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Gallery Gingery Shrimp Salad with Crispies Credit: Paola + Murray Recipe Summary total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup hot-pepper jelly 1 tablespoon grated fresh ginger 2 tablespoons distilled white vinegar 4 tablespoons vegetable oil, divided, plus more for frying Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined 2 small (6-inch) flour tortillas, cut into 1-by-1/2-inch strips 4 cups chopped romaine lettuce 3 cups store-bought coleslaw mix 1 cup frozen edamame, thawed and drained 1 cup mixed fresh herb leaves, such as mint and cilantro
Gallery Gingery Shrimp Salad with Crispies Credit: Paola + Murray
Recipe Summary total: 30 mins Servings: 4
Gallery
Gingery Shrimp Salad with Crispies Credit: Paola + Murray
Gingery Shrimp Salad with Crispies
Credit: Paola + Murray
Gingery Shrimp Salad with Crispies
Recipe Summary total: 30 mins Servings: 4
Recipe Summary
total: 30 mins
Servings: 4
total: 30 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup hot-pepper jelly 1 tablespoon grated fresh ginger 2 tablespoons distilled white vinegar 4 tablespoons vegetable oil, divided, plus more for frying Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined 2 small (6-inch) flour tortillas, cut into 1-by-1/2-inch strips 4 cups chopped romaine lettuce 3 cups store-bought coleslaw mix 1 cup frozen edamame, thawed and drained 1 cup mixed fresh herb leaves, such as mint and cilantro
Directions
In a bowl, whisk together jelly, ginger, vinegar, and 3 tablespoons oil; season with salt and pepper. Place 3 tablespoons dressing in another bowl; add shrimp and toss.
Heat 1/2 inch oil in a small, deep pot over medium until a single tortilla strip sizzles immediately when added. Fry half of tortilla strips, stirring occasionally, until crisp and light golden, about 30 seconds. Transfer to paper towels; season with salt. Repeat with remaining strips.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total. Transfer to a plate. Toss romaine, coleslaw, edamame, and herbs with remaining dressing. Top with shrimp and tortilla strips; serve.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
