Thursday, October 17, 2013

Spicy Ginger Garlic Grilled Shrimp over a Crunchy Romaine Salad

I think last week may have been our final week of warm, summer-like temperatures. We have had an amazing fall, and have been enjoying spending evenings outdoors cooking and playing without needing jackets - I love it!

Even though it's getting cooler we will still grill. Heck, Jon will even shovel a path to the grill if we have snow on the ground. But luckily last week he didn't have to do that, and was able to stand outside in the warm sunshine while grilling up some shrimp.

I picked up some shrimp for Jon not knowing what I'd do with it until I realized I was craving this Grilled Chicken Salad with Sesame Dressing that I first made last year. I used it as my inspiration for this Spicy Garlic Ginger Grilled Shrimp over a Crunchy Salad. I created a spicy marinade, used the dressing recipe from the original salad, added some rice noodles, and changed up the salad ingredients a bit.

Jon liked this one - great flavor, a bit of heat, quick and easy, and healthy. I'd say that's a successful meal. I made the same dinner for myself but used a chicken breast instead of shrimp.

Spicy Ginger Garlic Grilled Shrimp over a Crunchy Romaine Salad
Inspired by: Grilled Chicken Salad with Sesame Dressing

The Shrimp
  • 1/2 lb raw shrimp, peeled (I used 21-25 count shrimp)
  • 3 tbsp. soy sauce
  • 2 cloves garlic, minced
  • 1/4 tsp ginger, minced
  • 2 quick dashes rice vinegar
  • 1/2 tsp sesame oil
  • 1-2 tsp chili garlic sauce, depending on how much heat you want
  • Before cooking: juice from 1/2 of a lime
  • Skewers
  • Mix the soy sauce, garlic, ginger, rice vinegar, sesame oil, and chili garlic sauce. Pour over the shrimp and marinate in the fridge for 4+ hours.
  • When you are ready to cook, skewer the shrimp and squeeze lime juice over them. (note - I used metal skewers. If you are using wooden skewers make sure you soak them in water for 20-30 minutes so they do not burn.)
  • Heat a grill to 400 degrees. Place skewers on the grill and cook approximately 4 minutes per side, until cooked through.
  • Remove shrimp from the skewers and place atop the salad.

The Salad
  • 4 c chopped Romaine lettuce (makes 2 salads)
  • 2 green onions, chopped
  • 1 carrot, julienned
  • 1 jalapeno, seeded and sliced into rounds
  • A few slices of red onion
  • 1/2 red pepper, chopped
  • Cooked rice noodles
  • Other items you could add: fresh bean sprouts, cooked pasta noodles, baby corn, cilantro, cucumbers, radishes.
Mix all of the veggies and toss with the dressing. Plate the rice noodles and put the salad on top. Top with the shrimp (or chicken)/

The Dressing
Mix these ingredients and refrigerate until ready to use:
  • 1 1/2 Tbsp light olive oil
  • 2 Tbsp rice vinegar
  • 1 tsp sesame oil
  • Pinch or 2 of sugar
  • 2 tsp low sodium soy sauce
  • 1/4 tsp Sriracha sauce
  • Few dashes each of salt and freshly ground black pepper


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