Celebrating summer

I’m trying to include some light meals on our menu plans and tonight was the perfect night to enjoy a light dinner and eat outside.  I had selected a sesame shrimp salad from my new salad cookbook and made some changes.  Here is what we had (it was delicious!)

Sesame shrimp salad

  • 1 TB sugar
  • 3 limes, juiced
  • 1 TB water
  • 1 garlic clove, minced
  • 2 tsp chili garlic sauce
  • 1 tsp fish sauce
  • 1 TB orange marmalade
  • 2 tsp sesame oil
  • 5 jumbo shrimp per person (peeled and deveined)
  • Napa cabbage, chopped
  • 1 bunch watercress
  • 1 carrot, shredded
  • 1 bunch cilantro leaves
  • 1/4 cup chopped basil leaves
  • 1/4 cup chopped mint leaves
  • 1 TB sesame seeds

Combine sugar, juice of 2 limes, water and garlic in a small pan.  Cook over low heat, stirring until sugar is dissolved.  Remove from heat and stir in 1 tsp chili garlic sauce and fish sauce.

Wash and dry greens and combine in a large bowl with carrot and sesame seeds.  Toss with dressing mixture (sugar/lime syrup with chili garlic and fish sauce) and divide between plates.

Combine juice of remaining lime, remaining chili garlic sauce, marmalade and 1 tsp of oil in a bowl and whisk.  Toss shrimp in bowl and stir to coat well.  Marinate for at least 15 minutes and up to 1 hour.

Heat remaining tsp oil in a nonstick skillet over medium high heat.  Add shrimp and marinade and cook 3 – 5 minutes until shrimp are pink and glazed.   Divide shrimp and glaze between salad plates.  Serve.

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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