Sweet Chili Garlic Shrimp Salad
Sweet Chili Garlic Shrimp Salad
-
2
tablespoons
canola or grapeseed oil,
divided
-
1
pound
shrimp,
peeled and deveined
-
2
teaspoons
garlic,
minced
-
2
teaspoons
fresh ginger,
finely grated
-
1
teaspoon
crushed red pepper flakes
-
¼
cup
thai sweet chili sauce
-
½
fresh lime,
juiced
-
salt and pepper to taste
-
4
cups
baby arugula,
spinach or greens of choice
-
2
tablespoons
fresh cilantro,
chopped
-
½
cup
olive oil
-
1
fresh lime,
juiced
-
salt
-
pepper
Optional Garnish:
-
2
chopped scallions
-
1
tablespoon
sesame seeds
Rinse and dry shrimp well and season with salt and black pepper.
In a large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Cook shrimp 1-2 minutes per side; transfer to a plate.
Using the same skillet, heat remaining oil. Add garlic, ginger and red pepper flakes and cook 30 seconds; making sure garlic does not burn. Stir in the sauce, limejuice and shrimp. Combine well and continue to cook 3-5 minutes.
In large mixing bowl, toss arugula with limejuice and olive oil and season with salt + pepper, to taste. Transfer greens to serving plate and top with shrimp. Garnish with green onions and/or sesame seeds.
