If you’re a lover of salads and seafood, then this Asian Sesame Salad with Blackened Shrimp Recipe will be music to your taste buds. The crunchy veggies, fresh snow peas, green cabbage, red cabbage, cilantro, and green onions tossed in a flavorful sesame dressing make this salad one of my all-time favorites. But what takes this dish to the next level are the large shrimp coated in cajun seasoning and blackened to perfection.
Aside from being delicious, this recipe is also incredibly easy to make and comes together quickly. I promise that you won’t have to spend hours slaving away in the kitchen to craft a restaurant-quality salad menu. Serve it as a standalone meal or alongside dishes like chicken salad, cobb salad or kale caesar for a complete seafood-inspired spread.
Trust me; once you try this salad, it’ll become your go-to recipe for impressing your guests at every dinner party. So dust off your apron, sharpen your knives, and gear up for an unforgettable culinary journey with this Asian Sesame Salad with Blackened Shrimp Recipe.
Why You’ll Love This Recipe
This Asian Sesame Salad with Blackened Shrimp recipe is a culinary masterpiece that belongs on any home chef’s menu. The fusion of fresh and vibrant ingredients with succulent blackened shrimp will leave your taste buds wanting more.
The crunchy veggies, such as cilantro, green onions, and fresh snow peas, tossed in a delightful mixture of green and red cabbage make the salad pop with texture and flavor. On top of that, the seasoning used for the uncooked deveined peeled large shrimp brings a perfect mix of heat and spice to this delightful dish.
But what really makes this recipe shine is the sesame dressing! It’s packed with authentic Asian sesame flavor that effortlessly coats the salad elements. The subtle hints of ginger along with the added sweetness from sugar-free blend ideally, making it ideal for health-conscious individuals.
And let’s not forget the simplicity and ease of preparing this dish; it comes together under 10 minutes! Impress your guests by offering them this top salad at your next party or wow them with the unforgettable taste during a cozy dinner for two.
This recipe can also be adjusted to accommodate different dietary restrictions or preferences. Blackened chicken or grilled shrimp can effortlessly lend itself as fantastic alternatives to shrimp 1 lb – for anyone who doesn’t enjoy spicy seafood.
In summary, this Asian Sesame Salad with Blackened Shrimp recipe is a favorite for lovers of seafood and Asian-style cuisine alike. You’ll love it for its crunchiness, spiciness, and sweet undertones – all coming together in harmony to make an unforgettable dish!
- Blackened Shrimp: 24 uncooked deveined, peeled large shrimp (1 lb or 1 1/2 cups)
- Cajun Seasoning: 1 1/2 teaspoons
- Baby Spinach Leaves: 4 cups
- Fresh Snow Peas: 1 cup, trimmed and halved
- Green Cabbage: 2 cups, thinly sliced
- Red Cabbage: 2 cups, finely chopped
- Crunchy Veggies: 1 cup of your choice (carrots, cucumber or radish), julienned
Sesame Dressing Ingredients
- Sesame Oil: 3 tablespoons
- Ginger Dressing: 2 tablespoons
- Sugar-free syrup: 1 teaspoon (use honey if you prefer)
- Rice Vinegar: 3 tablespoons
- Green Onions: Finely sliced (use both white and green parts)
- Cilantro A handful of fresh cilantro leaves
The Recipe How-To
Now that we’ve gone through the ingredients and why you will love this recipe, let’s dive into how to make this Asian Sesame Salad with Blackened Shrimp Recipe.
Prep Your Ingredients
Before getting started, you’ll want to ensure all the ingredients are prepped and ready-to-go. You can mix the greens and crunchy veggies in a large serving bowl or keep them separate; whichever way you find works best for your dinner party.
1. Prep your leafy greens: wash 6 cups of baby spinach leaves and dry.
2. Slice half a cup each of red cabbage and green cabbage into thin strips.
3. Rinse and julienne one cup of fresh snow peas.
4. Chop ¼ cup fresh cilantro leaves or to taste.
5. Trim 3 green onions and slice thinly on an angle.
Season And Cook The Shrimp
- Pat 24 uncooked, deveined large shrimp (1 lb) dry with paper towels.
- Drizzle or spray lightly with sesame oil and toss in Cajun seasoning (1 ½ tablespoon).
- Heat a large skillet over medium-high heat until it is hot.
- Add the shrimp in a single layer to the pan and cook under high heat for ~ 2 minutes on each side until they form a blackened crust.
Make Sesame Dressing
While your shrimp is cooking, take time to create your perfect sesame dressing.
- 1/4 cup low-sodium soy sauce
- 1/4 cup seasoned rice vinegar
- 1/4 cup canola or vegetable oil
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 teaspoon grated ginger
- 1 small garlic clove minced
In a clean jar, shake together all dressing ingredients.
Assemble The Salad
Once your shrimp are cooked through, set them aside to cool.
Toss greens, crunchy veggies, cilantro, and green onions in a large bowl or arrange them separately onto a platter. Whichever way you find works best for your guests.
Arrange chilled blackened shrimp on top of your salad mixture.
Drizzle sesame dressing over the top of each salad dish as desired.
Garnish with extra cilantro right before serving.
Note: If you’re making this ahead of time, assemble everything except the salad dressing beforehand as the salad can get soggy if dressed too far in advance.
Substitutions and Variations
Are you looking to customize this recipe to suit your taste preferences or dietary restrictions? Fear not! There are plenty of options that can easily be substituted.
First off, let’s talk shrimp. If you’re not a fan of blackened shrimp, feel free to use plain shrimp instead. You can also swap out the seafood entirely and use grilled chicken or tofu as a protein alternative.
If you want to add some extra crunch to your salad, try substituting the baby spinach leaves with kale or romaine lettuce for a heartier base. You can also mix things up by adding different varieties of crunchy veggies such as asparagus, bell peppers, or shredded carrots.
For those who are cilantro-averse, omitting this herb won’t affect the overall taste of the salad. You can also replace it with fresh parsley or basil if desired.
If you’re looking for a lower calorie option, consider making the sesame dressing sugar-free by using stevia or another sugar substitute. Lastly, if you’re allergic to sesame oil, you can always use olive oil instead.
With these substitutions and variations in mind, the possibilities are endless when it comes to customizing this Asian Sesame Salad With Blackened Shrimp Recipe. Get creative and make it your own!
Serving and Pairing
This Asian Sesame Salad with Blackened Shrimp recipe is a showstopper that will take your party’s salad menu to the next level. The salad’s vibrant colors, unique textures, and bold flavors are sure to make it the star of the show.
For serving, I recommend arranging the baby spinach leaves on a large platter and then topping them with the crunchy veggies and blackened shrimp. The cilantro, green onions, and fresh snow peas add a lovely brightness to the dish. Don’t forget to drizzle the sesame dressing over everything!
For pairing, this salad goes well with many different dishes. If you’re sticking with an Asian theme, it would pair perfectly with grilled teriyaki chicken or a stir fry. However, it can also be enjoyed with other cuisines like tacos, burgers or paninis. Additionally, this salad makes for a great side dish when paired with other seafood dishes such as avocado salad or seafood pastas.
Overall, this Asian Sesame Salad is versatile enough that it can be paired with virtually any main course, making it ideal for any social gathering or weeknight dinner you have planned.
Make-Ahead, Storing and Reheating
This Asian Sesame Salad with Blackened Shrimp recipe was designed with convenience in mind, making it perfect for meal prepping and entertaining. The great news is that this salad can be made ahead of time and stored in the refrigerator without losing its crunchiness.
To make it ahead, prepare the salad ingredients as outlined in the recipe and store them separately from the blackened shrimp. Mix the salad dressing and refrigerate separately as well. When ready to serve, cook the shrimp as instructed, toss with the salad ingredients and drizzle with dressing.
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. However, if you’re planning on keeping it longer than two days, it’s recommended to store the shrimp separately from the salad to prevent it from becoming soggy. When ready to eat, simply reheat the shrimp in a pan over medium-high heat for a few minutes, or until heated through.
This sesame salad recipe tastes great cold, so there’s no need to reheat the entire salad. Take out only what you need and enjoy! Additionally, you can also swap out some of the ingredients or add-ons depending on your preferences.
By following these storage and reheating tips, you will prolong the life of this delicious Asian sesame salad with blackened shrimp without sacrificing its taste and texture. It’s a hassle-free solution for all those who like to plan ahead or who want to keep their salads fresh for busy weekdays or weekend gatherings.
Tips for Perfect Results
To make the perfect Asian Sesame Salad with Blackened Shrimp, there are a few tips and tricks that I’ve learned along the way. Here are some recommendations for achieving the best results.
Firstly, ensure that your shrimp are uncooked, deveined, and peeled. Using fresh shrimp works best because it’ll cook up quickly and create a delicious flavor. To take this recipe to another level, you can also use larger shrimp for added texture.
Next, use fresh ingredients, such as cilantro, green onions, and fresh snow peas. This will give your salad a great taste and texture. I also highly recommend using both green and red cabbage to add color to your dish.
When making the dressing for your Asian Sesame Salad, don’t skip out on the sesame oil. It adds a lovely nutty flavor that complements the cajun seasoning of the blackened shrimp perfectly. To make things even easier, you can make this ginger dressing ahead of time so that all you need to do is shake it up before serving.
Additionally, when blackening your shrimp, be sure not to overcook them. Cook them for 2-3 minutes per side on medium-high heat to avoid drying them out. Trust me; you don’t want tough and rubbery shrimp in your salad.
Lastly, be creative with your plating! Whether you choose to serve it as a top salad or mix all ingredients together, add grilled asparagus spears or even garnish it with sliced avocado for added taste – an ideal match for seafood menus.
By following these tips, you’ll have an incredible dish that will impress all your guests at any party or get-together.
In conclusion, if you are looking for a recipe that is refreshing, delicious, and comes together quickly, then this Asian Sesame Salad with Blackened Shrimp Recipe is definitely for you! With its crunchy veggies, perfectly seasoned blackened shrimp, and creamy sesame dressing, it makes for the perfect combination of flavors and textures.
Not only does it look absolutely gorgeous on your plate with its mix of colorful ingredients like red cabbage, green cabbage, fresh snow peas, and baby spinach leaves – but it is also packed with nutrients that will leave you feeling energized and satisfied.
The best part is that this recipe can be easily customized to fit any dietary requirements or preferences. Whether you are a meat lover or vegetarian or gluten-free, there are endless variations to this recipe that you can explore.
So why not add this shrimp salad dish to your next party menu? Whether it’s for a summer picnic or a potluck party at work, this Asian-inspired dish will surely impress your family members and guests. And with its make-ahead storing and reheating tips, you’ll save time and stress while hosting your next event.
So don’t hesitate any longer and give this Asian Sesame Salad with Blackened Shrimp Recipe recipe a try – you won’t regret it!
Asian Sesame Salad With Blackened Shrimp Recipe
- 24 uncooked deveined peeled large shrimp (about 1 pound)
- 1 1/2 teaspoons cajun seasoning
- 1 (6 ounce) package baby spinach leaves
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 cup matchlike carrot sticks
- 1 cup fresh snow pea, cut lengthwise into thin strips
- 4 green onions, diagonally sliced
- 1/2 cup chopped cilantro
- 1/2 cup asian toasted sesame dressing (Store bought or my favorite $notetemplate1$)
- Heat greased grill to medium-high heat.
- Thread shrimp onto 8 skewers; sprinkle with seasoning, turning skewers to evenly coat both sides of each shrimp. Grill 3 minute on each side or until shrimp turn pink.
- Cover 4 large plates with spinach; top with next 6 ingredients.
- Drizzle with dressing; top with shrimp.
Your Own Notes
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!