Cooking Index - Cooking Recipes & IdeasOriental Shrimp Salad Recipe - Cooking Index

Oriental Shrimp Salad

Type: Fish, Shellfish
Courses: Salads
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozLarge shrimp - shelled, deveined
  Shrimp Paste
1 cup 40g / 1.4ozMint leaves - (loosely packed)
1 cup 62g / 2.2ozOnion - coarsely chopped (small)
1 tablespoon 15mlMinced gingerroot
12   Black peppercorns - coarsely crushed
1 teaspoon 5mlGround cumin
1 teaspoon 5mlTamarind paste
1/2 teaspoon 2.5mlSugar
1/3 cup 78mlWater
  Salt - to taste
4 cups 948mlShredded iceberg lettuce
3 cups 330g / 11ozGrated carrots
2 cups 220g / 7.8ozDiced celery
2 cups 474mlShredded red cabbage
5   Scallions - minced
1 cup 16g / 0.6ozCilantro leaves - (loosely packed) - minced after
3 tablespoons 45mlFresh lime or lemon juice
2 tablespoons 30mlOriental sesame oil
2 tablespoons 30mlSoy sauce
1 tablespoon 15mlRice wine vinegar
3   Oriental hot chili oil - or to taste
  Salt - to taste
  Cooking & Serving
  Vegetable oil spray
3 tablespoons 45mlToasted sesame seeds - for garnish

Recipe Instructions

Make the paste: In a blender combine the paste 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.

This recipe yields 6 servings.

MELTING POT with Padma Lakshmi - (Show # MP-1A58) - from the TV FOOD NETWORK


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.