KID NOTE: Deconstruct this meal by serving shrimp, carrots, pineapple, and tortillas.
VEGETARIAN TIP: Replace the shrimp with cubed tofu.
GLUTEN FREE MODIFICATIONS: Use tamarin instead of soy sauce.
Do you marinate the shrimp? I’m not seeing that in the directions. If so, how long?
Or is the marinade really the vinaigrette? Sorry for my confusion!
The shrimp is not marinated. Just throw it in the pan and season. Super simple. 😉
No, the shrimp is not marinated. Just throw them in the pan and season. 😉
The idea was met with great skepticism, but after a few bites I got a surprised “this is really good!”. From my meat and potatoes hubs, that is high praise. The kiddo wouldn’t even try, but she hates shrimp. Quesadilla for the save. Only drawback, it wasn’t very filling on its own. I cut the recipe down to serve two, I should have just made more shrimp.
So very delicious and refreshing!
This was SOOOO good! The salad was just perfect. I want to pair it with other stuff, like some lemongrass chicken or pan fried tofu. The only thing to note is that it took about an hour, not 30 minutes (anytime I see matchstick carrots I know it’s going to be a long night 😉
Also, I used Napa cabbage b/c I ran out of bok choy and it was still so great!
Wonderful! Huge hit with the husband. The kids ate the shrimp on the side with some black beans, but the hubby and I loved the entire meal. We will definitely do this one again. I love all the new things I’m learning to cook!
If you are pressed for time, you can substitute that broccoli cabbage slaw that is pre-packaged and it is great too
For some reason I forgot a number of ingredients for this one! First I made the slaw out of shredded cucumber (and squeezed as much water out I could) since I forgot bok choy and radishes. Then, fresh shrimp were really expensive so I found breaded in the frozen section. I tossed the baked shrimp in most of the the peanut sauce and left a little out for dipping. The kids loved it!
This was great, but our tortillas got too moist, so we will make this again with rice or rice noodles.
Next time I make these I’m going to use rice paper wraps instead of tortillas – it will be just like the fresh spring rolls from our favorite Vietnamese restaurant!