Spicy Thai Shrimp Salad recipe

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Ingredients

2 quarts water
½ cup kosher salt
½ cup sugar
¼ cup Kikkoman Soy Sauce
2 pounds jumbo shrimp, peeled and deveined
2 tablespoons lemon juice
1 tablespoon Kikkoman Soy Sauce
1 tablespoon sesame oil
½ teaspoon cayenne pepper
1 tablespoon garlic, minced
1 cup sliced peppers (red, yellow or orange)
2 tablespoons cilantro, chopped

Nutrition Info

218.6 calories
carbohydrate: 18.6 g
cholesterol: 230.4 mg
fat: 3.6 g
fiber: 0.4 g
protein: 26.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 8633.1 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.

  2. Preheat oven to 400 degrees F (200 degrees C).

  3. Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.

  4. Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp, toss to coat.

Recipe Yield

6 servings

Recipe Note

Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.

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