A scrumptious salad bowl that turns leftovers into a paleo bowl of deliciousness packed with nutrition.
Shrimp is a staple in our house. It is quick to cook, goes well with everything, and is healthy and lean. A shrimp salad is something I throw together when I cannot decide what to serve for dinner. The recipe below might look super long, but I promise you, it’s the simplest thing to cook, ever. All you need is: frozen shrimp and whatever leftovers you have in the fridge.
The beautiful bowls in the picture are what we call “leftover city”. I created this dish right before Independence Day, when we suddenly decided we’d be taking a road trip to Taos for four days. I had to use all the fresh vegetables in the fridge in a single day before the trip.
The seasoning of this shrimp salad was inspired by Yunnan cuisine. Yunnan province is located in the far southern part of China. It’s an inland province and has the greatest diversity of ethnic minority groups. It has a very diversified cuisine. Many of the dishes have influence from other parts of China and Southeast Asia. You will see ingredients such as tropical fruits, mint, tons of chili peppers, and Sichuan peppercorns in Yunnan cuisine.
Again, do not let the long ingredient list intimidate you. It is designed to share inspiration (and use all your leftovers in one meal!). You can easily tweak it with whatever you have in your pantry.
Not only does the mango salsa work great in this salad, but you can also serve it with grilled fish, chicken salad, chips, and tacos. It holds up in the fridge for a day and is freezer friendly. You can heat the frozen salsa in the microwave until it has just returned to room temperature. The mint will turn brown, but it won’t affect the taste.
I served the shrimp over sweet potato noodles. Alternatively, you can use summer squash noodles, zucchini noodles, lettuce, spinach, or mixed salad greens.
The salsa is sauce-like enough for this dish. But if you want extra sauce to spice up your shrimp bowl, you can use a bit of mayonnaise (my favorite!) or a light vinaigrette (simply mix 2 parts olive oil with 1 part white wine vinegar).
Get wild caught peeled and deveined gulf shrimp deliver to your door
We love using Wild Caught Gulf Shrimp from Sizzlefish for dinner. These shrimp are peeled and deveined, packaged into individual serving sizes, and ready to use. Not to mention the shrimp are always nicely sized and very fresh. To quickly thaw the shrimp, simply place the package in a large bowl and fill it with cold water. The shrimp will be thawed and ready to cook in 15 minutes.
Dinner can be very easy to cook if you have these shrimp in your freezer. No matter whether you’re making a salad, soup, taco, sandwich, or noodle dish. Add some shrimp with plenty of veggies, and you’ll have a satisfying meal that is packed with nutrition.
I hope you enjoy!
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!’
- 1 pound peeled and deveined shrimp
- 2 teaspoons soy sauce
- 2 teaspoons Shaoxing wine (or rice wine)
- 2 teaspoons potato starch (or cornstarch)
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon Sichuan peppercorn powder (or black pepper powder)
- 1 tablespoon olive oil
- 3 large sweet potatoes
- 4 tablespoons olive oil
- 2 green onions, chopped
- Pinch of sea salt
- 4 cups cubed mango (yield from 4 small mangoes or 2 large mangoes)
- 1 jalapeno, finely chopped
- 1/2 cup loosely packed mint, chopped
- 2 tablespoons minced red onion
- 1 tablespoon fresh lime juice
- 1/2 teaspoon grated ginger
- (Optional) 1/8 teaspoon cayenne powder
- Cherry tomatoes
- Sliced avocado
- Sliced cucumber
- Sliced purple onion
- Combine shrimp, soy sauce, Shaoxing wine, cornstarch, cayenne powder, and Sichuan peppercorn powder in a bowl. Mix well and coat shrimp evenly with spices. Let marinate for 10 to 30 minutes.
- Heat oil in a nonstick pan until hot. Add shrimp. Cook and occasionally stir, until the surface turns slightly golden and the shrimp have curled. Transfer to a plate immediately.
- Combine mango, jalapeno, mint, green onion, lime juice, ginger and cayenne powder in a bowl. Stir to mix well.
- Cut sweet potatoes into noodles using a spiralizer. If you do not have a spiralizer, use a julienne peeler or mandoline to cut sweet potatoes into strips.
- Heat oil in a large nonstick skillet until warm. Add green onion. Stir a few times to release fragrance. Add sweet potato and a pinch of salt. Cook and stir until soft. Transfer to a serving plate.
- Add cooked shrimp and other toppings. Serve with mango salsa.
The nutrition facts are calculated based on 1 of the 4 servings generated by this recipe (include the avocado, cucumber, onion and tomato toppings).