Fast & Easy Dinner: Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers

Fast & Easy Dinner: Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers



I prefer to make homemade dressings and vinaigrettes because it allows me to control the quality of the ingredients. In this scrumptious dinner, the ingredients are tossed lightly with a blitzed mixture of ginger, mustard, and vinegar. With the help of a food processor, blender, or immersion blender, making a dressing only takes minutes. Tonight's Asian inspired salad is a delicious combination of sautéed shrimp, sweet peppers, and crunchy jimaca. It's healthy, quick, and divinely delicious - get the recipe just read more



Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers
From Food & Wine magazine

1/2 cup vegetable oil
1 1/2 pounds shelled rock shrimp or medium shrimp (split lengthwise)
3 tablespoons oyster sauce
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon chopped fresh ginger
1 garlic clove, coarsely chopped
1/2 pound snow peas
1 medium jicama (3/4 pound), peeled and cut into matchsticks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, halved and thinly sliced
Salt and freshly ground pepper
1/4 cup chopped cilantro
Lemon wedges, for serving

  1. In a large nonstick skillet, heat 1 tablespoon of the oil over high heat.
  2. Add half of the shrimp and sauté until opaque and just cooked through, about 3 minutes; transfer to a large plate. Repeat with another 1 tablespoon of oil and the remaining shrimp; let cool.
  3. In a blender, combine the oyster sauce with the vinegar, mustard, ginger and garlic and puree. With the blender on, gradually add the remaining 6 tablespoons of vegetable oil.
  4. Bring a medium saucepan of salted water to a boil. Add the snow peas and cook until bright green, about 1 1/2 minutes. Drain the snow peas, refresh under cold water and pat dry.
  5. In a serving bowl, combine the snow peas, jicama, peppers, onion and shrimp.
  6. Add the dressing, toss well and season with salt and pepper. Sprinkle on the cilantro and serve with lemon wedges.

Serves 6.

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