Big, bold Asian flavors bring this mango mandarin sesame shrimp salad to life and make it a hearty, yet simple and healthy dish!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
1 ½ - 2poundsuncooked shrimp , shelled and deveined, (tail-on is okay)
8 cupschopped romaine , or green leaf lettuce
1avocado, pitted and thinly sliced
1largemango, diced
½cupmandarin oranges
1red bell pepper, diced
⅓cupshelled edamame
¼cupcilantro, roughly chopped
sesame seeds, for topping (optional)
Dressing
½cupoil, (vegetable, canola, or peanut work well)
⅓cuprice vinegar
¼cupsoy sauce, (I use low sodium)
2tablespoonssesame oil
1tablespoon sugar
1tablespoonminced garlic
½teaspoonground ginger , (more to taste)
Instructions
Combine all dressing ingredients in a blender and puree until smooth. Pour 1/3 of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.
Notes
Store extra dressing in airtight container in fridge up to three days.