Asian Inspired Shrimp Salad
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 709.77 ml dry white wine (or water or wine combination)
- 453.59 g shrimp, large, peeled and deveined
- 157.80 ml olive oil (or peanut oil)
- 88.74 ml fresh lime juice
- 2 limes, Grated zest
- 29.58 ml brown sugar
- 1 diced jalapenos or 2.46 ml red pepper flakes
- salt
- 2 papayas, ripe (or 2 mangos, or 1 cantaloupe)
- 1419.54 ml lettuce, torn
- 88.74 ml fresh mint leaves, torn
- 88.74 ml fresh basil leaves, torn
directions
- In a saucepan, bring the wine/water to a simmer over medium heat.
- Add the shrimp, and poach until they turn pink, about 3 minutes.
- Using a slotted spoon, transfer the shrimp to a bowl.
- Refrigerate for at least one hour, or until cold.
- Discard the poaching liquid.
- In a large bowl, whisk together the oil, juice, zest, sugar and red pepper flakes to make the vinaigrette.
- Season with salt and additional red pepper flakes, if desired.
- Peel, pit, and slice the fruit. If using papayas, cut them in half to scoop out and discard the seeds before slicing.
- Toss the shrimp with 1/4 cup of the vinaigrette, and marinate for 5 minutes.
- In a large mixing bowl, combine the lettuces, mint and basil.
- Drizzle half of the remaining vinaigrette over the lettuces and herbs.
- Toss to coat, and divide among individual salad plates.
- Top with the shrimp and the fruit.
- Drizzle the remaining vinaigrette on top, and serve immediately.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"