Best Oriental Shrimp Salad Padma Lakshmi Recipes

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

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.

ORIENTAL SHRIMP SALAD (PADMA LAKSHMI)

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.

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.

ASIAN-INSPIRED SALAD

Steps:

• Mix dressing ingredients in a jar and shake.
• Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss.
• Put dressing and bowl on table with bean sprouts, nuts and sesame seeds in individual bowls and tell your guests to create their own salad.

THAI MANGO SALAD WITH MARINATED SHRIMPS

Steps:

• First, make the wonton cups- press wonton wrappers into greased muffin cups, bake them for 10mins at 350°F; cool and store them in airtight container up to 1 day ahead.
• Add lemongrass, ginger, lime zest and juice to approx 2 cups of water (enough water to cover the shrimps) and bring to boil in a small saucepan.
• Poach the shrimps in the stock for 5-10mins, until shrimps just turned pink (do not overcook); remove and cool.
• Peel the shrimps and set aside.
• Make the dressing/marinade- combine all ingredients in a small bowl.
• Place cooled shrimps in a ziplock bag, and pour in the dressing; marinate shrimps for 1-2 days in the fridge for best results.
• A few hours before serving, combine all salad ingredients except the black pepper and garnish, in a medium non-reactive bowl.
• Add the shrimps and dressing, toss to coat and chill.
• Assembly- place wonton cups on serving platter/tray, arrange salad in the cups, topped them each with a shrimp, sprinkle with fresh ground pepper and chopped nuts and garnish with fresh parsley/cilantro before serving.