My husband and I go to an acupuncturist from Korea. Dr. Hwang doesn’t speak English well, but what he says (and we understand) is gold. He gives us a horrible, disgusting tea that tastes like mud. I took one sip and gagged! That was the end of that. My brave and courageous husband, though, drinks it almost every night. Big time props to him! Dr. Hwang also told us that we need more ginger for “good kidney energy.” Everyday, it’s ginger tea. Lots and lots of ginger tea. It’s kinda getting old. I’m trying to find ways to include it in our diet. Like this Asian Shrimp Salad, for example. It’s savory-sweet, yummy, and light. It’s perfect right now that we’re entering the summer months.
Chop. Chop. Chopping veggies. I can’t stress the importance of a good knife. Have you seen those chef shows with tough chefs walking into the kitchen with their knives? Cue the dark lights and dramatic music… DUN! DUN! DUN! What happened to cooking like our sweet grandmothers in their flowery aprons?! Man, times have changed. I have two knife block sets but I mainly use one knife. That’s my baby. I wash it, sharpen it, kiss it at night before I go to bed. LOl.
ps: A great addition to this Asian Shrimp Salad would be edamame. You can always omit the peanuts if you are serving this to others and don’t know if there is an allergy.
This is one pound of shrimp. You can never have too much shrimp. To cook them: I boiled the shrimp in a large stock pot. I made sure the water covered the shrimp entirely and let the pot boil for a few minutes until the shrimp turned pink. You don’t want to overcook shrimp, or they become rubbery. Or be lazy and buy them cooked. Lazy is such an ugly word, isn’t it? How about “selective participation.” 😀
Once you have mixed all the dressing ingredients, taste it. Does it need salt? If so, add more soy sauce. Do you want it sweeter? Add a little more brown sugar. Feel free to add some more veggies to this Asian Shrimp Salad or make more the dressing for later. This salad tastes a million times better than any of Dr. Hwang’s tea.
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Asian Shrimp Salad
Ingredients
- Head of Lettuce
- 1 pound shrimp cooked and peeled
- 2 green onions sliced
- 1 cup shredded carrots
- ¼ cup peanuts
- 1 cup bean sprouts
- For Dressing:
- Juice of 1 lemon
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- ½ teaspoon sesame seed oil
- 2 tablespoons grated ginger
- 1 garlic clove minced
- ¼ cup brown sugar
Instructions
- Chop all the salad ingredients and add them to a big bowl.
- In a separate bowl, mix all the dressing ingredients.
- Combine the salad ingredients with the dressing.
- Mix until well combined.
- Serve and enjoy!
Nutrition
Disclosure: This blog post contains affiliate links.
Great hot weather meal. I used baby shrimp because they are sourced here in Oregon and are sustainably grown rather than harming the mangroves in Asian countries and increasing saltwater in agricultural fields. I left out the sprouts because they get soggy and prefer salted peanuts. Was surprised by the minimal oil content, but it was very tasty.
I love this recipe. It used to be my son’s favorite meal. I should try it one of these days and see if he bites. lol 🙂
Shrimp is life! San Francisco Whole Foods has it on sale right now, I gotta stock up.
The Whole Foods in San Diego is having a sale right now too. I’m stocking up as well.. because you can never have enough shrimp. 😀
this salad looks like a must try. i love anything with shrimp in it
Yes, you must try it! It’s so yummy. 🙂
I love Asian salads! What a great idea to use shrimp in one!
Love a good salad especially now that it’s getting warmer.
I love shrimp anything and this salad looks so good!
I’m a huge shrimp fan. Thank you! 🙂