Swap up this quick seafood classic for a new twist on a shrimp dinner.

Robby Melvin
Recipe by Coastal Living June 2017

Gallery

Credit: Photographer Greg Dupree, Prop Stylist Claire Spollen, Food Stylist Chelsea Zimmer

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, lemongrass, bay leaves, garlic, and salt in a large saucepan. Bring to a boil over high; reduce heat to medium, and simmer 20 minutes. Remove pan from heat; add shrimp, and cover. Let shrimp stand until they curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet.

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  • Meanwhile, break wakame into pieces as needed, and place in a large bowl with boiling water to cover. Let stand 10 minutes. Drain and chop; set aside. Stir together soy sauce, rice vinegar, honey, Sriracha, lemon juice, ginger, and shallot in a small bowl. Gradually whisk in sesame and canola oils.

  • Cut shrimp in half, and toss with 2 tablespoons of the soy sauce dressing; let stand 5 minutes. Combine wakame, mixed greens, and edamame in a large bowl; toss with 2 tablespoons of the soy sauce dressing. Add shrimp, and toss until well combined.

  • Divide shrimp mixture evenly among 6 plates. Sprinkle with sesame seeds, and drizzle with desired amount of remaining soy sauce dressing. Sprinkle with chives, and serve immediately.

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