Grilled Shrimp, Pea Shoot, And Bok Choy Salad With Asian Reduced Fat Dressing Recipe

Name: Grilled Shrimp, Pea Shoot, And Bok Choy Salad With Asian Reduced Fat Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 1 cup grapes; 1/2 cup fish sauce; 2 tablespoons lime juice, or more to taste; 1 1/2 tablespoons minced garlic; 1 tablespoon sweet chile sauce; 1/2 teaspoon salt, or more to taste; Salad:; 1 teaspoon canola oil; 1 pound jumbo shrimp, peeled and deveined; 1 eggplant, diced; cooking spray; 5 cups thinly sliced bok choy; 1 1/2 cups pea shoots; 1 cup shredded carrots; 1/2 cup thinly sliced cucumbers; 1/4 cup chopped fresh mint; 1/4 cup chopped cilantro; 1/4 cup chopped roasted peanuts; 1/4 cup chopped green onions

Servings: persons

Dressing:
1 cup grapes
1/2 cup fish sauce
2 tablespoons lime juice, or more to taste
1 1/2 tablespoons minced garlic
1 tablespoon sweet chile sauce
1/2 teaspoon salt, or more to taste
Salad:
1 teaspoon canola oil
1 pound jumbo shrimp, peeled and deveined
1 eggplant, diced
cooking spray
5 cups thinly sliced bok choy
1 1/2 cups pea shoots
1 cup shredded carrots
1/2 cup thinly sliced cucumbers
1/4 cup chopped fresh mint
1/4 cup chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup chopped green onions

1
Preheat oven to 400 degrees F (200 degrees C).
2
Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.
3
Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.
4
Place eggplant in a roasting pan and spray with enough cooking spray to coat.
5
Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.
6
Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.
7
Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.
8
Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.

254

kcal

Calories

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 20 ingredients. The key ingredients include: Dressing:, 1 cup grapes, 1/2 cup fish sauce, 2 tablespoons lime juice, or more to taste, and more.

Yes, Grilled Shrimp, Pea Shoot, And Bok Choy Salad With Asian Reduced Fat Dressing 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.

Grilled Shrimp, Pea Shoot, And Bok Choy Salad With Asian Reduced Fat Dressing

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