Shrimp Pasta Salad With Ginger Dressing Recipes

SHRIMP AND SNAP-PEA SALAD WITH GINGER DRESSING

Shrimp and Snap-Pea Salad with Ginger Dressing image

As the weather warms, you'll want to eat lighter and more fresh produce -- this salad is perfect for a spring dinner.

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
12 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 pound peeled and deveined frozen medium shrimp, thawed
4 scallions, white and green parts separated and thinly sliced
1/4 cup vegetable oil, such as safflower
3 tablespoons fresh lime juice
1 medium carrot, coarsely chopped
1 tablespoon coarsely chopped peeled fresh ginger
1 large head Boston lettuce, torn into bite-size pieces
2 red bell peppers (ribs and seeds removed), thinly sliced

Steps:

In a medium saucepan of boiling salted water, cook snap peas until bright green, about 2 minutes. Reduce to a simmer, and add shrimp; cook until shrimp are opaque throughout, about 1 minute. Drain, and rinse under cold water to stop the cooking; set aside.
Make dressing: In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.
In a large bowl, toss together lettuce, bell peppers, scallion greens, snap peas, and shrimp. Serve salad with dressing on the side or drizzled over the top.

Nutrition Facts : Calories 320 g, Fat 16 g, Fiber 4 g, Protein 27 g

CHINESE PASTA SALAD WITH CREAMY GINGER DRESSING

Chinese Pasta Salad With Creamy Ginger Dressing image

I just 'adopted' this recipe from the 'orphaned' recipe list - will be making and tweaking this soon. Sounds like a lovely recipe.

Provided by WaterMelon

Categories Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb precooked shanghai noodles
1 dash sesame oil (for noodles)
1/2 lb snow peas
1/2 lb shrimp, shelled deveined
2 tablespoons coriander, chopped ((cilantro)
2 tablespoons scallions, minced
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon Chinese wine
3 tablespoons fresh ginger, grated
1 garlic clove, crushed
1 egg yolk
1 teaspoon egg white
2 teaspoons lemon juice
2/3 cup vegetable oil (not olive)
1 1/2 teaspoons soy sauce
2 1/2 tablespoons sesame oil
1 tablespoon cream

Steps:

Mix the marinade ingredients in a small bowl and add shrimp.
Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside.
Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink; set aside.
DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon.
Slowly drizzle in oil.
Mix in soy and cream; set aside.
Toss noodles, shrimps, and snow peas.
Mix in dressing to taste.
Garnish with scallions and coriander.
Serve at room temperature.

SHRIMP PASTA SALAD WITH GINGER DRESSING

Shrimp Pasta Salad with Ginger Dressing image

Ginger dressing adds a zesty flavor to this great pasta salad made with shrimp - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise or salad dressing
1/3 cup Yoplait® plain yogurt
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon ground ginger
Dash of red pepper sauce
8 ounces uncooked vermicelli, broken in half
1 package (8 ounces) frozen cooked salad shrimp, thawed, or 2 cups bite-size pieces cooked seafood
1/2 cup coarsely chopped peeled jicama
1/4 cup chopped fresh cilantro or parsley
2 medium carrots, shredded (1 1/4 cups)
1 medium cucumber, coarsely chopped (1 cup)
Salad greens, if desired

Steps:

Mix all ingredients for Ginger Dressing. Set aside.
Cook and drain vermicelli as directed on package. Rinse with cold water; drain.
Toss vermicelli, dressing and remaining ingredients except salad greens. Serve on salad greens.

Nutrition Facts : Calories 305, Carbohydrate 40 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg

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