Shrimp & Bok Choy Salad with Vietnamese Dressing
This simple yet flavorful recipe for shrimp and bok choy salad is a quick, easy dinner you can make to bring you back from the brink of insanity. It's got Asian flavors, but it's also light enough that anyone who likes seafood will love this dish.
Ingredients
- 12-14 about 1 lb large shrimp – peeled and deveined
- 1/2 tsp of Season with Spice’s Vietnamese Spicy BBQ Seasoning
- A few bunches of baby bok choy – sliced thinly crosswise
- 1 tbsp peanut oil or vegetable oil
- 2 cloves garlic – minced
- Cucumber slices I used English cucumber
- 1 scallion - chopped finely
- Spoonful of Toasted Sesame Seeds
For the Nuoc Cham (Vietnamese Dressing):
- 2 tbsp quality fish sauce
- 1 tbsp water or more to taste
- 2 tsp of brown sugar or coconut palm sugar
- 2 tbsp lime juice
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
Instructions
- In a small bowl, stir together fish sauce, water, brown sugar/ coconut palm sugar, lime juice, rice wine vinegar, and sesame oil. Adjust to taste. Set aside.
- Place bok choy and cucumber slices in a large salad bowl. Drizzle half of the prepared dressing over and toss to coat well.
- Lightly season the shrimp with Vietnamese Spicy BBQ Seasoning on both sides. Heat oil in a large frying pan over medium-high fire. Place shrimp carefully in the pan and cook on one side for about a minute.
- Turn the shrimp over and add in the minced garlic, and cook for another minute. Then stir shrimp and garlic and cook for another minute or two until shrimp are cooked through and have crispy brown edges.
- Add the cooked shrimp into the bok choy salad. Drizzle in the remaining dressing and toss well. Garnish with scallion and toasted sesame seeds. Serve immediately.
Nutrition
Serving: 150gCalories: 90kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 967mgPotassium: 73mgFiber: 1gSugar: 3gVitamin A: 54IUVitamin C: 4mgCalcium: 18mgIron: 1mg
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