Gingery Shrimp Salad with crispies
Ingredients
- Dressing
- 2 T pepper jelly (hot)
- 1/2 T grated fresh ginger
- 1 T white vinegar
- 1.5 T canola oil (plus more later)
- Salt (Sea)
- freshly ground black pepper
- Salad
- 2 c chopped romaine lettuce
- 1.5 c coleslaw mix (storebought)
- 1/2 c sugar snap peas
- 1/2 c fresh herb leaves (mixed, such as mint and cilantro)
- Crispies
- oil (1/2" in pot, for frying)
- 1 flour tortillas (1x large or 2x small, cut into 1"x1/2" strips)
- Salt (Sea)
- Shrimp
- 1/2 T canola oil (for frying)
- 170 g raw shrimp (peeled and deveined)
Method
Dressing
1. In a bowl, whisk together the pepper jelly, ginger, vinegar, and 1.5T oil. Season with salt and pepper.
2. Place 1.5 T of dressing in another bowl; add shrimp and toss.
Salad part 1
3. Toss romaine, coleslaw, sugar snap peas, and herbs with the remaining dressing. Set aside.
Crispies
4. Heat 1/2" of oil in a small, deep pot over medium, until a single tortilla strip sizzles immediately when added.
5. Fry half the tortilla strips, stirring occassionally, until crisp and light golden, about 30 seconds.
6. Transfer to paper towels; season with salt.
7. Repeat with remaining strips.
Shrimp
8. Heat 1/2T oil in a large nonstick skillet over medium-high.
9. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total.
10. Transfer to a plate.
Salad part 2
11. Top the salad with shrimp and tortilla strips.
12. Serve!
Notes
SJ Notes 9 Jun 2024: Original called for edamame. I've substituted sugar snap peas.