My husband talked me into mixing chicken in with the shrimp...I would NOT rec. this since the shrimp cooks faster but the flavor was very good....I am always dubious about meat in a salad but this was very good indeed. A definite repeat in our house. Incidently, I have two children who percieve anything with chile as too spicy. While they complained that it was too spicy they ate all the meat!
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.
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- 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
- 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
- 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. 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. 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. 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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