Best 6 Spicy Asian Shrimp Salad Recipes

Tantalize your taste buds with our Spicy Asian Shrimp Salad, a delightful fusion of flavors that will transport you to the vibrant streets of Asia. This delectable dish combines succulent shrimp, crisp vegetables, and a tantalizing dressing, creating a symphony of textures and flavors that will leave you craving more. In this article, we present two irresistible variations of this salad: the classic Spicy Asian Shrimp Salad and the refreshing Mango-Avocado Spicy Shrimp Salad.

The classic Spicy Asian Shrimp Salad boasts a harmonious blend of shrimp, cucumbers, red onions, and cilantro, all tossed in a delectable dressing made with lime juice, fish sauce, and Sriracha. This tantalizing combination delivers a perfect balance of spicy, sour, and savory notes, sure to awaken your senses.

For those who prefer a sweeter and fruitier twist, the Mango-Avocado Spicy Shrimp Salad offers a delightful symphony of flavors. Succulent shrimp, ripe mangoes, creamy avocados, and crunchy cucumbers are tossed in a tangy dressing made with lime juice, honey, and Sriracha. This salad is a burst of tropical flavors that will transport you to a paradise of taste.

Both variations of the Spicy Asian Shrimp Salad are incredibly versatile and can be tailored to your preferences. Feel free to adjust the spiciness level by adding more or less Sriracha, or substitute different vegetables to suit your taste. Whether you're hosting a dinner party or simply seeking a flavorful and healthy meal, these salads are sure to impress and satisfy.

Here are our top 6 tried and tested recipes!

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

SPICY THAI SHRIMP SALAD

Spicy Thai Shrimp Salad image

This refreshing Thai-style salad with greens, herbs, veggies and shrimp, all tossed in a delicious cashew dressing, is the perfect one-dish summer dinner.

Provided by Gina

Categories Dinner Salad

Time 25m

Number Of Ingredients 30

Ingredients

1 tablespoon olive oil
3 tablespoons lime juice
¼ cup whole roasted (salted cashews)
¼ teaspoon red pepper flakes
2 teaspoons honey
1 2-inch piece fresh ginger, roughly chopped
1 tablespoon unseasoned rice vinegar
¼ cup cilantro
1 clove garlic (roughly chopped)
¼ cup roughly chopped white onion
½ teaspoon garlic powder
½ teaspoon kosher salt
Freshly ground black pepper (to taste)
½ pound large peeled (deveined tail-off shrimp)
1 teaspoon garlic powder
¼ teaspoon ground ginger
¼ teaspoon kosher salt
1/8 teaspoon turmeric
1/8 teaspoon chili powder
Freshly ground black pepper (to taste)
1 teaspoon toasted sesame oil
1 cup shredded purple cabbage
1 ½ cups packed baby arugula
1 ½ cups packed chopped romaine lettuce
1 small corn cob (kernels removed)
½ medium cucumber (peeled, seeded and diced)
½ cup shredded carrots
2 tablespoons chopped basil
2 tablespoons chopped cilantro
Lime wedges (for serving)

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.

Nutrition Facts : ServingSize 1 salad, Calories 420 kcal, Carbohydrate 38 g, Protein 28 g, Fat 19.5 g, SaturatedFat 3 g, Cholesterol 135 mg, Sodium 864 mg, Fiber 6 g, Sugar 14 g

SPICY ASIAN SHRIMP SALAD

Spicy Asian Shrimp Salad image

Hot pepper sauce adds a spicy kick to this Asian-inspired salad of napa cabbage, pea pods, shrimp and baby corn.

Provided by My Food and Family

Categories Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

6 cups shredded napa cabbage or romaine lettuce
2 cups (about 6 oz.) pea pods
1 can (15 oz.) baby corn, drained
1/2 lb. cleaned medium shrimp, cooked
1 red pepper, cut into thin strips
1/2 cup KRAFT Lite CATALINA Dressing
1 Tbsp. soy sauce
1/2 tsp. hot pepper sauce

Steps:

Toss cabbage, pea pods, shrimp, red pepper and corn in large bowl.
Mix dressing, soy sauce and hot pepper sauce. Add to cabbage mixture; toss lightly.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 16 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.

SWEET AND SPICY SHRIMPS

Sweet and Spicy Shrimps image

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Provided by Sandra's Easy Cooking

Categories World Cuisine Recipes Asian Korean

Time 52m

Yield 2

Number Of Ingredients 12

Ingredients

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Steps:

Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g

SPICY THAI SHRIMP SALAD

Spicy Thai Shrimp Salad image

Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 6

Number Of Ingredients 12

Ingredients

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

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.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 18.6 g, Cholesterol 230.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 8633.1 mg, Sugar 17.4 g

Tips:

For a spicier salad, use a hotter chili pepper, such as a serrano or habanero.
To make the salad ahead of time, cook the shrimp and prepare the dressing up to 2 days in advance. Store the shrimp and dressing separately in the refrigerator. When ready to serve, assemble the salad and toss with the dressing.
This salad is also delicious with grilled or roasted shrimp. If using grilled shrimp, cook the shrimp over medium-high heat for 3-4 minutes per side, or until cooked through. If using roasted shrimp, roast the shrimp at 400 degrees Fahrenheit for 10-12 minutes, or until cooked through.
To make the salad even more flavorful, add some chopped fresh herbs, such as cilantro, basil, or mint.
Serve the salad with your favorite sides, such as rice, noodles, or vegetables.

Conclusion:

This spicy Asian shrimp salad is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. The salad is packed with flavor, thanks to the combination of sweet, sour, and spicy ingredients. The shrimp is cooked to perfection and the dressing is light and refreshing. This salad is sure to be a hit with everyone who tries it.