Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing Recipe

Recipesfull introduces to you: Popular Recipes. (Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing Recipe). This is the tastiest shrimp salad without any guilt: only a trace of oil makes it perfect for serving any dieter. If you want to feel healthy, but enjoy your food, this is the salad for you. You may want to garnish with additional green onions and chopped peanuts, but I find that placing the shrimp on the top is garnish enough.

Brief

Prep 20 mins

Cook: 22 mins

Additional: 15 mins

Total: 57 mins

Servings: 4

Yield: 4 servings

Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing Recipe

Ingredients

1 cup grapes

½ cup fish sauce

2 tablespoons lime juice

or more to taste

1 ½ tablespoons minced garlic

1 tablespoon sweet chile sauce

½ teaspoon salt

or more to taste

1 teaspoon canola oil

1 pound jumbo shrimp

peeled and deveined

1 eggplant

diced

cooking spray

5 cups thinly sliced bok choy

1 ½ cups pea shoots

1 cup shredded carrots

½ cup thinly sliced cucumbers

¼ cup chopped fresh mint

¼ cup chopped cilantro

¼ cup chopped roasted peanuts

¼ cup chopped green onions

Salad

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes fish sauce lime juice garlic chile sauce and salt together in a bowl until dressing is well combined.

Step 3

Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated 15 to 20 minutes.

Step 4

Place eggplant in a roasting pan and spray with enough cooking spray to coat.

Step 5

Roast eggplant in the preheated oven until browned about 15 minutes. Transfer eggplant to the reserved dressing.

Step 6

Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.

Step 7

Cook shrimp on the hot grill until visibly pink on the bottom about 3 minutes. Flip shrimp and cook until cooked through but not dry 4 to 5 minutes. Remove shrimp from grill and allow to rest.

Step 8

Combine bok choy pea shoots carrots cucumbers mint cilantro peanuts and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.

Nutritional Information

Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing Recipe

Servings Per Recipe:4

Calories: 276.3

% Daily Value *

Protein: 27.1g 54%

Carbohydrates: 29.4g 10%

Dietary Fiber: 8.6g 35%

Sugars: 17.2g

Fat: 7.6g 12%

Saturated Fat: 1.2g 6%

Cholesterol: 172.6mg 58%

Vitamin A Iu: 9075.1IU 182%

Niacin Equivalents: 7.5mg 57%

Vitamin B6: 0.7mg 44%

Vitamin C: 62.4mg 104%

Folate: 159mcg 40%

Calcium: 193.9mg 19%

Iron: 5.1mg 28%

Magnesium: 151.3mg 54%

Potassium: 1142.8mg 32%

Sodium: 2879.4mg 115%

Thiamin: 0.3mg 29%

Calories From Fat: 68.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.