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Oriental Shrimp Salad

Oriental Shrimp Salad recipe image
This vibrant Oriental Shrimp Salad combines tender, chilled shrimp with crisp bean sprouts, water chestnuts, and fresh celery. The dressing is a perfect balance of creamy mayonnaise, tangy lemon juice, savory soy sauce, and warm ground ginger. Served over crunchy chow mein noodles on lettuce leaves, it offers a delightful mix of textures and flavors. It is an excellent choice for summer potlucks, light lunches, or as a refreshing side dish for grilled meats. The preparation is straightforward, making it an ideal meal for busy weeknights or when you want something satisfying yet effortless.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 0.0
Description
This vibrant Oriental Shrimp Salad combines tender, chilled shrimp with crisp bean sprouts, water chestnuts, and fresh celery. The dressing is a perfect balance of creamy mayonnaise, tangy lemon juice, savory soy sauce, and warm ground ginger. Served over crunchy chow mein noodles on lettuce leaves, it offers a delightful mix of textures and flavors. It is an excellent choice for summer potlucks, light lunches, or as a refreshing side dish for grilled meats. The preparation is straightforward, making it an ideal meal for busy weeknights or when you want something satisfying yet effortless.
Ingredients
  • 4 1/2 cup Water
  • 1 1/2 pound Unpeeled medium-size fresh shrimp
  • 1 cup Fresh bean sprouts
  • 1 can Sliced water chestnuts, drained (8 oz)
  • 1/4 cup Sliced green onions
  • 1/4 cup Chopped celery
  • 3/4 cup Mayonnaise or salad dressing
  • 1 tbsp Lemon juice
  • 1 tbsp Soy sauce
  • 1/4 tsp Ground ginger
  • 1 cup Chow mein noodles, divided
  • 1 bunch Lettuce leaves, for serving
Directions
  1. 1
    Bring 4 1/2 cups of water to a boil in a large pot.
  2. 2
    Add the shrimp to the boiling water.
  3. 3
    Cook for 3 to 5 minutes, or until the shrimp turn pink and are cooked through.
  4. 4
    Drain the shrimp well and rinse immediately with cold water to stop the cooking process.
  5. 5
    Chill the shrimp in the refrigerator until ready to use.
  6. 6
    Peel, devein, and coarsely chop the chilled shrimp.
  7. 7
    In a large bowl, combine the chopped shrimp, bean sprouts, drained water chestnuts, green onions, and celery.
  8. 8
    In a small bowl, whisk together the mayonnaise, lemon juice, soy sauce, and ground ginger until smooth.
  9. 9
    Pour the dressing over the shrimp and vegetable mixture, tossing gently to coat evenly.
  10. 10
    Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  11. 11
    Just before serving, stir in 3/4 cup of the chow mein noodles.
  12. 12
    Spoon the salad onto individual plates lined with lettuce leaves.
  13. 13
    Sprinkle the remaining 1/4 cup of chow mein noodles over the top for crunch.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the chow mein noodles are added just before serving so they remain crunchy.

If you prefer a lighter version, substitute half of the mayonnaise with Greek yogurt.

You can add chopped red bell peppers or shredded carrots for extra color and crunch.

This salad is best served chilled. It can be stored in the refrigerator for up to 2 days, but the noodles should be added fresh each time.

Keywords: shrimp, salad, oriental, asian, ginger, soy sauce, bean sprouts, water chestnuts, chow mein, lettuce, celery, green onions, mayonnaise, lemon juice, seafood, refreshing, potluck, lunch
Read it online: https://www.chefs-mate.com/recipe/oriental-shrimp-salad/