Sunday, March 27, 2011

Spicy Shrimp Salad with Ginger-Garlic Dressing

Here’s a light, refreshing salad for the beginning of spring! You can prepare the vegetables while the shrimp is sitting in the dressing. If it’s more convenient, all of the ingredients can be prepared ahead of time, stored in the refrigerator, and then assembled right before serving. 

Total Time: under 30 minutes (includes prep time)
Makes 2 servings


For the salad:
½ lb shrimp, cooked and peeled
4 oz rice noodles
1 red bell pepper, cut into thin strips
½ grated cucumber
1 C shredded Napa cabbage

Sauce for shrimp/dressing:
1 Tbsp grated ginger
1 tsp minced garlic
3 Tbsp fish sauce
2 tsp Sriracha or other chili paste, or to taste
Juice from 1 lime
1 tsp sugar
¼ C Water

Whisk together ingredients for dressing. Toss shrimp with 3 Tbsp of dressing in a separate bowl and set the shrimp and the remainder dressing aside while preparing the vegetables.

Boil a large pot of water for the rice noodles. Generously salt the water, add the noodles, and cook until tender. Strain and set aside.

To plate, split the shredded cabbage between plates, top with rice noodles, bell pepper, shrimp, and grated cucumber. Top with remaining dressing, or pass a bowl of it around the table.

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