Make a salad for lunch today! This Ginger Shrimp Salad is full of crunchy vegetables and zingy ginger flavored shrimp. The Asian-inspired ginger dressing adds a flavorful punch to your lunch.
Ingredients
For the Dressing:
1/2 cup rice vinegar
1 Tbsp. soy sauce
2 tsp. garlic
1 Tbsp. honey
3 Tbsp. extra virgin olive oil
1 tsp. ginger paste
14. dup toasted sesame seeds
2/3 cup vegetable oil
1/3 cup sesame oil
2 Tbsp. lime juice
For the Shrimp Marinade:
2 Tbsp. soy sauce
2 Tbsp. Swerve brown sugar
1 Tbsp. ginger paste
2 tsp. garlic, minced
? oz. bag small salad shrimp
For the Salad:
Mixed greens
Cherry tomatoes, cut in half
1/2 cup cabbage, shredded
1/2 cup red cabbage, shredded
(Optional) 1/4 cups carrots, shredded
(Optional) 1 small bag sugar snap peas, cut in half
1 handful cilantro, stemmed and chopped
2 Tbsp. mint leaves, chopped
1/2 package mushrooms, chopped
3 green onions, sliced
Instructions
Soak the shrimp in milk for 20-30 minutes to eliminate any fishy odor or smell. Drain and rinse well.
In a small bowl, combine the ingredients for the shrimp marinade. Whisk well. Place the shrimp in a resealable bag and pour the marinade over the shrimp. Marinate overnight.
When ready, whisk together the salad dressing ingredients. Set aside.
Sauté the shrimp in a frying pan with a couple of tablespoons of the marinade until the shrimp turns pink. Discard the remaining marinade.
Now, build the salad by layering all the salad ingredients on a plate. Top with the shrimp. and drizzle with the salad dressing.
If you like this recipe, you may like the following recipes:
Citrus Shrimp Salad with Louis Sauce
Ginger Shrimp Salad
Equipment
- 1 measuring cup
- Measuring spoons
- 1 knife
- 1 citrus juicer
- 1 Small bowl
- 1 medium bowl
- 1 large resealable bag
- 1 frying pan
Ingredients
- For the dressing:
- 1/2 cup rice vinegar
- 1 Tbsp. soy sauce
- 2 tsp. garlic, minced
- 1 Tbsp. honey
- 3 Tbsp. extra virgin olive oil
- 1 tsp. ginger paste
- 1/4 cup toasted sesame seeds
- 2/3 cup vegetable oil
- 1/3 cup sesame oil
- 2 Tbsp. lime juice
- For the shrimp marinade:
- 2 Tbsp. soy sauce
- 2 Tbsp. Swerve brown sugar
- 1 Tbsp. ginger paste
- 2 tsp. garlic, minced
- 7 oz. bag small salad shrimp
- For the salad:
- Mixed greens
- Cherry tomatoes, cut in half
- 1/2 cup cabbage, shredded
- 1/2 cup 1/2 cup red cabbage, shredded (Optional)
- 1/4 cups carrots, shredded (Optional)
- 1 small bag sugar snap peas, cut in half
- 1 handful cilantro, stemmed and chopped
- 2 Tbsp. mint leaves, chopped
- 1/2 package mushrooms, chopped
- 3 green onions, sliced
Instructions
- In a small bowl, combine the ingredients for the shrimp marinade. Whisk well.
- Place the shrimp in a resealable bag and pour the marinade over the shrimp. Marinate overnight.
- When ready, whisk together the salad dressing ingredients. Set aside.
- Sauté the shrimp in a frying pan with a couple of tablespoons of the marinade until the shrimp turns pink. Discard the remaining marinade.
- Now, build the salad by layering all the salad ingredients on a plate. Top with the shrimp and drizzle with the salad dressing.
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