Thai Spices Shrimp Salad With Asian Greens And Pesto Dressing Recipes

EASY THAI SHRIMP SALAD

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.

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.

THAI SPICES SHRIMP SALAD WITH ASIAN GREENS AND PESTO DRESSING

Steps:

• Make dressing:
• Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Make shrimp:
• Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
• Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
• Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.