Sarasota's Quick Shrimp Asian Salad

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“This was created while out of town on vacation with a couple of friends. We were staying at a friends cabin, so other than some boxed rice, a few cans of tomato sauce and beans, we had to buy the rest. And after trout for "what it seemed to be" breakfast, lunch and dinner, we were ready for a change. We hit the only store which was 45 miles away, but surprisingly, they had some good produce and seafood. We grabbed some vegetables, fresh fruit, and bread and to my surprise they had a small seafood counter. Now, the shrimp were previously frozen, but they looked great and they steamed them right there. And when you are staying in a cabin with limited pots and pans ... any help is appreciated. I have slightly updated the recipe with fresher ingredients, however the ingredients remain the same. It is quick, easy, simple and most of all healthy and perfect for a week day meal. Serve with some fresh bread or rolls for a great light summertime meal. Make this family style or you could always serve this as a great starter salad or as or a side salad with a bowl of soup or grilled sandwich.”

Ingredients Nutrition

  • 1 lb shrimp, peeled, tails removed & cooked (I used ex large, but large will work fine, use what is on sale, and take advantage of the seafood co)
  • 1 head napa cabbage, thin sliced (I used a mix of Napa and romaine, but use what you enjoy best, the Napa is just very good with this )
  • 1 -2 romaine lettuce hearts, rough chopped
  • 1 -2 cucumber, cut in half lengthwise and then very thin sliced in half moons (I happen to love cucumber, but depending on the size, use as much as you want)
  • 1 large onion, cut in quarters and thin sliced (I prefer a Vidalia or FL sweet onion)
  • 1 (15 ounce) can bean sprouts, rinsed and drained (But if available, 15 oz, or about 2 cups of fresh bean sprouts)
  • 1 small red pepper, thin sliced in matchsticks (optional)
  • 6 ounces water chestnuts, rinsed, drained and rough chopped
  • 2 (3 ounce) cans chow mein noodles (1 to 1 1/2 in the salad, and as much as you want as a garnish)
  • 12 cup kraft toasted asian sesame dressing, you can also serve more on the side if necessary and see the Note below on dressing substitutes (Lite or Regular version)
  • Garnish
  • scallion, fine diced (optional)
  • toasted sesame seeds (optional)


  1. Shrimp -- If using extra large or even large shrimp, I like to rough chop the shrimp. If using a smaller shrimp, if don't find it necessary to chop them.
  2. Salad -- In a large bowl, add the bean sprouts, onion, cucumber, water chestnuts, napa cabbage, romaine and shrimp and toss well. If adding the red pepper, you can add at this time.
  3. Now, if serving right away, add the chow mein noodles and toss with the dressing (see Note of substitute dressings below), but I like to do this right before serving. I take approximately 1/2-1 can and add it to the salad and then garnish with additional. It is completely up to you how many of the noodles you add.
  4. Garnish -- You can also add the toasted sesame seeds or scallions as a garnish if you want.
  5. Serve -- Family style or you can serve as just a starter salad too. It is perfect with a bowl of soup, grilled sandwich or just a big slice of fresh bread. ENJOY!
  6. Note: Substitute Dressings.
  7. Now the Kraft dressing is honestly very good and I have tried to recreate, but haven't got it right yet. There are 2 recipes on Zaar which are close and will definitely work. But if you can find the dressing, it is well worth it. Most of my local grocery stores carry it, and you can always order from many online sites. Recipe #363654 and Recipe #363662 are the two I recommend as a substitute.

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