Citrus and Sesame Shrimp Salad
Easy Asian shrimp salad bursting with bright veggies and fruit. Topped with a delightful an delious sesame and citrus salad dressing.
Servings: 2 people
Calories: 226kcal
Ingredients
Orange Sesame Dressing
- ¼ cup orange juice
- 1 Tablespoon rice vinegar
- 1 Tablespoon sesame oil
- 1 teaspoon tamari gluten free soy sauce or sub regular
- 1 teaspoon grated fresh ginger
- 1 clove garli minced
- 1 teaspoon sesame seed black or white, toasted
- kosher salt
Asian Shrimp Salad
- 3 cups romaine lettuce chopped or torn into pieces
- 6 oz cooked frozen shrimp thawed
- 1 cup shredded red cabbage
- 1 cup sliced sugar snap peas
- 1 carrot julienned
- ½ red bell pepper julienned
- 2 Tablespoons minced fresh cilantro
- 1 orange peeled and sliced
- 2 Tablespoons scallions, thinly sliced
- sesame seeds for garnish
Instructions
For the Sesame Dressing
- Combine all ingredients (except salt and pepper), whisk until well combined. Add salt and pepper to taste.
For the Shrimp Salad
- Divide the lettuce between two large plates.
- In a mixing bowl combine all the shrimp, cabbage snap peas, carrots, bell pepper, cilantro and prepared sesame dressing. Gently toss to combine.
- Garnish with orange slices, scallions and sesame seeds.
Notes
- For a spicy kick add ¼ teaspoon crushed red pepper to the salad dressing.
- Salt proportion is not provided due to the vary content of sodium in different brands of tamri and soy sauce.
- See full post for directions on cooking raw shrimp, if needed.
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