Thai Shrimp Lemongrass Salad Recipes

SPICY THAI SHRIMP SALAD

Spicy Thai Shrimp Salad image

From Rachel Cooks Thai blog. She reiterates that slicing the shallots, red onion and Thai peppers very thin ensures the vegetables don't end up in your mouth in isolation. The lemongrass must be sliced paper thin, using only the most tender bottom of the stalk to eliminate tough stems. Prepare the greens then serve with the shrimp hot off the grill. The salty, sweet, tangy and spicy dressing ties the salad together

Provided by gailanng

Categories Greens

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb shrimp, peeled and deveined (keep tails on if desiring a dramatic presentation)
vegetable oil
3 cups chopped lettuce
1/3 cup mint leaf, coarse chopped
1/3 cup cilantro leaf, coarse chopped
1/3 cup shallot, sliced thinly
1/3 cup red onion, sliced thinly
1/3 cup lemongrass, sliced thinly (slice paper thin)
5 red Thai peppers, sliced thinly
2 tablespoons roasted chili paste (nam prik pao)
1 tablespoon palm sugar (brown sugar is a good substitute)
2 tablespoons fish sauce
2 tablespoons lime juice
salt

Steps:

Combine the sauce ingredients and whisk until well incorporated; set aside.
Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!

Nutrition Facts : Calories 209.5, Fat 2, SaturatedFat 0.2, Cholesterol 214.3, Sodium 2399, Carbohydrate 22.3, Fiber 1.6, Sugar 8.8, Protein 26.3

THAI SHRIMP LEMONGRASS SALAD

Thai Shrimp Lemongrass Salad image

The Thai chili paste is sweeter and has lemongrass in it. You may find it in your local Asian store, or even from your local Thai restaurant. To make regular chili paste, sauté oil with yellow onion and garlic until soft, then add chili powder and paprika for color. I would grill the shrimp for extra flavor. This makes a small appetizer for 2 people, or a nice sized one for one.

Provided by gobruijns

Categories Thai

Time 10m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

5 ounces shrimp
1 tablespoon sugar
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon chili paste
1 tablespoon thai chili paste
1/2 teaspoon paprika (for color)
1/2 tomatoes, cut in quarters
2 tablespoons red onions, sliced
2 tablespoons green onions, chopped
1 tablespoon lemongrass, sliced thin
1 tablespoon kaffir lime leaf, sliced
1/2 cucumber, sliced in 1/2 inch pieces
lettuce

Steps:

In a big bowl, combine all ingredients except the shrimp.
With your hands, squish the tomato to release some juice.
Grill shrimp until cooked.
Mix shrimp in the bowl with the rest of the ingredients.
Serve on lettuce leaves.

Nutrition Facts : Calories 131.3, Fat 1, SaturatedFat 0.3, Cholesterol 138, Sodium 1553, Carbohydrate 14.5, Fiber 1.3, Sugar 9.9, Protein 16.9

GRILLED SHRIMP SALAD WITH LEMONGRASS AND CHILES

Grilled Shrimp Salad with Lemongrass and Chiles image

Categories Salad Pepper Shrimp Summer Grill/Barbecue Lemongrass Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 13

Ingredients

1 lb jumbo (8 to 12 per lb) shrimp
2 teaspoons sea salt dissolved in 1 cup water
4 to 8 (1- to 2-inch) fresh red Thai chiles, minced
2 fresh serrano or jalapeño chiles (preferably red), minced
1 tablespoon minced garlic
3 tablespoons Asian fish sauce (preferably Thai naam pla)
3 to 4 tablespoons fresh lime juice
2 to 3 teaspoons sugar
2 stalks fresh lemongrass
2 small shallots, halved lengthwise and thinly sliced crosswise (1/4 cup)
2 scallions (white parts and half of greens), thinly sliced
1/2 cup fresh mint leaves, torn into pieces
Accompaniments: green-leaf lettuce, sliced tomato, and fresh cilantro or mint sprigs

Steps:

Prepare grill for cooking.
Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste. Transfer to a large bowl.
Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks.
Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.
Serve on a bed of lettuce and tomato with cilantro or mint.

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