Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing


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.

Prep Time:
20 mins
Cook Time:
22 mins
Additional Time:
15 mins
Total Time:
57 mins
4 servings



  • 1 cup grapes

  • ½ cup fish sauce

  • 2 tablespoons lime juice, or more to taste

  • 1 ½ tablespoons minced garlic

  • 1 tablespoon sweet chile sauce

  • ½ teaspoon salt, or more to taste


  • 1 teaspoon canola oil

  • 1 pound jumbo shrimp, peeled and deveined

  • 1 eggplant, diced

  • cooking spray

  • 5 cups thinly sliced bok choy

  • 1 ½ cups pea shoots

  • 1 cup shredded carrots

  • ½ cup thinly sliced cucumbers

  • ¼ cup chopped fresh mint

  • ¼ cup chopped cilantro

  • ¼ cup chopped roasted peanuts

  • ¼ cup chopped green onions


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.

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

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

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

  7. 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.

  8. 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 (per serving)

276 Calories
8g Fat
29g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 276
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 173mg 58%
Sodium 2879mg 125%
Total Carbohydrate 29g 11%
Dietary Fiber 9g 31%
Total Sugars 17g
Protein 27g
Vitamin C 62mg 312%
Calcium 194mg 15%
Iron 5mg 28%
Potassium 1143mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.