I think part of me is still on vacation mode. I’m still living out of my suitcase. The smell of sunscreen is embedded into all of my clothes and I don’t mind. And I’m feeling the need to turn every piece of fruit in the house into some kind of frozen beverage.
I ate a lot of fish while in Florida…but obviously not enough. When I woke up on Monday, I started to day dream about dinner and grilling shrimp wouldn’t leave my mind. I love grilled shrimp for many reasons. It’s always cooks quick, has a pretty presentation and shrimp stands up to just about any marinade.
Besides wanting shrimp, a crunchy Asian salad sounded amazing. (I think I spent too much time in airport restaurants…every menu has their own signature Asian salad.) Most Asian salads are filled with calories — like fried chicken and heavy dressings. I gave the typical Asian salad a make over. It’s filled with cabbage, carrots, green onions, chopped almonds, fresh red pepper, orange slices, spinach and smashed ramen noodles. The dressing is simple. Just mix vinegar, extra virgin olive oil and some honey. I’d eat this salad any day of the week! It can be made ahead of time and the leftovers should hold for 3 days.
To stick with the Asian theme, I came across a marinade which uses ingredients mainly found in the pantry. The fresh lime juice and soy sauce give the shrimp a lot of kick. Be sure to let the uncooked shrimp sit in the marinade for the full 20 minutes. That time will allow the flavors to really set into the shrimp. Considering grilling shrimp only takes 6 minutes, this meal will be on your table in less than 30 minutes.
This Grilled Shrimp with Crunch Asian Slaw Salad was just what I needed to get my healthy eating back on track after a vacation. Eating a meal with lots of veggies and grilled shrimp tasted so much fresher than a restaurant version. My husband loved it, too. This recipe is definitely a keeper and I hope you’ll try it soon!
- 2 shallots, peeled and chopped
- 1 (2-inch) piece fresh ginger, peeled and chopped
- 4 cloves garlic, smashed
- 3/4 cup soy sauce (low sodium, if desired)
- 1/2 cup fresh lime juice (about 3 limes)
- 2 tablespoons honey
- 1/4 cup chopped green onions
- 1/4 cup sesame oil
- 1/4 teaspoon coarsely ground black pepper
- 2 pounds large shrimp, uncooked & peeled
- 1 package (3 oz) ramen noodle soup mix (any flavor)
- 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
- 4 medium green onions, sliced
- 1/4 cup chopped almonds
- 1 medium red bell pepper, sliced
- 2 seedless oranges, peeled, coarsely chopped
- 1 cup coarsely chopped fresh baby spinach leaves
- 1/3 cup extra virgin olive oil
- 1/3 cup rice vinegar
- 1.5 tbsp honey
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Place shallots, ginger, garlic, soy, lime juice, and honey in a blender and blend until smooth. Add the green onion and oil. Blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Using skewers, grill shrimp over medium heat for 2-3 minutes per side. Remove from heat when shrimp are no longer opaque.
- For the salad, break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients. Whisk dressing ingredients into a small bowl. Pour over salad. Using tongs, toss salad until the dressing is evenly distributed.
- Serve grilled shrimp with salad. If you end up having leftovers, turn this salad meal into a taco! Heat up a corn tortilla and use the shrimp & slaw as a filling. It tastes great!