Shrimp Asian Salad with Ginger Sesame Dressing

This quick and EASY Asian Shrimp Salad with Ginger Sesame Dressing is complete with all your favorite flavors, crunchy veggies and fresh herbs that can be easily made in just minutes!

A cook hope you all are ready for one of the easiest meals you will ever make.

Seriously this Asian shrimp salad can be thrown together in just minutes and is full of so many great flavors! A cook was inspired to make this after a few days of enjoying this leftover Asian Chicken Salad that A cook had made for the lunches last week. This kitchen is utterly obsessed with the ginger sesame dressing and always like to make a double batch for various salads all week so A cook thought why

What goes in

• 1 pound. shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons chili paste
• 3 tablespoons ginger sesame dressing, see below
• 2 tablespoons lime juice
• 3 cups shredded napa cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup sugar snap peas, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon reduced sodium soy sauce
• 1 clove garlic
• 1 tablespoon honey
• 1 tablespoon fresh ginger, peeled and minced
• ¼ tsp. toasted sesame oil
• 3 tablespoons olive oil

How it comes together

1. Preheat oven to 400 degrees F.
2. Toss shrimp with olive oil on a large baking sheet and bake for about 5 to 7 minutes, until shrimp are pink and cooked through. Remove from oven and hold nearby.
3. To make the ginger sesame dressing, combine all ingredients in a small jar with a sealed lid and shake well until combined. A cook also use this jar to store any extra dressing to use for the week.
4. To make the sauce for the shrimp, whisk together chili paste, 3 tablespoons of the ginger sesame dressing and lime juice. Add cooked shrimp and toss to combine; hold nearby.
5. For the salad, combine shredded cabbage, carrots, snap peas, cilantro and mint in a wide bowl and toss with the extra ginger sesame dressing. Top with cooked shrimp and enjoy!
6. If making this salad for lunches, store the dressing in a sealed jar and drizzle over salad just before eating so salad stays fresh.