Ginger Shrimp Salad
The spicy ginger flavor stands out in this Ginger Shrimp Salad. Plan to marinate the shrimp overnight. The ingredient list seems long, but the recipe uses common ingredients many people have in the kitchen. Once marinated, this salad comes together quick.
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.