Thai Shrimp Salad For 2 Recipes

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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

THAI SHRIMP SALAD FOR 2



Thai Shrimp Salad for 2 image

Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint. Annette Traverso - San Rafael, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons sesame seeds, toasted
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons minced fresh cilantro
Dash crushed red pepper flakes
1/2 pound uncooked large shrimp, peeled and deveined
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 large sweet onion, sliced
1/2 medium cucumber, peeled and sliced
2 cups torn leaf lettuce

Steps:

  • In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers. , Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes., Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.

Nutrition Facts : Calories 212 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

EASY THAI SHRIMP SALAD



Easy Thai Shrimp Salad image

This easy Thai Shrimp Salad comes together in less than 15 minutes making it a great option for a weeknight meal. It's light, refreshing, and oh so tasty with that amazing chili-lime vinaigrette!

Provided by Rachel Farnsworth

Categories     Salad

Time 15m

Number Of Ingredients 16

2 tablespoons butter
1 pound jumbo shrimp (peeled and deveined)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup lime juice
3 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons olive oil
2 cloves crushed garlic
1/2 teaspoon crushed red pepper flakes
4 cups mixed salad greens
2 cups roughly chopped fresh cilantro
1/2 cup sliced almonds
1/2 cup sliced water chestnuts
1/2 cup wonton strips
1/3 cup peanut sauce

Steps:

  • Melt 2 tablespoons of butter in a large heavy skillet over high heat. Add in the shrimp and season with salt and pepper. Stir, cooking until the shrimp turns pink which should take about 3 minutes. Remove from heat and set aside.
  • In a small mixing bowl, make your vinaigrette by combining all ingredients in the bowl and whisking together.
  • Pour half of the vinaigrette over the shrimp and toss the shrimp to coat.
  • Place the Asian greens and cilantro into a large salad bowl. Add in shrimp, cilantro, almonds, and water chestnuts. Add wonton strips just before serving.
  • Drizzle over remaining vinaigrette as well as the peanut sauce. Serve immediately.

Nutrition Facts : Calories 534 kcal, Carbohydrate 50 g, Protein 35 g, Fat 21 g, SaturatedFat 2 g, Cholesterol 290 mg, Sodium 2388 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

SWEET-AND-SOUR THAI SHRIMP SALAD



Sweet-And-Sour Thai Shrimp Salad image

Coconut and lime juice balance the spicy bite of crushed red pepper in this shrimp salad from a ChangeOneDiet.com email I received. Also included in the Zaar World Tour 2005, Asia.

Provided by lauralie41

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes (to taste)
1/4 cup bottled clam juice
2 tablespoons fresh lime juice
12 ounces medium shrimp, peeled and deveined
1 small savoy cabbage (4 cups) or 1 small iceberg lettuce, shredded (4 cups)
1 large carrot, peeled and grated (1 cup)
4 ounces bean sprouts
3 tablespoons dry-roasted unsalted peanuts
3 tablespoons sweetened flaked coconut
1 scallion, including top, thinly sliced

Steps:

  • In a large saucepan, bring water to boil.While water is boiling, heat oil in a small saucepan over low heat. Add red pepper flakes and cook, stirring occasionally for approximatley 3 minutes. Strain oil into a small bowl, discarding the red pepper flakes and whisk in clam and lime juices. Set aside dressing mixture.
  • When water has come to a boil drop in shrimp and reduce heat to medium-low. Simmer approximately 2 minutes or until shrimp turn opaque. Drain shrimp and rinse under cold water to prevent further cooking, drain well.
  • In a large bowl, transfer shrimp and add cabbage, carrot, bean sprouts, peanuts, coconut, and scallion. Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 217, Fat 11.6, SaturatedFat 2.9, Cholesterol 130.7, Sodium 186.4, Carbohydrate 8.7, Fiber 1.9, Sugar 4.5, Protein 20.3

SPICY SHRIMP MASALA



Spicy Shrimp Masala image

Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.

Provided by Zainab Shah

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 pound large shrimp, peeled and deveined
1 1/2 teaspoons coarsely ground black pepper
1/4 cup ghee or neutral oil
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1 medium red onion, finely chopped
1 teaspoon Kashmiri red chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 to 3 Thai green chiles, finely chopped
5 plum tomatoes, finely chopped
1 teaspoon fine sea salt
1/4 cup coconut milk, stirred (optional)
1 to 2 tablespoons lemon juice (from about 1/2 lemon)
1/4 teaspoon garam masala
1 to 2 tablespoons fresh cilantro, chopped
Roti or pita, for serving

Steps:

  • Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
  • Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
  • Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
  • Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
  • Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

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