SPICY THAI SHRIMP SALAD
Steps:
- In a small blender or food processor, combine dressing ingredients.
- Refrigerate and set aside until ready to use.
- Pat shrimp dry with a paper towel.
- In a medium bowl, combine all spices from garlic powder to pepper.
- Add the shrimp and sesame oil and toss gently to evenly coat.
- Heat a medium non-stick skillet over medium heat. Cook shrimp 2 minutes per side or until cooked through.
- Transfer to a plate or cutting board and allow to cool and rest while you assemble the salad.
- In a large bowl, toss together the cabbage, arugula and romaine. Transfer mixture to 2 salad bowls or plates.
- Top each with half the shrimp, corn, cucumber, carrots, basil and cilantro.
- Evenly drizzle the dressing over both salads and serve with lime wedges.
Nutrition Facts : ServingSize 1 salad, Calories 420 kcal, Carbohydrate 38 g, Protein 28 g, Fat 19.5 g, SaturatedFat 3 g, Cholesterol 135 mg, Sodium 864 mg, Fiber 6 g, Sugar 14 g
SPICY THAI SHRIMP SALAD
Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g
THAI SHRIMP SALAD (SHRIMP YUM GOONG)
Steps:
- Gather the ingredients.
- Warm a small pan over medium heat. Add the shrimp and let them cook on one side without browning. Once one side begins to turn opaque, flip them over until they are cooked all the way through. Remove the shrimp from the pan and set aside to cool.
- In the same pan over medium heat, add the minced pork and stir until cooked. Don't let the meat brown. Reserve the pork and juices on a plate and set aside to cool.
- In a medium-sized bowl, add the shrimp, minced pork, cilantro, spring onion, onion, celery leaves, and chiles. Stir until well incorporated.
- In a small bowl combine the fish sauce, lime, and sugar. Stir together until the sugar dissolves completely.
- Add the dressing to the ingredients in the medium bowl and give it a good mix. Serve immediately with Thai jasmine rice . Feel free to add more fish sauce, lime juice, or chile to the dish to taste.
Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 103 mg, Fiber 3 g, Protein 23 g, SaturatedFat 3 g, Sodium 1019 mg, Sugar 4 g, Fat 9 g, ServingSize 2, UnsaturatedFat 0 g
EASY THAI SHRIMP SALAD
This easy Thai Shrimp Salad comes together in less than 15 minutes making it a great option for a weeknight meal. It's light, refreshing, and oh so tasty with that amazing chili-lime vinaigrette!
Provided by Rachel Farnsworth
Categories Salad
Time 15m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 534 kcal, Carbohydrate 50 g, Protein 35 g, Fat 21 g, SaturatedFat 2 g, Cholesterol 290 mg, Sodium 2388 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
THAI SHRIMP SALAD FOR 2
Here's a deliciously different salad that blends grilled shrimp, a lean source of protein, with the low-calorie crunch of cucumber and onion. It's tossed and dressed with Thai flavors of sesame, cilantro, lime and refreshing mint. Annette Traverso - San Rafael, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers. , Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes., Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.
Nutrition Facts : Calories 212 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
PLA GOONG (SPICY THAI SHRIMP SALAD)
This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.
Provided by Francis Lam
Categories main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
- In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
- Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
- Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams
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- Thai Basil Rolls with Hoisin-Peanut Sauce. View Recipe. Shrimp and pork are rolled up with noodles, bean sprouts, and Thai basil in individual rice sheets to create these Thai-style spring rolls.
- Goong Tod Kratiem Prik Thai (Prawns Fried with Garlic and White Pepper) View Recipe. In this traditional Thai recipe, whole, unpeeled shrimp are coated in a sweet garlic-white pepper paste, then stir fried until golden and crispy for maximum flavor.
- Grilled Prawns with a Spicy Peanut-Lime Vinaigrette. View Recipe. Shrimp are briefly marinated in peanut oil, flavored with lemongrass, fresh ginger, garlic, cilantro, and chile pepper.
- Khanom Jeeb (Pork and Shrimp Dumplings) View Recipe. These incredibly delicious steamed dumplings with a peppery pork, shrimp, garlic, and water chestnut filling are a true Thai favorite to share with family and friends.
- Quick Red Curry Soup. View Recipe. Recipe contributor Doug Matthews created this fantastic Thai-inspired shrimp and chicken red curry soup after he tried numerous spicy laksa soups.
- Thai Noodle Salad. View Recipe. This colorful Thai shrimp dish is packed with noodles and vegetables. They're tossed with a peanut butter, tahini, rice wine vinegar, and sweet chile sauce for a scrumptious salad.
- Thai Shrimp Curry with a Kick. View Recipe. This is a rich, Thai-inspired coconut curry crammed with shrimp, tomatoes, and mushrooms. If you're a keen chile eater and fancy something with a little more punch, throw in some sliced chile peppers along with the crushed red pepper flakes.
- Thai Shrimp, Chicken, Grapefruit, and Coconut Salad. View Recipe. Grapefruit (or pomelo) are a common pairing with seafood in Thai cuisine — try it in this impressive shrimp salad with chicken, grapefruit and coconut.
- Authentic Thai Coconut Soup. View Recipe. Try this hot and sour shrimp soup flavored with shiitake mushrooms, coconut milk, lemon grass, galangal, and kaffir lime leaves for an amazingly authentic Thai dish.
- Tom Yum Koong Soup. View Recipe. This version of the classic Thai soup uses fresh bird's eye chilies for heat, and a homemade shrimp stock for depth of flavor.
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