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teriyaki shrimp salad in a bowl with dressing poured on top
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Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette

Bring on Summer with this Teriyaki Shrimp Salad with a fresh light Sesame Ginger Vinaigrette.
Course Salad
Prep Time 9 minutes
Cook Time 6 minutes
Total Time 15 minutes
Author Tracy


  • 1 lb peeled shrimp deveined
  • 6-7 romaine lettuce leaves shredded
  • 1/2 English cucumber quartered
  • 1 1/2 cups grape tomatoes halved
  • 1/2 orange pepper diced
  • 1/4 cup red onion diced
  • 1 ear of fresh corn cooked and removed from cob. Or 3/4 cup of canned or frozen corn.
  • 1 cup teriyaki sauce

Sesame Ginger Vinaigrette

  • 2 garlic cloves minced
  • 2 teaspoons fresh ginger minced
  • 2 teaspoons honey
  • 3 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 4 tablespoons olive oil
  • 2 tablespoons sesame oil


  • Mix shrimp and teriyaki sauce in a bowl to marinate.
  • Prep the veggies. Add romaine lettuce to a bowl and then layer the remaining veggies on top.
  • Heat a large skillet to medium / medium low and add shrimp. Cook for 3 minutes on one side and then flip each shrimp to cook on other side for another 3 minutes.
  • Meanwhile, in a medium bowl add all of the ingredients for the vinaigrette and whisk.
  • When shrimp is done, remove from pan and top on salad.
  • Dress with vinaigrette, to taste.