Oriental Shrimp Salad (Padma Lakshmi) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A delicious low carb salad with marinated shrimp, fresh salad veggies and a tangy asian inspired dressing Ingredients:
1 cup loosely packed mint leaf |
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 lbs 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 leaf, minced (after measuring) |
3 tablespoons fresh limes or 3 tablespoons lemon juice |
2 tablespoons oriental sesame oil |
2 tablespoons soy sauce |
1 tablespoon rice wine vinegar |
3 dashes oriental hot chili oil (or to taste) |
salt, to taste |
vegetable oil cooking spray |
3 tablespoons toasted sesame seeds, for garnish |
Directions:
1. Make the paste: In a blender combine the first 9 ingredients and blend until pureed.
2. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
3. Make the salad: In a large bowl combine the 6 salad vegetables.
4. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables.
5. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot.
6. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked.
7. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss.
8. Divide among serving dishes and sprinkle with the sesame seeds.
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