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Grilled Shrimp Salad

Grilled Shrimp Salad Recipe
Grilled Shrimp Saladjim dygasMarch 20, 2015

An Asian-inspired main course salad with spicy-sweet shrimp…


4 servings
  • 32 large uncooked shrimp (about 1-1/2 lbs), peeled, deveined & tails intact
  • 2 Tbsp Extra virgin olive oil
  • 1 pkg Urban Accents Mandarin Ginger Dryglaze
  • 8 wooden skewers, soaked in water for at least 30 min
  • 1/2 lb snow peas
  • 6 cups thinly sliced Napa cabbage
  • 1 med jicama, peeled & cut into matchsticks
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 2 tsp soy sauce
  • 6 Tbsp rice wine vinegar
  • 2 tsp sesame oil


20 min
8 min
28 min





  1. Place shrimp in large bowl; add olive oil and toss so each shrimp is coated. Add contents of Mandarin Ginger Dryglaze packet (reserving 1 tsp for dressing); toss to coat evenly. Cover and refrigerate for 30 min.
  2. Prepare grill for medium-high heat.
  3. Bring medium saucepan of salted water to a boil; add snow peas and cook until bright green, about 1-1/2 min. Drain; rinse with cold water to stop cooking and pat dry; set aside.
  4. Thread 4 shrimp on each of 8 skewers. Grill until shrimp are opaque in center; about 3 min per side.
  5. In small bowl, whisk together dressing ingredients and reserved teaspoon of Mandarin Ginger Dryglaze; set aside.
  6. In a serving bowl, combine the cabbage, snow peas, jicama, peppers and red onion. Add dressing; toss well and season to taste with salt and pepper.
  7. Remove shrimp from skewers, add to salad and serve.

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