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Shrimp & Vegetable Salad with Ginger-Orange Dressing

France Ruffenach

Servings: four.

You can use basil instead of cilantro (or a combination of both), or add a teaspoon of curry powder to the dressing for a slightly more exotic flavor. If you can’t find mizuna, use mesclun. Thai sweet-hot chili sauce is sold in many grocery stores (look for A Taste of Thai brand).


  • 1/2 lb. mizuna, washed and dried
  • 1/3 cup plus 2 Tbs. vegetable oil
  • 2 cloves garlic, chopped
  • 2 tsp. chopped fresh ginger
  • 1/2 red onion, thinly sliced
  • 1 cup sliced shiitake mushroom caps (6 medium)
  • 1 small red bell pepper, cored, seeded, and julienned
  • 1/4 lb. snow peas, cut in half if large
  • 24 jumbo shrimp, peeled and deveined
  • 2 Tbs. rice vinegar
  • Juice and grated zest of 1 orange
  • 1 Tbs. Thai sweet-hot chili sauce
  • 1 tsp. chopped fresh cilantro
  • 2 tsp. soy sauce

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 230
      Fat (g): 26
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 15
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 65
      Sodium (mg): 300
      Carbohydrates (g): 16
      Fiber (g): 4
      Protein (g): 11


  • Divide the mizuna among four large serving plates or shallow bowls. Set aside.
  • In a large sauté pan, heat 2 Tbs. of the oil over high heat. Add the garlic and ginger; sauté lightly, about 15 seconds. Add the onion, shiitakes, red pepper, and snow peas and sauté about 3 min. Add the peeled shrimp and sauté just until the shrimp begins to turn pink, about 2 minutes. Add the vinegar, orange juice, and zest, and turn off the heat. Add the remaining 1/3 cup oil, the chili sauce, cilantro, and soy sauce; stir to combine. With a slotted spoon, distribute the shrimp and vegetables over the mizuna. Drizzle the dressing over each salad and serve immediately.




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