Spicy Asian Shrimp Salad Recipes

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
• To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
• To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
• For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
• If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

SPICY THAI SHRIMP SALAD

Steps:

• In a small blender or food processor, combine dressing ingredients.
• Refrigerate and set aside until ready to use.
• Pat shrimp dry with a paper towel.
• In a medium bowl, combine all spices from garlic powder to pepper.
• Add the shrimp and sesame oil and toss gently to evenly coat.
• Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
• Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
• In a large bowl, toss together the cabbage, arugula and romaine. Transfer mixture to 2 salad bowls or plates.
• Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
• Evenly drizzle the dressing over both salads and serve with lime wedges.

SPICY THAI SHRIMP SALAD

Steps:

• To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
• Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

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.

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.

SPICY SHRIMP AND AVOCADO SALAD

Steps:

• Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
• Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
• Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

SPICY ASIAN CELLOPHANE NOODLE SALAD

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

SPICY ASIAN SHRIMP SALAD

Steps:

• Toss cabbage, pea pods, shrimp, red pepper and corn in large bowl.
• Mix dressing, soy sauce and hot pepper sauce. Add to cabbage mixture; toss lightly.

SPICY ASIAN-STYLE PASTA SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
• Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

SWEET, TART, AND SPICY SHRIMP AND CUCUMBER SALAD

Steps:

• For dressing:
• Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad.
• For salad:
• Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (about 2 cups) and place in large strainer set over bowl.
• Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (about 2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 teaspoons salt; let drain 30 minutes.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts; sauté until golden. Using slotted spoon, transfer peanuts to paper towel to drain.
• Combine shrimp, cabbage, bell pepper, green onions, cilantro, and basil in large bowl.
• Pat cucumber pieces dry and add to salad. Toss with dressing; sprinkle with peanuts and black sesame seeds.