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    Home » Recipes » Seafood » Asian Shrimp Salad

    Asian Shrimp Salad

    Last Updated November 9, 2022. Originally Posted May 18, 2016 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This Asian Shrimp Salad is light and incredibly tasty. It's perfect for lunch or a not-so-heavy dinner with all the savory-sweet flavors we all love. Hope you enjoy!
    Jump to Recipe Print Recipe

    Asian Shrimp Salad

    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.

    Chopped Lettuce with a knife


    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.

    Chopping Veggies


    steel saucepan

     

    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.” 😀

    Peeling Shrimpn in a wooding cutting board

    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.

    Asian Shrimp Salad

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    Did you make this recipe? Please rate the recipe below!
    Asian Shrimp Salad - yummy and light, this salad is perfect for summer. by Mama Maggie's Kitchen

    Asian Shrimp Salad

    This Asian Shrimp Salad is light and incredibly tasty. It's perfect for lunch or a not-so-heavy dinner with all the savory-sweet flavors we all love. Hope you enjoy!
    5 from 3 votes
    Print Pin Rate
    Course: Dinner, Lunch, Lunch or Dinner
    Cuisine: Asian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 259kcal
    Author: Maggie Unzueta

    Ingredients

    • Head of Lettuce
    • 1 pound shrimp cooked and peeled
    • 2 green onions sliced
    • 1 cup shredded carrots
    • 1/4 cup peanuts
    • 1 cup bean sprouts
    • For Dressing:
    • Juice of 1 lemon
    • 1/4 cup soy sauce
    • 2 tablespoons rice wine vinegar
    • 1/2 teaspoon sesame seed oil
    • 2 tablespoons grated ginger
    • 1 garlic clove minced
    • 1/4 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

    Calories: 259kcal | Carbohydrates: 22g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1722mg | Potassium: 380mg | Fiber: 3g | Sugar: 16g | Vitamin A: 5405IU | Vitamin C: 11.3mg | Calcium: 207mg | Iron: 3.6mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

     

    Asian Shrimp Salad

    Disclosure: This blog post contains affiliate links.

    Filed Under: Seafood

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Lauren

      May 18, 2016 at 8:57 am

      I love shrimp anything and this salad looks so good!

      Reply
      • Maggie Unzueta

        May 18, 2016 at 1:35 pm

        I’m a huge shrimp fan. Thank you! 🙂

        Reply
    2. Lauren

      May 18, 2016 at 4:46 pm

      I love Asian salads! What a great idea to use shrimp in one!

      Reply
      • Maggie Unzueta

        May 19, 2016 at 12:47 pm

        Love a good salad especially now that it’s getting warmer.

        Reply
    3. michelle

      May 18, 2016 at 8:28 pm

      this salad looks like a must try. i love anything with shrimp in it

      Reply
      • Maggie Unzueta

        May 19, 2016 at 12:44 pm

        Yes, you must try it! It’s so yummy. 🙂

        Reply
    4. Rachel

      May 20, 2016 at 12:13 pm

      5 stars
      Shrimp is life! San Francisco Whole Foods has it on sale right now, I gotta stock up.

      Reply
      • Maggie Unzueta

        May 24, 2016 at 3:37 pm

        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. 😀

        Reply
    5. Catherine

      July 10, 2021 at 2:34 pm

      5 stars
      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.

      Reply
      • Maggie Unzueta

        July 23, 2021 at 3:15 pm

        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 🙂

        Reply

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