Arugula Salad with Grilled Tamarind Shrimp and Chile-Lime Vinaigrette

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  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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1/2 pound arugula

Salt and freshly ground black pepper, to taste

Chile-Lime Vinaigrette, recipe follows

Grilled Tamarind Shrimp, recipe follows

1 medium jicama, peeled and julienned

3 ears grilled corn, kernels only

1 pint pear tomatoes, halved

10 square wonton wrappers, thinly sliced and deep fried

Chile-Lime Vinaigrette:

1/2 cup sesame oil

1 cup lime juice

1 cup rice vinegar

1 clove garlic, minced

1 teaspoon fresh ginger, minced

2 tablespoons Korean chile flakes

2 tablespoons fish sauce

1 1/2 cups canola oil

2 tablespoons sugar

Salt and freshly ground black pepper, to taste

Grilled Tamarind Shrimp:

12 medium shrimps

1/2 package of tamarind

1/2 cup mirin

2 cups hot water

2 tablespoons molasses

2 cloves garlic, minced

2 tablespoons fresh lime juice

1 tablespoon sriracha


  1. Fill a large bowl with cold water and soak the arugula to remove any dirt and sand. Once clean, pat the greens dry and place in a large mixing bowl. Season with salt and pepper and drizzle with the vinaigrette, just enough to coat the greens. Equally divide the arugula and place into 4 shallow bowls. Arrange 3 shrimp on top of the greens and garnish with the jicama, corn, tomatoes, and fried wonton wrappers.

Chile-Lime Vinaigrette:

  1. In a food processor, add the sesame oil, lime juice, rice vinegar, garlic, ginger, chile flakes, and fish sauce. While the processor is running, slowly add the oil. Season with salt, pepper, and sugar. The vinaigrette should be tart, but hold a hint of sweetness.

Grilled Tamarind Shrimp:

  1. In a large mixing bowl, combine the tamarind, mirin, hot water, molasses, garlic, lime juice, and sriracha. Pour the mixture into a shallow sheet pan and add the shrimp, turning to coat. Allow the shrimp to marinate for 1 to 2 hours maximum, refrigerated. Prepare a hot grill or a 500 degree oven and grill/broil the shrimp for about 5 minutes.