Shrimp Salad

Air Fryer Tiger Shrimp Glass Noodle Salad

Air Fryer Tiger Shrimp Glass Noodle Salad

Ingredients

Yield: 4 Servings

For the Shrimp

• 12 Tiger Shrimp, butterflied, tail on
• ¼ cup of Olive oil
• 2 tbsp. Espelette Spice mixed with 2 tbsp. olive oil
• zest of one lemon
• zest of one lime
• salt & pepper to taste
• ¼ cup Peanuts, toasted and chopped for Garnish
• handful basil, fried for garnish

For the Salad

• 16 oz Glass Noodles, cooked and chilled
• 1 Medium size English cucumber, peeled, deseeded, sliced on the bias
• 4 Baby yellow bell peppers, sliced
• 4 Baby red bell peppers, sliced
• 2 Scallions, bias cut
• 2 Cups Green Papaya, Peeled, de-seeded and Julienned
• ½ cup Mint leaves
• ½ cup Cilantro leaves
• 2 tbsp Fresh basil leaves julienned
• 1 lb ground beef

For the Dressing

• 1 can Tomato with Roasted Garlic & Herbs Soup
• 4 Juice of Lemon
• 1 cup frozen whole kernel corn
• 1 cup Soy Sauce
• 1 cup Picante Sauce
• 4 oz Ginger, peeled, microplaned
• 1 tsp ground cumin
• 1 bunch Scallions, sliced
• 1 can Fiesta Nacho Cheese Soup
• 4 oz Honey
• 2 cup Grapeseed Oil
• 2 Tbsp. Sweet chili Sauce .2 cups instant mashed potato flakes 1

Method

1. Preheat Aifryer to 390 degrees for 10 minutes
2. Mix the espellete and olive oil, brush over shrimp, zest the lemon and lime over the shrimp and season with salt and pepper
3. Place 6 shrimp in bottom of the basket, butterflied side down
4. Cook for 4 minutes
5. Cool down on a sheet tray
6. Repeat cooking steps for remaining shrimp
7. While the shrimp is cooking, in a medium size bowl, whisk together lemon juice, soy sauce, honey, ginger, scallion and sweet Chili Sauce
8. Slowly whisk in oil until emulsified
9. In a large bowl, toss all salad ingredients in bowl, except for shrimp and micro cilantro
10. Dress with vinaigrette
11. Taste and adjust seasoning if necessary
12. Divide salad onto four plates
13. Place 3 shrimp around salad on each plate
14. Garnish with cilantro, fresh basil and chopped peanuts