Asian Inspired Shrimp Salad Recipes

ASIAN SHRIMP SALAD

Steps:

• In a large, straight-sided skillet, bring 2 inches of water to a simmer. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Drain and rinse under cold water.
• Remove peel and pith from oranges and, working over a medium bowl, carefully cut between membranes, letting segments drop into bowl. Add carrots, lime juice, and jicama. Let sit for a few minutes. Mix in oil, sriracha, fish sauce, salt, and sugar. Adjust salt, sugar, and lime juice to taste. Stir in shrimp and cilantro. Serve on lettuce.

ASIAN-STYLE SHRIMP CAESAR SALAD

Steps:

• Dressing:
• Combine ingredients in a jar; shake and chill 4-24 hours before serving. Remove garlic clove after 2 days.
• Salad:
• Place lettuce in a large bowl; toss with just enough dressing to coat. Divide between 4 plates. Top with avocado, shrimp and Parmesan cheese and pepper to taste.

ASIAN INSPIRED SHRIMP SALAD

Steps:

• In a saucepan, bring the wine/water to a simmer over medium heat.
• Add the shrimp, and poach until they turn pink, about 3 minutes.
• Using a slotted spoon, transfer the shrimp to a bowl.
• Refrigerate for at least one hour, or until cold.
• Discard the poaching liquid.
• In a large bowl, whisk together the oil, juice, zest, sugar and red pepper flakes to make the vinaigrette.
• Season with salt and additional red pepper flakes, if desired.
• Peel, pit, and slice the fruit. If using papayas, cut them in half to scoop out and discard the seeds before slicing.
• Toss the shrimp with 1/4 cup of the vinaigrette, and marinate for 5 minutes.
• In a large mixing bowl, combine the lettuces, mint and basil.
• Drizzle half of the remaining vinaigrette over the lettuces and herbs.
• Toss to coat, and divide among individual salad plates.
• Top with the shrimp and the fruit.
• Drizzle the remaining vinaigrette on top, and serve immediately.