Best Thai Shrimp Salad For Recipes

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.

EASY THAI SHRIMP SALAD

Steps:

• Melt 2 tablespoons of butter in a large heavy skillet over high heat. Add in the shrimp and season with salt and pepper. Stir, cooking until the shrimp turns pink which should take about 3 minutes. Remove from heat and set aside.
• In a small mixing bowl, make your vinaigrette by combining all ingredients in the bowl and whisking together.
• Pour half of the vinaigrette over the shrimp and toss the shrimp to coat.
• Place the Asian greens and cilantro into a large salad bowl. Add in shrimp, cilantro, almonds, and water chestnuts. Add wonton strips just before serving.
• Drizzle over remaining vinaigrette as well as the peanut sauce. Serve immediately.

THAI SHRIMP SALAD FOR 2

Steps:

• In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers. , Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes., Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.

SPICY THAI SHRIMP SALAD

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.

THAI SHRIMP-AND-PASTA SALAD

Steps:

• Cook pasta in boiling water for 9 1/2 minutes, omitting fat and salt.
• Add carrots and cook an additional 30 seconds.
• Drain and rinse with cold water.
• Combine pasta mixture, shrimp, lettuce, cilantro leaves and peanuts in a large bowl. Toss well.
• Combine lime juice and remaining 7 ingredients in a jar.
• Cover tightly and shake vigorously.
• Pour over pasta mixture, tossing gently to coat.

SPICY THAI SHRIMP SALAD

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!

PLA GOONG (SPICY THAI SHRIMP SALAD)

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.