Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette Recipe

Name: Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound arugula; Salt and freshly ground black pepper, to taste; Chile-Lime Vinaigrette, recipe follows; Grilled Tamarind Shrimp, recipe follows; 1 medium jicama, peeled and julienned; 3 ears grilled corn, kernels only; 1 pint pear tomatoes, halved; 10 square wonton wrappers, thinly sliced and deep fried; 1/2 cup sesame oil; 1 cup lime juice; 1 cup rice vinegar; 1 clove garlic, minced; 1 teaspoon fresh ginger, minced; 2 tablespoons Korean chile flakes; 2 tablespoons fish sauce; 1 1/2 cups canola oil; 2 tablespoons sugar; Salt and freshly ground black pepper, to taste; 12 medium shrimps; 1/2 package of tamarind; 1/2 cup mirin; 2 cups hot water; 2 tablespoons molasses; 2 cloves garlic, minced; 2 tablespoons fresh lime juice; 1 tablespoon sriracha

Servings: persons

1/2 pound arugula
Salt and freshly ground black pepper, to taste
Chile-Lime Vinaigrette, recipe follows
Grilled Tamarind Shrimp, recipe follows
1 medium jicama, peeled and julienned
3 ears grilled corn, kernels only
1 pint pear tomatoes, halved
10 square wonton wrappers, thinly sliced and deep fried
1/2 cup sesame oil
1 cup lime juice
1 cup rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 tablespoons Korean chile flakes
2 tablespoons fish sauce
1 1/2 cups canola oil
2 tablespoons sugar
Salt and freshly ground black pepper, to taste
12 medium shrimps
1/2 package of tamarind
1/2 cup mirin
2 cups hot water
2 tablespoons molasses
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon sriracha

1
Fill a large bowl with cold water and soak the arugula to remove any dirt and sand.
2
Once clean, pat the greens dry and place in a large mixing bowl.
3
Season with salt and pepper and drizzle with the vinaigrette, just enough to coat the greens.
4
Equally divide the arugula and place into 4 shallow bowls.
5
Arrange 3 shrimp on top of the greens and garnish with the jicama, corn, tomatoes, and fried wonton wrappers.
6
In a food processor, add the sesame oil, lime juice, rice vinegar, garlic, ginger, chile flakes, and fish sauce.
7
While the processor is running, slowly add the oil.
8
Season with salt, pepper, and sugar.
9
The vinaigrette should be tart, but hold a hint of sweetness.
10
In a large mixing bowl, combine the tamarind, mirin, hot water, molasses, garlic, lime juice, and sriracha.
11
Pour the mixture into a shallow sheet pan and add the shrimp, turning to coat.
12
Allow the shrimp to marinate for 1 to 2 hours maximum, refrigerated.
13
Prepare a hot grill or a 500 degree oven and grill/broil the shrimp for about 5 minutes.

1425

kcal

Calories

121

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1/2 pound arugula, Salt and freshly ground black pepper, to taste, Chile-Lime Vinaigrette, recipe follows, Grilled Tamarind Shrimp, recipe follows, and more.

Yes, Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette

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