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Chinese Shrimp and vegetable salad

Indulge in a refreshing and vibrant Cold Shrimp and Vegetable Salad that's bursting with flavors and textures. Succulent shrimp, crunchy julienned vegetables such as lotus roots, broccoli , cheery tomatoes,...

Indulge in a refreshing and vibrant Cold Shrimp and Vegetable Salad that's bursting with flavors and textures. Succulent shrimp, crunchy julienned vegetables such as lotus roots, broccoli , cheery tomatoes, mushrooms, and my favorite vegetable: Wo sun-Celtuce, you can use any vegetable you love, if you are a vegan just don't add any seafood! This combo with a zesty, spicy sauce come together in this delightful dish. Perfect for a light lunch or a refreshing appetizer, this salad is a delightful balance of seafood and veggies, enhanced by a tantalizing combination of garlic, chili, and Sichuan peppercorn. With a touch of lime and cilantro for freshness, this salad is a harmonious blend of cool, spicy, and savory notes. Enjoy the crisp and invigorating flavors of this Cold Shrimp and Vegetable Salad for a satisfying and flavorful meal.

Ingredients:

  • 1 pound shrimp, peeled and deveined
  • Assorted vegetables (such as cucumber, bell peppers, carrots), julienned
  • 2 green onions, cut into 2-inch sections
  • 1-inch piece of ginger, sliced
  • 1 tablespoon cooking wine
    • For the sauce:
    • 5 cloves garlic, finely chopped
    • 1 teaspoon chili pepper powder
    • 1 teaspoon Sichuan peppercorn
    • 1 tablespoon sesame oil
    • 3 tablespoons light soy sauce
    • 1 tablespoon dark soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon vinegar
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 2 fresh red peppers, finely chopped
    • Lime slices, for garnish
    • Fresh cilantro, for garnish
    • Cold water or stock, as needed

Instructions:

  • Fill a pot with water and add the green onions, ginger, and cooking wine. Bring it to a boil.
  • Add the shrimp to the boiling water and cook until they turn pink and are cooked through. This usually takes about 2-3 minutes. Remove the shrimp from the water and set them aside.
  • In a small bowl, prepare the sauce. Combine the chopped garlic, chili pepper powder, Sichuan peppercorn, Pour over hot oil then add sesame oil. Set it aside.
  • In another bowl, mix the light soy sauce, dark soy sauce, oyster sauce, vinegar, salt, and sugar. Stir until the sugar and salt have dissolved.
  • Add the chopped fresh red peppers, lime slices, and cilantro to the sauce mixture. Mix well.
  • Gradually pour in cold water or stock, mixing continuously, until the sauce reaches the desired consistency. The sauce should be flavorful but not too thick.
  • Arrange vegetables on a large plate, creating a bed for the shrimp.
  • Place the cooked shrimp on top of the bed of vegetables.
  • Pour the prepared spicy sauce over the shrimp and vegetables, evenly coating everything.
  • Allow the dish to sit at room temperature for about 30 minutes to let the flavors meld and the dish to cool down.
  • Once the dish has marinated and cooled, serve it cold, garnished with lime slices and fresh cilantro.

Enjoy your refreshing and flavorful Cold Shrimp with Vegetables! 

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