Garlic-Ponzu Shrimp Salad
- Ready In:
- 22mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 1⁄2 lb butter lettuce leaf
- 1⁄2 lb baby spinach leaves
- 1 lb medium shrimp, peeled and deveined
- 1⁄2 teaspoon salt
- fresh ground black pepper, to taste
- 3 tablespoons peanut oil
- 6 garlic cloves, minced
- 4 green onions, thinly sliced, 2 tablespoons reserved for garnish
- 1 small carrot, shredded
- 1⁄2 celery rib, thinly sliced
- 1 cup bottled ponzu sauce
- 1⁄2 cup roasted cashews (I used salted)
directions
- Place lettuce and spinach in a large salad bowl, tearing any larger leaves into bite-sized pieces. Season the shrimp with salt and pepper to taste.
- Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic.
- Stir-fry just until the shrimp turn uniformly pink and are barely cooked through, 2-3 minutes. Add green onions, carrot and celery; stir-fry until the colors of the vegetables turn bright, about 1 minute. Add the ponzu sauce; stir just until it is heated through and coats all the ingredients, about 30 seconds.
- Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce.
- Transfer the salad to individual serving plates, arranging shrimp on top.
- Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.
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RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin