Asian Shrimp Salad

Name: Asian Shrimp Salad
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 1 cup loosely packed mint leaves; 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 pounds 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 leaves, minced (after measuring); 3 tablespoons fresh lime or lemon juice; 2 tablespoons Asian sesame oil; 2 tablespoons soy sauce; 1 tablespoon rice wine vinegar; 3 dashes Asian hot chili oil, or to taste; Salt, to taste; Vegetable oil spray; 3 tablespoons toasted sesame seeds, for garnish

Recipe courtesy of Padma Lakshmi

Watch how to make this recipe.

Asian Shrimp Salad

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Yield: 6 servings

Total: 30 min
Prep: 30 min

Yield: 6 servings

Total: 30 min
Prep: 30 min

Ingredients

For the shrimp paste:

1 cup loosely packed mint leaves

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 pounds large shrimp, shelled and de-veined

For the vegetables:

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 leaves, minced (after measuring)

For the dressing:

3 tablespoons fresh lime or lemon juice

2 tablespoons Asian sesame oil

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

3 dashes Asian hot chili oil, or to taste

Salt, to taste

Vegetable oil spray

3 tablespoons toasted sesame seeds, for garnish

Directions

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

Asian Shrimp Salad

For the shrimp paste:

For the vegetables:

For the dressing:

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