A healthy cold shrimp salad, simply dressed with a tasty Asian inspired dressing of soy sauce, white wine and sesame oil.
This delicious, Asian-inspired cold shrimp salad is dressed with a lovely dressing of soy sauce, white wine and sesame oil. It’s a fresh-tasting, light dish that goes really well with dry white wine – the same wine used in the dressing.
You can serve this healthy shrimp salad as an appetizer, or as a main course on a bed of greens. I like to serve it on arugula. The spiciness of the arugula goes nicely with the flavors of this shrimp salad.
This is a healthy shrimp salad that you can feel good about eating. No mayonnaise, no questionable ingredients. You already know that shrimp are very healthy – all we need to do when making them is avoid drowning them in not-so-healthy ingredients.
If you like spice, try adding a pinch of red pepper flakes to the dressing. You can also add seeded, thinly sliced jalapeno peppers. Red peppers are hotter, but they add a nice color to the dish.
Another great recipe for cold shrimp is this boiled shrimp recipe. Super simple, super delicious, whether dipped in drawn butter or in low sugar cocktail sauce.
- 2 tablespoons light soy sauce (or coconut aminos)
- 1 tablespoon fresh lemon juice
- 2 tablespoons dry white wine (I used Sauvignon Blanc)
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 1 lb. cold cooked shrimp
- 1/4 cup chopped green onions, green parts
- 1/4 cup chopped cilantro
- In a large serving bowl, whisk together the soy sauce, lemon juice, white wine, sesame oil and black pepper.
- Add the shrimp and the herbs and gently toss to coat.
- Cover with plastic wrap and refrigerate 30 minutes, to allow flavors to meld.
- Toss again before serving.