Summer Garden Salad with Chili-Garlic ShrimpThe complete recipe for Summer Garden Salad with Chili-Garlic Shrimp on Yahoo Shine.
  • 1 teaspoon chili-garlic sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon plus 1/8 teaspoon ground black pepper
  • 2 pounds uncooked large shrimp, peeled, deveined
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 ears of corn, husked
  • 3 small tomatoes, cut into 1/2-inch-thick wedges
  • 1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
  • 4 teaspoons fresh lime juice
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil (such as Asian)
  • 1 large avocado, halved, peeled, pitted, cut into thin slices
  • 8 cups (loosely packed) mixed baby greens
  • 2 tablespoons thinly sliced fresh mint leaves
servings:6
  1. Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
  2. Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
  3. Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
  4. Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.
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Summer Garden Salad with Chili-Garlic Shrimp

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Ingredients

  • 1 teaspoon chili-garlic sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon plus 1/8 teaspoon ground black pepper
  • 2 pounds uncooked large shrimp, peeled, deveined
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 ears of corn, husked
  • 3 small tomatoes, cut into 1/2-inch-thick wedges
  • 1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
  • 4 teaspoons fresh lime juice
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil (such as Asian)
  • 1 large avocado, halved, peeled, pitted, cut into thin slices
  • 8 cups (loosely packed) mixed baby greens
  • 2 tablespoons thinly sliced fresh mint leaves

Directions

  1. 1Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.
  2. 2Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
  3. 3Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
  4. 4Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

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