Best Warm Szechuan Shrimp And Spinach Salad Recipes

SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING

Steps:

• Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.

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.

TROPICAL SHRIMP SPINACH SALAD

Steps:

• Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp 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 skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, 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 shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

WARM SHRIMP SPINACH SALAD RECIPE

Steps:

• 1. Heat water in small sauce pan and add eggs. Cook until hard boiled, ~10mins. 2. While eggs are boiling, sautee shrimp with 1/4 cup olive oil, salt and red pepper flakes. 3. After shrimp is opaque/pink, add in roasted red peppers and saute for 5-10 mins. Remove from heat and set aside. 4. Heat clean skillet over medium-low heat, add pine nuts. Shake the skillet frequently to ensure even browning-the pine nuts are small and full of rich oil, and will burn quickly if you don't watch carefully. 5. When the nuts are fragrant and browned, take the pan off the heat. Transfer the pine nuts to a plate to cool. 6. Mix the remaining olive oil, rice wine, and honey in bowl to make vinaigrette. 7. Halve the spinach in 2 separate bowls, add 1 egg, sliced, to each bowl. Divide pine nuts, shrimp mixture, and feta between bowls. 8. Top with Honey Vinaigrette.

SZECHUAN SHRIMP NOODLE SALAD

Steps:

• Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
• To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
• Rinse vegetables immediately in cold water. Place in refrigerator to cool.
• Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
• Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.