Best Sesame Shrimp And Apple Salad Recipes

SESAME SHRIMP AND APPLE SALAD

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper or foil.
• Thread shrimp onto skewers, 2 to 4 per skewer. Spray shrimp evenly with cooking spray. Sprinkle with salt and pepper. Bake 5 to 8 minutes or until shrimp are pink.
• Meanwhile, in small bowl, beat vinegar, olive oil, honey, sesame oil and soy sauce with whisk until well blended.
• In large bowl, toss lettuce, apple and bell pepper with dressing. Divide salad evenly between 2 serving plates. Top each with shrimp.

ASIAN SHRIMP SALAD WITH GINGER SESAME DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
• To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
• To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
• For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
• If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

SESAME SHRIMP SALAD

Steps:

• Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
• Microwave at HIGH 40 seconds or until sugar dissolves.
• Cool.
• Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
• Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
• Add shrimp to bowl; toss to coat.
• Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
• Remove shrimp from bowl, reserving marinade.
• Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
• Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
• Combine cabbage and remaining ingredients in a large bowl.
• Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
• Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

SESAME GINGER KALE AND APPLE SALAD

Steps:

• Cut the apple into thin matchsticks. Peel and segment the orange and cut each segment in half crosswise.
• Put the kale in a large bowl. Add most of the apple, orange, chow mein noodles and almonds. Pour in the Asian Style Sesame Ginger Dressing and toss to coat. Season with salt and pepper. Top the salad with the reserved apple, orange, chow mein noodles and almonds.

SESAME SINGAPORE SHRIMP SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Meanwhile, in large bowl, stir together seasoning mix, salad dressing and pepper flakes. Add coleslaw, shrimp, peanuts, basil leaves, mango and green onion; toss gently to coat.
• Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Sprinkle with sesame seeds. Serve immediately, or cover and refrigerate until serving.