Thai Shrimp Salad Appetizer Spoons Recipes

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THAI SHRIMP APPETIZERS



Thai Shrimp Appetizers image

Our tasters simply loved the spicy heat, garlic flavor and splash of lime in these yummy, no-cook appetizers that can come together at the last minute. -Edrie O'Brien, Denver

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1/4 cup canola oil
2 green onions, chopped
2 tablespoons rice vinegar
1 tablespoon minced fresh cilantro
1 tablespoon lime juice
1 garlic clove, minced
1 teaspoon grated lime zest
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds cooked medium shrimp, peeled and deveined

Steps:

  • In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.

Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 224mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

THAI SHRIMP SALAD APPETIZER SPOONS



Thai Shrimp Salad Appetizer Spoons image

Everyone loves a Thai shrimp salad and these little spoons make a great party appetiser. They are easy to eat, super healthy and look stunning on a party platter. Such a great finger food idea.

Provided by Claire | Sprinkle and Sprouts

Categories     Appetizer     Snack

Time 15m

Number Of Ingredients 10

1/2 english cucumber
2 green onions
1 long red chilli
2 tbsp lime juice
2 tsp fish sauce
2 tsp sugar
1 lb cooked shrimp - 26/30 count (see note 1)
2 tbsp roasted peanuts
2 tbsp fried onions (see notes 2)
Cilantro leaves to serve

Steps:

  • Cut the cucumber into batons and remove the seeds. Then chop the batons into small dice and place in a non-metallic bowl.
  • Thinly slice the green onions and add them to the bowl.
  • See and finely chop the red chlli, then add it to the bowl with the cucumber and onion.
  • Mix the lime juice, fish sauce and sugar together and stir until the sugar has dissolved.
  • Taste your dressing and adjust to your preference.
  • Pour the dressing over the salad and stir to combine.
  • Place a heaped teaspoon of the the cucumber mixture into each spoon and top with a shrimp (see note 1)
  • Sprinkles over some roasted peanut, crispy onion and garnish with a cilantro leaf.

Nutrition Facts : Calories 27 kcal, Carbohydrate 1 g, Protein 3 g, Cholesterol 43 mg, Sodium 177 mg, ServingSize 1 serving

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

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