Honey Ginger Shrimp Salad
This Honey Ginger Shrimp Salad is a fun departure from usual main dish salads. Bursting with color and flavor, it's sure to become a favorite!
Servings: 2 Servings
Calories: 354kcal
Equipment
- Large nonstick pan
Ingredients
Honey Ginger Shrimp
- 8-12 oz Raw shrimp thawed and deveined*
- 2 tablespoon Honey
- 2 tablespoon Gluten Free Soy Sauce or Coconut Aminos
- 1 tablespoon Ginger Garlic Paste can use 2 teaspoon ginger puree + 1 teaspoon garlic paste, or 2 garlic cloves
- 1 teaspoon Sesame Oil
- Salt and Pepper
Honey Ginger Salad Dressing
- 2 tablespoon Calamansi Juice Can use Yuzu or lime juice
- 1 tablespoon Gluten Free Soy Sauce or Coconut Aminos
- 1 tablespoon Olive Oil
- 1 tablespoon Sesame Oil
- 2 teaspoon Honey
- 1 tablespoon Ginger Garlic Paste can use 2 teaspoon ginger puree + 1 teaspoon garlic paste, or 2 garlic cloves.
- Salt
- Pepper
Salad Assembly
- 2 Base Salads or 4 cups Salad greens
- ½ cup Thinly Sliced Red Cabbage
- ¼ Watermelon Radish peeled and thinly sliced
- ½ Small carrot Julienned
- ¼ cup Cilantro chopped
- 2 Green Onions thinly sliced on a diagonal
- Sesame Seeds
Instructions
Honey Ginger Shrimp:
- Remove the shells from the shrimp, if applicable. Blot shrimp dry with paper towels, transfer to a ziplock baggie.
- In a small bowl or measuring cup, whish together honey, soy sauce, ginger garlic paste, and sesame oil. Season with salt and pepper, to taste.
- Pour marinade over the shrimp, seal bag. Transfer to fridge to chill for 30-60 minutes.
Honey Ginger Salad Dressing:
- Whisk together the juice, oil, soy sauce, honey, and ginger garlic paste until mixture is thick and emulsified.
- Season with salt and pepper, to taste.
- Set aside, or cover and chill until ready to use. (You may need to re-whisk it before using!)
Salad Assembly:
- Fluff base salads, or divide salad greens between 2 bowls.
- Arrange cabbage, watermelon radish, carrot, cilantro, and green onions over your base salads. Set aside.
- Strain the marinade off the shrimp, into a nonstick frying pan. Cook over medium high heat until it reduces a bit and starts to look a bit syrrupy.
- Add shrimp to the pan, reduce heat to medium and cook - flipping occasionally - until shrimp is pink, opaque, and cooked through.
- Remove from heat, generously sprinkle with sesame seeds, stir to coat.
- Serve shrimp over the prepared salads, topped with honey ginger salad dressing.
Notes
* 8 when we have a 16 oz bag, or about 12 when we have the 1.5 lb bag
Nutrition
Calories: 354kcal | Carbohydrates: 30g | Protein: 20g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 2188mg | Potassium: 431mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1369IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 2mg
