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Zesty Shrimp Salad has healthy mixed greens and vegetables, topped with marinated and seared shrimp, and a creamy delicious dressing.
This Zesty Shrimp Salad is so good – you are going to keep this on your regular dinner rotation all year long!
It’s perfect for your three-weeks-into-the-new-year healthy eating resolutions. It’s light and delicious – so it will be perfect for a quick summer supper. And this Zesty Shrimp Salad also packs up nicely so you can bring this to school or work for lunch any time of the year!
How to make it
This Zesty Shrimp Salad starts by marinating fresh, peeled, uncooked shrimp in a mixture of soy sauce and sesame oil that has been combined with chopped fresh jalapeno, garlic and ginger, plus some coarsely chopped cilantro. Marinate the shrimp overnight (or for at least four hours).
While the shrimp marinates, mix up a simple and creamy homemade dressing of mayonnaise, cider vinegar, soy sauce, minced fresh garlic, sesame oil, and a pinch of ground turmeric.
Once the shrimp has marinated, sauté (or grill) the shrimp – just for a minute or so on each side – until the shrimp is cooked through. (PRO TIP: You can tell shrimp is cooked when it is firm to the touch and bounces back.) Chill the shrimp until ready to serve.
Assemble your Zesty Shrimp Salad on a platter or four smaller salad plates. Lay out mixed salad greens, the chilled shrimp, sliced avocado, thinly sliced red bell pepper, as well as sliced scallion whites. Drizzle that delicious dressing over the top, then garnish with chopped scallion greens, fresh pea shoots, and sliced jalapeno peppers.
Low-carb, healthy and delicious!
This Zesty Shrimp Salad is a delicious low-carb meal option if you are on a Whole30 this month, or following a keto diet. But – anyone will love this zesty salad!
You may enjoy these other shrimp recipes:
- Bang Bang Shrimp
- Spicy Grilled Peel and Eat Shrimp
- Shrimp Scampi
- Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf
- Spanish-Style Garlic Shrimp (Gambas al Ajillo)
1 pound raw shrimp, shelled (20–25 per pound)
1 seeded chopped jalapeno
2 medium garlic cloves, coarsely chopped
1-inch piece of ginger, sliced
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
½ cup cilantro, coarsely chopped
¼ cup mayonnaise
1 tablespoon cider vinegar
2 teaspoons low sodium soy sauce
1 teaspoon garlic, finely minced
1 teaspoon sesame oil
¼ teaspoon ground turmeric
4–6 cups salad greens of your choice
½ avocado, sliced
¼ red bell pepper, thinly sliced
2 scallions, bottoms slivered, tops sliced
1 small jalapeno, seeded and sliced
1 lime, cut into wedges
1 cup pea shoots
Cilantro for garnish
Peel shrimp and place in a quart zipper bag with jalapeno, garlic, ginger, soy, sesame oil and cilantro and marinate four hours or overnight.
Make dressing by whisking mayonnaise, vinegar, soy sauce, garlic, sesame oil and turmeric. Refrigerate until ready to serve.
After the shrimp has marinated, remove to paper towels to pat dry and dispose of marinade ingredients.
In a saute pan with a little kitchen pan spray over medium heat, cook shrimp about a minute or so on each side. If the pan is small, cook in two batches so the shrimp don’t touch each other. When you poke one, it should be firm and bounce back, do not overcook.
Once cooked, chill until service.
Just before serving, on a small platter or on four separate serving dishes, lay out the greens, shrimp, avocado slices, red bell pepper, scallion bottoms and jalapeno slices.
Drizzle on the dressing then top with scallion tops, lime wedges, pea shoots and the cilantro garnish.
Serve with lime wedges to squeeze over the top.
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