Spicy Thai Shrimp Salad
Description
Jumbo shrimp are brined, roasted, then tossed with colorful bell peppers and cilantro in a zesty lemony soy-sesame dressing.
Ingredients
•
2 quarts water
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1/2 cup kosher salt
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1/2 cup sugar
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1/4 cup Kikkoman Soy Sauce
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2 pounds jumbo shrimp, peeled and deveined
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2 tablespoons lemon juice
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1 tablespoon Kikkoman Soy Sauce
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1 tablespoon sesame oil
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1/2 teaspoon cayenne pepper
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1 tablespoon garlic, minced
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1 cup sliced peppers (red, yellow or orange)
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2 tablespoons cilantro, chopped
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.