ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING
This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!
Provided by Kelly
Time 12m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
- To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
- For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
- If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.
Nutrition Facts : ServingSize 2 cups salad + 5 shrimp, Calories 208 calories, Sugar 7 g, Sodium 204.6 mg, Fat 8.6 g, SaturatedFat 0.3 g, Carbohydrate 15.1 g, Fiber 3.2 g, Protein 19 g
MIXED SEAFOOD SALAD
Provided by Guy Fieri
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
- For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well.
- Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.
SEAWEED SALAD
Seaweed has amazing properties! Sea vegetables are virtually fat-free, low calorie and are one of the richest sources of minerals in the vegetable kingdom. According to Seibin and Teruko Arasaki, authors of Vegetables from the Sea, "All of the minerals required by human beings, including calcium, sodium, magnesium, potassium, iodine, iron, and zinc are present in sufficient amounts. In addition, there are many trace elements in seaweeds." They also contain vitamins as vitamin A (in the form of beta-carotene), B1, B2, B6, niacin, vitamin C, pantothenic acid, and folic acid. Analysis has shown trace amounts of vitamin B12, which rarely occurs in land vegetables. Sea vegetables have been shown to cleanse the body of toxic pollutants. Seaweed feeds the shafts and the ducts of the scalp to help improve the health of the hair. It has been said that the thick, black, lustrous hair of the Japanese is partly due to their regular diet of brown sea vegetables such as arame. Research has shown that minerals are important to healthy hair growth, and arame has a high mineral content. Other health benefits, according to Carlson Wade's book Health Secrets from the Orient, include regulating the hormones, enriching the bloodstream, assisting in metabolism, promoting a youthful skin color, and helping to warm the body to promote mental youthfulness. So enjoy this nutritionally-packed food on the planet.
Provided by Rita1652
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
- Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
ASIAN SHRIMP SALAD
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.
BEST ORIENTAL SALAD DRESSING
This is great on an Asian inspired salad - think Pei Wei, or PF Changs. I've included several substitutions which have worked for me as well, since I never seem to have ALL the ingredients on hand at the same time...
Provided by Gatorbek
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in blender and blend at medium speed 3-4 seconds until celery is finely grated.
- This can be served immediately, but the flavors will blend better if refrigerated about an hour before serving.
- The fewer substitutions you have to make, the better, of course, but I've used each of these at one time or other, and still been happy with the results. Send me any other substitutions you've tried!
ORIENTAL SEAFOOD SALAD
Posted for Zaar World Tours: If you like crabmeat and prawns, then this is the salad for you :) Region: ASIA.
Provided by kiwidutch
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute the onion and ginger gently in the sesame oil until soft, transfer to a large bowl and cool.
- Stir in the soy sauce, salt, pepper, and mayonnaise.
- Add crabmeat, prawns, red pepper, cuccumber and beansprouts, folding together gently.
- Shred the salad greens if in large pieces and line glasses with them, pile the prawn mixture in the middle and squeeze a little lime juice over each serving.
- Garnish with unpeeled prawns and lime slices.
Nutrition Facts : Calories 278.9, Fat 17, SaturatedFat 2.5, Cholesterol 101.8, Sodium 1162, Carbohydrate 12.4, Fiber 1.2, Sugar 4.5, Protein 19.5
ORIENTAL SEAFOOD PASTA SALAD
Great cold meal for summer, or to bring to a get together. Low fat, and DELICIOUS! This is a recipe I've found different variations of in a couple of magazines. Prep time depends on if you need to cook the pasta. Feel free to change amounts to suit your taste or according to what's in your frig. (Beware...make extra...I eat a serving,at least, as soon as it's mixed. Yummy!)
Provided by Yogi8
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix first seven ingredients in large bowl.
- Add pasta, seafood, and vegies.
- Toss together and serve, or refrigerate.
Nutrition Facts : Calories 216.7, Fat 2.8, SaturatedFat 0.6, Cholesterol 220.9, Sodium 1103.5, Carbohydrate 20.5, Fiber 3.1, Sugar 2.9, Protein 26.9
ASIAN SHRIMP SALAD WITH JASMINE RICE
Asian Shrimp Salad with Jasmine Rice
Provided by Minute® Rice
Time 5m
Yield 2
Number Of Ingredients 4
Steps:
- A quick lunch doesn't have to be disappointing! Next time you're in a hurry, try this easy, 5-minute Asian Shrimp Salad with Jasmine Rice made with juicy shrimp and crunchy snow peas in a perfect sesame ginger dressing and see what we mean!
- Step 1
- Heat rice according to package directions. Step 2
- Place snow peas in a large, microwave-safe bowl. Microwave on HIGH for 1 minute. Step 3
- Add shrimp and dressing. Fold into the rice.
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