Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette
User Reviews
5
Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette
Description
Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette features shrimp marinated in teriyaki sauce, cooked quickly on the stovetop to retain tenderness and flavor. The salad base includes shredded romaine lettuce, quartered English cucumber, halved grape tomatoes, diced orange bell pepper, red onion, and sweet corn, providing a variety of textures and fresh flavors. A sesame ginger vinaigrette made from minced garlic, fresh ginger, honey, rice vinegar, soy sauce, olive oil, and sesame oil adds a vibrant, slightly sweet and tangy dressing that ties the ingredients together. The warm shrimp on top contrasts nicely with the crisp vegetables.
This salad can be served as a light main dish or as part of a larger meal. The balanced combination of protein and vegetables makes it suitable for a satisfying lunch or dinner. The vinaigrette can be adjusted in amount to suit taste preferences, and the vegetable ingredients are flexible to accommodate what you have on hand.
Peeling and deveining shrimp before marinating improves their texture and flavor absorption. Frozen shrimp can be thawed under cold running water or overnight in the fridge before use. The shrimp cook quickly, and the timing can be adjusted slightly based on their size or starting temperature.
Ingredients
- 1 lb Shrimp deveined, peeled
- 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 bell pepper diced
- 1/4 - 1/2 cup red onion diced
- 1 corn cooked and removed from cob. Or 3/4 cup of canned or frozen corn, ear, fresh
- 1 cup teriyaki sauce
Sesame Ginger Vinaigrette
- 2 garlic minced, cloves
- 2 teaspoons ginger minced, fresh
- 2 teaspoons honey
- 3 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 4 tablespoons olive oil
- 2 tablespoons sesame oil
Instructions
- 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.
Notes
- Peel and devein shrimp by removing the shell and tail, then making a slit along the back to remove the vein.
- Frozen raw shrimp should be thawed in the refrigerator overnight or under cold running water before marinating and cooking.
- Vegetable ingredients can be varied depending on availability or personal preference to customize the salad.
- Cook shrimp for 3 minutes per side when thawed; adjust slightly if cooking from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Salads
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 59g | 20% |
| Protein | 15g | 30% |
| Fat | 43g | 66% |
| Saturated Fat | 6g | 30% |
| Sodium | 5716mg | 238% |
| Potassium | 1543mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 42g | 84% |
| Vitamin A | 14773IU | 295% |
| Vitamin C | 189mg | 210% |
| Calcium | 148mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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