Asian Shrimp Salad With Vegetables And Herbs Recipes

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
• To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
• To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
• For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
• If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

ASIAN SHRIMP SALAD

Steps:

• Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
• Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES

Steps:

• Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
• Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
• Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.

ASIAN SHRIMP SALAD WITH VEGETABLES AND HERBS

Steps:

• Pulse garlic and salt in a food processor until coarsely chopped, 2 or 3 times. Add shrimp; pulse until shrimp pieces are the size of small peas. (Do not puree)
• Heat the oil in a large skillet over medium-high heat. Add shrimp mixture and granulated sugar. Cook, stirring often, just until shrimp have cooked through, 3 to 5 minutes. Transfer mixture to a medium bowl. Let cool completely. Cover with plastic wrap, and refrigerate until ready to serve, up to 8 hours.
• Heat fish sauce and the brown sugar in a small saucepan over medium-low heat, stirring constantly, until sugar has dissolved. Remove from heat. Stir in cayenne and lime juice. Set aside. (Dressing can be refrigerated up to 1 hour.)
• Just before serving, add 1 sliced chile, the peanuts, and shallots to the shrimp mixture; toss to combine. Stir in dressing to taste; reserve any dressing that remains for dipping sauce.
• Add remaining sliced and whole chiles and the ginger to the remaining dressing to make dipping sauce. Add equal parts fish sauce and lime juice to yield about 1/2 cup dipping sauce. Arrange lettuce, bean sprouts, scallions, cucumber, string beans, watermelon, herbs, and lime wedges on a platter. Serve with shrimp salad and the dipping sauce.