Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette
Bring on Summer with this Teriyaki Shrimp Salad with a fresh light Sesame Ginger Vinaigrette.
Servings 2 Salads
- 1 lb peeled shrimp deveined
- 8-10 leaves romaine lettuce shredded
- 1/2 - 1 large English cucumber quartered
- 1 1/2 cups grape tomatoes halved
- 1/2 - 1 large orange pepper diced
- 1/4 - 1/2 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 two bowls and then layer the remaining veggies on top of each bowl.
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.
Peel and Devein Shrimp: Pull the main part of the shell off first, and then then tail (unless you'd like to keep the tail on, which I sometimes do). Devein by using a paring knife and cut a slit along the top of the shrimp and then remove all of the vein.
Use Raw Frozen or Cooked Frozen Shrimp: Thaw the shrimp by either letting thaw in the fridge overnight or place shrimp in a colander and run cold water of it until thawed. Marinate the same and then cook raw frozen for 2-3 minutes on each side or frozen for 60-90 seconds.
Substitute: Whatever veggies you have! Add more or less of anything you'd like and make it your own!
Calories: 668kcal | Carbohydrates: 59g | Protein: 15g | Fat: 43g | Saturated Fat: 6g | Sodium: 5716mg | Potassium: 1543mg | Fiber: 9g | Sugar: 42g | Vitamin A: 14773IU | Vitamin C: 189mg | Calcium: 148mg | Iron: 5mg