SPICY THAI SHRIMP SALAD
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
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
THAI SHRIMP LEMONGRASS SALAD
The Thai chili paste is sweeter and has lemongrass in it. You may find it in your local Asian store, or even from your local Thai restaurant. To make regular chili paste, sauté oil with yellow onion and garlic until soft, then add chili powder and paprika for color. I would grill the shrimp for extra flavor. This makes a small appetizer for 2 people, or a nice sized one for one.
Provided by gobruijns
Categories Thai
Time 10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a big bowl, combine all ingredients except the shrimp.
- With your hands, squish the tomato to release some juice.
- Grill shrimp until cooked.
- Mix shrimp in the bowl with the rest of the ingredients.
- Serve on lettuce leaves.
Nutrition Facts : Calories 131.3, Fat 1, SaturatedFat 0.3, Cholesterol 138, Sodium 1553, Carbohydrate 14.5, Fiber 1.3, Sugar 9.9, Protein 16.9
VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO
Make and share this Vietnamese Lemongrass Shrimp Salad with Vermicelli - Bun Tom Xao recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil in a large pot; stir in vermicelli.
- Cook until just tender and drain in colander.
- Flatten lemongrass with cleaver and mince white part; discard rest.
- Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
- Cook until lemongrass is slightly wilted.
- Add onions and stir-fry until onions are tender.
- Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
- For each salad place 1 cup of lettuce in bottom of bowl.
- Top with 3/4 cup of bean sprouts.
- Place half the cooked noodles over vegetables in bowl.
- Top noodles with lemongrass shrimp and onions.
- Garnish with peanuts.
- Serve with a plate of cilantro sprigs and basil sprigs.
- Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
- Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.
Nutrition Facts : Calories 897.7, Fat 24.8, SaturatedFat 4, Cholesterol 135.7, Sodium 11939.5, Carbohydrate 130.6, Fiber 8.3, Sugar 19.4, Protein 39.2
THAI-STYLE TOMATO AND SHRIMP SALAD
Categories Salad Shellfish Tomato Lime Basil Shrimp Bell Pepper Hot Pepper Summer Lemongrass Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes, then drain in a colander and cool.
- Cut peel and white pith from limes with a sharp knife and discard. Cut lime segments free from membranes, then finely chop enough segments to measure 1/4 cup. Mince enough lemongrass from bottom 6 inches of stalks to measure 2 tablespoons total.
- Stir together chopped lime, minced lemongrass, lime juice, bell pepper, scallions, chiles, fish sauce (to taste), sugar, and salt until sugar is dissolved. Toss shrimp, tomatoes, and cucumbers with dressing and top with herbs.
- *Available at Asian markets and some supermarkets.
GRILLED SHRIMP SALAD WITH LEMONGRASS AND CHILES
Categories Salad Pepper Shrimp Summer Grill/Barbecue Lemongrass Gourmet
Yield Serves 4 as a first course
Number Of Ingredients 13
Steps:
- Prepare grill for cooking.
- Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
- Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste. Transfer to a large bowl.
- Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
- Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks.
- Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
- Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.
- Serve on a bed of lettuce and tomato with cilantro or mint.
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THAI CHOPPED SALAD WITH LEMONGRASS GINGER SHRIMP
From peasandcrayons.com
5/5 (2)Total Time 26 minsCategory Main Course, SaladCalories 418 per serving
- Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy frozen raw shrimp already peeled if you'd like.
- Chop/shred your romaine and cabbage. Thin small pieces are best here since we're going for that chopped salad vibe! Grab your matchstick carrots and give them a rough chop as well. Trim the edges then slice radish into matchsticks and chop your cucumber in to bite-sized pieces. Slice sweet mini peppers, discarding the stem. Combine all your veggies in a large bowl and set aside.
- Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Season with turmeric and sea salt. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. Add garlic towards the end and cook until fragrant. Lastly, add ginger and lemongrass and stir to coat/season the shrimp. Once it's all hot and ready, remove from heat.
THAI LEMONGRASS SALAD | YUM TAKRAI | ยำตะไคร้ – …
From rachelcooksthai.com
- Start by dry roasting your cashews and dried shrimp. Heat a large flat pan over medium heat, and add these ingredients, separately, stirring around the pan until they are toasted on both sides. Remove and set aside.
- Heat a pot of water over medium heat until it is simmering. Add the shrimp and allow them to cook through, removing as soon as they are done. Then add the ground pork to the pot, again allowing to cook through, stirring occasionally to break up large chunks. Remove from the pot and set aside.
- Slice the lemongrass as finely as possible, using only the tender part of the stalks. Slice the shallots and red Thai chili finely, and coarsely chop the mint and cilantro.
- Combine the fish sauce, lime juice, and palm sugar in a small bowl, stirring until the palm sugar is dissolved into the mixture. Taste and adjust the flavors as needed to suit your palate.
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