Asian Shrimp Salad With Gochujang Dressing

  1. Preheat grill for direct grilling over medium heat. Meanwhile, make Gochujang Dressing: In small bowl, whisk together lime juice and zest, gochujang, peanut butter, vinegar, soy sauce, sugar, ginger and sesame oil. Gradually add olive oil, while whisking, until all oil is fully incorporated. Makes about 1 cup dressing (you may have some leftover dressing).
  2. Spread spring mix on a large platter. Arrange carrots, oranges, bean sprouts, cucumber, cilantro, noodles and almonds over salad greens. Sprinkle with sesame seeds.
  3. Spray grill rack with nonstick spray; transfer shrimp to grill. Cook 5 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145u0b0, turning once. Remove shrimp from grill and arrange over top of salad. Serve immediately with Gochujang Dressing.

gochujang dressing, lime, gochujang, peanut butter, rice vinegar, soy sauce, sugar, ginger, sesame oil, olive oil, shrimp, spring mix, carrots, mandarin oranges, bean sprouts, cucumber, cilantro, crunchy rice noodles, almonds, black, nonstick cooking spray, count

Taken from food52.com/recipes/23735-asian-shrimp-salad-with-gochujang-dressing (may not work)

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