Oriental Shrimp Salad (Padma Lakshmi)

READY IN: 30mins
Recipe by Chelley-Chelle

A delicious low carb salad with marinated shrimp, fresh salad veggies and a tangy asian inspired dressing

Top Review by rpgaymer

I really enjoyed this salad, although I had to make a few changes because I had trouble finding some ingredients. I used basil instead of mint, and just served the dressing and shrimp on a bed of greens instead of the shredded lettuce/cabbage. These substitutions worked well for me, and all the awesome flavors from the dressing and shrimp brought everything together. I liked how every bite seemed to have a different flavor- very nice. [Made & Reviewed for PAC Spring 2013]

Ingredients Nutrition


  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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