I have made this salad by putting the chopped iceberg in the freezer for an hour to make it super cold. While it’s just good in general if the lettuce is cold, you may want to go to the next level and chill the bowls. You can also make and chill the dressing in advance. The toasted sesame adds so much flavor to the shrimp and brings out the flavors of the dressing. I love the warm shrimp against the cold lettuce and the juicy iceberg is perfect here. This is a great lunch or dinner salad. You can also sub in roasted chicken or steak for the shrimp.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons grated ginger
- 1 large clove garlic, grated
- 1/4 cup low-sodium soy sauce
- 2 to 3 tablespoons toasted sesame oil
- Extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds (10/15) shrimp, peeled, deveined, tails removed
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sesame seeds
- 1 large head iceberg lettuce, outer layer removed, chopped, chilled
- 1 large avocado, peeled, halved, pitted, cut into 1/2-inch slices
- Pinch flaky sea salt
Instructions
- Make the dressing: In a medium bowl, whisk together the ginger, garlic, soy, 2 tablespoons sesame oil, a splash of olive oil and the vinegar. Taste, season with salt and pepper if needed and add more sesame oil if you like. Set aside.
- Cook the shrimp: Arrange the shrimp on a tray in a single layer and sprinkle with salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil begins to smoke lightly, add the shrimp, in a single layer, to the skillet. Cook until the bottom side turns pink, 1 to 2 minutes, and then flip them. Cook until the other side turns pink, an additional 1 to 2 minutes. Transfer the shrimp to a bowl. Drizzle with some of the dressing and toss to coat.
- Toast the sesame seeds: Add the sesame seeds to the same skillet you cooked the shrimp and toast over medium-low heat, stirring occasionally, until light brown, 1 to 2 minutes. Drizzle with a little of the dressing and mix to coat. Sprinkle the sesame seeds right over the shrimp.
- Assemble: Divide the chopped iceberg between 4 wide shallow bowls and drizzle with some dressing. Season the avocado slices with flaky salt and arrange over the lettuce along with the shrimp. Drizzle with the remaining dressing. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 480 |
| Total Fat | 31 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 8 g |
| Sugar | 4 g |
| Protein | 40 g |
| Cholesterol | 274 mg |
| Sodium | 1104 mg |
Reviews
Extremely Delicious ginger salad dressing We Keep it on hand at all times now it’s that good. IC Alex on point as usual Thankyou
Very easy to make and very tasty. A little too salty for me, so the next time I make it I’ll make an adjustment. Will also add more avocado because I love avocados, and they got a little lost in the salad. Definite keeper for me.
I haven’t made this yet but need to see the Nutrition Info. Nothing happens when I click on Nutrition Info.
Very tasty and the toasted sesame seeds was a nice touch to the shrimp. On the show she squirted some lemon, which I did, but it’s not listed in the recipe as its written today. Will be making again!
This was beyond delicious. I served this with Ina Garten’s Cheddar Corn Chowder, adding some chopped shrimp to it to tie the two dishes together. This will be a standard lunch at our house!! Thanks so much Alex!!
This was amazing!! So easy and so flavorful!!! Thanks Alex!!
This was delicious, but too salty. We’ll make it again, but we’ll reduce the soy sauce!
Delicious. Follow the directions exactly. The dressing is very very flavorful so just drizzle it sparingly.. you can always add more. Also a great idea to just add a small bit of the dressing to the shrimp after they are cooked. A marinade would be too strong and this way they just stay pure, fresh and delicious. Don’t skip the sprinkle of flaky salt on the avocado as it’s also a nice surprise touch as you’re enjoying the salad. to Chef Alex
have not made this yet-just saw the show. my question is this….what size is that fry pan Alex used for the shrimp? it is HUGE-need one!!!!