Description
This Cilantro Salad with Shallots and Shrimp is a vibrant and flavorful dish that combines the freshness of cilantro with the succulence of shrimp, all tossed in a zesty dressing. It’s a perfect balance of herbaceous, spicy, and tangy flavors that make for a light and satisfying meal.
Ingredients
Scale
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and pepper to taste
Salad:
- 4 cups fresh cilantro leaves and tender stems
- 2 cups mixed greens (optional)
- 1/4 cup thinly sliced shallots
- 1 small red chili, thinly sliced (optional)
- 2 tablespoons roasted peanuts or cashews, roughly chopped
Dressing:
- Juice of 1 lime
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
Instructions
- Season the shrimp: Season the shrimp with salt and pepper.
- Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Sear the shrimp for 2–3 minutes per side until pink and cooked through. Set aside to cool slightly.
- Prepare the salad: In a large bowl, combine cilantro, mixed greens, shallots, red chili, and nuts.
- Make the dressing: In a small bowl, whisk together lime juice, fish sauce, honey, sesame oil, and ginger.
- Combine and serve: Add shrimp to the salad, drizzle with dressing, and toss gently. Serve immediately.
Notes
- This salad is bold and herbaceous, great for a light lunch or appetizer.
- You can substitute shrimp with grilled tofu or chicken.
- For added crunch, include thinly sliced cucumber or shredded carrot.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salad
- Calories: 230
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 145mg