What a whirlwind the past few months have been! We studied for one of the most important exams of our medical career (USMLE Step 1 board), traveled to a tropical paradise in Kauai for a week to unwind, and have since started our 3rd year clinical rotations. Needless to say, that hasn’t left much time for cooking lately. But we were craving our nightly Hawaiian meals, which usually centered around poke. Since sushi-grade tuna is way out of our budget here in Michigan, this summer shrimp salad is a pocket-friendly alternative. 🙂
Ok, now for the good stuff: Asian-Style Summer Shrimp Salad
Ingredients (serves 4):
– 2 lb raw, peeled, deveined shrimp
– 4 cloves garlic, finely minced
– 1/2 tsp ground ginger
– crushed red pepper flake, to taste
– black pepper, to taste
– 3 small avocados, cubed
– 1 cucumber, sliced lengthwise
– 3 bunches green onion, chopped
– 2-3 tbsp lime juice
– 2 tbsp soy sauce
– 3/4 tsp sesame oil
– toasted sesame seeds
– seaweed salad (optional)
– coconut oil
1. In a large skillet, sauté the shrimp and garlic in some coconut oil. Season with pepper, crushed red pepper flakes, and ginger. It should only take 3-5 minutes until the shrimp are fully cooked – don’t overcook! Transfer to a plate and refrigerate for at least 30 minutes.
2. Meanwhile, chop the veggies and toast the sesame seeds.
3. In a large bowl, combine all the ingredients except the seaweed salad and mix well. Serve immediately or chill for later (it’s best the same day!). Garnish with seaweed salad and additional sesame seeds.