Sesame Shrimp Salad

More adventurous greens, such as napa cabbage and watercress, add crunch. Shrimp boosts levels of lean, low–saturated-fat protein and omega-3s, while sesame seeds offer the minerals iron, magnesium, and zinc.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 27%
  • Fat: 7.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 3g
  • Protein: 26.3g
  • Carbohydrate: 17.9g
  • Fiber: 3.4g
  • Cholesterol: 172mg
  • Iron: 3.4mg
  • Sodium: 726mg
  • Calcium: 179mg

Ingredients

  • 1 tablespoon sugar
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon water
  • 1 garlic clove, minced
  • 2 teaspoons chili garlic sauce (such as Lee Kum Kee), divided
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon salt, divided
  • 1 tablespoon orange marmalade
  • 2 teaspoons dark sesame oil, divided
  • 24 large shrimp, peeled and deveined (about 1 pound)
  • 5 cups shredded napa (Chinese) cabbage
  • 1 1/2 cups trimmed watercress leaves
  • 1 1/2 cups shredded carrot
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh mint
  • 2 tablespoons toasted sesame seeds

Preparation

  1. 1. Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
  2. 2. Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
  3. 3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
  4. 4. Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.
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