This shrimp salad with spicy orange dressing is a tasty summer dish.
Summer’s here and the time is right for summer salads gussied up with light proteins. Boiled shrimp is the perfect candidate, especially when it’s paired with orange, avocado and mint, as it is here.
There is a problem, however; shrimp often becomes bland and chewy when it’s boiled. In fact, all proteins, not only shrimp, tend to turn tough when they’re subjected to the violence of boiling water. And if the boiling water isn’t well-salted, the protein in question will end up flavorless and tough.
At first, I tried to avoid these pitfalls by gently simmering the shrimp. This resulted in a modest improvement. Then — eureka! — I decided to take a cue from my favorite new way to make a hard-boiled egg, which is not to boil it at all, but to steam it instead. The result was amazing. Steamed shrimp is much tenderer than boiled shrimp. As for the flavor, I amped it up by making sure the water was heavily salted.
Steaming the shrimp cooks them thoroughly in 2 minutes or so, depending on their size. Then you chill them briefly in ice water to stop the cooking and pat them dry. Now they’re ready to go.
The dressing for this salad was inspired by various Asian cuisines: reduced fresh orange juice flavored with ginger, sesame oil and chili paste. It requires only 2 tablespoons of vegetable oil, making it very light.
I have further outfitted the salad with avocado, fresh orange slices and toasted peanuts. But feel free to swap in the vegetables of your choice (shredded carrots, perhaps, or sliced cucumbers) and your favorite nuts. Or leave out the nuts altogether.
This light salad will cool you off on a hot summer night — and delight your taste buds in the process.
Shrimp, Avocado and Orange Salad with Spicy Orange Dressing
Makes 4 servings
For the sauce:
1 cup fresh orange juice
2 tablespoons rice vinegar (unseasoned)
2 tablespoons vegetable oil, preferably grapeseed
½ teaspoon freshly grated ginger
½ teaspoon sesame oil
½ teaspoon Asian chili paste with garlic (or your favorite hot sauce)
Kosher salt
For the salad:
1 pound medium shrimp (26-30 count), peeled and deveined
2 small heads butter lettuce, washed and spun dry
1 naval orange, peel and pith removed and cut into sections
1 firm ripe avocado
1 cup fresh mint leaves, torn
1/3 cup toasted peanuts
¼ cup chopped scallion, white and light green part
1. Make the sauce: In a very small saucepan simmer the orange juice until it is reduced to ½ cup. Transfer it to a bowl and whisk in the remaining ingredients. Add salt to taste and chill while you cook the shrimp.
2. Fill a large saucepan with enough well-salted water to come just up to the bottom of a collapsible steamer. Cover and bring to a full boil. Reduce to a medium boil and carefully add the shrimp to the steamer basket (if your steamer basket isn’t large enough, cook the shrimp in two batches). Make sure the level of the water is just below the steamer and the water doesn’t touch the shrimp. Cover the saucepan and steam the shrimp for 2 minutes. Take a shrimp out, cut it in half and if the center is still translucent, return it to the pan for 30 seconds. Immediately transfer the shrimp to a bowl of ice and water and let it cool completely. Remove and pat dry.
3. To assemble the salad: Line four bowls with the lettuce, mound the remaining ingredients in the center and drizzle the salad generously with the sauce.
— Nutrition information per serving: 331 calories; 181 calories from fat; 20 g fat (3 g saturated; 0 g trans fats); 143 mg cholesterol; 941 mg sodium; 19 g carbohydrate; 6 g fiber; 10 g sugar; 20 g protein.
FAQs
Reduce to a medium boil and carefully add the shrimp to the steamer basket (if your steamer basket isn't large enough, cook the shrimp in two batches). Make sure the level of the water is just below the steamer and the water doesn't touch the shrimp. Cover the saucepan and steam the shrimp for 2 minutes.
How do you steam already cooked shrimp? ›
Steaming is the best way to reheat cooked shrimp when you want to preserve its tenderness and flavor. Simply arrange the shrimp in a single layer in a heatproof dish or a steamer basket. Prepare a pot with little water and bring it to a simmer.
How to steam shrimp like a restaurant? ›
Fill the pot with about 1 inch of water, making sure there are at least two inches between the bottom of the basket and the waterline. Cover and bring to a boil over high heat. Reduce the heat to medium and add the shrimp. Steam the shrimp, covered, for 4 to 6 minutes, or until the shrimp are opaque and cooked through.
Why steam shrimp in vinegar on water? ›
Day Dream Kitchen explains that vinegar helps to loosen the attachment between the shell and the meat of the shrimp. They claim it is not 100 % effective, but it does help. Vinegar also helps to add flavor to the shrimp. Live Strong says that adding vinegar enhances the taste of shrimp, and Black Tail NYC agrees.
Is it better to steam shrimp frozen or thawed? ›
Totally! According to FDA seafood guidelines, shrimp should be cooked until the flesh is firm and clear. But shrimp are so small and fatty, they reach that point from frozen in a matter of a few minutes. In fact, cooking shrimp from frozen actually helps prevent overcooking, leading to juicer, more tender shrimp.
How do you make already cooked shrimp taste good? ›
The combination of garlic powder, paprika, and lemon pepper adds a delightful kick, but feel free to experiment with your preferred flavors. Gently toss the shrimp in the skillet to ensure all sides are coated in the seasoning. Continue cooking for an additional minute or until the shrimp are heated through.
Is it better to steam shrimp with or without the shell? ›
We prefer it with the shell off, but you can absolutely leave the shells on, then peel just before eating. The shrimp will likely be less flavorful, so feel free to season again with a sprinkle of Old Bay just before serving.
How many minutes to steam shrimp? ›
Steam until the shrimp they curl and turn bright pink. Steam for 4 to 6 minutes for 1 to 2 pounds of shrimp. Immediately remove the steamer from the pot. The shrimp should have changed color and be firm to the touch but still give a little.
How can you tell that the shrimp is done when steaming it? ›
The best way to tell when shrimp are cooked through is to look for visual cues: “Watch for the shrimp to curl and turn opaque,” says Kendra. Undercooked shrimp will be gray and translucent, with uncurled tails. Perfectly cooked shrimp will be opaque with a color ranging from pink or orange, depending on variety.
Why are my steamed shrimp tough? ›
Chances are you're overcooking your shrimp — most of us do. Since shrimp can go from raw to tough, dry, and overcooked in the span of a few minutes, it's easy to do. To turn out perfectly-cooked shrimp, look for two visual cues. First, pay close attention to color and opaqueness.
So we often apply a mild baking soda solution to meat before cooking it. In our Fisherman's Pie, we use the same trick on shrimp, allowing them to stay plump and juicy throughout cooking.
Why do you soak shrimp in milk? ›
Should I Soak My Shrimp? This one comes down to the chef's preference. Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.
How do you steam shrimp without overcooking? ›
Ask Jadzie says add about 1” water in large pot, add salt, red pepper flakes, about 1/4 cup EVOO, and lemon. Add shrimp, put lid on pot and steam until shrimp are pink. Do not over cook it will make shrimp tough.
Do shrimp need to be thawed before steaming? ›
Yes – thawing shrimp before you use them in your meal prep will give you a tastier end result. Cooking frozen shrimp won't harm you, but the texture won't be as appetising as if you cook from thawed. If time allows, leave your shrimp in the fridge overnight to thaw.
Can raw shrimp last 3 days in the fridge? ›
According to the USDA, fresh, raw shrimp can only be refrigerated for up to two days.
How do you know when steamed shrimp are done? ›
The best way to tell when shrimp are cooked through is to look for visual cues: “Watch for the shrimp to curl and turn opaque,” says Kendra. Undercooked shrimp will be gray and translucent, with uncurled tails. Perfectly cooked shrimp will be opaque with a color ranging from pink or orange, depending on variety.
How do you eat leftover cooked shrimp? ›
When reheating leftover shrimp, it's best to use a low temperature to avoid the rubbery texture shrimp can get when overcooked. Alternatively, enjoy leftover cooked shrimp cold or at room temperature, depending on how it was prepared.
How do you steam previously cooked crab? ›
#2. Steam Cooked Crabs Legs
- Fill a large pot with about two inches of water. Place a steamer or colander over the water. ...
- Cover the pot and heat over high until the water is boiling.
- Place crab legs in the steamer or colander and cover with a lid.
- Remove them from the heat using tongs after six to eight minutes.
Shrimp co*cktail FAQS:
Steaming is gentler on seafood, but boiling allows you to season the water, locking in more flavor.
