Warm Teriyaki Shrimp Salad Recipe
Tiger shrimp, bay shrimp, zucchini, mushrooms, scallions, and garlic sautéed in homemade teriyaki sauce. Served atop a bed of fresh Romaine lettuce / spring mix tossed in a light, creamy, bleu cheese vinaigrette.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water. Stir well and bring to a simmer over medium heat until the sauce thickens. Remove from heat and set aside.
Cook the Shrimp and Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add minced garlic and sliced scallions, sauté for 1-2 minutes until fragrant. Add the tiger and bay shrimp, cooking until they turn pink (about 3-4 minutes). Add sliced zucchini and mushrooms, cooking until tender.
Add Teriyaki Sauce
Pour the teriyaki sauce over the cooked shrimp and vegetables. Stir well to combine and heat through for another 2 minutes.
Prepare the Salad Base
In a large bowl, combine romaine lettuce and spring mix. Toss with a light, creamy bleu cheese vinaigrette.
Assemble the Dish
Serve the warm teriyaki shrimp and vegetables atop the bed of lettuce mixture. Enjoy!