The rural version (as in, make it with what you can find at the grocery) is prettty good, too: skip the watercress and use extra julienned carrots instead; use oyster sauce in place of fish sauce. No need to skewer the shrimp.
Sesame Shrimp Salad
litgourmet Posted: 05/18/10
Saraliza Posted: 04/11/09
This was tasty and light. I quickly tired of prepping the watercress, though. Next time I will leave it out entirely! Also, I stir-fried the shrimp instead of putting it on skewers.
Diplocook Posted: 01/28/09
This is a fantastic recipe, both for entertaining and for a simple meal at home for the family. The orange marmade gave the shrimp an incredible zestiness - I might increase by 1 teaspoon the next time I make it. I live overseas, and watercress isn't available, so I substituted arugula, and it was delicious. Regular cabbage vice bok choy also works. This will certainly be a regular dish in our house!
azlall2 Posted: 07/07/09
Very easy with interesting flavors. I used mixed baby greens instead of cabbage and watercress. I used a vegetable peeler to shred carrot, and will add cucumber next time. I sauteed the sesame seeds with the shrimp rather than skewering and toasting. I forgot the mint this time, but 1/3 cup would be quite powerful. I used sambal oelek chili garlic paste, but that was pretty spicy for a salad. I'd cut it a little next time.
karynmorse Posted: 04/17/09
Delicious! Used prepackaged cole slaw mix which saved a lot of time. Great flavors and just the right amount of spicy!
abndgrrl Posted: 02/17/09
This was pretty good. Brought it to a super bowl party as a healthy but special treat. Wished the shrimp was a little more flavorful, and there was a ton of salad, if I had plated this, it might have worked out differently than it did buffet style. I might try adding in some plum sauce or something to the shrimp to give a little more depth of flavor.
bahibektoi Posted: 08/13/09
I would give the salad three stars (the dressing is just ok for me, something about it just didn't taste right) but the shrimp deserves five stars. Served with a small bowl of jasmine rice.
veryslowcook Posted: 10/17/11
Fantastic - Asian-influenced flavor with tangy and spicy components. I used extra chili garlic sauce to make it nice and spicy. Made a few subs: sweet chili sauce instead of marmalade, green leaf lettuce instead of watercress, and salad burnet instead of mint. Also, I skipped the skewering process. Loved the flavorful salad dressing! Next time I might serve with a side of rice.
Eggcellent Posted: 07/18/12
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!