Do you like light, summer salads? If you do, then look no further than this Asian Shrimp Salad! Bonus points for this being a super easy recipe!
Long time readers won’t be surprised to find out that this Asian Shrimp Salad recipe originated from one of our Plated.com boxes. My husband and I love Plated to the point where even on the weeks that we don’t get a box, at least a few of the meals I make are originally Plated meals.
This one is a particular favorite since it takes our love of Asian flavors and mixes it with a healthy salad and protein. I also like this recipe due to that fact that it can be made on the grill which is my favorite way to cook in the summer. Oh yeah, it also has fresh mint which I absolutely love! Seriously, you can’t go wrong with this recipe!
Unless you already have skewers (which I don’t know how many of us do) I would recommend a grill mat (affiliate link) as an easy way to make these on the grill. If you don’t like to grill or don’t have a grill, these are just as easy to make on the stove top. Either the grill or the stovetop use medium high heat with the shrimp being on just long enough to turn opaque. Usually a couple of minutes on each side.
One other bit of advice, keep in mind that red onion has a strong flavor. I tend to like to keep my red onion to a minimum so I actually add the onion after I plate it so that I can control how much I add to each of our plates.
I hope you that your family enjoys this as much as Mike and I do!
- 2 limes, halved
- 1 tablespoon peanut butter
- 1 tablespoon sesame oil, divided
- 1 teaspoon Sriracha hot sauce
- 8 ounces raw, deveined shrimp
- 1 small red onion (use as much as desired)
- 1/4 ounce fresh cilantro - rough chopped
- 1/4 ounce fresh mint - rough chopped
- 1 orange (peeled and sliced into 1/2" rounds
- 1 teaspoon raw sugar
- 5 ounces baby lettuces
- 1/2 cup shredded carrots
- 1/4 cup cashews
- Metal skewers (optional)
- Preheat a grill or grill pan to medium high heat. If you prefer, the shrimp may also be cooked on the stove top on medium high heat.
- In a large shallow bowl or resealable plastic bag, mix peanut butter, juice of 1 lime, 1 tablespoon warm water, half of sesame oil, and as much Sriracha as you'd like. Season with salt and pepper as desired. Pat shrimp dry and add to marinade, turning to coat. Set aside to marinate at room temperature for 5-10 minutes.
- In a large bowl, whisk together sugar, juice of remaining lime, and remaining sesame oil until fully combined. Season with ¼ teaspoon salt and pepper as desired. Set aside.
- Remove shrimp from marinade. If using skewers, thread shrimp evenly. Add to grill in a single layer, and grill until opaque, 1-2 minutes per side. Remove from grill and set aside.
- Add baby lettuces, carrots, onion, orange, cilantro, and mint to the bowl with dressing and toss to coat. Salt and pepper as needed.
- Serve salad with grilled shrimp on top and garnish with cashews.