Summer garden salad with chili shrimp

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Adapted from a recipe at - really delicious, healthy, easy and spicy.

Preparation time: 30 minutes
Cooking time: 10

Serves: 4-6


1 tablespoon (or more if you like heat) red chili paste (in Thai section of grocery store)
3 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 pounds uncooked large shrimp, peeled, deveined (can be frozen - thaw first)

8 cups (loosely packed) mixed baby greens
1/2 cup thinly sliced fresh mint leaves
1/4 cup chopped green onion
1/2 cup chopped red pepper
1 large avocado, halved, peeled, pitted, cut into thin slices
You could add whatever salad veggies you like, like cherry tomatoes, or sliced mango or papaya.

For dressing:
2 tablespoons olive oil
4 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil (such as Asian)


Mix chili paste, olive oil, cumin, salt, and pepper in large bowl. Add shrimp and toss to coat. Let marinate in the fridge for 20 minutes to 2 hours. Heat large nonstick skillet over medium-high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add remaining shrimp and sauté until cooked through, about 3 minutes.

Arrange salad greens and vegetable ingredients on a serving platter, then top with the cooked shrimp. Drizzle dressing on top. Enjoy!

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