Description
A light and refreshing salad made with succulent sesame-coated shrimp, crisp cucumber, peppery arugula, and a bright sesame-lime dressing.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp honey or agave
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tbsp toasted sesame seeds
- 4 cups arugula
- 1 large cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
Instructions
- Pat shrimp dry and season with salt and pepper.
- Heat sesame oil and olive oil in a skillet over medium-high heat.
- Add shrimp and cook 2–3 minutes per side until pink and cooked through. Remove from heat.
- In a small bowl, whisk together soy sauce, rice vinegar, lime juice, honey, garlic, ginger, and red pepper flakes if using.
- Place arugula, cucumber, cilantro, and green onions in a large bowl.
- Add cooked shrimp and drizzle with dressing.
- Toss gently to combine and sprinkle with toasted sesame seeds.
- Serve immediately.
Notes
- Add avocado for extra creaminess.
- Use mixed greens instead of arugula if preferred.
- For extra crunch, top with chopped peanuts or cashews.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 190mg