Asian Inspired Shrimp Salad Recipes

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.

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.

Steps:

• Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
• Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
• Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

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.