RECIPE

Shrimp Salad with Sweet Chile Dressing

  • ACTIVE:
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4

Nick Nairn uses langoustines (prawns) in his Asian-inspired sweet-and-sour salad, but shrimp are a fine substitute. The trick here is soaking the vegetables in the ice water until just before serving, which makes them supercrisp and curly.

  • ACTIVE:
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Ingredients

  • Ingredients
    1. 4 scallions, cut into 3-inch lengths and thinly sliced lengthwise
    2. 1 cup snow peas, thinly sliced lengthwise
    3. 1 small carrot, thinly shaved with a vegetable peeler
    4. 1/4 cup unseasoned rice wine vinegar
    5. 1/4 cup plus 1 tablespoon vegetable oil
    6. 1 teaspoon Asian sesame oil
    7. Salt
    8. 1 pound large shrimp, shelled and deveined
    9. 5 ounces mesclun greens (10 loosely packed cups)
    10. 1/2 cup cilantro leaves
    11. 1 ripe mango—peeled, pitted and thinly sliced
    12. 2 tablespoons Asian sweet chile sauce, or 1 tablespoon ketchup mixed with 1 tablespoon Sriracha chile sauce
    13. 1 cup mung bean sprouts
    14. 1/2 cup salted cashews, coarsely chopped

Directions

  1. Soak the scallions, snow peas and carrot slices in a medium bowl of ice water in the refrigerator for at least 20 minutes or up to 1 hour.
  2. Meanwhile, in a small bowl, mix the rice vinegar with 3 tablespoons of the vegetable oil, the chile sauce and the sesame oil; season with salt.
  3. In a large skillet, heat the remaining 2 tablespoons of vegetable oil until shimmering. Add the shrimp, season with salt and cook over moderate heat, turning once, until curled and pink, about 2 minutes per side.
  4. Drain the scallions, snow peas and carrot slices, pat dry thoroughly and place in a large bowl. Add the mesclun, cilantro leaves, mango, bean sprouts, chopped cashews and 5 tablespoons of the dressing and toss the salad well. Transfer the salad to a serving platter and top with the sautéed shrimp. Drizzle the salad with the remaining dressing and serve.