Welcome to a culinary journey where vibrant flavors meet refreshing textures in the ultimate Grilled Asian Shrimp Salad with Crispy Wontons. This delightful salad isn’t just a meal; it’s an experience, designed to invigorate your senses with every forkful. Imagine succulent, perfectly grilled shrimp nestled among tender butter lettuce, creamy slices of avocado, crisp cucumbers, and the sweet burst of juicy mandarin oranges. But the magic doesn’t stop there. Each ingredient is brought to life by a luscious toasted sesame dressing and crowned with irresistible crispy baked wontons and toasted almonds, adding that essential crunch that transforms a good salad into an extraordinary one. Ready in just about 35 minutes, this recipe serves 2 to 4, making it perfect for a light yet satisfying dinner or a sophisticated lunch.
Why This Grilled Asian Shrimp Salad Will Be Your New Favorite
There are salads, and then there are *salads*. This particular creation falls firmly into the latter category. It’s the kind of dish you’d confidently order at a high-end restaurant, yet it’s remarkably simple to recreate in your own kitchen. What makes it so exceptional? It’s the meticulous balance of ingredients that ensures every bite is a harmonious blend of flavors and textures. The buttery softness of the lettuce leaves acts as a perfect bed for the vibrant toppings, while the creamy avocado provides a luxurious counterpoint to the crispness of the cucumbers and the sweet acidity of mandarin orange segments.
But what truly elevates this salad are the stars of the show: the perfectly grilled shrimp and the addictive crispy baked wontons. These elements introduce a depth of flavor and a textural excitement that keeps you coming back for more. Scattered with toasted almonds, each bite delivers a symphony of crunch, chew, and melt-in-your-mouth goodness. And, of course, the homemade toasted sesame dressing ties it all together with an irresistible savory-sweet tang that is simply unparalleled. You’ll find yourself craving this incredible combination again and again.
The beauty of this salad lies not just in its flavor profile but also in its incredible texture. From the tender lettuce and succulent shrimp to the refreshing cucumber and the satisfying crunch of wontons and almonds, there’s a dynamic interplay that will no doubt delight your palate. It’s a healthy meal that feels indulgent, packed with fresh ingredients that are good for you without sacrificing an ounce of deliciousness. This recipe proves that healthy eating can be incredibly exciting and deeply satisfying.
Essential Ingredients for Your Asian Shrimp Salad Masterpiece
Crafting this vibrant salad requires a selection of fresh, high-quality ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so special. Here’s what you’ll need:
For the Irresistible Toasted Sesame Dressing:
- Low-Sodium Tamari: The foundation of our savory dressing, offering a gluten-free alternative to soy sauce with a rich umami depth.
- Rice Wine Vinegar: Provides a delicate tang and brightness, essential for balancing the richer flavors.
- Toasted Sesame Oil: A powerhouse of flavor, imparting that characteristic nutty, aromatic quality that defines Asian-inspired cuisine.
- Peanut or Light Olive Oil: Adds body to the dressing and helps emulsify the ingredients.
- Sugar: A touch of sweetness to round out the savory and acidic notes.
- Fresh Ginger: Grated, it brings a warm, zesty spice and incredible fragrance.
- Fresh Garlic: Grated, it adds a pungent, savory kick.
- Toasted Sesame Seeds: For an extra layer of nutty flavor and a subtle textural pop.
For the Main Salad Components:
- Shrimp: Fresh or thawed if previously frozen. Opt for medium to large shrimp, peeled and deveined for convenience.
- Kosher Salt & White Pepper: Simple seasonings to enhance the natural sweetness of the shrimp.
- Butter Lettuce (Boston or Bibb): Known for its tender, soft leaves and mild flavor, it’s the perfect delicate base for this salad.
- Toasted Sliced Almonds: Adds a delightful crunch and nutty flavor that complements the sesame dressing.
- Mandarin Oranges: Juicy, sweet, and vibrant, their citrusy notes offer a refreshing contrast.
- Green Onions: Sliced for a mild, crisp onion flavor and a touch of color.
- Persian Cucumbers: Small, crisp, and less watery than regular cucumbers, they provide a cool, refreshing crunch.
- Avocados: Creamy, rich, and full of healthy fats, they add a luxurious texture.
- Wonton Wrappers: The secret to our light and crispy baked wonton strips.
- Olive Oil Spray: For baking the wontons and grilling the shrimp, ensuring even cooking and crispness without excess oil.
Crafting the Perfect Toasted Sesame Dressing
The dressing is the heart and soul of this Asian Shrimp Salad. It’s a remarkably simple vinaigrette, yet its impact on the overall flavor is profound. This vibrant concoction, primarily featuring tamari, fresh ginger, fresh garlic, and toasted sesame oil, is my absolute favorite Asian-inspired dressing. It’s incredibly versatile and pairs beautifully with a variety of salads and even noodle dishes. Making it is the first and easiest step in preparing your salad, and it can even be made ahead of time.
To begin, grab a small mixing bowl or a glass jar. This makes whisking and later, storing, incredibly convenient. Measure out 3 tablespoons of low-sodium tamari, 3 tablespoons of rice wine vinegar, 2 tablespoons of toasted sesame oil, and 2 tablespoons of either peanut or light olive oil. The choice of oil here depends on your preference; peanut oil will lend a slightly nuttier flavor, while light olive oil provides a more neutral base. Next, add 1 tablespoon of sugar, 1 tablespoon of freshly grated ginger (no substitutes for fresh here – it makes all the difference!), and 1 teaspoon of freshly grated garlic. Finally, stir in 2 teaspoons of toasted sesame seeds for an added layer of texture and aroma.
Whisk all these ingredients together vigorously until well combined. The sugar should dissolve, and the dressing should appear somewhat emulsified. Once mixed, set the dressing aside. If you’re making it in advance, cover and refrigerate. Remember that oils tend to separate from vinegar-based dressings, so give it another good whisk or shake just before drizzling over your salad to ensure all those incredible flavors are perfectly integrated.
Preparing Your Crunchy Toppings: Almonds and Wontons
While the dressing is resting, it’s the perfect time to prepare the crunchy elements that add so much character to this salad. These steps are simple but contribute immensely to the overall appeal of the dish.
Toasting the Sliced Almonds:
In a dry skillet set over medium heat, toast 1/4 cup of sliced almonds. Stir them frequently to prevent burning, cooking for about 5 minutes or until they become fragrant and turn a beautiful light golden brown. Keep a close eye on them, as nuts can go from perfectly toasted to burnt very quickly. Once done, remove them from the skillet and set them aside to cool. The aroma of freshly toasted almonds is heavenly and signals a delicious addition to your salad.
Baking the Crispy Wonton Strips:
This is where we achieve that delightful crunch without the guilt of deep-frying. Baking wontons yields incredibly crispy results with significantly fewer calories and less mess. Trust me, once you try these baked wontons, you’ll never go back to the fried version!
Preheat your oven to 400℉ (or 200℃). Line a rimmed baking sheet with a silicone baking mat or parchment paper. Lightly spray the mat or paper with olive oil. Take 4 to 6 ounces of wonton wrappers and slice them into 1/2-inch strips. A pizza cutter works wonderfully for this, making quick and uniform cuts. Arrange the wonton strips in a single layer on the prepared baking sheet, ensuring they don’t overlap too much for even crisping.
Lightly spray the top of the wonton strips with more olive oil and sprinkle them with a few pinches of kosher salt. This seasoning is key for flavor. Bake in your preheated oven for just 3 to 4 minutes. Midway through baking, carefully rotate the pan to ensure all the strips crisp up evenly to a beautiful golden brown. They cook very quickly, so stay vigilant! Once they’re golden and crisp, remove them from the oven and let them cool. They will become even crispier as they cool.
The Joy of Baked Wontons!
There’s a local restaurant that serves a similar salad with deep-fried wontons, and while they’re tasty, they can be heavy. By baking our wontons, we achieve the same incredible crunch and satisfying texture while significantly cutting down on calories and fat. This healthy swap means you can enjoy that delightful crunch guilt-free, making your Asian Shrimp Salad a truly wholesome and delicious experience.
Grilling the Perfect Shrimp
Now, let’s turn our attention to the star protein of this salad: the grilled shrimp. Grilling adds a wonderful smoky flavor and a beautiful char that complements the other fresh ingredients. Start with 1 pound of shrimp. If using frozen shrimp, make sure they are fully thawed and patted thoroughly dry with paper towels. Removing excess moisture is crucial for achieving a good sear and preventing the shrimp from steaming instead of grilling. Toss the shrimp with a couple of pinches of kosher salt and a few shakes of white pepper. White pepper offers a milder, more floral heat than black pepper, which is ideal for this Asian-inspired dish.
Next, spray a grill pan with olive oil and preheat it over medium heat. You want the pan to be hot enough to create a good sear without burning. Once the pan is adequately hot, arrange the seasoned shrimp in a single layer. Grill the shrimp for 3 to 4 minutes per side, or until they turn opaque and are fully cooked through. Shrimp cooks quickly, so be careful not to overcook them, as they can become rubbery. Properly cooked shrimp will be tender, juicy, and slightly pink. Once cooked, remove them from the pan and set aside.
Assembling Your Vibrant Salad
With all your components prepared – the dressing mixed, almonds toasted, wontons crisped, and shrimp grilled – it’s time for the exciting part: assembly! This salad is as beautiful to look at as it is delicious to eat, so take a moment to arrange the ingredients appealingly on your plates or a large platter.
Start by dividing the chopped butter lettuce leaves among individual plates or spreading them evenly on a large serving platter. This forms the fresh, tender base of your salad. Next, artfully arrange the segments from about 4 to 6 mandarin oranges. Their bright color and sweet juiciness are a fantastic addition. Add the slices from 2 small, ripe avocados, ensuring they are evenly distributed. Then, scatter the perfectly grilled shrimp over the lettuce and fruit. Follow with slices of 2 to 3 Persian cucumbers and thinly sliced green onions.
Aesthetic Pro Tip for Mandarin Oranges:
Whenever I incorporate mandarin oranges into a salad, I always take a moment to toss them in a smidgen of olive oil. This simple trick helps to minimize the appearance of those delicate white veins, purely for aesthetic appeal. It makes the orange segments look even more vibrant and appealing on the plate. While entirely optional, it’s a small detail that elevates the presentation.
Finally, complete your masterpiece by scattering the toasted almonds and crispy wonton strips over the salad. The contrasting textures are what truly make this dish shine. Last but certainly not least, generously drizzle the homemade Asian toasted sesame dressing over the entire salad. The dressing will coat each ingredient, marrying all the flavors into a cohesive and incredibly satisfying dish. Now, all that’s left to do is grab your forks and prepare to indulge in one killer salad!
A Symphony of Flavors and Textures
This salad truly covers all the bases for what makes a meal memorable. I absolutely adore the invigorating brightness of the citrusy mandarin oranges paired with the cool, crispness of the cucumbers. The tender, buttery shrimp and the creamy, rich avocado practically melt in your mouth, creating a luxurious sensation that’s perfectly complemented by the delightful crunch of the toasted almonds and crispy wontons. The combination of sweet, savory, tangy, and fresh, alongside the variety of textures from soft to firm to wonderfully crunchy, makes every bite an exciting adventure. It’s so, so good – a testament to how simple, fresh ingredients, when thoughtfully combined, can create something truly extraordinary.
How To Keep Ripe Avocados Fresh Longer:
Avocados are a beloved ingredient, but keeping them perfectly ripe can be a challenge. My sisters shared this game-changing trick, and it has saved me so much money by preventing wasted avocados! The secret is incredibly simple and effective. First, when buying avocados, choose ones that are very firm to the touch and bright green. Allow them to ripen naturally on your kitchen counter. Once they turn black and are soft to the touch (but not squishy – that means overripe!), immediately transfer them to the refrigerator. This is where the magic happens: once refrigerated, ripe avocados will last for several more days, sometimes even up to a week! This simple storage solution has truly changed my life and ensures I always have perfectly ripe avocados on hand for my salads and other dishes.
Enjoy! And if you give this Grilled Asian Shrimp Salad recipe a try, I’d love to hear from you! Snap a photo and share it on social media, tagging me on Twitter or Instagram!
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4
servings
Grilled Asian Shrimp Salad with Crispy Wontons
20
12
32
Ingredients
FOR THE TOASTED SESAME DRESSING:
- 3 tablespoons low-sodium tamari
- 3 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons peanut oil, or light olive oil
- 1 tablespoon sugar
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 2 teaspoons toasted sesame seeds
FOR THE CRISPY WONTONS:
- 4 ounces wonton wrappers
- olive oil spray
- kosher salt
FOR THE SALAD:
- olive oil spray
- 1 pound shrimp, thawed if frozen, peeled and deveined
- 2 pinches white pepper
- 2 heds Boston lettuce, bibb or butter lettuce, chopepd
- 1/4 cup toasted sliced almonds
- 4 mandarin oranges, segmented
- 4 green onions, sliced
- 2 Persian cucumbers, sliced
- 2 small avocados, sliced
Equipment
-
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
-
2 silpat silicone baking mats
Instructions
FOR THE TOASTED SESAME DRESSING:
-
In a glass jar or bowl, whisk together the tamari, vinegar, both oils, sugar, ginger, garlic and sesame seeds.
FOR THE CRISPY WONTONS:
-
Preheat your oven to 400℉ (or 200℃), line a rimmed baking sheet with a silicone mat or parchment paper and spray with olive oil.
-
Working with a few wontons at a time, use a pizza cutter to cut 1/2-inch strips and arrange in a single layer.
-
Spray the top of the wonton strips and season with kosher salt.
-
Bake in your preheated oven for 3 to 4 minutes, rotating the pan halfway through.
FOR THE SALAD:
-
Toss the shrimp with white pepper and salt. Heat a grill pan on medium and grill the shrimp for 3 to 4 minutes a side.
-
Divide the chopped lettuce among plates. Top with avocado, green onion, mandarin segments, cucumber and avocado. Scatter the grilled shrimp over top with almonds, crispy wontons and drizzle with the toasted sesame dressing.
Serving:
1
salad
,
Calories:
590
kcal
,
Carbohydrates:
45
g
,
Protein:
32
g
,
Fat:
34
g
,
Saturated Fat:
5
g
,
Polyunsaturated Fat:
8
g
,
Monounsaturated Fat:
18
g
,
Trans Fat:
1
g
,
Cholesterol:
185
mg
,
Sodium:
1064
mg
,
Potassium:
1118
mg
,
Fiber:
10
g
,
Sugar:
14
g
,
Vitamin A:
916
IU
,
Vitamin C:
37
mg
,
Calcium:
178
mg
,
Iron:
3
mg
Laurie McNamara
Salads
Asian
