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.
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
How to Make It
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.
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.
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.
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.
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.
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!
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!
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.
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.
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