Red Curry Salad with Fire Cracker (Spicy) Shrimp

Lettuce, zucchini, edamame, red pepper, carrots and onions tossed in red curry coconut dressing topped with spicy shrimp.

By: Dave Willard, Signature Chef

Prep Time: 15 min
Cook Time: 5 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Salads

Ingredients:

3/4 cup red curry coconut salad dressing
24 firecracker shrimp
1 cup fried cellophane noodles
1 cup Boston (bibb) lettuce, torn into large pieces
1 cup zucchini, sliced lengthwise 1/8 inch
1 cup edamame, shelled green soy beans, frozen, thawed
1/2 cup red peppers, julienne
1/2 cup carrots, matchstick
1/2 cup red onions, julienne
2 tablespoons dry roasted peanuts

Red Curry Coconut Salad Dressing
1 1/2 teaspoons lime juice
1 tablespoon red curry paste
1/2 cup coconut milk
1 1/2 teaspoons pure maple syrup
1 1/2 teaspoons ginger root, minced

Firecracker Shrimp
24 peeled, deveined shrimp, tails removed, 26/30ct
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 teaspoon salt free lemon pepper blend
2 teaspoons honey
1 teaspoon sriracha hot chili sauce
2 teaspoons canola oil

Fried Cellophane Noodles
1/4 cup cellophane noodles or rice sticks
1/2 cup canola oil

Allergens:

Fish, Gluten, Peanuts, Shellfish, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

Red Curry Coconut Salad Dressing: Place all ingredients in a blender, process for 30 seconds or until smooth and well blended.
Firecracker Shrimp: In a bowl, combine garlic powder, ginger and lemon pepper. Toss shrimp in seasoning to evenly coat. Heat a sauté pan over medium high heat. Add oil. Add shrimp, sauté for 1 minute or until shrimp turns pink. Add honey and sriracha to shrimp. Toss to liquefy honey and coat shrimp for about 1 minute.
Fried Cellophane Noodles: Break noodles into small pieces. Deep fat fry at 350 degrees for 10 to 15 seconds or until puffed. If noodles do not instantly puff up, oil is not hot enough.
For Service: In a bowl, combine lettuce, zucchini, edamame, red peppers, carrots and red onions. Add dressing, and gently toss. Place mixture on 4 plates, top each with 6 shrimp and 1/2 cup fried noodles. Top with 1 tablespoon peanuts.

Review This Recipe:

Rate This Recipe:

Recipe Tags: Entertaining, Family Dinner, Quick & Easy, Seafood, Shellfish, Vegetable, Fish, Gluten, Peanuts, Shellfish, Soy, Tree Nuts, Wheat, Entrées, Fall, Spring, Summer, Winter,