Simple, yet special, recipes for the home chef.

Asian Shrimp Salad with Gochujang Dressing #WeekdaySupper

Asian Shrimp Salad with Gochujang Dressing – a cold, crunchy, refreshing salad for a warm day. | foxeslovelemons.com

Remember when I explained the giant tub of gochujang (Korean chili paste) that has been hanging out in my fridge since the Super Bowl, when my husband used it to make some Korean chicken wings? Yep, it’s still in there, lurking….in the back….being ignored. I don’t know why – it’s a little bit spicy and a little bit smoky, and adds a depth of flavor to any dish that needs some Korean flair. I just never notice it back there, behind the hummus. I moved it to the front of the top shelf – it’s too delicious to let expire. A reader comment suggested I make salad dressing with it, so that’s exactly what I did.

If I told you this huge platter of salad salad took me only 18 minutes to make, would you believe me? It’s true, I timed it. It’s the perfect #weekdaysupper. The most time consuming part was making the dressing (but this is something that could be done up to 3 days in advance). I made the dressing, then quickly just arranged all of the salad elements on a big platter. I headed out to the grill with the shrimp, and as soon as they were done, I transferred them right from the grill onto the salad. I know it looks like there are a lot of ingredients, but you probably already have a lot of the dressing ingredients on hand.

 Asian Shrimp Salad with Gochujang Dressing – a cold, crunchy, refreshing salad for a warm day. | foxeslovelemons.com

I love this Asian Shrimp Salad because there’s lots of crunchy elements like bean sprouts and lo mein noodles to balance the soft mandarin oranges and shrimp. The dressing has just a hint of spiciness from the gochujang, but it’s a total crowd-pleaser, as it’s well balanced with tart lime juice and zest, and a little bit of creamy peanut butter. Don’t be afraid to destroy the beautiful arrangement – just grab a fork and dig in.

Pssst – my friend Amy over at Kimchi Mom makes her own gochujang. No way would that stuff get lost in the fridge!

Asian Shrimp Salad with Gochujang Dressing – a cold, crunchy, refreshing salad for a warm day. | foxeslovelemons.com

 

Asian Shrimp Salad with Gochujang Dressing

Yield: 4 servings

Ingredients:

For the Gochujang Dressing:

  • Juice and zest of 1 lime
  • 1-1/2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons granulated sugar
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons sesame oil
  • 1/2 cup olive oil

For the Asian Shrimp Salad:

  • 1 (5 ounce) container spring mix
  • 2 carrots, shredded (or use your vegetable peeler to make ribbons, like I did)
  • 1 cup mandarin oranges
  • 3/4 cup bean sprouts
  • 3/4 cup diced cucumber
  • 1/2 cup cilantro
  • 1/2 cup crunchy rice noodles
  • 1/4 cup sliced almonds (toasted, if you feel like it)
  • 1-1/2 tablespoons black or white sesame seeds
  • Nonstick spray
  • 1 pound 16-20 count peeled and deveined shrimp

Directions:

  1. Preheat grill for direct grilling over medium heat. Meanwhile, make Gochujang Dressing: In small bowl, whisk together lime juice and zest, gochujang, peanut butter, vinegar, soy sauce, sugar, ginger and sesame oil. Gradually add olive oil, while whisking, until all oil is fully incorporated. Makes about 1 cup dressing (you may have some leftover dressing).
  2. Spread spring mix on a large platter. Arrange carrots, oranges, bean sprouts, cucumber, cilantro, noodles and almonds over salad greens. Sprinkle with sesame seeds.
  3. Spray grill rack with nonstick spray; transfer shrimp to grill. Cook 5 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145 degrees F, turning once. Remove shrimp from grill and arrange over top of salad. Serve immediately with Gochujang Dressing.

 


Make sure you check out this week’s other easy #WeekdaySupper recipes!


Sunday Supper MovementMonday: Taco Wraps from Cookin’ Mimi

Tuesday: Cheesesteak Sloppy Joes from Blueberries and Blessings

Thursday: Fried Catfish Nuggets with Homemade Tartar Sauce from girlichef

Friday: Pasta with Broccoli & Sunflower Seeds from The Not So Cheesy Kitchen

16 Responses to “Asian Shrimp Salad with Gochujang Dressing #WeekdaySupper”

  1. Renee Dobbs — July 17, 2013 at 6:56 am

    Absolutely gorgeous salad and I’m loving the homemade dressing too.

    Reply

  2. Renee Dobbs — July 17, 2013 at 10:56 am

    Absolutely gorgeous salad and I’m loving the homemade dressing too.

    Reply

  3. Lori @ Foxes Love Lemons — July 17, 2013 at 1:01 pm

    Thanks Renee :)

    Reply

  4. Suzanne — July 17, 2013 at 2:44 pm

    Hardly any cooking involved and 18 minutes to put together. This is my kind of meal.

    Reply

    • Lori | Foxes Love Lemons replied: — July 18th, 2013 @ 8:51 am

      Thanks Suzanne. “Hardly any cooking” is a necessity this week. #melting

  5. Suzanne — July 17, 2013 at 6:44 pm

    Hardly any cooking involved and 18 minutes to put together. This is my kind of meal.

    Reply

  6. Jane's Adventures in Dinner — July 17, 2013 at 4:24 pm

    Oh! How much do I wish I could have shrimp :( BUT I’ll try the dressing etc and add in some chicken.

    Reply

  7. Jane's Adventures in Dinner — July 17, 2013 at 8:24 pm

    Oh! How much do I wish I could have shrimp :( BUT I’ll try the dressing etc and add in some chicken.

    Reply

  8. Lori @ Foxes Love Lemons — July 18, 2013 at 12:51 pm

    Thanks Suzanne. “Hardly any cooking” is a necessity this week. #melting

    Reply

  9. Lori @ Foxes Love Lemons — July 18, 2013 at 12:52 pm

    Oh yes, Jane – chicken would be great in this!

    Reply

  10. Family Foodie — August 1, 2013 at 2:49 pm

    This salad is beautiful! Love all of the flavors and that dressing sounds delish!

    Reply

  11. Family Foodie — August 1, 2013 at 6:49 pm

    This salad is beautiful! Love all of the flavors and that dressing sounds delish!

    Reply

  12. Lori @ Foxes Love Lemons — August 1, 2013 at 6:51 pm

    Thank you so much, Isabel :)

    Reply

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