Asian Shrimp Salad Recipe

Name: Asian Shrimp Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Paste; 1 c. fresh mint leaves loosely packed; 1 sm onion coarsely minced; 1 Tbsp. ginger root chopped; 12 x black peppercorn coarsely crushed; 1 tsp grnd cumin; 1 tsp tamarind paste; 1/2 tsp sugar; 1/3 c. water; 1 pch salt; 2 lb large shrimp shelled and deveined Vegetables; 4 c. shredded lettuce; 3 c. grated carrots; 2 c. diced celery; 5 x scallions chopped; 1 c. cilantro, loosely packed chopped Dressing; 3 Tbsp. lime or possibly lemon juice; 2 Tbsp. oriental sesame oil; 2 tsp soy sauce; 1 Tbsp. rice wine vinegar; 3 dsh oriental warm chili oil or possibly to taste salt to taste Nonstick cooking spray; 3 Tbsp. sesame seeds, toasted for garnish

Servings: persons

Shrimp Paste
1 c. fresh mint leaves loosely packed
1 sm onion coarsely minced
1 Tbsp. ginger root chopped
12 x black peppercorn coarsely crushed
1 tsp grnd cumin
1 tsp tamarind paste
1/2 tsp sugar
1/3 c. water
1 pch salt
2 lb large shrimp shelled and deveined Vegetables
4 c. shredded lettuce
3 c. grated carrots
2 c. diced celery
5 x scallions chopped
1 c. cilantro, loosely packed chopped Dressing
3 Tbsp. lime or possibly lemon juice
2 Tbsp. oriental sesame oil
2 tsp soy sauce
1 Tbsp. rice wine vinegar
3 dsh oriental warm chili oil or possibly to taste salt to taste Nonstick cooking spray
3 Tbsp. sesame seeds, toasted for garnish

1
Make the paste: In a blender combine the first 9 ingredients and blend till pureed.
2
In a bowl toss the shrimp with the paste and let marinate while preparing the vegetables.
3
Make the salad: In a large salad bowl combine the six salad vegetables.
4
Make the dressing: In another bowl whisk together the six salad dressing ingredients.
5
Spray a large skillet set over moderately high heat with nonstick cooking spray.
6
Heat till warm.
7
Add in the shrimp and cook, turning for 3 min or possibly till just cooked.
8
Add in the shrimp to the salad bowl, drizzle with dressing to taste and toss.
9
Divide among serving dishes and sprinkle with the sesame seeds.
10
Oriental sesame oil is very flavorful.
11
You could reduce the fat further by using just 1 tbsp and substituting a mild chicken broth for the other one.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Shrimp Paste, 1 c. fresh mint leaves loosely packed, 1 sm onion coarsely minced, 1 Tbsp. ginger root chopped, and more.

Yes, Asian Shrimp Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!