaspoon honey
1/2 teaspoon toasted sesame oil
1/2 teaspoon reduced-sodium soy sauce
3 cups baby lettuce leaves
1 Granny Smith apple, cut into thin matchsticks
1/2 red bell pepper, cut into thin matchsticks

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
  • Thread shrimp onto skewers, 2 to 4 per skewer. Spray shrimp evenly with cooking spray. Sprinkle with salt and pepper. Bake 5 to 8 minutes or until shrimp are pink.
  • Meanwhile, in small bowl, beat vinegar, olive oil, honey, sesame oil and soy sauce with whisk until well blended.
  • In large bowl, toss lettuce, apple and bell pepper with dressing. Divide salad evenly between 2 serving plates. Top each with shrimp.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 50 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 14 g, TransFat 0 g

SESAME SHRIMP SALAD



Sesame Shrimp Salad image

A very exciting recipe! It was wonderful and we all had to have seconds! We made this pre-long weekend, so we could test it! Right! Cooking Light Magazine, May 2008 edition. 15 minutes cooling time.

Provided by Manami

Categories     Citrus

Time 30m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 16

1 tablespoon sugar (if you HAVE to, use splenda)
3 tablespoons fresh lime juice, divided
1 tablespoon water
1 garlic clove, minced
2 teaspoons chili-garlic sauce, divided (such as Lee Kum Kee)
1 1/2 teaspoons fish sauce
1/2 teaspoon salt, divided
1 tablespoon orange marmalade (we used apricot) or 1 tablespoon apricot preserves (we used apricot)
2 teaspoons dark sesame oil, divided
24 large shrimp, peeled and deveined (about 1 pound)
5 cups shredded napa cabbage (Chinese)
1 1/2 cups trimmed watercress leaves
1 1/2 cups shredded carrots
1/3 cup chopped fresh cilantro
1/3 cup chopped of fresh mint
2 tablespoons toasted sesame seeds

Steps:

  • Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
  • Microwave at HIGH 40 seconds or until sugar dissolves.
  • Cool.
  • Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
  • Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
  • Add shrimp to bowl; toss to coat.
  • Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
  • Remove shrimp from bowl, reserving marinade.
  • Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
  • Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  • Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
  • Combine cabbage and remaining ingredients in a large bowl.
  • Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
  • Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.

Nutrition Facts : Calories 158.9, Fat 6.4, SaturatedFat 1, Cholesterol 64.3, Sodium 587.3, Carbohydrate 17.4, Fiber 4, Sugar 9.7, Protein 10.4

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE



Grilled Shrimp Salad with Sesame Ginger Vinaigrette image

Provided by Food Network

Time 25m

Yield 2 servings

Number Of Ingredients 6

8 medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 pkg. (12 oz.) DOLE® Very Veggie®
10 cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2 green onions, diagonally sliced

Steps:

  • Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
  • Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
  • Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

ASIAN SESAME SALAD WITH BLACKENED SHRIMP



Asian Sesame Salad with Blackened Shrimp image

Top your salad of spinach, crunchy veggies and Asian-style sesame dressing with blackened shrimp to prepare this delicious Healthy Living salad.

Provided by My Food and Family

Categories     Spices

Time 16m

Yield Makes 4 servings.

Number Of Ingredients 10

24 uncooked deveined peeled large shrimp (1 lb.)
1-1/2 tsp. Cajun seasoning
1 pkg. (6 oz.) baby spinach leaves
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup matchlike carrot sticks
1 cup fresh snow peas, cut lengthwise into thin strips
4 green onions, diagonally sliced
1/2 cup chopped cilantro
1/2 cup KRAFT Asian Toasted Sesame Dressing

Steps:

  • Heat greased grill to medium-high heat.
  • Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 min. on each side or until shrimp turn pink.
  • Cover 4 large plates with spinach; top with next 6 ingredients.
  • Drizzle with dressing; top with shrimp.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 220 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING



Asian Spinach and Shrimp Salad With Sesame Dressing image

This is a delicious salad that is a tasty meal in one - Depending on how juicy the oranges are, you may need 2 oranges to yield 1/2 cup of squeezed juice.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup orange juice
1 teaspoon orange zest, grated
1/2 cup Baby Spinach, lightly packed
2 teaspoons fresh ginger, minced
3 tablespoons rice vinegar
1 tablespoon honey
3 tablespoons vegetable oil
2 tablespoons sesame oil, black toasted
table salt
ground black pepper
1 lb shrimp, medium, cooked and peeled
2 oranges, peeled, and segmented
1/2 cup scallion, chopped

Steps:

  • Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside.
  • Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
  • Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges. Serve.

Nutrition Facts : Calories 329.2, Fat 18.4, SaturatedFat 2.6, Cholesterol 220.9, Sodium 259.3, Carbohydrate 16.6, Fiber 2.1, Sugar 13.4, Protein 24.9

SPICY SESAME SHRIMP & NOODLE SALAD



Spicy Sesame Shrimp & Noodle Salad image

One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. -Karen Bowlden, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 20

6 ounces uncooked multigrain spaghetti
SAUCE:
3 tablespoons sesame seeds, toasted
3 tablespoons sesame oil
3 tablespoons reduced-sodium soy sauce
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon pepper
SHRIMP & VEGETABLES:
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 cups coleslaw mix
3/4 cup julienned carrots
1 celery rib, thinly sliced
1 small sweet red pepper, julienned
1/2 cup sliced water chestnuts
2 green onions, chopped

Steps:

  • Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.

Nutrition Facts :

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  • Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
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