Best Shrimp Salad Roll Recipes

THAI-STYLE SPRING ROLL SALAD WITH RED CURRY SHRIMP

Thai-Style Spring Roll Salad With Red Curry Shrimp image

Another recipe I'm posting for safekeeping from a cooking magazine I picked up. I think this would make a lovely summer dinner salad.

Provided by Muffin Goddess

Categories Greens

Time 40m

Yield 2 serving(s)

Number Of Ingredients 22

Ingredients

3/4 lb large raw shrimp, peeled and deveined
1 teaspoon red curry paste (see note)
1 teaspoon sugar
1 teaspoon vegetable oil
1 pinch salt
cooking oil, for sauteeing shrimp
3 tablespoons fresh-squeezed lime juice
2 tablespoons sugar
1 tablespoon fresh gingerroot, minced
2 teaspoons fish sauce (see note)
2 teaspoons chili-garlic sauce (see note)
2 tablespoons vegetable oil
2 ounces dry rice noodles (see note)
3 cups iceberg lettuce
1/2 cup carrot, julienned
1/2 cup cucumber, seeded and sliced into half-moons
1/2 cup fresh bean sprout
1/2 cup red bell pepper, diced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, torn
chopped peanuts (optional)
wonton wrapper, sliced into strips and fried (optional)

Steps:

Note: These ingredients should be easy to find in a well-stocked grocery store. Failing that, any Asian market would have them.
MARINATING THE SHRIMP:.
Mix the curry paste, sugar, oil and salt in a medium bowl. Add shrimp and stir to coat. Marinate shrimp for 15 minutes while you prepare the rest of the components of the dish.
VINAIGRETTE:.
Combine all the vinaigrette ingredients except for the oil in a mixing bowl. Using a whisk, gradually mix in the oil. Set aside.
NOODLES:.
Bring a pan of water to boiling and remove from heat. Soak the dry noodles in the boiling water until soft (approximately 3-4 minutes). Drain softened noodles and rinse, making sure that noodles are not clumped together.
VEGETABLES:.
If salad vegetables are not already prepared and chopped, do so now. Do not toss them together at this point, but keep them separate.
COOKING THE SHRIMP:.
Heat cooking oil in a skillet or grill pan over medium-high heat, Saute marinated shrimp (cooking both sides) until firm, approximately 5 minutes.
FRIED WONTON STRIPS:.
If desired, slice a small stack of wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain and set aside. Purchased chow mein noodles can be added in place of the crispy wonton strips for crunch.
ASSEMBLY:.
Divide salad components evenly between two plates. Top with cooked shrimp and optional garnishes. Toss with the vinaigrette to taste.

Nutrition Facts : Calories 485.4, Fat 18.2, SaturatedFat 2.4, Cholesterol 214.5, Sodium 1602.7, Carbohydrate 54.1, Fiber 4.5, Sugar 22.1, Protein 27.4

SHRIMP SALAD ROLL NEW ENGLAND STYLE

Shrimp Salad Roll New England Style image

Growing up in New England I have had a lot of shrimp and lobster. This is the fairly close to the typical New England shrimp salad. The only differences. People in New England on Jenewein marinate or steam the shrimp This is the way I have made it for years. Just a few simple ingredients tossed into a buttered roll. Steaming the...

Provided by Nor Mac

Categories Sandwiches

Time 30m

Number Of Ingredients 13

Ingredients

1 lb large raw shrimp fresh or frozen thawed
3 Tbsp fresh lemon juice divided
1 Tbsp olive oil
2 stalk(s) celery finely chopped
2 tsp fresh chopped parsley
2 Tbsp finely chopped sweet onion
3 1/2 Tbsp mayonaise ( not miracle whip
1/2 tsp paprika
dash(es) salt and pepper to taste
sandwich or hot dog buns.
3 Tbsp butter melted
rolls toasted
EQUIPMENT STEAMER BASKET

Steps:

1. Place a pan of water on stove. Insert steamer basket. You want the water about 2 inches away from the rack.
2. Meanwhile peel shrimp and remove tails. Bring the water to a boil that is slightly salted. Reduce heat to medium. Place shrimp on steamer and cover.
3. Steam shrimp until it is pink and opaque. Flip after a couple of minutes. (When you cut the shrimp in half. It will not be translucent ) Remove shrimp from steamer. Toss into a cold bowl of water
4. After the shrimp is cool. Drain and pat dry. Cut the shrimp in half. Place shrimp in a bowl and toss with 3 1/2 tablespoons of lemon juice and 1 tablespoon of olive oil. Cover the shrimp. After 15 minutes toss the shrimp again. After 30 minutes. Drain off excess liquid from bowl.
5. Add in the seasonings, mayonnaise. remaining lemon juice, celery and onion. Serve on a toasted buttered roll with your choice of lettuce.

SHRIMP SALAD ROLL RECIPE - (4.8/5)

Shrimp Salad Roll Recipe - (4.8/5) image

Provided by christoph

Number Of Ingredients 10

Ingredients

1 pound salad shrimp, rinsed and dried
1 cucumber, peeled, seeded, and diced
3 scallions finely sliced
3 tablespoons red pepper, finely diced
3 tablespoons dill, chopped
2 tablespoons mayonnaise
salt and pepper to taste
1 baguette or french loaf
iceberg lettuce, finely shredded
1 tablespoon greed goddess dressing

Steps:

Rinse the shrimp. Pat dry using a paper towel and place in a large mixing bowl. Add cucumber, onion, red pepper and dill. Toss to mix. Add mayonnaise and toss until ingredients are evenly coated. Season with salt and pepper (add some Cajun spice or Old Bay for a little kick if you like). Thinly slice or shred the lettuce and toss with the green goddess dressing. Cut the baguette into 6″ lengths and toast or grill (I like to grill both the inside and outside of the roll). Place some of the lettuce in the roll followed by the shrimp salad and serve.