Spicy Shrimp Salad
Spicy Shrimp Salad
Ingredients
For the Salad
- 1 cucumber, thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 pound cooked shrimp, peeled and deveined
- 1/4 cup Thai basil, chopped
- 1/4 cup cilantro, chopped
For the Dressing and Seasoning
- 1/2 cup lemongrass vinaigrette, or as needed
- 1 teaspoon Nanami Togarashi, or to taste
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
- 1
In a large stainless steel mixing bowl, combine the thinly sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 5 min
- 2
Add the cooked and peeled shrimp, chopped Thai basil, and chopped cilantro to the bowl with the vegetables.
⏱️ 5 min
- 3
Pour the lemongrass vinaigrette over all the ingredients in the bowl. Start with 1/2 cup and add more if desired for a saucier salad.
⏱️ 2 min
- 4
Using a wooden spoon or spatula, mix the ingredients thoroughly until everything is well combined and coated with the dressing.
⏱️ 3 min
- 5
Sprinkle in the Nanami Togarashi for heat and add the sesame oil. Mix again to ensure the spices and oil are evenly distributed throughout the salad.
⏱️ 3 min
- 6
Transfer the salad to an airtight container, such as Tupperware or deli cups. Refrigerate for at least 2 hours to allow the flavors to meld and marinate.
⏱️ 2 min
- 7
Before serving, give the salad a final stir. Plate the salad and, if desired, drizzle with a little extra lemongrass vinaigrette and sprinkle with sesame seeds for garnish.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Salad
Ingredients
For the Salad
- 1 cucumber, thinly sliced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 pound cooked shrimp, peeled and deveined
- 1/4 cup Thai basil, chopped
- 1/4 cup cilantro, chopped
For the Dressing and Seasoning
- 1/2 cup lemongrass vinaigrette, or as needed
- 1 teaspoon Nanami Togarashi, or to taste
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
- 1
In a large stainless steel mixing bowl, combine the thinly sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.
⏱️ 5 min - 2
Add the cooked and peeled shrimp, chopped Thai basil, and chopped cilantro to the bowl with the vegetables.
⏱️ 5 min - 3
Pour the lemongrass vinaigrette over all the ingredients in the bowl. Start with 1/2 cup and add more if desired for a saucier salad.
⏱️ 2 min - 4
Using a wooden spoon or spatula, mix the ingredients thoroughly until everything is well combined and coated with the dressing.
⏱️ 3 min - 5
Sprinkle in the Nanami Togarashi for heat and add the sesame oil. Mix again to ensure the spices and oil are evenly distributed throughout the salad.
⏱️ 3 min - 6
Transfer the salad to an airtight container, such as Tupperware or deli cups. Refrigerate for at least 2 hours to allow the flavors to meld and marinate.
⏱️ 2 min - 7
Before serving, give the salad a final stir. Plate the salad and, if desired, drizzle with a little extra lemongrass vinaigrette and sprinkle with sesame seeds for garnish.