The new dish of this week is: Asian Shrimp Salad with a Creamy Peanut Dressing! On the side is a Japanese Hokkaido Milk Roll (recipe coming soon for those). I decided to cook with seafood this week and got a bag of jumbo frozen shrimp and some ahi tuna steaks. I used the jumbo shrimp first and made a delicious salad with them. I was a little doubtful about how the peanut sauce would turn out because I’ve never made a dressing like that but I actually loved it and look forward to making it again in the future. The peanut taste is not too strong due to the variety of sauces and honey that you add to it. This dish would also look great in a mason jar- if you wanted a quick to-go lunch for work or school.
I first added the chopsticks as a prop just for the picture, but I ended up eating with them and it made for a complete experience. You’d think that lettuce leaves would be hard to pick up with chopsticks, but it was easy and worked out nicely. The cilantro-lime shrimp balances out the peanut dressing and the lime juice drizzled over the salad adds the perfect hint of acidity. Enjoy this dish and add your own special twist to it!
Asian Shrimp Salad w/ Creamy Peanut Dressing
Printable Recipe Here
-For The Cilantro-Lime Shrimp
- 1 lb tail-on jumbo shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 2 tablespoons chopped cilantro
- 1 tablespoon butter
- 2 tablespoons lime juice
-For The Peanut Dressing
- 2 tablespoons creamy peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
-For the Salad
- 3 cups mixed leafy greens
- 1 mango, sliced
- 1 avocado, diced
- Juice of 1 lime
- Other optional additions: sesame seeds, cashews, bean sprouts, sliced onion
- If frozen, place the shrimp in a colander or sieve and thaw by running cold water over them for about 5 minutes. Season the shrimp with salt, black pepper, and chili powder and set aside.
- Heat the oil in a cast-iron skillet and add in the garlic. Sauté the garlic for a few minutes and then stir in the shrimp.
- After 2 minutes, add in the cilantro, butter, and lime juice. The shrimp will be done when they turn pink and opaque and you no longer see any grey. Keep in mind that if using smaller shrimp, they will cook faster.
- Remove the shrimp from heat and prepare the creamy peanut butter dressing.
- To make the dressing, mix together all the ingredients until smooth and incorporated.
- Add the leafy greens to a bowl and top with the shrimp and optional sliced mango and diced avocado. Drizzle the dressing and lime juice over the salad and serve.
-Jumbo shrimp means that a 1 pound bag will have 16-20 shrimp. Choose another size based on your preference but keep in mind that the cooking time will change. Be sure not to overcook the shrimp as they cook rather quickly, 4-5 minutes for the jumbo shrimp and less if they are smaller.
-If you don’t live near water, I would suggest not to buy “fresh” shrimp because it would have already been frozen and thawed at least once. In this case, it’s better to buy frozen shrimp and thaw it yourself.
-What type of shrimp to buy? Wild is better than farmed as majority (94%) of our farmed shrimp supply comes from India, Indonesia, and Thailand and these suppliers are not regulated in the antibiotics/harmful chemicals that they add (prohibited in the US). If buying farmed US shrimp, make sure it says no antibiotics on the package.
-Have fun with the salad. I made it with mango/avocado because that’s what I had on hand at the time. Other nice additions could be red bell peppers for that nice pop of color or even bean sprouts for that slight crunch.
-You can also blend the peanut dressing instead of mixing it with a fork. Mix it quickly and you will notice the texture of the dressing change as it all starts to combine and take on a smooth texture.
Nutritional Content of Shrimp
-low in fat and carbohydrates
-low in calories (7 calories per shrimp) and high in protein (3 grams per shrimp)
-contain selenium, B12, and phosphorus
-have antioxidants- selenium (fights damaging particles) and astaxanthin (color pigment in shrimp that reduces inflammation)
What twists on the everyday salad have you made?