This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!
I hope you all are ready for the easiest meal you’ll ever make.
Seriously this Asian shrimp salad can be thrown together in just minutes and is full of so many great flavors! I was inspired to make this after a few days of enjoying this leftover Asian Chicken Salad that I had made for my lunches last week. I’m utterly obsessed with the ginger sesame dressing and always like to make a double batch for various salads all week so I thought why not try it in this recipe!
The great thing about this salad is that it can be enjoyed warm or cold so leftovers are of course a MUST! To cook the shrimp, I simply baked them in the oven for about 5 minutes until cooked through (but you could of course cook them any way you like) then tossed them with a tangy chili sauce. You guys this sauce is LEGIT sooo delicious and super simple too! All I used for it was the leftover ginger sesame dressing from my Asian chicken salad and mixed it with some chili paste and a little lime juice – BOOM. Easy, delicious and perfect for lunches this week 
I always use a mason jar for my dressings because I can just add all my ingredients, shake to combine and the jar is perfect for storing the dressing until I’m ready to make my salad.
If you do prefer this salad cold then you could always just purchase pre-cooked shrimp at the store and toss it with this sauce. I mean I’m ALL about convenience so on busy weeks I’ll do this when I want something quick that’s tasty yet with little effort. No shame here, do what works best for you!
For the salad, I just used a combination of shredded cabbage, carrots, and sliced sugar snap peas since I love a good crunch. I also tossed in some chopped cilantro and mint which really added a whole new level of flavor and freshness! Feel free to add in some leafy green lettuce or romaine to this salad too, I promise you couldn’t mess this up if you tried.
Hope you all enjoy this simple Asian shrimp salad and don’t forget to tag me on Instagram if you make this! Just use the hashtag #eatyourselfskinnyrecipe so that I can see all your delicious food
- 1 lb. shrimp, peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp chili paste
- 3 Tbsp ginger sesame dressing (see below)
- 2 Tbsp lime juice
- 3 cups shredded napa cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup sugar snap peas, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 Tbsp fresh mint, chopped
- 2 Tbsp rice vinegar
- 1 Tbsp reduced sodium soy sauce
- 1 clove garlic
- 1 Tbsp honey
- 1 Tbsp fresh ginger, peeled and minced
- ¼ tsp. toasted sesame oil
- 3 Tbsp olive oil
- Preheat oven to 400 degrees F.
- Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
- To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
- To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
- For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
- If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.
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