Shanghai Shrimp Salad
Elevate your salad game with this vibrant and refreshing Shanghai Shrimp Salad, a perfect blend of bold Asian-inspired flavors and crisp textures. Juicy, pan-seared shrimp seasoned with salt and pepper are paired with a medley of fresh Napa cabbage, julienned carrots and cucumbers, green onions, and fragrant cilantro. Tossed with a zesty dressing made from soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger, this salad is finished with a sprinkle of toasted sesame seeds for added crunch. Ready in just 25 minutes, this quick and healthy recipe is ideal for a light lunch, dinner, or even a crowd-pleasing appetizer. Serve it chilled for an extra refreshing twist that’s perfect for warmer days.
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Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Olive oil
- 200 grams Napa cabbage (thinly sliced)
- 1 medium Carrot (julienned)
- 1 medium Cucumber (julienned)
- 2 stalks Green onions (thinly sliced)
- 2 tablespoons Cilantro (chopped, optional)
- 1.5 tablespoons Toasted sesame seeds
- 2 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 1 tablespoons Sesame oil
- 1 teaspoons Honey
- 1 clove Garlic (minced)
- 0.5 teaspoons Ginger (grated)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels.
Toss the shrimp with salt and black pepper to season.
Heat the olive oil in a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly.
While the shrimp cools, prepare the vegetables. Thinly slice the Napa cabbage, julienne the carrot and cucumber, and slice the green onions thinly. Chop the cilantro if using.
In a large mixing bowl, combine the Napa cabbage, carrot, cucumber, green onions, cilantro, and toasted sesame seeds.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to make the dressing.
Pour the dressing over the vegetables and toss to combine.
Add the cooked shrimp to the salad and gently toss to mix.
Transfer the Shanghai Shrimp Salad to a serving platter or individual bowls.
Serve immediately or chill in the refrigerator for 10-15 minutes before serving for a cold, refreshing dish.
Nutrition Facts
Calories |
902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.7 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 463 mg | 36% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
