Grilled Shrimp Salad Recipe – Refreshing and Healthy | Chef Bryan Woolley
Welcome to Chef Bryan Woolley’s grilled shrimp salad recipe. This healthy and refreshing salad combines succulent grilled shrimp, crisp cabbage, and creamy avocado, all topped with a zesty ginger dressing. It’s the perfect choice for a light and satisfying meal. Follow this easy recipe to create a culinary masterpiece that will delight your taste buds.
Ingredients
1/2 pound peeled and deveined shrimp
2 carrots, peeled
2 inches fresh ginger, peeled
1 shallot
1/4 cup toasted sesame seeds
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1/2 green cabbage, shredded
1 avocado, thinly sliced
Olive oil
Salt and pepper to taste
Instructions
1
Preheat your grill to medium-high heat.
2
In a large bowl, drizzle the shrimp with olive oil and sprinkle with salt and pepper. Toss to coat the shrimp evenly.
3
Place the shrimp on the preheated grill and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the grill and set them aside.
4
In a blender or food processor, combine the peeled ginger, shallot, rice vinegar, soy sauce, sesame seed oil, sugar, salt, pepper, and about 1/4 cup of olive oil. Blend until the dressing is smooth and well combined.
5
Arrange the shredded cabbage on a platter. You can also mix in chopped lettuce with the cabbage for added variety.
6
Top the cabbage with the grilled shrimp and the thinly sliced avocado. If desired, you can also add chopped tomatoes, sliced onion, or any other toppings of your choice.
7
Drizzle the dressing over the salad, ensuring all the ingredients are well coated.
8
Serve the grilled shrimp salad immediately and enjoy. You can serve it with some crusty bread on the side for a complete meal.
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