Spicy Thai Shrimp And Pasta Salad Recipes

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SPICY THAI SHRIMP SALAD



Spicy Thai Shrimp Salad image

This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.

Provided by Gina

Categories     Dinner     Salad

Time 25m

Number Of Ingredients 30

1 tablespoon olive oil
3 tablespoons lime juice
¼ cup whole roasted (salted cashews)
¼ teaspoon red pepper flakes
2 teaspoons honey
1 2-inch piece fresh ginger, roughly chopped
1 tablespoon unseasoned rice vinegar
¼ cup cilantro
1 clove garlic (roughly chopped)
¼ cup roughly chopped white onion
½ teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper (to taste)
½ pound large peeled (deveined tail-off shrimp)
1 teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1/8 teaspoon turmeric
1/8 teaspoon chili powder
Freshly ground black pepper (to taste)
1 teaspoon toasted sesame oil
1 cup shredded purple cabbage
1 ½ cups packed baby arugula
1 ½ cups packed chopped romaine lettuce
1 small corn cob (kernels removed)
½ medium cucumber (peeled, seeded and diced)
½ cup shredded carrots
2 tablespoons chopped basil
2 tablespoons chopped cilantro
Lime wedges (for serving)

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.

Nutrition Facts : ServingSize 1 salad, Calories 420 kcal, Carbohydrate 38 g, Protein 28 g, Fat 19.5 g, SaturatedFat 3 g, Cholesterol 135 mg, Sodium 864 mg, Fiber 6 g, Sugar 14 g

SPICY THAI SHRIMP SALAD



Spicy Thai Shrimp Salad image

Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 12

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

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.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g

SPICY THAI PASTA SALAD



Spicy Thai Pasta Salad image

This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.

Provided by lutzflcat

Time 35m

Yield 4

Number Of Ingredients 18

3 tablespoons sesame oil
1 tablespoon vegetable oil
1 tablespoon low-sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fish sauce
1 tablespoon chili-garlic sauce
1 tablespoon fresh lime juice
1 ½ teaspoons seasoned rice vinegar
¼ teaspoon white sugar
½ (16 ounce) package farfalle (bow-tie) pasta
½ cup frozen peas, thawed
¼ cup shredded carrots
¼ cup thinly sliced red bell pepper
3 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons dry-roasted peanuts
½ teaspoon crushed red pepper flakes, or to taste
4 wedges lime

Steps:

  • Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
  • Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g

SPICY THAI SHRIMP PASTA



Spicy Thai Shrimp Pasta image

This recipe is great for summer barbeques as a side dish for kabobs or Asian satay. May also be served warm. Optional: add a 1/2 cup of finely chopped peanuts.

Provided by Tiffani

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 8h20m

Yield 6

Number Of Ingredients 5

1 (12 ounce) package rice vermicelli
1 large tomato, diced
4 green onions, diced
2 pounds cooked shrimp, peeled and deveined
1 ½ cups prepared Thai peanut sauce

Steps:

  • Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
  • In a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight.

Nutrition Facts : Calories 564 calories, Carbohydrate 52.4 g, Cholesterol 230 mg, Fat 19.3 g, Fiber 4.3 g, Protein 46.3 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 2.5 g

PLA GOONG (SPICY THAI SHRIMP SALAD)



Pla Goong (Spicy Thai Shrimp Salad) image

This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.

Provided by Francis Lam

Categories     main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 13

Salt (optional)
3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp (1 1/2 pounds if heads-on)
2/3 cup very thinly sliced lemongrass (see note)
1 large shallot, thinly sliced
1/2 cup roughly chopped cilantro
1/2 cup whole mint leaves
6 makrut lime leaves, finely shredded
Jasmine rice, for serving

Steps:

  • Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
  • In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
  • Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
  • Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams

SPICY ASIAN-STYLE PASTA SALAD



Spicy Asian-Style Pasta Salad image

Provided by Erin Renouf Mylroie

Categories     Pasta     Side     Kid-Friendly     Quick & Easy     Back to School     Peanut     Pea     Bell Pepper     Summer     Bon Appétit     California     Small Plates

Yield Serves 6

Number Of Ingredients 11

1 pound linguine, broken in half
4 tablespoons oriental sesame oil
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1/4 teaspoon cayenne pepper
3 red bell peppers, seeded, thinly sliced
3 cups snow peas
1 large red onion, thinly sliced
3/4 cup honey-roasted peanuts, coarsely chopped
1/2 cup chopped fresh basil

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.

TANTALIZING THAI SHRIMP PASTA



Tantalizing Thai Shrimp Pasta image

This delicious dish will look and taste like it is professionally done, but actually is so simple to make! The flavors are rich and delicate, like all great Thai cuisine. It is slightly sweet and slightly spicy, harmonizing wonderfully with the shrimp. Eat it by itself or serve it over your favorite pasta.

Provided by annya127

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs shrimp
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon brown sugar
2 teaspoons soy sauce
1 green onion, washed and chopped
pepper, to taste
salt, to taste
1/4 cup unsweetened coconut milk
2 tablespoons Chinese white rice vinegar (OR white wine vinegar)
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes
1 tablespoon minced gingerroot (OR 1 teasp. ground ginger)
1 cup chopped plum tomato
3 tablespoons oil, for stir-frying (preferably wok oil)
1/4 teaspoon chili paste with garlic or 2 minced garlic cloves
1 1/2 tablespoons chopped fresh cilantro (OR 1tsp. dry cilantro)
6 ounces thin whole wheat spaghetti

Steps:

  • Rinse the shrimp under warm running water. Cut in half lengthwise. Add to the marinade ingredients and marinate the shrimp for 25 minutes in the refrigerator. Whisk together the coconut milk, vinegar, honey, and the crushed red pepper. Set aside. Prepare the ginger and tomatoes.
  • Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink. Remove from the pan.
  • Add 1 tablespoon oil to the wok. When the oil is hot, add the minced ginger. Stir-fry until aromatic (about 30 seconds). If using ground ginger, simply mix it into the tomatoes and add the tomatoes to the wok. Stir-fry for 2 minutes. Add the sauce. When the sauce is bubbling, add the shrimp. Stir in the chili paste or garlic. Let simmer for 5 minutes.
  • Cook the pasta separately as directed. Serve over the cooked spaghetti or stir the cooked pasta right into the shrimp mixture. Garnish with cilantro and enjoy!

SPICY THAI NOODLE SALAD



Spicy Thai Noodle Salad image

This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.

Provided by Mrs Goodall

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb soba noodles
3 tablespoons sesame oil (the oil is strong, don't add more)
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
1 1/2 teaspoons cayenne
1 tablespoon grated fresh ginger
5 red bell peppers, sliced thin and long
4 cups peas (frozen works fine)
16 green onions
1 1/2 cups honey roasted peanuts (leave whole)
1 1/2 cups cilantro, chopped coarse
2 limes, cut in wedges for garnish

Steps:

  • Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
  • Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
  • Season with salt.
  • Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
  • Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
  • Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
  • Garnish with lime wedges.
  • Serve right away or chill as long as overnight.
  • Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

SPICY THAI SHRIMP SALAD



Spicy Thai Shrimp Salad image

From Rachel Cooks Thai blog. She reiterates that slicing the shallots, red onion and Thai peppers very thin ensures the vegetables don't end up in your mouth in isolation. The lemongrass must be sliced paper thin, using only the most tender bottom of the stalk to eliminate tough stems. Prepare the greens then serve with the shrimp hot off the grill. The salty, sweet, tangy and spicy dressing ties the salad together

Provided by gailanng

Categories     Greens

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

3/4 lb shrimp, peeled and deveined (keep tails on if desiring a dramatic presentation)
vegetable oil
3 cups chopped lettuce
1/3 cup mint leaf, coarse chopped
1/3 cup cilantro leaf, coarse chopped
1/3 cup shallot, sliced thinly
1/3 cup red onion, sliced thinly
1/3 cup lemongrass, sliced thinly (slice paper thin)
5 red Thai peppers, sliced thinly
2 tablespoons roasted chili paste (nam prik pao)
1 tablespoon palm sugar (brown sugar is a good substitute)
2 tablespoons fish sauce
2 tablespoons lime juice
salt

Steps:

  • Combine the sauce ingredients and whisk until well incorporated; set aside.
  • Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
  • Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
  • Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!

Nutrition Facts : Calories 209.5, Fat 2, SaturatedFat 0.2, Cholesterol 214.3, Sodium 2399, Carbohydrate 22.3, Fiber 1.6, Sugar 8.8, Protein 26.3

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From shadesofcinnamon.com


SPICY THAI SHRIMP PASTA | RECIPE | SHRIMP PASTA SALAD RECIPE, SPICY ...
Aug 13, 2020 - Thin rice noodles, peanut sauce, and plenty of shrimp make this Asian-style salad a perfect cold accompaniment for grilled foods - or try it warm as an entree! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.co.uk


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