{"id":44726,"date":"2023-01-12T13:21:19","date_gmt":"2023-01-12T18:21:19","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=44726"},"modified":"2024-09-26T18:15:49","modified_gmt":"2024-09-26T22:15:49","slug":"honey-ginger-shrimp-salad","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/honey-ginger-shrimp-salad\/","title":{"rendered":"Honey Ginger Shrimp Salad"},"content":{"rendered":"

This Honey Ginger Shrimp Salad is a fun departure from usual main dish salads. Bursting with color and flavor, it's sure to become a favorite.<\/p>\n

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We\u2019ve been on a salad making kick lately, finally getting around to shooting all of our favourite ones for my three food blogs.<\/p>\n

Today, all 14 are getting published at once. WOOT! It\u2019s been a lot of work, and I\u2019m excited to finally share them.<\/p>\n

It\u2019s been about a year of sharing photos of our ridiculous salad photos on my personal Facebook, so now I\u2019ll feel like less of a tease. <\/p>\n

Anyway.<\/p>\n

This honey shrimp salad is one of our absolute favourite main dish salads EVER.<\/p>\n

It\u2019s evolved over the years, starting out as an AIP recipe, and eventually being tweaked from there.<\/p>\n

The sweetness of the honey, the bite of the ginger, the richness of the sesame - it\u2019s an amazing combo.<\/p>\n

Throw it all on top of an easy base salad that\u2019s been topped with a rainbow of veggies, and you\u2019ve got one amazing entree salad.<\/p>\n

This one is in regular rotation for us, and it\u2019s sure to become a family favorite for you, too!<\/p>\n

Let\u2019s get to it...<\/p><\/div>\n

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Ingredients<\/h2>\n

This honey ginger shrimp salad is a fairly simple recipe, and you\u2019ll definitely be able to find all the ingredients in almost any grocery store.<\/p>\n

I tend to look at this in 4 parts - the base salad, the toppings, the dressing, and the shrimp. Some notes for you:<\/p>\n

Base Salad<\/h3>\n

I like to meal prep several days worth of salad base bowls on grocery day - some sort of fresh greens, along with some fairly neutral fresh vegetables - Usually shredded broccoli stems, carrot, green onions, cucumber, and radish.<\/p>\n

1 batch makes 10 salads, so we\u2019ve got a few days worth of base salads to adorn all kinds of different ways. (They tend to last 6-7 days in the fridge.<\/p>\n

It\u2019s a pretty slick way to get a lot of vegetables into our diet, and feels like SO much less work than making full salads individually. <\/p>\n

See my Salad Meal Prep<\/a> post for full details on how I do it.<\/p>\n

Want to make this salad as a standalone thing? <\/p>\n

You can use a base of salad greens, spring mix, baby spinach, and\/or romaine lettuce. I\u2019d add some cucumber and green onions in, for good measure.<\/p><\/div>\n

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Toppings<\/h3>\n

Because the shrimp is a fairly blah \/ neutral colour - brown - I like bringing a TON of colour into this main dish salad through the use of the topping veggies used.<\/p>\n

I like to use:<\/p>\n

Red Cabbage
\nWatermelon Radish
\nSmall carrot
\nCilantro
\nGreen Onions<\/p>\n

These give a great mixture of colour, flavour, and textures - the salad is a pleasure to eat!<\/p><\/div>\n

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Honey Ginger Salad Dressing<\/h3>\n

This flavourful salad dressing comes together in just minutes, using the following ingredients:<\/p>\n

Lime juice
\nGluten Free Soy Sauce<\/a> or Coconut Aminos<\/a>
\nOlive Oil
\nSesame Oil<\/a>
\nHoney
\nGinger Garlic Paste,
\nSalt
\nPepper<\/p>\n

In terms of substitutions:<\/p>\n

You can use calamansi juice, yuzu juice, or Rice Vinegar<\/a> in place of the lime juice. I generally use calamansi juice.<\/p>\n

If you don\u2019t have ginger garlic paste, you can use 2 teaspoon ginger puree + 1 teaspoon garlic paste, or 2 garlic cloves.<\/p><\/div>\n

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Honey Ginger Shrimp<\/h3>\n

Start out with raw shrimp when making this recipe - if you use precooked shrimp, they\u2019ll end up overcooked.<\/p>\n

I like to use relatively large shrimp, 8-12 oz worth.<\/p>\n

How much we use depends on what we have on hand - I tend to use half a bag. So, I use 8 oz when we have a 16 oz bag, or about 12 oz when we have the 1.5 lb bag.<\/p>\n

The shrimp needs to be thawed, drained, and even patted dry with paper towels (if necessary), before it\u2019s marinated for a short time.<\/p>\n

The marinade is then cooked into a thick glaze, before the shrimp is added back to it to be cooked. This allows for a good thickness to the sauce, without overcooking the shrimp.<\/p>\n

The marinade is made of mostly the same ingredients as the dressing:\t<\/p>\n

Honey
\nGluten Free Soy Sauce<\/a> or Coconut Aminos<\/a>
\nGinger Garlic Paste
\nSesame Oil<\/a>
\nSalt
\nPepper<\/p>\n

Once cooked, it\u2019s topped with Toasted Sesame Seeds<\/a>.<\/p>\n

Like with the dressing, if you don\u2019t have garlic ginger paste, you can use 2 teaspoon ginger puree + 1 teaspoon garlic paste, or 2 garlic cloves.<\/p><\/div>\n

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How to Make Honey Ginger Shrimp Salad<\/h2>\n

The full recipe is in the recipe card at the end of this post. Here is the pictorial walk through, with some more detailed information where necessary.<\/i><\/p>\n

Honey Ginger Shrimp<\/h4>\n

Remove the shells from the shrimp, if applicable. Blot shrimp dry with paper towels, transfer to a ziplock baggie.<\/p>\n

In a small bowl or measuring cup, whisk together honey, soy sauce, ginger garlic paste, and sesame oil. Season with salt and pepper, to taste.<\/p>\n

Pour marinade over the shrimp, seal bag. Transfer to fridge to chill for 30 - 60 minutes.<\/p><\/div>\n

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Honey Ginger Salad Dressing<\/h4>\n

Whisk together the juice, oil, soy sauce, honey, and ginger garlic paste until mixture is thick and emulsified. <\/p>\n

Season with salt and pepper, to taste.<\/p>\n

Set aside, or cover and chill until ready to use. (You may need to re-whisk it before using!)<\/p><\/div>\n

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Salad Assembly<\/h4>\n

Strain the marinade off the shrimp, into a nonstick frying pan. Cook over medium high heat until it reduces a bit and starts to look a bit syrrupy.<\/p>\n

Add shrimp to the pan, reduce heat to medium and cook - flipping occasionally - until shrimp is pink, opaque, and cooked through. <\/p>\n

Remove from heat, generously sprinkle with sesame seeds, stir to coat.<\/p><\/div>\n

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Fluff base salads, or divide salad greens between 2 bowls.<\/p>\n

Arrange cabbage, watermelon radish, carrot, cilantro, and green onions over your base salads. <\/p><\/div>\n

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Serve shrimp over the prepared salads, topped with honey ginger salad dressing.<\/p>\n

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More Gluten Free Main Dish Salad Recipes<\/h2>\n

Looking for more healthy salad recipes that are substantial enough to serve as a meal and gluten free? Look no further!<\/p>\n

Buffalo Chicken Salad<\/a>
\nChicken Bacon Ranch Salad<\/a>
\nChicken Satay Salad<\/a>
\nCobb Salad<\/a>
\nCurried Chicken Vietnamese Noodle Salad<\/a>
\nGrilled Halloumi & Peach Salad<\/a>
\nHarvest Chicken Salad<\/a>
\nHazelnut Crusted Chicken Salad<\/a>
\nItalian Sub Salad<\/a>
\nKeto Taco Salad<\/a>
\nMandarin Glazed Chicken Christmas Salad<\/a>
\nMediterranean Chicken Salad<\/a>
\nSalad Meal Prep<\/a>
\nSeafood Cobb Salad<\/a>
\nSeared Tuna Salad<\/a>
\nSesame Ginger Chicken Salad<\/a>
\nShawarma Chicken Salad<\/a>
\nSteak Salad with Creamy Wasabi Dressing<\/a>
\nTeriyaki Chicken Salad<\/a>
\nThai Pesto Salmon Salad<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Honey Ginger Shrimp Salad<\/h2>\n
<\/div>\n
This Honey Ginger Shrimp Salad is a fun departure from usual main dish salads. Bursting with color and flavor, it's sure to become a favorite!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Marinating Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>55 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course, Salad<\/span><\/div>
Cuisine: <\/span>Asian<\/span><\/div>
Diet: <\/span>Gluten Free, Low Lactose<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>354<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>