skip to Cookie NoticeSkip to contents

Your health and safety remain our top priority: Learn about our Safe Care Commitment | Use our Prescreen app before arrival for faster entry | Read the COVID-19 Vaccine FAQs

Header Skipped.

Asian Stuffed Shrimp Salad


  • 8 jumbo shrimp, peeled, deveined, & butterflied
  • 2 scallions, diced
  • 1 tsp. cilantro, freshly chopped
  • ½ tsp. garlic, minced
  • 1 tsp. sesame oil
  • 1 tsp. olive oil
  • 1 summer squash, julienne
  • 1 zucchini, julienne
  • 1 carrot, julienne
  • 1 red pepper, julienne
  • ½ white onion, julienne
  • 1 tsp. ginger, minced, fresh
  • 1 tsp. soy sauce, low sodium
  • 1 tsp. brown sugar
  • ¼ cup vegetable broth, low sodium
  • ½ lime, freshly squeezed
  • ½ lemon
  • 2 cups mixed greens


  1. In a large bowl, toss shrimp with cilantro, garlic, scallions, and sesame oil.
  2. Stir-fry julienne vegetables with olive oil for 1-2 minutes. Add soy sauce, brown
    sugar, ginger, vegetable broth, and lime juice; cook for 102 minutes.
  3. Pre-heat broiler, spoon vegetable mixture into ball shape placing butterflied
    shrimp over vegetable mixture. Save leftover stir-fry sauce from vegetables.
    Broil stuffed vegetable shrimp for 3-4 minutes or until shrimp are cooked through.
  4. Place 1 cup mixed greens in the center of each dish. Arrange stuffed shrimp on
    the greens.
  5. Heat the remaining stir-fry sauce and drizzle on top of the shrimp.
  6. Garnish with lemon.

Yield: 2 servings
Serving Size: 4 shrimp
Source: BWH Pavilion

Asian Stuffed Shrimp Salad Label


For over a century, a leader in patient care, medical education and research, with expertise in virtually every specialty of medicine and surgery.

About BWH