Recipes Ingredients Seafood Recipes Shrimp Recipes Asian Shrimp Salad 4.3 (4) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 31, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 Ingredients 1 pound large shrimp 2 navel oranges 2 carrots, peeled and julienned Juice from 1/2 lime 1 small jicama, peeled and julienned 1 tablespoon vegetable oil 1 to 2 teaspoons sriracha sauce 1 teaspoon fish sauce Salt ⅛ teaspoon sugar ½ cup cilantro leaves, coarsely chopped 1 head Bibb lettuce, leaves washed and separated Directions In a large, straight-sided skillet, bring 2 inches of water to a simmer. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Drain and rinse under cold water. Remove peel and pith from oranges and, working over a medium bowl, carefully cut between membranes, letting segments drop into bowl. Add carrots, lime juice, and jicama. Let sit for a few minutes. Mix in oil, sriracha, fish sauce, salt, and sugar. Adjust salt, sugar, and lime juice to taste. Stir in shrimp and cilantro. Serve on lettuce. Anson Smart Rate it Print