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.