This recipe for Shrimp Salad with Mint-Chili Dressing was a total hit. This year I’m starting off with healthy cooking to get the husband in the groove for the rest of the year. Between the two of us, he lacks willpower and caves to the call of a bag of cookies. Though I shouldn’t complain too loudly, I’m a total enabler and buy him the bag of cookies when I’m at the store because it’s easier than listen to him complain that we don’t have any at home.
This recipe was a hit with the entire family and I will be making it again, though not regularly because even though shrimp is low in fat and high in protein, it is very high in cholesterol. When we were first married I went on a shrimp binge and my doctor couldn’t figure out what I’d done to make my cholesterol numbers skyrocket! Needless to say she laughed when I finally confessed, but I wont be repeating that any time soon.
Shrimp Salad with Mint-Chili Dressing
1 tbsp olive oil
6 medium shrimp/person – peeled & deveined
Kosher salt & black pepper to taste
6 cups chopped greens – I mixed spinach, Napa cabbage & iceberg
2 cups julienne zucchini
2 Persian cucumbers, thin sliced
1 large carrot, peeled & grated
½ cup raw unsalted peanuts, toasted
Mint-Chili Dressing (see recipe below)
Heat oil in a medium pan over medium heat
Add shrimp, salt & pepper, cook until shrimp are pink & opaque – about 4 minutes
Combine lettuce, zucchini, cucumber, carrot and peanuts
Place combined veggies in bowls
Top with shrimp
Drizzle with dressing
Eat & enjoy
Mint-Chili Dressing
1/3 cup fresh mint
¼ cup olive oil
3 tbsp red onion, diced
2 tbsp fresh lime juice
2 tbsp rice wine vinegar
1 tsp fish sauce
1 clove garlic, peeled
¼ tsp agave syrup
1/8 tsp red chili paste
In a blender or small food processor mix ingredients until smooth
Set aside until ready to use
If making in advance, store in refrigerator, but bring to room temperature before serving to loosen up the olive oil
Shrimp Salad
Ingredients
- 1 tbsp olive oil
- 6 medium shrimp/person – peeled & deveined
- Kosher salt & black pepper to taste
- 6 cups chopped greens – I mixed spinach Napa cabbage & iceberg
- 2 cups julienne zucchini
- 2 Persian cucumbers thin sliced
- 1 large carrot peeled & grated
- ½ cup raw unsalted peanuts toasted
- Mint-Chili Dressing see recipe in NOTES
Instructions
- Heat oil in a medium pan over medium heat
- Add shrimp, salt & pepper, cook until shrimp are pink & opaque – about 4 minutes
- Combine lettuce, zucchini, cucumber, carrot and peanuts
- Place combined veggies in bowls
- Top with shrimp
- Drizzle with dressing
- Eat & enjoy
Notes
1/3 cup fresh mint
¼ cup olive oil
3 tbsp red onion, diced
2 tbsp fresh lime juice
2 tbsp rice wine vinegar
1 tsp fish sauce
1 clove garlic, peeled
¼ tsp agave syrup
1/8 tsp red chili paste In a blender or small food processor mix ingredients until smooth
Set aside until ready to use
If making in advance, store in refrigerator, but bring to room temperature before serving to loosen up the olive oil
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