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
ASIAN NOODLE SALAD WITH SHRIMP
These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.
Provided by Bon Appétit Test Kitchen
Categories Low Fat Quick & Easy Low Cal High Fiber Dinner Lunch Shrimp Cucumber Healthy Noodle Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds.
- Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat.
- Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.
FRESH SUGAR SNAP PEA SALAD
We found fresh sugar snap peas at our town's farmers market. They make a cheerful salad with a tangy dressing. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place the first 7 ingredients in a blender; cover and process until blended. Transfer to a large bowl; stir in poppy seeds., Add peas to dressing and toss to coat. Refrigerate, covered, 30 minutes before serving.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 201mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SPICY COCONUT SHRIMP WITH SPICY MANGO BASIL SALSA AND LIME JASMINE RICE
I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.
Provided by Dave Lieberman
Categories main-dish
Time 1h20m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
- For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
- Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
- Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
- Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
- Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
- Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.
SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat.
- In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
- Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g
SESAME NOODLES WITH SHRIMP & SNAP PEAS
Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. -Nedra Schell, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.
Nutrition Facts : Calories 418 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 646mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 8g fiber), Protein 29g protein.
GRILLED SHRIMP MANGO SALAD
Beautifully grilled with a Sweet and spicy barbecue marinade; Side Striped shrimp from Alaska make a gorgeous High-Fiber, Low-Sodium, Dairy-Free, Gluten-Free summer meal in Grilled Shrimp Mango Salad.
Provided by Diane Williams
Categories Appetizers And Party Food Recipes
Time 3h
Number Of Ingredients 15
Steps:
- Whisk all the barbecue sauce ingredients together in a medium bowl.
- In a large bowl put the peeled and deveined shrimp
- Pour enough sauce to coat the shrimp when mixed together. Stir until shrimp is well coated. Cover and refrigerate 2 hours. Reserve the remaining sauce for basting.
- Prepare the salad by peeling the mangos, avocado and pineapple. Cut them into one inch or smaller chunks. Place in a large salad bowl.
- Cut the tomatoes and cucumbers into small bite sized chunks and place in the salad bowl with the other ingredients.
- Place corn cold into the salad bowl.
- Mix all the ingredients together until the mangos and pineapple chunks make a saucy coating over the other ingredients. Refrigerate covered.
- Boil the rice in the coconut milk and simmer for 20 minutes or until the rice is tender.
- Meanwhile heat the grill to medium heat (about 350 degrees) when heated grill the shrimp until opaque, about 2 minutes.
- Cool the shrimp and rice
- Lay the romaine leaves on a large plate
- Either add the rice directly into the salad and mix thoroughly, OR put the rice next to the salad and top it with some dipping barbecue sauce.
- Lay the shrimp on the salad. Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 119 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 30 grams fat, Fiber 9 grams fiber, Protein 14 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1063 milligrams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MANGO AND SPICY SHRIMP SALAD
This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy!
Provided by Nif_H
Categories Mango
Time 24m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 21
Steps:
- To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
- Peel and slice mango. Squeeze juice from lime and toss with mango.
- Peel and slice jicama and cucumber into strips. Thinly slice radishes.
- Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
- Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.
Nutrition Facts : Calories 591, Fat 49.3, SaturatedFat 4, Cholesterol 74, Sodium 77.3, Carbohydrate 33.6, Fiber 8, Sugar 21, Protein 7.9
SPICY GRILLED SHRIMP SALAD
Steps:
- Peel and devein shrimp. Place in bowl with jalapeno, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes. In separate bowl combine cilantro, avocado, red pepper, and onion. Add juice of 1 lime, cayenne and salt. Toss to coat. Cook off shrimp on grill or on stove top in a skillet. Add shrimp to salad and toss to coat. Serve on bed of lettuce.
SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET & SPICY DRESSING
WW 3pts! Shrimp, mango, avocado... AHHHHHHHHH, IT'S SOOOOOO GOOOOOOOOD. I made this for my supper club that I have at my house every Thursday. It was really great, super easy and fresh!
Provided by Irish in the City
Categories < 30 Mins
Time 16m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- To make the dressing, combine vinegar, lime juice, sweetener, and pepper in a small bowl. Mix well, and set aside.
- In separate large serving bowl, combine all salad ingredients. Pour dressing over salad, and toss until all ingredients are coated. Enjoy!
- POINTS® value 3*.
Nutrition Facts : Calories 154.9, Fat 5.6, SaturatedFat 0.8, Cholesterol 95.7, Sodium 470.1, Carbohydrate 15.6, Fiber 4.2, Sugar 9.7, Protein 12.9
SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS
Categories Fruit Rice Shellfish Marinate Backyard BBQ Mango Shrimp Summer Grill Grill/Barbecue Healthy Sesame Sugar Snap Pea Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
- Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
- Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
- Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
- Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.
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- Add the shrimp, 1 tbsp. lime juice, jalapeno, ginger, garlic, tumeric, curry powder, nutmeg, coriander, and cinnamon to a Ziploc bag. Move around to get all the shrimp coated and marinate at room temperature for 30 minutes.
- Meanwhile make the mango salad by combining the sliced mango, red onion, cilantro, cumin, 2 tbsp. lime juice, salt, and pepper.
- After the shrimp have marinated, grill or saute them for 2-3 minutes per side or cooked through. Exact cooking time will vary based on thickness of shrimp.
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- Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
- Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
- Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
- Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
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- in a small bowl, or a dressing jar, combine olive oil, apple cider vinegar, Dijon mustard and honey. add salt and pepper to taste. Store in the refrigerator until ready to serve.
- for the shrimp, marinate in lemon juice, salt and pepper for bout 5-10 minutes. While its marinated preheat your grill to about 450 F
- Peel mango with a potato peeler, cut mango against the seed on both sides, then chop both halves into 1/2 inch cubes; slice avocados.
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