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Asian Shrimp, Pineapple, and Peanut Salad

Asian Shrimp, Pineapple, and Peanut Salad


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Ingredients

Dressing

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1/2 cup thinly sliced shallots (about 2 large)
  • 1 small jalapeño chile, thinly sliced
  • 3 tablespoons (packed) fresh mint leaves

Salad

  • 16 peeled deveined cooked large shrimp with tails intact
  • 6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
  • 1 large avocado, halved, pitted, peeled, coarsely chopped
  • 2 tablespoons salted peanuts
  • 1 lime, cut into 8 wedges (for garnish)

Recipe Preparation

Dressing

  • Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.

Salad

  • Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.

Nutritional Content

One serving contains the following: Calories (kcal) 392.0 %Calories from Fat 41.1 Fat (g) 17.9 Saturated Fat (g) 2.6 Cholesterol (mg) 331.7 Carbohydrates (g) 20.2 Dietary Fiber (g) 4.4 Total Sugars (g) 9.9 Net Carbs (g) 15.8 Protein (g) 39.2Reviews Section

Bok Choy and Pineapple Salad with Peanut Dressing

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This light and refreshing salad is a loose interpretation of the popular Indonesian dish gado-gado. In our easy version, a spiced peanut dressing is blended until creamy and then tossed with thinly sliced raw baby bok choy, pineapple, carrots, cucumber, cilantro, and scallions. To turn this healthy side dish into a flavorful meal, top it with some broiled tofu or Drunken Shrimp.

What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We like the one made by Huy Fong Foods (with the rooster on the jar).

Game plan: You can prepare the vegetables a few hours ahead of time and store them separately in the refrigerator. The dressing can also be prepared a few hours ahead, but it may need to be reblended when you’re ready to serve. Make sure to dress the salad just before serving otherwise it’ll wilt as it sits.

This recipe was featured as part of our Chunky, Unusual Summer Salads. For more quick and healthy side dishes, see our sautéed bok choy recipe.


Shrimp and Pineapple Fried Rice

Packed with caramelized pineapple, crunchy cashews, herbs, tender-crisp veggies and shrimp- this fried rice is sure to take your tastebuds to Flavortown. And with a cook time of only 20 minutes, it’s a great weeknight dinner!

This Thai-inspired dish features white or brown rice (up to your preference), shrimp, pineapple, snap peas, green pepper, cashews and eggs, all tossed together with a simple sauce made with fish sauce and sweet chili sauce, and finished with fresh herbs, lime, scallion, and jalapeños or chilis.

Add any veggies you like, or swap them out this dish is very easy to customize! It also tastes great with thinly sliced chicken breast subbed in for the shrimp.

Tips for making fried rice easy and stress-free: How I make my Shrimp and Pineapple Fried Rice

1. Make sure all of your ingredients are prepped and ready to go before you start cooking.

Once you get going with cooking the ingredients, you will have very little time for any prep without risking burning something. Make sure all ingredients are washed/chopped/peeled etc, before you even turn on the burner, and your fried rice will be smooth sailing

2. Make sure your pan is HOT, and your oil can handle the heat.

Fried rice cooks VERY quickly. To get your ingredients ready to go very fast, you’ll need an ultra-hot pan and a neutral oil with a high smoke point. I use a combo of toasted sesame oil (for flavor) and canola oil for my fried rice. Avocado oil, vegetable oil, peanut oil and sunflower oil are all great options as well.

3. Cook ingredients in batches, and have a big bowl handy.

Since you’ll be cooking ingredients in stages, it’s important to have somewhere to put things as they cook. I like the keep a large metal mixing bowl right beside the pan so I can easily transfer cooked ingredients to the bowl as I go.

4. Use leftover rice, or cook your rice in advance.

For fried rice, you’ll want to use leftover rice, or rice cooked a few hours prior that has had time to chill in the fridge. Hot, fresh cooked rice will not crisp up as well when frying.

Want to give this recipe a try?

If you make my Shrimp and Pineapple Fried Rice, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!


How to Make Peanut Sauce Stir Fry

Start by prepping your peanut sauce. Combine all sauce ingredients into a small bowl and whisk together until smooth. (If your peanut butter is thick, pop it in the microwave for about 30 seconds first.)

Next, drizzle a little sesame (or canola) oil into a large skillet or wok. Cook the shrimp over medium-high heat for 3-4 minutes, until no longer translucent (they should turn pink and opaque). Remove shrimp and set aside on a plate.

Drizzle a little more oil in and toss in the veggies. (For the broccoli, I like to microwave it for 1-2 minutes with a little water to steam it before stir-frying.)

Cook, stirring occasionally, until tender. This should take about 5-7 minutes, depending on how soft vs. crispy you like your vegetables.

Turn the heat down to medium. Then, toss the shrimp and the sauce into the pan. If using brown rice noodles, cook them ahead of time and add them to the pan at this point, too. (If you’re having brown rice, you can simply cook it separately and serve the stir fry on top of it.) Stir well for a couple minutes, allowing the sauce to coat everything.

And there you have it: a delicious bowl of noodles, crispy veggies, and tender shrimp slathered in creamy peanut sauce! You’ll find the full recipe at the bottom of this post. Enjoy!


Vietnamese Spring rolls feature fresh spring vegetables such as cabbage, carrots, or bean sprouts. Really though, you can use whatever vegetables you’d like- or even add fruit! I like to use shrimp in my spring rolls but you may also use minced pieces of meat like pork or chicken.

One element of Vietnamese Spring Rolls you might not be familiar with is rice vermicelli. Rice vermicelli is a classic element in Vietnamese Spring Rolls and is also known as thin rice noodles or rice sticks.

Most importantly, these rice noodles can be found in the Asian section of almost every grocery store – so don’t be tempted to skip them! They truly MAKE these Fresh Spring Rolls in my opinion and they are super easy to prepare.

The other distinguishing factor of Vietnamese Spring Rolls is the rice paper. You will want to make sure you use rice paper and not wrappers made of wheat flour found in the freezer section that look like egg roll wrappers.


Preparation

  • Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.

Make Ahead Tips

You can make the sauce up to 1 hour ahead.

Recipe Notes

Add to List

Ingredient Spotlight


Baby pineapple shrimp salad


&uarr click on the photo to enlarge

Kitchen equipment

  • Bowl
  • Chef's knife
  • Spoon
  • Paring knife
  • Small pan, like a saucepan
  • Citrus juicer

View the original recipe via:
https://ohmydish.com/recipe/baby-pineapple-shrimp-salad

Preparation -- 10 minutes

BOIL water in a small pan (like a saucepan) and cook the shrimp for about 5 minutes. CHILL, peel and clean the shrimp when done cooking. Roughly chop up the shrimp and set it aside.

Make the vinaigrette in the meanwhile. SQUEEZE out the juice from half a lime using a citrus juicer or simply your fingers into the bowl. ADD salt and pepper along with a small squeeze of Sriracha sauce.

FINELY dice a small part of a cucumber, we used less than 1/4th of a normal-sized cucumber for this. ADD that into the bowl too, chop up fresh coriander and give it a good mix.

Baby pineapple shrimp salad

Finishing up the baby pineapple shrimp salad -- 5 minutes

CUT the baby pineapple down the middle using a chef's knife. USE a paring knife to cut around the perimeter of the inside of the baby pineapple. CUT out the tough middle part, throw that out but keep the outer bits.

FINELY chop up the juicy fruit and stir that into the mixture. SCOOP the mixture back into the hollowed-out baby pineapple and serve. You can refrigerate this for up to one day. Enjoy!

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!


Pineapple-Glazed Shrimp Skewers

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With a flavor that’s somewhere between Asian and Caribbean, these skewers are hard to label but easy to make and tasty enough that they’ll be a hit with the whole family.

Game plan: If you’re using wooden skewers, soak them in warm water for 30 minutes beforehand, so they don’t burn on the grill.

There’s just a touch of heat in the glaze from cayenne pepper. If you’re up for it, you can add a little extra.

This recipe was featured as part of our Tailgating Recipes photo gallery.


Cucumber shrimp peanut salad

Do you have a favorite food? Here are a few of mine… eggs, cucumber and peanut sauce. Any time I eat these three I am a happy camper. Today we are knocking out 2 of my favorites and pairing them with a couple of other amazing ingredients – shrimp and avocado!

Have you tried mini cucumbers before? They come with the most amazing crunch and flavor! They are 100% my new favorite cucumber.


Baked Shrimp Po’Boy with Pineapple Slaw

  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 6 mins
  • Total Time: 26 minutes
  • Yield: 6 servings 1 x
  • Category: Main Dish

Description

A delicious twist on a traditional po’boy sandwich, this Baked Shrimp Po’Boy with Pineapple Slaw is a great way to combine sweet and spicy. Spicy shrimp are topped with a cool pineapple slaw – perfect for a weeknight dinner!

Ingredients

  • 1/4 cup mayonnaise
  • 2 teaspoons pickle relish
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon onion powder
  • pepper
  • 1 egg
  • 3/4 cup Panko breadcrumbs
  • 2 tablespoons reduced-sodium Creole seasoning (Tony Chachere)*
  • 1 lb uncooked shrimp (31-40 per lb), peeled, deveined and tails removed
  • 2 cups broccoli slaw mix
  • 1 (8 oz) can crushed pineapple, drained, juice reserved
  • 2 green onions, chopped
  • 1/2 cup mayonnaise
  • 6 hoagie buns, split
  • 3 medium tomatoes, sliced

Instructions

Preheat the oven to 400ºF. Place a cooling rack on a baking sheet and spray lightly with cooking spray. Set aside.

In a small bowl, combine the 1/4 cup mayonnaise, pickle relish, mustard and onion powder. Stir to combine. Season to taste with pepper. Refrigerate until ready to use.

Place the egg in a shallow bowl and add a splash of water. Lightly beat with a fork. In a second bowl, combine the Panko breadcrumbs and the Creole seasoning. Dip each of the shrimp in the egg, then into the breadcrumb mixture, using your hands to press the crumbs into the shrimp to coat. Place in a single layer on the cooling rack. Bake in the preheated oven until the shrimp are cooked through, about 6 minutes.

Meanwhile, combine the broccoli slaw mix, crushed pineapple and green onions. Add the mayonnaise and 3 tablespoons of the reserved pineapple juice. Stir to mix.

To serve, spread some of the homemade tartar sauce on the bottom of each bun. Top with tomatoes, shrimp, and then some of the pineapple slaw.

Recipe Notes:

*make sure you are using the reduced-sodium seasoning, or the shrimp will be extremely salty. If using the traditional seasoning, cut the amount by at least 1/2.

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 579
  • Sugar: 6 g
  • Sodium: 2385 mg
  • Fat: 24 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 59 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 131 mg

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More