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- Dish type
- Seafood salad
- Prawn salad
This salad has the perfect combination of flavours and textures. Spinach leaves, macadamia nuts, dried banana slices and mango are tossed in a fruity salad dressing, then topped with warm prawns, crumbled goats cheese and toasted coconut.
5 people made this
- 85ml pineapple juice
- 3 tablespoons orange juice
- 4 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 450g cooked large prawns
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- 285g baby spinach leaves
- 1 mango, peeled, seeded and diced
- 65g chopped macadamia nuts
- 65g dried banana slices
- 115g crumbled goat cheese
- 55g sweetened desiccated coconut, toasted
MethodPrep:20min ›Cook:5min ›Ready in:25min
- Prepare the salad dressing by whisking together the pineapple juice, orange juice and 4 tablespoons olive oil. Season to taste with salt and pepper; set aside. Brush the prawns with 1 tablespoon of olive oil and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts and banana chips into a large mixing bowl.
- Heat a large frying pan over medium-high heat. Heat the prawns in the frying pan on both sides until just warm in the centre, about 1 minute per side.
- To assemble the salads, drizzle the spinach mixture with the salad dressing and toss until evenly combined. Divide onto four plates. Divide the warm prawns amongst the plates and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the prawns. Sprinkle with toasted desiccated coconut to serve.
Reviews & ratingsAverage global rating:(8)
Reviews in English (6)
by love to cook!
This was tasty! I did not add the banana chips, but everything else is the same. It made a great dinner on a hot day!-24 May 2010
This salad was okay. I probably had higher expectations of it than I should have. I love goat cheese and coconut and the combination intrgued me. A salad bite without goat cheese had very little flavor to it.-24 May 2010
This salad was delicious. It was light, but yet filling. Our guests barely touched the other dishes. I cannot wait to make it again.-24 May 2010
Brunch, lunch or dinner – a classic Shrimp Salad fits in with just about any menu!
Our delicious shrimp salad recipe strays from most others in that we sauté our shrimp, rather than boiling it. Doing so allows the shrimp to pick up additional flavors as it cooks – plus you can avoid overcooking which makes the shrimp tough and rubbery.
Chop the cooked shrimp, then toss it in a creamy, flavorful dressing that complements the shrimp to perfection. Chill so the flavors meld, then serve your Shrimp Salad in a toasted brioche bun or spooned over a bed of lettuce.
Prawn and Pineapple Salad
- 2 tbs balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 100ml olive oil, plus 2 tbs extra for frying
- 1 small pineapple, peeled, cored
- 450g (3 cups) fresh tiger prawns, peeled and deveined, tails intact
- 250g (1 3/4 cups) cherry tomatoes, halved
- 2 large carrots, peeled, grated
- 50g (2 cups) rocket, washed
- 1 small green oakleaf lettuce, roughly torn
- Salt and black pepper
Whisk together the balsamic vinegar, honey, mustard and a pinch of salt and pepper in a mixing bowl. Gradually whisk in the olive oil in a slow, steady stream until incorporated.
Cut the cored pineapple into thin slices and then into quarters, arranging them between four plates.
Heat 2 tablespoons of olive oil in a frying pan set over a high heat until hot. Season the prawns with salt and pepper. Add the prawns to the pan and stir-fry for about 3 minutes, or until pink and tender, tossing frequently.
Arrange prawns, cherry tomatoes, grated carrot, lettuce and rocket on top of pineapple on the plates. Spoon over the dressing before serving.
Can You Use Frozen Shrimp To Make Cajun Shrimp Salad?
You can make this Cajun Shrimp Salad using fresh or frozen shrimp. To defrost frozen shrimp, simply follow one of these two methods:
- Add frozen shrimp to a bowl.
- Cover the bowl and put in your refrigerator for 8 hours, or overnight.
- Remove from fridge and drain any water from the shrimp before using.
- Place the frozen cooked shrimp in a colander or large bowl.
- Run cold tap water over the shrimp, mixing the shrimp every few mins to ensure they thaw evening.
- Depending on the size, the shrimp will be thawed in 10 -15 mins. Strain the water completely.
Shrimp Salad with Hot Mustard Dressing (Saewu Naengchae)
Here&rsquos another great Korean-style salad recipe! It&rsquos a shrimp salad with a hot mustard (gyeoja) dressing (겨자소스), which is a classic Korean sauce. As mentioned in the chicken salad post, this type of cold salad dish is called naengchae in Korean, so the Korean name of this dish is saewu naengchae (새우냉채) or saewu gyeoja naengchae (새우겨자냉채). The simple and refreshing dish is perfect as an elegant starter, side dish or light meal!
Which shrimp to use for shrimp salad
For this salad, any size of shrimp works. I typically use 21 to 25 count, but smaller ones are fine too. To stack the ingredients up as seen in the first photo, I cut the shrimp in half lengthwise by cutting along the back all the way through. It&rsquos up to you whether to leave the tails on.
I poached the shrimp in a simple salt and lemon water. You can, of course, use your favorite way to poach them for cocktail shrimp. If you want, buy good quality peeled and deveined cooked shrimp to make it even quicker and easier.
Vegetables for shrimp salad
I typically pair the shrimp with cucumber and Korean pear slices for this salad. Korean pears are sweet, juicy and crunchy, making it perfect for salads. You can use apple slices instead if Korean/Asian pears are unavailable. Colorful bell peppers are also great additions.
For the presentation, I sometimes stack the thinly sliced salad ingredients, especially for individual or small servings, but you can arrange them on a plate anyway you want. When I use bell peppers, I julienne the fruit and vegetables and arrange them by color with the shrimp on top.
Here, I&rsquom showing you two different ways to serve this Korean shrimp salad. However, feel free to use your creativity to make your own beautiful plate. You can easily double this recipe for a potluck or dinner party.
How to make hot mustard dressing (gyeoja sauce)
The hot mustard (gyeoja), also known as spicy yellow mustard, adds flavorful heat to this salad. When first mixed, the heat can be intense, but it gradually dissipates over time. You can use a powder version (gyeojabun, 겨자분, or gyeoja garu, 겨자가루) or a paste version (called yeongyeoja, 연겨자) sold in a tube for this recipe. Although not traditional, you can use yellow or dijon mustard if you like.
Making the dressing is simple! Combine the ingredients and whisk together until smooth. You can serve the dressing drizzled over the salad or on the side.
This Korean shrimp salad recipe was originally posted in October 2010. I&rsquove updated it here with new photos, recipe card, and minor changes to the recipe.
More Korean cold salad recipe
Have you tried this shrimp salad recipe? Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations bytagging me on Instagram! Stay in touch by following me onPinterest,Twitter,Facebook, andInstagram.
Spicy Shrimp and Chickpea Salad
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
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.
Delicious melding of flavors! Fast and easy prep.
Wonderful Spring salad. I used a combination of kale, spinach and Swiss chard and it was delicious. I made some garlic bread and sprinkled it with Parmesan which gave the salad a nice crunch. I used 2 tsp anchovy paste, but thought it could handle a bit more.
I think pretty good as is. Adding anchovies and toasted pine nuts makes it a bit better. Also used kale and didn't cook the radishes - sliced them very thin for a bit more crunch.
This is my new favorite salad! I love the cooked radishes, but after a couple of times I've decided to cook them a little longer before throwing the shrimp in. They get a little softer and more caramelized. Also used fresh shaved parmasean & liked it better.
I had low expectations going into this recipe and I coudn't have been more wrong. It was delicious and fast AND easy. I used a pound of shrimp which was more than enough. I used a head of escarole and I wished Iɽ added more.
Very Good and easy to prepare. Wish I had seen the review that recommended the crushed reds. Used on the leftovers much improved.
Made this last night, it was great. Very easy! I used spinach instead of escarole (did not have any). Using some of the advice of the other reviewers, I added some red pepper flakes and about 1/4 cup white wine. And 2T anchovy paste rather than the real thing. Was great.
This was very good. I read the reviews and used a few of the suggestions including using 2 tablespoons of anchovy paste instead of anchovies since I had that on hand as well as olives instead of capers because I don't like capers. I added about 1/4 cup of white wine (savingon blanc) and a shake or two of red pepper flakes. Served it with crusty olive bread and a hard cheese and paired with a good Cabernet and it made a lovely and easy to prepare dinner. The radishes were so delicious cooked!
I feel like this is actually a 3.5-star recipe, but didn't want it to slip in the ratings because it's still quite good. I made it as written except used anchovy paste, added red pepper flakes, subbed kalamata olives for capers and put the escarole in just moments after the shrimp (so the shrimp didn't overcook). I wish I had gone with my instincts and thrown in some white wine -- I think that would've added what seemed to be a missing element in this recipe. (Oh, and I'm not sure the cooked radishes did much for this dish -- the flavor, after cooking, was so mild it didn't really add to the dish. Would rather have thrown in some artichokes.)
This was delicious. I loved the cooked radishes. I never had that before. I agree with other reviews about putting the cooked shrimp at the vey end so they don't become tough. It was fast too. I will do this one again.
What to do? I don't like anchovies. Would I miss them? Would the addition of the marinated artichoke hearts suffice?
I use large precooked shrimp, which I can add at the end of cooking time and just heat through.
Loved it! We also used anchovy paste for the anchovies and added red pepper flakes.
This was really tasty. Made as written except substituted 2 tablespoons of anchovy paste for the anchovies. Really savory - it reminded me of Bagna Cauda. My husband loved the sauteed radishes - he even commented "radishes are so good cooked! Are they expensive? We should eat them every day!"
I made this for dinner tonight. It's good. Not exciting, just good, which is why I gave it three rather than four forks. I think I personally would have liked the addition of a few hot pepper flakes at the garlic/caper stage. Following other reviewers' advice, I added the escarole when the shrimp were half-cooked and that worked perfectly. Otherwise, followed this recipe exactly. To those afraid of cooked radishes - they're delicious. Try them!
Read the reviews on this prior to making it. The recipe is pretty easy and straightforward. I cooked the shrimp first, then removed them from the pan, adding them at the end for just a few seconds to rewarm them. I love radishes, however, the addition of radishes in this dish (particularly cooked) did little to enhance the overall flavor or presentation. I would leave them out if I made the dish again. I would also increase the amount of escarole. Although escarole is a bit heartier than other greens and may not cook down as dramatically, a couple of cups more wouldn't hurt. My wife and I also like garlic, and I would increase the amount of garlic as well and probably throw in a pinch of red pepper flakes. I also added some drained, marinated artichoke hearts with the stem.
Timing is definately important on this one. My recommendation is to toss the shrimp in last, as mine were definately done too quickly. That way there is no messing around with removing them while the escarole wilts. We added some sliced fennel bulb which gave it a bit more flavor, and served it over linguine that was tossed in olive oil and fresh garlic. Really delicious!
Great recipe especially for late Feb time frame. Excellant flavor layers and pretty too. My shrimp where only half cooked when I added the first of the greens and the radishes. My husband who usually is not a big fan of lighter salad dishes was pleasantly surprised and really liked this dish. We served it with a side of pasta tossed with garlic oil, fresh parsley and parm.
This was a basic recipe and was fine, but it didn't blow me away, and the radishes cooked I did not particularly like.
This was okay, but not great. Gets points for being light, easy/quick to make, and fairly healthy. But I was disappointed in the flavor. Somehow, despite all the flavorful ingredients it was a bit bland. Plus, I thought the cooking times were a bit too long. Should have followed my gut, not the directions. If you cook the shrimp all the way through and then cook it even longer with the greens, it gets way overcooked. I might make again, but I'll remove the shrimp from the pan prior to wilting the greens, and play around with the seasoning.
This looks like a wonderful recipe. I am not a big fan of radishes. Do the radishes stand out in the dish or do they compliment all the other flavours? Any suggestions for a substitution?
Easy to make and wonderful favors. Very diet friendly.
Made and followed the recipe. Very good. I removed the shrimp before cooking the escarole because sometimes the escarole will take longer than a few minutes depending as to how old it is. The cheese 3 TBS is far from overwhelming and offsets the dish perfectly
I've not made this yet but regarding the "overwhelming cheese," try farmer's cheese. I hope to make it sometime soon.
We made this for guests and thought it was a nice, lighter, seasonal dish. Escarole does hold its volume and is tasty sauteed love the addition of radishes in the saute for color and texture. The garlic, anchovy fillets and capers made a nice Italian flavoring. Highly recommend!
How Do You Make Shrimp Salad?
You will love how easy it is to make this Thai grilled shrimp salad. Don’t worry, it may look like a lot of ingredients, but most of them you probably already have in the pantry.
Take a look at what you will need to make healthy shrimp salad:
- Marinate shrimp. Toss shrimp with olive oil, salt, paprika, and lime juice.
- Chop lettuce and herbs. Add lettuce mixture to broccoli slaw.
- Blend dressing ingredients. Add almond butter, white wine vinegar, coconut aminos, honey, sesame oil, lime juice, garlic, ginger, red pepper flakes, and coconut oil into a bowl and set aside.
- Sear shrimp on the grill. When it’s pink, then it’s done.
- Place lettuce on a plate, top with shrimp and drizzle with dressing.
Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp cook, tossing occasionally, until just cooked through, about 4 minutes.
Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
Add Parmesan and lemon juice. Season with salt and pepper toss to combine.
How would you rate Warm Shrimp and Escarole Salad?
This recipe was a fast favorite for my family - it's everything you want - love it.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- For the shrimp:
- 20 large shrimp
- 1/2 shallot, diced
- 1/2 lemon, squeezed
- 1/2 tsp coconut oil
- Salt and pepper to taste
- Cook shrimp in pan until pink and set aside
- For the salad:
- 6 cups romaine lettuce
- 2 cups watermelon, cubed
- 1/2 cup red peppers, diced
- 1/2 cup feta cheese, crumbled
- For the dressing:
- 2 1/2 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Mix all ingredients together and serve. If you want to save some time make the dressing in advance.