Southeast Asian Shrimp And Grapefruit Salad Recipes

SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

Steps:

• Put shrimp in a saucepan with salted water to cover; bring to a boil, then turn off heat and let sit for 5 minutes, or until shrimp are opaque in center. (Alternatively, grill or saute, sprinkling shrimp with salt as they cook.) Cool in refrigerator or under cold running water, then peel (and devein if you like). Cut shrimp in half if they're large.
• Combine nam pla or soy sauce with 2 tablespoons water, sugar and lime juice, and blend or whisk until smooth.
• Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little of the minced chilies and chopped peanuts if you like, or pass them at the table.

GRAPEFRUIT SHRIMP SALAD

Steps:

• Place lettuce on four serving plates. Arrange the grapefruit, avocado and shrimp over lettuce. In a small bowl, whisk the vinaigrette ingredients. Drizzle over each salad.

GARLICKY SHRIMP AND HERB NOODLE SALAD

Steps:

• 1. Bring about 4 cups water to a boil. Put the noodles in a large bowl, pour the boiling water over and let them soak until soft, 4 to 5 minutes. Drain in a colander and rinse in very cold water to cool. Shake off excess liquid so noodle are very dry. Cut the noodles with scissors into manageable lengths, about 4 inches. Transfer to a large bowl.
• 2. Pat the shrimp very dry. Heat a large skillet over medium-high heat. Add the vegetable oil and when it shimmers, add the shrimp, season with salt and cook turning once until pink and but not cooked through, 1-2 minutes. Add the garlic and cook stirring until the shrimp are coated, about 1 minute. Add the shrimp and garlic to the noodles along with the cucumber, carrot, jalapeno, herbs, lime juice, fish sauce and sugar and toss. (If the noodles clump, add up to 1/4 cup water to make mixing easier.) Season with salt or fish sauce to taste. Transfer to a serving platter. Transfer salad to a large platter and scatter the scallions on top. Serve at room temperature.

ASIAN SHRIMP SALAD

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.

SOUTHEAST ASIAN SHRIMP AND GRAPEFRUIT SALAD

Steps:

• Put the shrimp in a saucepan with salted water to cover; bring to a boil, then turn off the heat and let sit for 5 minutes, or until opaque in the center. Cool in the refrigerator or under cold running water, then peel (and devein if you like). Cut the shrimp in half if they're large.
• Meanwhile, make the dressing: Combine the nam pla or soy sauce with 2 tablespoons of water, the sugar, and the lime juice and blend or whisk until smooth.
• Arrange the lettuce on 4 plates; top each portion with a few grapefruit pieces, some shrimp, and the mint and cilantro; drizzle with the dressing, then sprinkle with a little chile and chopped peanuts if you like, or pass them at the table.

SOUTHEAST ASIAN CABBAGE AND SHRIMP SALAD

Steps:

• To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.
• To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl.
• Drizzle dressing over salad, and toss well to coat.
• Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.

THAI SHRIMP, CHICKEN, GRAPEFRUIT, AND COCONUT SALAD

Steps:

• Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
• Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
• Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.

SPICY ASIAN SHRIMP SALAD

Steps:

• Place the lettuce in a large serving platter. Arrange the shrimp, bean sprouts, carrot, cucumber, cilantro and mint leaves on top., In a small bowl, combine dressing ingredients; stir until sugar is dissolved. Drizzle over salad. Sprinkle with peanuts.