Asian Shrimp Salad

  • Recipe courtesy of Padma Lakshmi

Total Time:
30 min
Prep:
30 min
Inactive Prep:
--
Cook:
--
Yield:
6 servings
Level:
--

Ingredients

  • For the shrimp paste:
  • 1 cup loosely packed mint leaves
  • 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 pounds large shrimp, shelled and de-veined
  • FOR THE VEGETABLES:
    FOR THE DRESSING:

    Directions

    Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.

    Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

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