Asian Shrimp Salad

Asian Shrimp SaladThe new dish of this week is: Asian Shrimp Salad with a Creamy Peanut Dressing! On the side is a Japanese Hokkaido Milk Roll (recipe coming soon for those). I decided to cook with seafood this week and got a bag of jumbo frozen shrimp and some ahi tuna steaks. I used the jumbo shrimp first and made a delicious salad with them. I was a little doubtful about how the peanut sauce would turn out because I’ve never made a dressing like that but I actually loved it and look forward to making it again in the future. The peanut taste is not too strong due to the variety of sauces and honey that you add to it. This dish would also look great in a mason jar- if you wanted a quick to-go lunch for work or school.

I first added the chopsticks as a prop just for the picture, but I ended up eating with them and it made for a complete experience. You’d think that lettuce leaves would be hard to pick up with chopsticks, but it was easy and worked out nicely. The cilantro-lime shrimp balances out the peanut dressing and the lime juice drizzled over the salad adds the perfect hint of acidity. Enjoy this dish and add your own special twist to it!

Asian Shrimp Salad w/ Creamy Peanut Dressing

Serves: 2

Printable Recipe Here

Ingredients

-For The Cilantro-Lime Shrimp

  • 1 lb tail-on jumbo shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon butter
  • 2 tablespoons lime juice

-For The Peanut Dressing

  • 2 tablespoons creamy peanut butter
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil

-For the Salad

  • 3 cups mixed leafy greens
  • 1 mango, sliced
  • 1 avocado, diced
  • Juice of 1 lime
  • Other optional additions: sesame seeds, cashews, bean sprouts, sliced onion

Directions

  1. If frozen, place the shrimp in a colander or sieve and thaw by running cold water over them for about 5 minutes. Season the shrimp with salt, black pepper, and chili powder and set aside.
  2. Heat the oil in a cast-iron skillet and add in the garlic. Sauté the garlic for a few minutes and then stir in the shrimp.
  3. After 2 minutes, add in the cilantro, butter, and lime juice. The shrimp will be done when they turn pink and opaque and you no longer see any grey. Keep in mind that if using smaller shrimp, they will cook faster.
  4. Remove the shrimp from heat and prepare the creamy peanut butter dressing.
  5. To make the dressing, mix together all the ingredients until smooth and incorporated.
  6. Add the leafy greens to a bowl and top with the shrimp and optional sliced mango and diced avocado. Drizzle the dressing and lime juice over the salad and serve.

Adapted from Rasamalaysia and FoodsofOurLives

Tips

-Jumbo shrimp means that a 1 pound bag will have 16-20 shrimp. Choose another size based on your preference but keep in mind that the cooking time will change. Be sure not to overcook the shrimp as they cook rather quickly, 4-5 minutes for the jumbo shrimp and less if they are smaller.

-If you don’t live near water, I would suggest not to buy “fresh” shrimp because it would have already been frozen and thawed at least once. In this case, it’s better to buy frozen shrimp and thaw it yourself.

-What type of shrimp to buy? Wild is better than farmed as majority (94%) of our farmed shrimp supply comes from India, Indonesia, and Thailand and these suppliers are not regulated in the antibiotics/harmful chemicals that they add (prohibited in the US). If buying farmed US shrimp, make sure it says no antibiotics on the package.

-Have fun with the salad. I made it with mango/avocado because that’s what I had on hand at the time. Other nice additions could be red bell peppers for that nice pop of color or even bean sprouts for that slight crunch.

-You can also blend the peanut dressing instead of mixing it with a fork. Mix it quickly and you will notice the texture of the dressing change as it all starts to combine and take on a smooth texture.

Nutritional Content of Shrimp

-low in fat and carbohydrates

-low in calories (7 calories per shrimp) and high in protein (3 grams per shrimp)

-contain selenium, B12, and phosphorus

-have antioxidants- selenium (fights damaging particles) and astaxanthin (color pigment in shrimp that reduces inflammation)

Asian Shrimp Salad

 

What twists on the everyday salad have you made?

The Search Is Over!

I read in an article once that spending money on experiences and eating out made people happier as compared to spending money on materialistic items. I for one, agree completely with this. An experience will stay with you forever, an unforgettable memory. Every time I eat out, it’s another new experience. Discovering new restaurants and bakeries is always a joy, not to mention the varieties of cuisine that you will get exposed to. In the past weeks I have also discovered two new bakeries, one known for their moist bundt cakes and another for their delish macarons (pictures coming up soon).

Anyways, me and my friends have been looking foreverrrrrr for an exceptional Chinese restaurant to go to! The Chinese fast food in the mall just wouldn’t cut it anymore and neither would those loaded buffets. We settled on P.F.Changs in the end, a decision well-made. Before we even walked into the restaurant, we knew it would be spectacular due to the clean cut presentation. If you haven’t been to this restaurant yet, I highly recommend you visit it if it’s near your area.

**By the way, my goal this winter break is to post something everyday whether a recipe, book review, or something interesting I’ve read, so keep posted! :)

photo 1

P. F. Changs!

What we ordered…. Before the real food came haha. Dynamite Shrimp, Crab Wontons, Spring Rolls, oh and can’t forget Auntie Chang’s Frappe :)

*Almond & Cashew Chicken*

Stir-fried with bell peppers, onions, mushrooms, celery, bamboo shoots and water chestnuts in a garlic soy sauce

Seafood Galore

There’s nothing like waking up early on a beautiful Saturday morning and heading out to the fish market for the fresh catch of the day. You could buy it from your grocery store but the whole experience is about going to the fish market and having a large selection to choose from, all displayed on huge tables of ice in front of you not to mention the heavy fish smell! Seafood is amazing simply because there are so many ways to prepare it whether it be baking, broiling, frying, sautéing, or broiling. What’s also cool is that you can integrate seafood into almost any dish you want to make: seafood guacamole, shrimp with pasta, crab meat with rice, octopus in salads, etc. Another great benefit is that fish is extremely healthy for you. Many of the common benefits include lowering blood pressure, reducing risk of heart disease, reducing depression, and preventing cancer.

Here is the recipe for the breadcrumb coating commonly used with frying fish.

BreadCrumb Coating for Fried Seafood

Ingredients:

  • 1/2 cup of flour
  • 2 eggs
  • 3/4 cup of breadcrumbs (I use Panko breadcrumbs)
Directions:
  1. Place your ingredients in 3 bowls, one for each (place them in this order: flour, eggs, breadcrumbs)
  2. Coat the fish with flour first
  3. Dip it in the beaten egg mixture
  4. Lastly, coat the fish with the breadcrumbs
  5. Fry the breadcrumb coated fish

The Small Fresh Squids Ready to be Cleaned!

-Make sure you clean the squid if you didn’t buy it cleaned already. There’s a lot inside of them that you have to take out including this clear thin piece of cuttlebone-looks pretty neat. Here’s a website that may assist you in cleaning squid yourself :

http://susaneatslondon.com/2011/12/09/cleaning-squid/

Boiling Shrimps

-These are very quick to make-5 minutes on average-but it really depends on the size of your shrimp. It’s important that you do not overcook these or else they will become tough and rubbery. One of the most common signs that your shrimp are done cooking is when they turn a pink color.

The Catfish with Spices

-The catfish is relatively easy as well. All you do is cut the fish into slices, coat it with some spices, and dip it in the breadcrumb recipe and you’re done after frying them!

A Bass and Red Snapper Stuffed with a Medley of Herbs

-You can use any of your favorite herbs or spices to stuff these fish. I put rosemary, sage, and a couple of lemon slices among other spices inside them.

What’s your favorite seafood?