Best Sesame Shrimp Salad Recipes

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS

Steps:

• Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
• Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
• Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
• Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
• Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

GRILLED SHRIMP SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
• Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
• Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

ASIAN SPINACH AND SHRIMP SALAD WITH SESAME DRESSING

Steps:

• Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside.
• Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.
• Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges. Serve.

SPICY SESAME SHRIMP & NOODLE SALAD

Steps:

• Cook spaghetti according to package directions. In a small bowl, mix the sauce ingredients., In a large skillet, heat oil over medium-high heat. Add shrimp; stir-fry 2-3 minutes or until shrimp turn pink. Remove from pan., Add sauce mixture to same pan; bring just to a boil. Reduce heat; simmer, uncovered, 2 minutes longer., Drain spaghetti; add to pan. Toss to combine with sauce. Return shrimp to pan and add vegetables; cook and toss over medium-low heat until vegetables begin to wilt, about 4 minutes.

ASIAN SESAME SALAD WITH BLACKENED SHRIMP

Steps:

• Heat greased grill to medium-high heat.
• Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 min. on each side or until shrimp turn pink.
• Cover 4 large plates with spinach; top with next 6 ingredients.
• Drizzle with dressing; top with shrimp.

SESAME SHRIMP & WILD RICE SALAD

Steps:

• 1. Rinse wild rice thoroughly under cold water to clean, about 1 minute. In a medium saucepan bring rice and water to boil. Reduce heat and simmer, covered 40-50 minutes. Drain and rinse with cold water. Drain again. 2. Combine rice, edamame, shrimp, mandarin oranges,and water chestnuts in a bowl. Cover and chill for several hours. 3. Prepare dressing. Combine vinegar, oils, soy sauce, red pepper, garlic and salt to taste. Chill. 4. Just prior to serving pour dressing over rice and shrimp mixture and toss to combine.

ASIAN SESAME SALAD WITH BLACKENED SHRIMP

Steps:

• Heat greased grill to medium-high heat.
• Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 minute on each side or until shrimp turn pink.
• Cover 4 large plates with spinach; top with next 6 ingredients.
• Drizzle with dressing; top with shrimp.

SESAME SHRIMP RICE SALAD

Steps:

• In a saucepan, bring water to a boil. Add peas; cover and cook for 2 minutes. Drain and immediately place peas in ice water. Drain and pat dry., In a large bowl, combine the shrimp, rice, onion, red pepper, parsley and snow peas. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture; toss to coat. Serve immediately.

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.

SHRIMP NOODLE SALAD W/ LEMON-SESAME DRESSING

Steps:

• Fill large bowl with hot tap water (as hot as you can get it). Add noodles to water and let soak for 15-20 minutes. In a blender, add garlic, vinegar and lemon juice and blend at high speed. Add sesame oil to canola oil and drizzle slowly into blender to form emulsion. In a large salad bowl toss chopped leaf lettuce, cabbage, cilantro and enough dressing to coat. Drain noodles and rinse with cold water. Drain again shaking out as much water as possible. Add enough dressing to coat noodles and toss. Arrange noodles on top and in center of greens. Arrange vegetable toppings around noodles, shrimp in the center and garnish with sesame seeds and scallions.

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 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.

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.