Easy and Light Asian Shrimp Salad

asian shrimp salad

Patsy Catsos

Nutrition Highlights (per serving)

Calories 440
Fat 28g
Carbs 8g
Protein 38g
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Nutrition Facts
Servings: 6 (1 cup each)
Amount per serving  
Calories 440
% Daily Value*
Total Fat 28g 36%
Saturated Fat 5g 25%
Cholesterol 135mg 45%
Sodium 410mg 18%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 38g  
Vitamin D 0mcg 0%
Calcium 66mg 5%
Iron 2mg 11%
Potassium 608mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 25 min
Prep 20 min, Cook 5 min
Servings 6 (1 cup each)

These very easy and light Asian-inspired marinated shrimp can be served on their own, in a grain bowl, or with a green salad for a complete meal. Jicama has recently been added to the roster of low-FODMAP vegetables. It is not a traditional Asian ingredient, but it adds a delightful crunch to this recipe.

Ingredients

  • 1 pound small or medium shell-on raw shrimp
  • ¼ cup rice vinegar
  • 2 teaspoons sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 large English cucumber
  • 4 ounces jicama

Preparation

  1. In a large stockpot, bring 2 quarts of water to a boil over high heat. Add the raw shrimp and stir briefly. Bring the water back to a boil and cook the shrimp until pink on the outside and opaque white on the inside, about 3 minutes. Drain shrimp in a colander, and rinse with cold water to stop the cooking. When cool enough to handle, remove shells and tails.
  2. For the marinade, in a large bowl, stir together the vinegar, sugar, soy sauce and sesame oil. Shave the cucumber into thin slices and quarter them. Peel the jicama, cut it into very thin slices, and chop it into matchsticks. Add the cucumbers, jicama, and cooled shrimp and stir to coat them with marinade.
  1. Cover tightly and chill for 2 to 5 hours, stirring occasionally. Serve chilled, on a bed of greens if desired.

Ingredient Variations and Substitutions

13 ounces fully cooked and cleaned shrimp may be used instead of 1 pound of raw shrimp.

Canned, drained water chestnuts can be used instead of jicama in this recipe.

Replace up to half of the toasted sesame oil with spicy sesame oil, if desired.

Cooking and Serving Suggestions

If shrimp is purchased frozen, remove it from the freezer the night before to thaw for this recipe. While the cooking water is coming to a boil, rinse the shrimp in cool water to complete thawing. The best tasting shrimp have not been treated with sodium phosphate, so purchase them if available. The sodium content of this recipe was calculated using untreated shrimp.

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