Asian Shrimp Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
186 kcal
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Course
Main Course
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Cuisine
Chinese
Asian Shrimp Salad
Description
This salad prepares a spicy aromatic dressing by pouring hot neutral oil over minced garlic, scallions, and chopped Thai chilies in a heatproof bowl. The heat releases fragrance and flavor from the aromatics. Additional ingredients—sugar, rice vinegar, light soy sauce, oyster sauce, and sesame oil—are incorporated to create a balanced dressing with sweet, sour, salty, and nutty elements.
Peeled and deveined shrimp are briefly poached until just pink, then cooled in ice water to preserve their firm, tender texture. The shrimp are drained and mixed with cucumber pieces, thinly sliced red onion, and chopped cilantro, creating a crisp contrast to the softness of the shrimp.
The flavorful dressing is combined with the shrimp and vegetables just before serving. The salad offers refreshing, herbaceous, and spicy qualities, suitable as a light appetizer or side dish with Asian-inspired meals.
Ingredients
- 2-4 cloves garlic (minced)
- 2 scallions (finely chopped)
- 1-3 Thai chilies (finely chopped, to taste)
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1-1½ teaspoons sugar
- 1 tablespoon rice vinegar (or lemon juice to taste)
- 2 tablespoons soy sauce light
- 2 teaspoons oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon sesame oil
- 10 ounces Shrimp 21/25 size, peeled and deveined
- ½ pound cucumber (cut into bite-size pieces)
- ⅓ cup red onion (thinly sliced)
- 0.25 cup cilantro (chopped)
- salt (to taste)
Instructions
- In a large heatproof bowl, arrange the minced garlic, chopped scallion, and chopped chilies so they are adjacent to each other at the bottom of the bowl. You want them close together, but in one layer—not piled on top of each other—so you can evenly distribute hot sizzling oil over the top.
- Heat the neutral oil until it is shimmering and almost smoking. Carefully drizzle it over the arranged aromatics in the heatproof bowl. It will bubble and sizzle. Stir to evenly distribute the heat and release the fragrance of the aromatics.
- Next, add the sugar, rice vinegar, light soy sauce, oyster sauce, and sesame oil. Mix well.
- Time to poach the shrimp. Bring a small pot of water to boil, and cook the shrimp for a minute or so (adjust cooking time as needed if using smaller or larger shrimp). They’re done once the shrimp has just turned completely pink. Transfer the shrimp to a bowl of ice water to stop the cooking process. Drain and shake off any excess water. You can also pat them dry with a clean kitchen towel. If desired, you can also dice the shrimp into smaller chunks.
- Add the shrimp, cucumber, red onion, and cilantro to your sauce mixture. Mix well, salt to taste, and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 89mg | 30% |
| Sodium | 936mg | 39% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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