This is the tastiest shrimp salad without any guilt: only a trace of oil makes it perfect for serving any dieter. If you want to feel healthy, but enjoy your food, this is the salad for you. You may want to garnish with additional green onions and chopped peanuts, but I find that placing the shrimp on the top is garnish enough.

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Recipe Summary

prep:
20 mins
cook:
22 mins
additional:
15 mins
total:
57 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dressing:
Salad:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.

  • Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.

  • Place eggplant in a roasting pan and spray with enough cooking spray to coat.

  • Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.

  • Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.

  • Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.

  • Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.

Cook's Notes:

The eggplant is the only really optional ingredient here. I add it for it's lovely sweet and smoky flavor that lends itself well to a delicate salad like this. It isn't necessary though and can be substituted with additional greens or roasted sweet potatoes in its place.

This can also be an appetizer, though it is more of a luncheon salad/main entree.

Grapeseed oil can be used in place of the canola oil, if desired.

Nutrition Facts

276 calories; protein 27.1g 54% DV; carbohydrates 29.4g 10% DV; fat 7.6g 12% DV; cholesterol 172.6mg 58% DV; sodium 2879.4mg 115% DV. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/03/2018
This was excellent! The recipe submitter noted that the eggplant was optional and I did leave it out because we do not like it. I made two small changes. Pea shoots were nowhere to be found in my area and a google search said to use fresh spinach cut into strips for a substitute. This is a salad so I didn't see the need to cut them into strips but left the leaves whole. My other change is that I had 4 lonely mushrooms that needed used so I sliced them up and threw them in the mix. They worked well but were not a necessity. The recipe did not specify which color of grapes to use. After reading the ingredients in the dressing I assumed red and that is what I bought. Hindsight she might have meant green. My dressing was bright purple. It was pretty but unusual looking for sure. Hey it worked though so I think it is safe to say use whichever color of grapes you want. This was really good and would be perfect for summertime. I plan to try this again here in a couple of months when I can hopefully find the pea shoots at Whole Foods. The only reason I am rating this a 4 instead of a 5 is because it is a little too heavy on the mint. Other than that this is prefect! Read More
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