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Asian Shrimp Salad with Ginger Sesame Dressing

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This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

I hope you all are ready for one of the easiest meals you’ll ever make.

Seriously this Asian shrimp salad can be thrown together in just minutes and is full of so many great flavors!  I was inspired to make this after a few days of enjoying this leftover Asian Chicken Salad that I had made for my lunches last week.  I’m utterly obsessed with the ginger sesame dressing and always like to make a double batch for various salads all week so I thought why not try it in this recipe!

The marinade that goes on this shrimp reminds me so much of the firecracker shrimp I always see in local restaurants and they taste SO good that I could literally just eat them all on their own!  That being said, if you didn’t want to make a salad, this shrimp would make a fantastic appetizer when throwing a party or having people over!

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

The great thing about this salad is that it can be enjoyed warm or cold so leftovers are of course a MUST!  To cook the shrimp, I simply baked them in the oven for about 5 minutes until cooked through (but you could of course cook them any way you like) then tossed them with a tangy chili sauce.  You guys this sauce is LEGIT sooo delicious and super simple too!  All I used for it was the leftover ginger sesame dressing from my Asian chicken salad and mixed it with some chili paste and a little lime juice – BOOM.  Easy, delicious and perfect for lunches this week 🙂  I always use a mason jar for my dressings because I can just add all my ingredients, shake to combine and the jar is perfect for storing the dressing until I’m ready to make my salad.

If you do prefer this salad cold then you could always just purchase pre-cooked shrimp at the store and toss it with this sauce.  I mean I’m ALL about convenience so on busy weeks I’ll do this when I want something quick that’s tasty yet with little effort.  No shame here, do what works best for you!

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

For the salad, I just used a combination of shredded cabbage, carrots, and sliced sugar snap peas since I love a good crunch.  I also tossed in some chopped cilantro and mint which really added a whole new level of flavor and freshness!  Feel free to add in some leafy green lettuce or romaine to this salad too, I promise you couldn’t mess this up if you tried.

Hope you all enjoy this simple Asian shrimp salad and don’t forget to tag me on Instagram if you make this!  Just use the hashtag #eatyourselfskinnyrecipe so that I can see all your delicious food 🙂

Asian Shrimp Salad with Ginger Sesame Dressing

 

  • 1 lb. shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 2 Tbsp chili paste
  • 3 Tbsp ginger sesame dressing (see below)
  • 2 Tbsp lime juice
  • 3 cups shredded napa cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup sugar snap peas, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 2 Tbsp fresh mint, chopped
  • 2 Tbsp rice vinegar
  • 1 Tbsp reduced sodium soy sauce
  • 1 clove garlic
  • 1 Tbsp honey
  • 1 Tbsp fresh ginger, peeled and minced
  • ¼ tsp. toasted sesame oil
  • 3 Tbsp olive oil
  1. Preheat oven to 400 degrees F.
  2. Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
  3. To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
  4. To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
  5. For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
  6. If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

Serving Size: 2 cups salad + 5 shrimp • Calories: 228 • Fat: 14.2 g • Saturated Fat: 2.1 g • Carbs: 17.1 g • Fiber: 3.6 g • Protein: 8.8 g • Sugars: 9.9 g • WW Freestyle Points: 5

3.5.3218

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes! #dairyfree #lowcarb #mealprep

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5 Points

Asian Shrimp Salad with Ginger Sesame Dressing

Published

on


Clickbank.com Ads Revealed: The Secrets our Clients Used to Earn $3 Billion

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

I hope you all are ready for one of the easiest meals you’ll ever make.

Seriously this Asian shrimp salad can be thrown together in just minutes and is full of so many great flavors!  I was inspired to make this after a few days of enjoying this leftover Asian Chicken Salad that I had made for my lunches last week.  I’m utterly obsessed with the ginger sesame dressing and always like to make a double batch for various salads all week so I thought why not try it in this recipe!

The marinade that goes on this shrimp reminds me so much of the firecracker shrimp I always see in local restaurants and they taste SO good that I could literally just eat them all on their own!  That being said, if you didn’t want to make a salad, this shrimp would make a fantastic appetizer when throwing a party or having people over!

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

The great thing about this salad is that it can be enjoyed warm or cold so leftovers are of course a MUST!  To cook the shrimp, I simply baked them in the oven for about 5 minutes until cooked through (but you could of course cook them any way you like) then tossed them with a tangy chili sauce.  You guys this sauce is LEGIT sooo delicious and super simple too!  All I used for it was the leftover ginger sesame dressing from my Asian chicken salad and mixed it with some chili paste and a little lime juice – BOOM.  Easy, delicious and perfect for lunches this week 🙂  I always use a mason jar for my dressings because I can just add all my ingredients, shake to combine and the jar is perfect for storing the dressing until I’m ready to make my salad.

If you do prefer this salad cold then you could always just purchase pre-cooked shrimp at the store and toss it with this sauce.  I mean I’m ALL about convenience so on busy weeks I’ll do this when I want something quick that’s tasty yet with little effort.  No shame here, do what works best for you!

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

For the salad, I just used a combination of shredded cabbage, carrots, and sliced sugar snap peas since I love a good crunch.  I also tossed in some chopped cilantro and mint which really added a whole new level of flavor and freshness!  Feel free to add in some leafy green lettuce or romaine to this salad too, I promise you couldn’t mess this up if you tried.

Hope you all enjoy this simple Asian shrimp salad and don’t forget to tag me on Instagram if you make this!  Just use the hashtag #eatyourselfskinnyrecipe so that I can see all your delicious food 🙂

Asian Shrimp Salad with Ginger Sesame Dressing
 

Print

Serves: 4 Servings

Ingredients
  • 1 lb. shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 2 Tbsp chili paste
  • 3 Tbsp ginger sesame dressing (see below)
  • 2 Tbsp lime juice
  • 3 cups shredded napa cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup sugar snap peas, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 2 Tbsp fresh mint, chopped
For the Ginger Sesame Dressing:
  • 2 Tbsp rice vinegar
  • 1 Tbsp reduced sodium soy sauce
  • 1 clove garlic
  • 1 Tbsp honey
  • 1 Tbsp fresh ginger, peeled and minced
  • ¼ tsp. toasted sesame oil
  • 3 Tbsp olive oil

Instructions
  1. Preheat oven to 400 degrees F.
  2. Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and set aside.
  3. To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. I also use this jar to store any extra dressing to use for the week.
  4. To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; set aside.
  5. For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a large bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
  6. If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.

Nutritional Information
Serving Size: 2 cups salad + 5 shrimp • Calories: 228 • Fat: 14.2 g • Saturated Fat: 2.1 g • Carbs: 17.1 g • Fiber: 3.6 g • Protein: 8.8 g • Sugars: 9.9 g • WW Freestyle Points: 5

3.5.3218

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes! #dairyfree #lowcarb #mealprep

The post Asian Shrimp Salad with Ginger Sesame Dressing appeared first on Eat Yourself Skinny.

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5 Points

Ginger Maple Chicken with Brussels Sprouts & Butternut Squash

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This Sheet Pan Ginger Maple Chicken with Brussels Sprouts & Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

You guys it really doesn’t get much easier than this!

I’ve shared several sheet pan recipes before, but I just love them!  Nothing is better in my opinion than your whole entire dinner baked on one single pan that’s easy to clean up and super convenient, especially for those busy weeknights.  This recipe is FULL of flavor and the crisp, tender veggies make you question if you’re even eating healthy….they’re just THAT good.  This recipe makes about 4 large servings or 6 smaller ones so plan to have some delicious leftovers the next day too!

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

Sheet pan dinners are also really convenient for meal prep!  Not only are they a total timesaver (AND lifesaver I should add), but you can customize them any way you like.  Trust me, this sauce tastes great on EVERYTHING so go crazy and make this to your liking!  Although I must say, the maple flavors in this sauce are a must with butternut squash so I strongly urge you to try this 🙂

To make the sauce, I used a combination of soy sauce, maple syrup and fresh ginger along with some red pepper flakes for heat and a little fresh thyme.  The result was sweet and savory chicken thighs with perfectly roasted veggies that had a delicious caramelization on them from the maple syrup!  You could also easily make this recipe into a simple stir fry using chopped chicken breasts instead of thighs.

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

But I must say I DO love cooking with chicken thighs because they just have SO much flavor!  Chicken breasts tend to get slightly dried out when baking them on a sheet pan, but these thighs stayed super juicy and delicious.

I actually snagged these air chilled (yes AIR CHILLED) boneless, skinless chicken thighs at my local Safeway from their new Open Nature® line and was super impressed with their high quality and affordable price!  Open Nature Air Chilled Chicken is a brand new product recently released and is genuinely different chicken because all the chickens are fed a proprietary flaxseed-based diet (that means higher in omega-3’s and 40% lower in cholesterol guys!), no antibiotics are used and they are all cage free.  Then the chickens are individually processed with purified air giving you delicious mouthwatering flavor!

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  

Doesn’t that look delicious??

The other great thing about this whole meal is that it really cooks in no time at all.  About 5 minutes to prep and 30 minutes in the oven.  That’s it!  Super easy clean-up with delicious leftovers you can enjoy the next day 🙂

I hope you all enjoy this simple weeknight dinner as much as we did!  If you want more sheet pan dinner ideas, check out my sesame chicken and veggies, this ginger soy glazed salmon or even this lemon rosemary chicken and potatoes!  All are tried and true staples in our home and this ginger maple chicken is definitely a new favorite!

Ginger Maple Chicken with Brussels Sprouts & Butternut Squash

 

  • 6 boneless, skinless chicken thighs
  • 2 cups butternut squash, cubed
  • 2 cups brussels sprouts, trimmed and halved lengthwise
  • ½ large red onion, sliced
  • 1 Tbsp olive oil
  • Salt and pepper, to taste
  • 3 Tbsp lower-sodium soy sauce (or tamari if gluten-free)
  • ⅓ cup pure maple syrup
  • 1 tsp. sesame oil
  • 2 Tbsp grated ginger
  • ¼ tsp. red pepper flakes
  • 1 tsp. fresh thyme
  1. Preheat oven to 425 degrees F.
  2. Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
  3. Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
  4. To make the sauce, whisk together all ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
  5. Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are nice and tender. Feel free to turn the broiler on for a few minutes if you like your veggies crispier!
  6. Brush reserved marinade over top of the chicken and veggies, serve and enjoy!

Serving Size: 1 chicken thigh + ⅔ cup veggies • Calories: 255 • Fat: 7.3 g • Saturated Fat: 0.5 g • Carbs: 22.4 g • Fiber: 2.5 g • Protein: 24 g • Sugars: 12.9 g • WW Freestyle Points: 5

3.5.3218

This Sheet Pan Ginger Maple Chicken with Brussels Sprouts and Butternut Squash makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  #glutenfree #dairyfree #mealprep

This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.

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