Grilled Shrimp Salad with Sesame Ginger Vinaigrette
This fast and easy Asian Shrimp Salad with Ginger Sesame Dressing contains all of your favorite flavors, crunchy vegetables, and fresh herbs. this Asian shrimp salad can be thrown together in just minutes and is full of so many great flavors!
Grilled Shrimp Salad with Sesame Ginger Vinaigrette
This succulent salad features a tasty vinaigrette and fresh greens, topped off with grilled shrimp. Everything you need for a fresh, summer meal!
Equipment
Ingredients
For the Ginger Sesame Dressing:
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 clove garlic
- 1 tbsp honey
- 1 tbsp fresh ginger, peeled and minced
- ¼ tbsp toasted sesame oil
- 3 tbsp olive oil
For the salad
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp chili paste
- 2 tbsp lime juice
- 3 cups shredded cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup sugar snap peas, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
- Salt and Pepper
Instructions
- Preheat the grill to 400 degrees F.
- Toss shrimp with olive oil on a large bawl and grill for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from grill and set aside.
- To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
- For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
- If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.
