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Salt and Pepper Jumbo Shrimp Salad

by Joy Oh - May 10, 2021
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Salt and Pepper Jumbo Shrimp Salad

This fresh green, warm sweet cooked vegetable toppings and chewy-popping shrimps along with spicy jalapeño will fill your mouth full of satisfaction.

I had this salad in a Japanese restaurant in Park slope, Brooklyn, NY. It was so good! I loved about the texture, flavor and color. Since then, I had gone to the restaurant regularly to have that dish. How much I miss that local restaurant!

I have good memories from there as well. I shared meals with lovely people there. Those people working in the restaurant were friendly. Perhaps, because I had so many good memories from there, that's what makes this dish even better. Regardless, whenever I make this salad for my family, they all love it.

I change the salad to my version. I added quinoa as a salad base along with mixed spring green which you can replace with your favorite green and avocado pieces. I then added lightly fried jumbo shrimps top with cooked purple onions, edamame, corns, red peppers and finished with jalapeño slices and salt flakes. It is sweet, salty, crunchy, grainy and chewy.

Salt and Pepper Jumbo Shrimp Salad

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 45 mins
Serving: 4 servings
Author: Joy Oh

Ingredients

      Battered Shrimps
    • 1 lb or 450g of jumbo shrimps(if frozen, thawed before hand)
    • corn starch
    • garlic powder
  • 1 cup of quinoa
  • 1 bag(5oz or 142g) of mixed green or salad of your choice
  • 1 or 2 jalapeño(s)(optional)
  • 1/4 of medium purple onion diced
  • 1/4 cup of frozen corn kernels
  • 1/4 cup of edamame(optional)
  • 1/4 of red pepper diced
  • 2 scallions
  • 1 avocado diced
  • 1 lemon for juice
  • olive oil or vegetable oil for frying shrimps
  • corn starch
  • 1/2 tsp to 1 tbsp of garlic flakes
  • salt and pepper to taste
  • salt flakes(optional)

Instructions

  • Quinoa
    1. Rinse quinoa 2-3 times.
    2. Add 2 cups of water. On high heat cook until the pot starts boiling, then lower heat to simmer until all water gets absorbed and quinoa gets all cooked and becomes fluffy.
  • Wash and dry salad. Dress it with lemon juice and salt.
  • Battered Shrimps
    1. Pat dry shrimps with paper towel and season with salt, pepper and garlic powder.
    2. Coat seasoned shrimps with corn starch.
    3. On medium heat, pour enough oil on a frying pan (shrimps don't have to be submerged), when oil is bubbly in 2-3 seconds with corn starch, it's ready to fry. Add shrimps in the hot oil and fry them until both sides cooked.
    4. Put them aside on paper towel to absorb excess oil.
  • Warm Cooked Vegetables
    1. On medium heat, add diced onion and white part of sliced scallion and get fragrant.
    2. Add diced pepper, corn kernels and other vegetables like edamame, carrots or green pepper and cook about 3 mins.
    3. Right before turning off the heat, add garlic flakes and green part of scallion to the cooked vegetable and mix together.
  • The Bowl
    1. In a bowl, put 1/4 of each prepared components to assemble. First with cooked quinoa followed by green then shrimps. Top with cooked vegetable and sliced jalapeño.
    2. Add flaky salt to add some more texture and savoury.

Author's Note

I normally use frozen shrimps from Costco 21/25 counts per pound. I sometimes change from quinoa to brown rice if you would like sticky than grainy texture. Other grains like farro or couscous can be good for different flavor and texture.