Sesame Shrimp Salad is a low-fat, low-calorie, but definitely not low-flavor meal. I am currently halfway through a 10-Day Cleanse and meals like this one have helped give me amazing results in just a matter of days. This salad is full of crunch, with a tangy, spicy,sweet flavor combination. It’s packed full of nutrients and you’ll never miss the fat.
The original recipe (from Cooking Light) called for a combo of napa cabbage and watercress. I couldn’t find any watercress so I substituted baby spinach leaves. I used a sugar-free orange marmalade and I increased the amount from 1 tablespoon to 1 1/2 tablespoons.
The amount of marinade and dressing in this recipe is fairly small in relation to the amount of greens, but the fresh herbs really boost the flavor. This is perfect if you are trying to lose weight. If not, you may want to increase the amount of dressing and/or marinade.
Somehow I forgot to add the sesame seeds! But I don’t think I missed them.
Sesame Shrimp Salad
- 1 tablespoon sugar
- 1 tablespoon water
- 1 garlic clove, minced
- 2 teaspoons chili garlic sauce, divided (Lee Kum Kee)
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoon salt, divided
- 1 1/2 tablespoons orange marmalade
- 2 teaspoons sesame oil, divided
- 1 pound shrimp, peeled and deveined
- 5 cups shredded Napa Cabbage
- 1 1/2 cups watercress or spinach
- 2 carrots, shredded
- 2 green onions, chopped
- 1/3 cup chopped cilantro
- 1/4 cup chopped mint
- 2 tablespoons toasted sesame seeds
- In a small microwave-safe bowl, combine sugar, 2 tablespoons lime juice, 1 tablespoon water, and garlic. Microwave on HIGH for 30 seconds. Stir to dissolve sugar. Cool and then add in 1 teaspoon chili sauce, fish sauce, and 1/4 teaspoon salt.
- In another medium bowl, combine remaining 1 tablespoon lime juice, 1 teaspoon chili garlic sauce, 1/4 teaspoon salt, orange marmalade, and 1 teaspoon sesame oil. Stir with a whisk and add shrimp, coating well. Place shrimp in refrigerator for 15 minutes to marinate.
- When shrimp is done marinating, heat remaining 1 teaspoon sesame oil in nonstick skillet over medium-high heat. Add shrimp and marinade to skillet and cook for 3 to 3 1/2 minutes, until shrimp is done (turn halfway through cooking).
- Combine cabbage and remaining ingredients in a large bowl and drizzle with fish sauce. Toss to coat and top with shrimp.
Yield: 4 servings
Recipe adapted slightly from Cooking Light
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