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White bowl with roasted shrimp over super greens salad made with colorful cabbage, grains and herbs on a blue background with a purple glass in the background.

Shrimp & Super Greens Salad

crispy shallots, bok choy, spicy peanut dressing

STARS

Marinate shrimp with mint, lime and soy sauce then roast and serve over a bed of baby greens, shredded kale, broccoli, bok choy, and shredded cabbage. Matchstick carrots and fried shallots give it a super crunch, and a drizzle of spicy peanut dressing gives it that delightful kick.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Ingredients

Marinade

  • ¼ cup chopped mint
  • 2 limes, juiced
  • 1 tablespoon white sugar
  • 2 tablespoons water
  • 1 teaspoon fish sauce
  • ½ teaspoon chili paste
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon soy sauce

Shrimp

  • 2 pounds large shrimp, peeled and deveined

Asian Peanut Dressing

  • ½ cup mayonnaise
  • ½ cup crunchy peanut butter
  • 1 lime, juiced
  • 2 tablespoons soy sauce
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • ½ teaspoon sriracha, to taste
  • Salt and pepper, to taste

Salad

  • 2 heads baby bok choy, diced
  • 2 cups brussel sprouts, sliced thinly
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup shredded broccoli 
  • ¼ cup toasted sesame seeds
  • ¼ cup fried shallots
Directions
1
Combine all of the marinade ingredients in a blender until smooth. 
2
Cover the shrimp in the marinade in a bowl or zip-top bag and marinate in the fridge overnight, or for at least 4 hours. 
3
Preheat the oven to 350°F. Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.  
4
Combine all of the dressing ingredients in a blender or with a whisk until smooth. Adjust the seasoning.
5
In a large bowl, toss the salad ingredients together. Add the shrimp and dressing, toss well and serve. 

Shrimp & Super Greens Salad

crispy shallots, bok choy, spicy peanut dressing

STARS

Marinate shrimp with mint, lime and soy sauce then roast and serve over a bed of baby greens, shredded kale, broccoli, bok choy, and shredded cabbage. Matchstick carrots and fried shallots give it a super crunch, and a drizzle of spicy peanut dressing gives it that delightful kick.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Marinade

  • ¼ cup chopped mint
  • 2 limes, juiced
  • 1 tablespoon white sugar
  • 2 tablespoons water
  • 1 teaspoon fish sauce
  • ½ teaspoon chili paste
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon soy sauce

Shrimp

  • 2 pounds large shrimp, peeled and deveined

Asian Peanut Dressing

  • ½ cup mayonnaise
  • ½ cup crunchy peanut butter
  • 1 lime, juiced
  • 2 tablespoons soy sauce
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • ½ teaspoon sriracha, to taste
  • Salt and pepper, to taste

Salad

  • 2 heads baby bok choy, diced
  • 2 cups brussel sprouts, sliced thinly
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 cup shredded carrots
  • 1 cup shredded broccoli 
  • ¼ cup toasted sesame seeds
  • ¼ cup fried shallots

Directions

1
Combine all of the marinade ingredients in a blender until smooth. 
2
Cover the shrimp in the marinade in a bowl or zip-top bag and marinate in the fridge overnight, or for at least 4 hours. 
3
Preheat the oven to 350°F. Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.  
4
Combine all of the dressing ingredients in a blender or with a whisk until smooth. Adjust the seasoning.
5
In a large bowl, toss the salad ingredients together. Add the shrimp and dressing, toss well and serve.