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 style meatballs?

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.

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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.

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

Asian Shrimp Salad with Gochujang Dressing

Author: Lori Yates
Yield: 4 servings
Prep: 25 minutes
Cook: 5 minutes
Total: 30 minutes
I promise it took me under 20 minutes to make this amazing platter of a salad!
5 from 1 rating
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Ingredients

For the Gochujang Dressing:

  • Juice and zest of 1 lime
  • 1 ½ 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
  • ½ cup olive oil

For the Asian Shrimp Salad:

  • 5 oz spring mix
  • 2 carrots shredded (or use your vegetable peeler to make ribbons, like I did)
  • 1 cup mandarin oranges
  • ¾ cup bean sprouts
  • ¾ cup diced cucumber
  • ½ cup cilantro
  • ½ cup crunchy rice noodles
  • ¼ cup sliced almonds toasted, if you feel like it
  • 1 ½ tablespoons black or white sesame seeds
  • Nonstick spray
  • 1 pound 16-20 count peeled and deveined shrimp

Instructions

  • 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).
  • Spread spring mix on a large platter. Arrange carrots, oranges, bean sprouts, cucumber, cilantro, noodles and almonds over salad greens. Sprinkle with sesame seeds.
  • 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.
Calories: 523kcal, Carbohydrates: 25g, Protein: 28g, Fat: 36g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 24g, Trans Fat: 0.01g, Cholesterol: 183mg, Sodium: 444mg, Potassium: 728mg, Fiber: 4g, Sugar: 11g, Vitamin A: 5999IU, Vitamin C: 28mg, Calcium: 163mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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