GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
- Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.
SESAME SHRIMP SALAD
A very exciting recipe! It was wonderful and we all had to have seconds! We made this pre-long weekend, so we could test it! Right! Cooking Light Magazine, May 2008 edition. 15 minutes cooling time.
Provided by Manami
Categories Citrus
Time 30m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
- Microwave at HIGH 40 seconds or until sugar dissolves.
- Cool.
- Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
- Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
- Add shrimp to bowl; toss to coat.
- Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
- Remove shrimp from bowl, reserving marinade.
- Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
- Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
- Combine cabbage and remaining ingredients in a large bowl.
- Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
- Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.
Nutrition Facts : Calories 158.9, Fat 6.4, SaturatedFat 1, Cholesterol 64.3, Sodium 587.3, Carbohydrate 17.4, Fiber 4, Sugar 9.7, Protein 10.4
SESAME SHRIMP
My husband tells me this quick recipe looks elegant and tastes awesome!
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.
Nutrition Facts :
SPICY SESAME SHRIMP & NOODLE SALAD
One of our favorite Korean dishes has always been a Korean Cold Sesame Noodles that my Mom made for us. It was supposed to be served at room temperature, but I like it warm. The shrimp-noodle salad recipe was a result of memories of my Mom's Korean background, and my love of fresh vegetables, packed full of flavor. The gochujang (hot chili paste) is a more savory kind of heat, that really blends beautifully with sesame, soy sauce and garlic. -Karen Bowlden, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.
Nutrition Facts :
SESAME SINGAPORE SHRIMP SALAD
Prize-Winning Recipe 2009! Try Asian restaurant fare at home and have it ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Meanwhile, in large bowl, stir together seasoning mix, salad dressing and pepper flakes. Add coleslaw, shrimp, peanuts, basil leaves, mango and green onion; toss gently to coat.
- Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Sprinkle with sesame seeds. Serve immediately, or cover and refrigerate until serving.
Nutrition Facts : Calories 620, Carbohydrate 83 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 20 g, TransFat 0 g
GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE
Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
- Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
ASIAN SESAME SALAD WITH BLACKENED SHRIMP
Top your salad of spinach, crunchy veggies and Asian-style sesame dressing with blackened shrimp to prepare this delicious Healthy Living salad.
Provided by My Food and Family
Categories Spices
Time 16m
Yield Makes 4 servings.
Number Of Ingredients 10
Steps:
- Heat greased grill to medium-high heat.
- Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 min. on each side or until shrimp turn pink.
- Cover 4 large plates with spinach; top with next 6 ingredients.
- Drizzle with dressing; top with shrimp.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 220 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
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