Give your classic shrimp salad a fresh spin with Japanese-inspired flavors. Instead of poaching or sautéing the protein, why not coat it in fluffy tempura batter and deep-fry it until crispy? If you have leftover seafood from previous recipes, you can reuse them in this dish so nothing goes to waste! You can also use frozen shellfish for a more budget-friendly option. Complete the ensemble with a wasabi-mayo dressing for mild, tolerable heat.
This shrimp salad recipe keeps it balanced with fresh produce to complement the indulgent fried topping. There’s arugula for a peppery kick, tomato and mango for sweetness, and lettuce for crunch. You can even serve the tempura on its own – it would make for excellent finger food. Just make sure there’s enough dipping sauce to go around!
Recipe for Shrimp Salad With Wasabi-Mayo
Not a fan of wasabi? No problem. You can turn this into a shrimp Caesar salad recipe with a few tweaks. First, whip up a homemade Caesar dressing – find a recipe you like and go from there. Be generous with the garlic, anchovies, and mayonnaise!
A great thing about salads is they’re endlessly customizable, so don’t be limited by this recipe. Think beyond the ingredients listed here! Get creative with leftovers, throw together whatever’s in your pantry, and adjust as you go.
Here are a few suggestions to start you off: you can try apples instead of mangoes for extra texture. Add hard-boiled eggs and grated cheese to get closer to those classic Caesar flavors. Feel free to skip the croutons since you’ll get plenty of crunch from the tempura already.
For the tempura:
- oil, as needed
- 6 pcs prawns, peeled, tails left on, and deveined
- 1 cup tempura batter mix, prepared according to package directions
For the wasabi-mayo dressing:
- 1 tsp wasabi powder
- 1 tsp water
- 2 tsp rice vinegar
- 1 cup Lady's Choice Real Mayonnaise
- 1 tbsp sesame oil
For the salad:
- 1 head iceberg or romaine lettuce, cut into bite-sized pieces
- 1 pack arugula, trimmed
- 1 pc cucumber, sliced into strips
- 2 pcs tomatoes, sliced into strips
- 1 pc ripe mango, sliced into strips
- 1 tbsp black and white sesame seeds, toasted
- Make the tempura: Preheat oil for deep-frying. Dip prawns in chilled tempura batter. Fry until crisp. Set aside.
- Make the wasabi-mayo dressing: Combine wasabi powder, water, and vinegar in a bowl. Mix well. Add Lady’s Choice Real Mayonnaise and sesame oil. Season according to taste and stir until smooth.
- Assemble the salad: Toss vegetables with the prepared dressing. Arrange on a platter, then top with tempura and sesame seeds. Drizzle more dressing, if desired. Serve immediately.
More Easy Japanese Dishes Using Leftovers
Are you looking for more ideas for your Japanese-themed spread? Add these to the menu!
Making maki at home is easier than you think! You can even turn it into a hands-on activity the family can enjoy. This recipe is for kani rolls that don't call for any raw fish, so you can let your little ones handle them without worry. If it's too challenging to achieve even cylinders, you can make temaki (hand-shaped sushi cones) instead.
Don't overlook chicken karaage! Like American-style popcorn chicken, these bite-sized nuggets are a hit with kids. They’re juicy and extra crispy! Plus, they cook faster than big pieces of fried chicken. Serve with a creamy dip, like honey-mustard sauce.
Finish strong with this after-meal treat. Coffee jelly is a refreshing dessert and caffeinated mood booster all in one. Pinoys enjoy it in the style of buko pandan – cubed and mixed with condensed milk and all-purpose cream. The Japanese typically serve it on its own with whipped cream as garnish. Either way, you and your guests will be delighted!
This shrimp salad isn’t just for dinner parties! You can make it whenever you're craving something fresh, filling, and easier on your budget than takeout. Add hearty, fiber-rich grains to the mix, and you’ll have a complete meal – perfect for quick, healthy lunches.
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