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–+ servings
A colourful salad topped with honey ginger shrimp.
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5 from 1 vote

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!
Prep Time20 minutes
Cook Time5 minutes
Marinating Time30 minutes
Total Time55 minutes
Course: Main Course, Salad
Cuisine: Asian
Diet: Gluten Free, Low Lactose
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