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
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 PASTA SALAD
This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
- Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g
SPICY SHRIMP PAD THAI
I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.
Provided by n0xzemagrl
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
- Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
- Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g
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
THAI SPICY SHRIMP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside.
- In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping.
SPICY THAI SHRIMP SALAD
From Rachel Cooks Thai blog. She reiterates that slicing the shallots, red onion and Thai peppers very thin ensures the vegetables don't end up in your mouth in isolation. The lemongrass must be sliced paper thin, using only the most tender bottom of the stalk to eliminate tough stems. Prepare the greens then serve with the shrimp hot off the grill. The salty, sweet, tangy and spicy dressing ties the salad together
Provided by gailanng
Categories Greens
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Combine the sauce ingredients and whisk until well incorporated; set aside.
- Prepare the vegetables. The thick outer layers of the lemongrass should be peeled away and only the tender, bottom 1/3 of the stalk should be used. Slice the lemongrass, shallots, red onion and chili peppers very finely.
- Peel and devein the shrimp. Brush a bit of oil on both sides of the shrimp and grill until they're cooked through. This takes only a few minutes per side.
- Toss together vegetables in a bowl and pour over dressing, more or less to taste. Then add the grilled shrimp to the bowl while they are still hot and toss everything together. Serve immediately!
Nutrition Facts : Calories 209.5, Fat 2, SaturatedFat 0.2, Cholesterol 214.3, Sodium 2399, Carbohydrate 22.3, Fiber 1.6, Sugar 8.8, Protein 26.3
SPICY THAI SHRIMP BOWL
This is an easy marinated shrimp appetizer which I got from my sister Lorraine. Our family loves it and it is usually one of the dishes at every family gathering
Provided by Debbie Boere Vrou
Categories Thai
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except shrimp and stir to mix thoroughly. Taste and adjust seasonings. Pour over frozen shrimp in large flat sealable container. Put in fridge and defrost for 8 hours stirring occasionally until the shrimp are thawed and the flavours have marinated into the shrimp. Drain and serve.
Nutrition Facts : Calories 214.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 221.3, Sodium 703.6, Carbohydrate 5.6, Fiber 0.2, Sugar 4.8, Protein 24.1
TANTALIZING THAI SHRIMP PASTA
This delicious dish will look and taste like it is professionally done, but actually is so simple to make! The flavors are rich and delicate, like all great Thai cuisine. It is slightly sweet and slightly spicy, harmonizing wonderfully with the shrimp. Eat it by itself or serve it over your favorite pasta.
Provided by annya127
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse the shrimp under warm running water. Cut in half lengthwise. Add to the marinade ingredients and marinate the shrimp for 25 minutes in the refrigerator. Whisk together the coconut milk, vinegar, honey, and the crushed red pepper. Set aside. Prepare the ginger and tomatoes.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink. Remove from the pan.
- Add 1 tablespoon oil to the wok. When the oil is hot, add the minced ginger. Stir-fry until aromatic (about 30 seconds). If using ground ginger, simply mix it into the tomatoes and add the tomatoes to the wok. Stir-fry for 2 minutes. Add the sauce. When the sauce is bubbling, add the shrimp. Stir in the chili paste or garlic. Let simmer for 5 minutes.
- Cook the pasta separately as directed. Serve over the cooked spaghetti or stir the cooked pasta right into the shrimp mixture. Garnish with cilantro and enjoy!
SPICY THAI NOODLE SALAD
This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.
Provided by Mrs Goodall
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
- Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
- Season with salt.
- Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
- Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
- Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
- Garnish with lime wedges.
- Serve right away or chill as long as overnight.
- Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.
THAI SPICY SHRIMP SALAD (YAAM GOONG)
Spicy, refreshing, and easy and quick beyond belief to make! Buy your shrimp already cooked from the market and you won't have to cook a thing!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put lettuce in salad bowls, and arrange shrimp on top.
- Place ginger, onion and chilies over shrimp.
- In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
- Pour over salads and garnish with green onion, cilantro, and mint leaves.
- Serve.
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