A colourful and crunchy salad with a light, sweet, and aromatic Asian-style dressing is perfectly accentuated with a red curried shrimp skewer. Sound good? That’s because it is. Try this Asian Chopped Salad with Red Curry Shrimp and find out for yourself.
Asian Chopped Salad with Red Curry Shrimp
Servings
4
Heat Level
Prep Time
10 mins
Cook Time
10 mins
Ingredients
Shrimp
- 270ml of Blue Dragon Red Curry Paste
- 24 Large shrimp
Salad
- 2 cups Napa cabbage, chopped
- 2 cups red cabbage, chopped
- 1 cup carrots, thinly sliced
- 1 cup red peppers, chopped
- 1 cup organic edamame, shelled and cooked
- 1 cup cilantro, chopped
- 1/2 cup radishes, chopped
- 1/2 cup peanuts
Salad dressing
- 3 cloves of garlic
- 2 tablespoons minced fresh ginger
- 3/4 cup Blue Dragon Pure Sesame Oil
- 1/3 cup rice vinegar
- 1/2 cup soy sauce
- 3 tablespoons honey
- 1/4 cup water
Instructions
Shrimp
- Cook the Blue Dragon Red Curry Paste with 3 tablespoons of water in a frying pan over medium heat for a few minutes to release all the flavours and aroma of the paste.
- Let the paste mixture cool. Add the cooled paste to the shrimp in a freezer bag and mix well.
- Marinate in the refrigerator for at least one hour before cooking, but no more than 24 hours.
- When ready to cook, skewer the shrimp and place them on the barbecue over medium-high heat.
Salad
- Combine all the salad ingredients in a large bowl.
Salad dressing
- While the shrimp are cooking, combine all the dressing ingredients in a high-speed blender and blend until smooth and homogeneous.
- Refrigerate until ready to serve.
- Add 1/2 cup (or more, to taste) of dressing to the salad and toss well before serving.
- Ensure the shrimp are cooked to at least 165°F (74°C) internally and serve with the salad.
Recipe calls for
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