Shrimp Salad with Sweet Chile Dressing Recipe

Name: Shrimp Salad with Sweet Chile Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions, cut into 3-inch lengths and thinly sliced lengthwise; 1 cup snow peas, thinly sliced lengthwise; 1 small carrot, thinly shaved with a vegetable peeler; 1/4 cup unseasoned rice wine vinegar; 1/4 cup plus 1 tablespoon vegetable oil; 1 teaspoon Asian sesame oil; Salt; 1 pound large shrimp, shelled and deveined; 5 ounces mesclun greens (10 loosely packed cups); 1/2 cup cilantro leaves; 1 ripe mangopeeled, pitted and thinly sliced; 2 tablespoons Asian sweet chile sauce, or 1 tablespoon ketchup mixed with 1 tablespoon Sriracha chile sauce; 1 cup mung bean sprouts; 1/2 cup salted cashews, coarsely chopped

Servings: persons

4 scallions, cut into 3-inch lengths and thinly sliced lengthwise
1 cup snow peas, thinly sliced lengthwise
1 small carrot, thinly shaved with a vegetable peeler
1/4 cup unseasoned rice wine vinegar
1/4 cup plus 1 tablespoon vegetable oil
1 teaspoon Asian sesame oil
Salt
1 pound large shrimp, shelled and deveined
5 ounces mesclun greens (10 loosely packed cups)
1/2 cup cilantro leaves
1 ripe mangopeeled, pitted and thinly sliced
2 tablespoons Asian sweet chile sauce, or 1 tablespoon ketchup mixed with 1 tablespoon Sriracha chile sauce
1 cup mung bean sprouts
1/2 cup salted cashews, coarsely chopped

1
Soak the scallions, snow peas and carrot slices in a medium bowl of ice water in the refrigerator for at least 20 minutes or up to 1 hour.
2
Meanwhile, in a small bowl, mix the rice vinegar with 3 tablespoons of the vegetable oil, the chile sauce and the sesame oil; season with salt.
3
In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering.
4
Add the shrimp, season with salt and cook over moderate heat, turning once, until curled and pink, about 2 minutes per side.
5
Drain the scallions, snow peas and carrot slices, pat dry thoroughly and place in a large bowl.
6
Add the mesclun, cilantro leaves, mango, bean sprouts, chopped cashews and 5 tablespoons of the dressing and toss the salad well.
7
Transfer the salad to a serving platter and top with the sauteed shrimp.
8
Drizzle the salad with the remaining dressing and serve.

343

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 14 ingredients. The key ingredients include: 4 scallions, cut into 3-inch lengths and thinly sliced lengthwise, 1 cup snow peas, thinly sliced lengthwise, 1 small carrot, thinly shaved with a vegetable peeler, 1/4 cup unseasoned rice wine vinegar, and more.

Yes, Shrimp Salad with Sweet Chile 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.

Shrimp Salad with Sweet Chile Dressing

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