ORIENTAL SHRIMP SALAD (PADMA LAKSHMI)

Oriental Shrimp Salad (Padma Lakshmi) image

Provided by Chelley-Chelle

Categories Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 24

1 cup loosely packed mint leaf
1 small onion, coarsely chopped
1 tablespoon minced gingerroot
12 black peppercorns, coarsely crushed
1 teaspoon ground cumin
1 teaspoon tamarind paste
1/2 teaspoon sugar
1/3 cup water
salt, to taste
2 lbs large shrimp, shelled and de-veined
4 cups shredded iceberg lettuce
3 cups grated carrots
2 cups diced celery
2 cups shredded red cabbage
5 scallions, minced
1 cup loosely packed cilantro leaf, minced (after measuring)
3 tablespoons fresh limes or 3 tablespoons lemon juice
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 dashes oriental hot chili oil (or to taste)
salt, to taste
vegetable oil cooking spray
3 tablespoons toasted sesame seeds, for garnish

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.

Nutrition Facts : Calories 254.2, Fat 10, SaturatedFat 1.4, Cholesterol 191, Sodium 1282.4, Carbohydrate 17.6, Fiber 5.5, Sugar 7, Protein 24.8

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