PLA GOONG (SPICY THAI SHRIMP SALAD)
This dish is somewhere between a shrimp salad and a ceviche - just-cooked shrimp dressed with a sour-savory-sweet mixture of lime, fish sauce, and sweet chile paste, then showered with herbs and chiles. In classic Thai fashion, it's combination of many tastes, each moment on your palate different from the next. It's a favorite of Pornpong Kanittanon, the Consul General of Thailand in New York, and the recipe is adapted from his wife, Jaisamarn.
Provided by Francis Lam
Categories main course
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of 3 quarts of water to a boil. (I like to salt the water like pasta water; Kanittanon does not add salt.)
- In a large bowl, combine the lime juice, fish sauce, sugar, nam prik pao and chopped chiles. Taste, and adjust with any of the ingredients, including salt. The sauce's flavor should be led by sourness and savoriness, but with a good balance of sweetness and heat.
- Cook the shrimp in the water until it just turns opaque, medium or medium-rare, about 1 minute. For better flavor, cook the shrimp with heads or shells on; peel when just cooled enough to handle.
- Add the shrimp to the sauce while still warm and toss; the lime will continue to "cook" the shrimp like a ceviche. Add the lemongrass, shallot, cilantro, mint leaves and makrut lime leaves, reserving a little of each herb for garnish. Toss, and place on a dish; scatter the reserved herbs on top. Serve immediately with hot rice.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1712 milligrams, Sugar 8 grams, TransFat 0 grams
SPICY SHRIMP AND CHICKPEA SALAD
This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you're sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.
Provided by Yasmin Fahr
Categories dinner, weekday, salads and dressings, main course
Time 15m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
- Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
- Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
- Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
SPICY SHRIMP SALAD
Provided by Terrie Achacoso
Categories Salad Onion Pepper Shellfish Quick & Easy Lunch Mayonnaise Shrimp Summer Bon Appétit Miami Florida Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer or 4 main-course servings
Number Of Ingredients 8
Steps:
- Cook shrimp in medium pot of boiling salted water until just opaque in center, about 4 minutes. Drain shrimp and cool. Combine mayonnaise and Old Bay seasoning in large bowl. Add bell peppers, green onions, celery and shrimp. Toss to blend well. Season salad to taste with salt and pepper. Arrange 1 lettuce leaf on each plate. Spoon salad into leaves and serve.
People also searched
More about "spicy shrimp salad with mint recipes"
SPICY SHRIMP WITH MINT | RICARDO
From ricardocuisine.com
5/5 (6)Calories 410 per servingCategory Main Dishes
- In a saucepan over medium-high heat, brown the onion and garlic in the oil. Season with salt and pepper. Add the tomato sauce or the tomatoes. Bring to a boil, then simmer gently for about 10 minutes. Add the cream and adjust the seasoning. Set aside and keep warm.
- In a bowl, combine the vinegar, oil, garlic, red pepper flakes and shrimp. Season with salt and pepper. Refrigerate for 15 minutes to 1 hour.
CRISPY RICE WITH SPICY SHRIMP SALAD
From cookingwithcocktailrings.com
GRILLED SWEET-AND-SPICY SHRIMP WITH MINT DIPPING SAUCE
From bonappetit.com
CREAMY, SPICY TOMATO BEANS AND GREENS RECIPE - NYT COOKING
From cooking.nytimes.com
HOW TO TURN A BAG OF FROZEN SHRIMP INTO DINNER
From 177milkstreet.com
CRISPY RICE WITH SPICY SHRIMP SALAD | RECIPE | SUSHI RECIPES …
From pinterest.ca
SHRIMP SALAD WITH LIME AND MINT DRESSING - ELLIE KRIEGER
From elliekrieger.com
FRENCH LENTIL SALAD WITH VEGETABLES | THE MEDITERRANEAN DISH
From themediterraneandish.com
QUICK SPICY THAI SHRIMP SALAD - NERDS WITH KNIVES
From nerdswithknives.com
SPICY SHRIMP SALAD & HOMEMADE LIME DRESSING (WHOLE30, …
From wholekitchensink.com
GARLIC LIME ROASTED SHRIMP SALAD (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY THAI SHRIMP SALAD (PLA GOONG) - WENT HERE 8 THIS
SPICY SHRIMP (MIDDLE EASTERN STYLE) - CHEF TARIQ | MIDDLE EASTERN …
From cheftariq.com
SPICY SHRIMP AVOCADO SALAD RECIPE | HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
CRISPY RICE SALAD WITH CUCUMBERS AND HERBS RECIPE - PINCH OF …
From pinchofyum.com
SPICY SHRIMP SALAD - TO SIMPLY INSPIRE
From tosimplyinspire.com
A TASTE OF NOW - THE NEW YORK TIMES
From nytimes.com
SPICY GRILLED SHRIMP SALAD WITH JALAPEñO LIME VINAIGRETTE
From theoriginaldish.com
GOCHUJANG SHRIMP PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
AUTHENTIC SPICY THAI SHRIMP SALAD (PLA GOONG) - SIMPLY SUWANEE
From simplysuwanee.com
CREAMY ASPARAGUS PASTA WITH PEAS AND MINT RECIPE
From cooking.nytimes.com
SPICY SHRIMP SALAD WITH MINT - GRANSBEST.COM
From gransbest.com
You'll also love