This Delicious Shrimp Salad with Ginger Dressing is not only healthy but is packed with the rich fresh flavors of shrimp, artichokes and spicy ginger.
I know a lot of people who prefer to have soups in the winter and salads in the summer. Me? I can eat salads anytime of the year. It’s just my fetish for vegetables.
I especially love the freshness of this salad. The arugula is peppery, the spinach has a lot of texture, the artichokes are tangy and the dressing is so savory. It’s just a great combination.
So let’s make it.
Ingredients of Delicious Shrimp Salad with Ginger Dressing
- Baby spinach: For high Vitamin C, gorgeous color and texture
- Arugula: For peppery flavor
- Tomatoes: For high Vitamin C, color and flavor
- Artichokes: For creamy flavor
- Shrimp: The star of the show. Rich and flavorful
- Canola oil: This neutral oil works well with this dressing
- Rice Vinegar: A delicate tangy vinegar
- Hoisan Sauce: A thick, rich sauce that gives body to the dressing
- Ginger: Freshly grated that adds a spicy freshness
- Sesame oil: For nutty flavor
How to Make this Delicious Shrimp Salad with Ginger Dressing
First to cook the shrimp, Ina Garten has a great method and it’s so simple. Just add the shrimp to baking pan with olive oil, salt and pepper and place it in a preheated 400 degree oven to bake 8-10 minutes for large shrimp.
I’m with Ina, boiling shrimp just makes them watery, and although I’ve sautéed shrimp a lot (just 2 minutes on each side), her method is really easy. And so, another great way to cook shrimp. Just set the shrimp aside while you make the salad.
Rinse the greens well and add them to a clean towel. Spread them out, then roll the towel up and dry them out as much as possible. This will help the dressing adhere better to the greens. Then add the greens to a serving bowl.
Next, add the diced tomatoes and the artichokes on top of the greens and top the salad with the shrimp.
For the Ginger Dressing
Whisk the canola oil with rice vinegar, Hoisan Sauce, freshly grated ginger and the sesame oil.
Pour the dressing lightly over the salad and serve.
Notes on the Ingredients
The Ginger Dressing is so quick and easy to make and it can also be refrigerated for up to 4 days.
You also can add grated carrots to this dressing for more of a crunch.
And you can certainly leave out the artichokes to make it more of an Asian Salad, but not only are artichokes a clear winner when it comes to vitamins and minerals, but I absolutely love them. So I couldn’t help myself, I had to add them.
Delicious Shrimp Salad with Ginger Dressing
- 1 1/2 Cups Baby spinach
- 1 1/2 Cups Arugula
- 4 Medium Tomatoes Diced
- 1 14 oz can Artichoke hearts, halved Trader Joes, brined in water
- 10 Large Shrimp
- 1 Tbsp Olive oil
- 1/2 Tsp Pepper
- 1 Tbsp Canola oil
- 2 Tbsp Rice vinegar
- 2 Tbsp Hoisin sauce
- 1 Tsp Ginger Freshly grated
- 1/2 Tsp Sesame oil, toasted
- Preheat oven to 400 degrees F
- Rinse and pat dry spinach and arugula and add to a serving bowl.
- When temperature is up to heat place shrimp on a baking sheet. Drizzle with oil, salt and pepper and bake 8-10 minutes.
- For the Ginger Dressing: Whisk canola oil, rice vinegar, Hoisin sauce, grated ginger and sesame oil.
- To serve: Top the greens with tomatoes, artichoke hearts and shrimp. Then drizzle with the Ginger Dressing.
If you liked this recipe please leave a comment below and be sure and pin this on Pinterest!
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