Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette
Teriyaki Shrimp Salad with Sesame Ginger Vinaigrette combines tender shrimp marinated in teriyaki sauce with fresh, crisp vegetables like romaine, cucumber, grape tomatoes, bell pepper, onion, and corn. The shrimp are quickly pan-seared, maintaining a juicy texture, and the salad is enlivened by a homemade sesame ginger vinaigrette made from garlic, fresh ginger, honey, rice vinegar, soy sauce, and oils. This salad offers a balanced mix of savory, sweet, and tangy flavors with a pleasing crunch from the raw vegetables, making it a refreshing and flavorful meal.
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
Nutrition Facts
Serving: 2 Salads
Amount Per Serving
Calories 668
% 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.