This shrimp stir-fry salad is a quick and easy weeknight meal that’s perfect for transitioning salad from summer to the fall and winter months. This post is sponsored by Kroger. All thoughts and opinions are my own.
Stir-fry has always been one of my go-to dinner options because it’s so dang easy, healthy and delicious.
The ease factor comes in handy, especially on busy weeknights when I have no clue what I’m going to make for dinner. I always tend to have frozen shrimp in the freezer and a bag of stir-fry veggies and really that’s all you need to make a good stir-fry — protein and veggies.
Of course, you also need a tasty sauce, but that’s pretty easy to toss together with a couple items from the fridge or pantry.
Given my love for stir-fry and salad I thought it would be fun to combine the two into one dish so this little number is a cross between the two. A shrimp stir-fry salad, if you will. Perfect for my Sunday Salad series!!
When people think salad their mind almost immediately goes to enjoying a fresh, cold salad on a hot summer day, but there are salads for all seasons. I especially like the idea of warm salad options for fall and winter because they’re still loaded with all the goods: protein, healthy fat, veggies and fiber, but some (or all) of the components are cooked which makes for a delicious, comforting meal.
The added bonus here is that some veggies actually provide our bodies with more nutrients when they’re cooked. For instance, when carrots are cooked your body is able to absorb more beta carotene from them!
For this shrimp stir-fry salad, I kept things semi-traditional by using ingredients such as tamari and sesame oil for the dressing, but also super heathy by using broccoli slaw and broccoli florets for the veggies along with shrimp as a lean protein source. Instead of serving the dish over rice, the green veggie mixture is used as the base. Add the shrimp and the sesame almond dressing and you have a complete meal that super healthy and absolutely delicious.
Trust me when I tell you that you’re going to LOVE this sesame almond dressing. It’s so nutty and flavorful. I’ve legit been putting it on EVERYTHING because it’s so dang good.
The secret/not so secret ingredient in the dressing is sesame oil, which has a nutty and rich flavor. I used Spectrum’s non-gmo unrefined sesame oil from Kroger and it worked beautifully in the sesame almond dressing.
You’ll often see sesame oil used for stir-fries, but I recommend using avocado oil for the actual stir-frying because it has a high smoke point and can tolerate the high temps. Sesame oil, especially when unrefined, is better suited for sauces, dressings, marinades and things cooked at a medium heat. I love the rich flavor it adds!Print
This shrimp stir-fry salad is a quick and easy weeknight meal that’s perfect for transitioning salad from summer to the fall and winter months.
- 2 Tablespoons olive or avocado oil, divided
- 1/3 cup red onion, chopped
- 3 cups broccoli slaw (a mix of broccoli, cabbage and carrots)
- 3 cups broccoli florets, bite-size
- 1/2 teaspoon sea salt
- 2 cloves garlic, minced
- 1/2 pound raw shrimp, peeled and deveined
- 1 teaspoon lime juice
- green onions, chopped, for garnish
- cilantro, chopped, for garnish
- sriracha and/or red pepper flakes, for garnish
Sesame Almond Dressing:
- Make sesame almond dressing by adding all dressing ingredients into a mason jar. Place the lid on top and shake well to combine. Alternatively, you can add all the dressing ingredients into a bowl and whisk everything together. Set dressing aside at room temperature.
- Heat 1 Tablespoon oil in a large skillet over medium-high heat. Sauté onion for 4-5 minutes or until soft and fragrant.
- Add broccoli slaw and broccoli florets to the skillet and sauté for 5-7 minutes more, or until broccoli is bright green and tender, but not mushy. Season with sea salt and pepper while cooking.
- Remove veggies from the skillet and set aside.
- Lower heat on stove to medium and using the same skillet, add another tablespoon oil and minced garlic. Cook for 1 minute and then add shrimp and lime juice to the skillet. Cook, stirring for about 4-5 minutes or until pink and no longer translucent.
- Grab two plates and add half the salad veggies to each. Top with a portion of the shrimp, using a slotted spoon/spatula so that the juice is left behind. Drizzle a healthy portion of the sesame dressing over each salad. Garnish with green onions and cilantro and serve the dish with red pepper flakes or sriracha if you want a little more spice.
You may end up with a little leftover dressing. Just save it for another salad!
- Serving Size: 1 salad with a portion of dressing
- Calories: 402kcal
- Sugar: 12g
- Fat: 22g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 23g
If you make this shrimp stir-fry salad let me know how it turns out in the comment section or share a photo on social media. Just be sure to tag me (@eatingbirdfood + #eatingbirdfood) so that I see it!