So I had a really nice press lunch a while ago at the KU Kitchen Bar. You can read all about it in my post here. One of the dishes I wanted to recreate was the spicy shrimp salad we had. I loved the combination of dressing the salad and then those nice rich bbq flavored kimchi shrimps on top. Ofcourse I had to try and make it at home so I could share it with you guys too. Its a nice fusion salad, perfect as an entree or on summer evenings when bbqing as a side dish.
Recipe for the Spicy Shrimp Salad
12 Shrimps – without shells
Korean Dried Red Pepper powder / Chili flakes
1/2 tsp Paprika powder
1 small clove of Garlic
Pinch of Salt
Pinch of Chili powder
40 gr Edamame beans – boiled
100 gr Lollo Rosso salad
8 Cherry tomatoes – halved
1/3 Cucumber – cut into small strips
1 Spring onion – finely sliced
Chili Dressing sauce
Clean your shrimps and remove the veins. Wash and drain and set aside.
Marinate the shrimps in Korean dried red pepper (or chili flakes), garlic, paprika and salt. The longer you marinate them the better, but at least 15 minutes.
Boil the edamame beans till their are cooked. Drain and set aside.
Break the salad in to smaller pieces. Wash and drain and set aside.
In a salad bowl, combine edamame, lollo rosso, cherry tomatoes and cucumber.
Pour some dressing over the salad and mix well.
Add in the spring onions.
Grill your shrimp quickly as you don’t want it to overcook. The shrimps are done when they’ve changed color.
Serve the salad next to the grilled shrimp.
Recipe for the Dressing: Sweet chili dressing
1 full tsp of Sweet Chili sauce
2 TBsp of Mayonnaise
Mix in both ingredients until fully combined.