Recipe courtesy of Padma Lakshmi

Asian Shrimp Salad

  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings
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For the shrimp paste:

1 cup loosely packed mint leaves

1 small onion, coarsely chopped

1 tablespoon minced gingerroot

12 black peppercorns, coarsely crushed

1 teaspoon ground cumin

1 teaspoon tamarind paste

1/2 teaspoon sugar

1/3 cup water

Salt, to taste

2 pounds large shrimp, shelled and de-veined

For the vegetables:

4 cups shredded iceberg lettuce

3 cups grated carrots

2 cups diced celery

2 cups shredded red cabbage

5 scallions, minced

1 cup loosely packed cilantro leaves, minced (after measuring)

For the dressing:

3 tablespoons fresh lime or lemon juice

2 tablespoons Asian sesame oil

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

3 dashes Asian hot chili oil, or to taste

Salt, to taste

Vegetable oil spray

3 tablespoons toasted sesame seeds, for garnish


  1. Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
  2. Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

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