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


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