Recipe courtesy of Ming Tsai

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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Ingredients

Chile-Lime Vinaigrette:

Grilled Tamarind Shrimp:

Directions

  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.

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