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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!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Salad
Servings 2 servings
Calories 208 kcal

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.