Best 3 Oriental Shrimp Salad Padma Lakshmi Recipes

**Oriental Shrimp Salad: A Culinary Journey to Southeast Asia**

Embark on a culinary adventure to Southeast Asia with the enticing Oriental Shrimp Salad, a harmonious blend of vibrant flavors and textures. This tantalizing dish, inspired by the culinary genius of Padma Lakshmi, takes you on a journey through aromatic herbs, succulent seafood, and a symphony of spices. The salad features plump and juicy shrimp, marinated in a fragrant blend of lemongrass, ginger, garlic, and fish sauce, then grilled to perfection. The succulent shrimp are then tossed with a medley of crisp vegetables, including carrots, bell peppers, and cucumbers, all bathed in a tangy and refreshing dressing made with lime juice, soy sauce, and a hint of sweetness from honey. The salad is garnished with a sprinkle of chopped peanuts and cilantro, adding an extra layer of texture and flavor. Accompanying the main recipe are variations that offer a twist on this classic dish. The Spicy Oriental Shrimp Salad adds a kick of heat with the inclusion of chili peppers, while the Vegetarian Oriental Salad caters to those with a plant-based diet, featuring tofu instead of shrimp. Explore the vibrant flavors of Southeast Asia with this delectable Oriental Shrimp Salad and its variations, sure to tantalize your taste buds and transport you to culinary paradise.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

Asian Shrimp Salad with Ginger Sesame Dressing image

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

Provided by Kelly

Time 12m

Number Of Ingredients 18

Ingredients

1 lb. shrimp, peeled and deveined
1 Tbsp olive oil
2 Tbsp chili paste
3 Tbsp ginger sesame dressing (see below)
2 Tbsp lime juice
3 cups shredded napa cabbage
2 cups shredded red cabbage
1 cup shredded carrots
1 cup sugar snap peas, thinly sliced
1/4 cup fresh cilantro, chopped
2 Tbsp fresh mint, chopped
2 Tbsp rice vinegar
1 Tbsp reduced sodium soy sauce
1 clove garlic
1 Tbsp honey
1 Tbsp fresh ginger, peeled and minced
¼ tsp. toasted sesame oil
3 Tbsp olive oil

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.

Nutrition Facts : ServingSize 2 cups salad + 5 shrimp, Calories 208 calories, Sugar 7 g, Sodium 204.6 mg, Fat 8.6 g, SaturatedFat 0.3 g, Carbohydrate 15.1 g, Fiber 3.2 g, Protein 19 g

ASIAN SHRIMP SALAD

Asian Shrimp Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 24

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

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.

THAI MANGO SALAD WITH MARINATED SHRIMPS

Thai Mango Salad With Marinated Shrimps image

I sort 'threw together' this salad for my Asian X'mas dinner. Very refreshing and can be made up to 3-4 hours ahead. This salad is made in a few stages - all very easy and quick. The wonton cups can be made a day ahead, stored in an airtight container. Assemble just before serving, so that the wonton cups don't get soggy. If you want to assemble ahead, serve in small lettuce cups. You can also use scallops instead of shrimps.

Provided by WaterMelon

Categories Mango

Time 4h45m

Yield 15 serving(s)

Number Of Ingredients 19

Ingredients

15 wonton wrappers
15 medium shrimp, with shells on
1 stalk lemongrass
1/4 inch ginger, sliced
1 lime, juice and zest of
2 limes, juice of
2 teaspoons lime zest, grated
2 tablespoons honey
2 tablespoons fish sauce
2 tablespoons lemongrass, chopped finely
2 cloves garlic, minced
1 thai mango, unripe,julienned
1 small cucumber, julienned (I use Japanese cucumber)
thai birds eye chile, chopped (I use 4)
1 small granny smith apple, julienned (use any tart apple)
1/4 cup cilantro, chopped
fresh ground black pepper
dry roasted salted peanut, chopped coarsely,to garnish (optional)
fresh parsley or cilantro, to garnish

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.

Nutrition Facts : Calories 55.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 9.3, Sodium 242.1, Carbohydrate 12, Fiber 0.7, Sugar 5.6, Protein 2.1

Tips:

Mise en place: Gather and prepare all ingredients before starting to cook. This will make the cooking process smoother and more efficient.
Use fresh, high-quality ingredients: The fresher the ingredients, the better the salad will taste. Look for plump, brightly colored shrimp, crisp vegetables, and herbs.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
Use a light touch when mixing the salad: Over-mixing the salad will break down the shrimp and vegetables. Toss the salad gently until the ingredients are evenly combined.
Serve the salad immediately: This salad is best served immediately after it is made. The shrimp will start to toughen if it sits for too long.

Conclusion:

Padma Lakshmi's Oriental Shrimp Salad is a delicious and refreshing salad that is perfect for a light lunch or dinner. The combination of shrimp, vegetables, herbs, and dressing is flavorful and satisfying. This salad is also easy to make and can be tailored to your own preferences. For example, you can add more or less spice, use different vegetables, or swap out the shrimp for another type of seafood. This recipe is also healthy and packed with protein and nutrients. Give it a try and enjoy!