Grilled Shrimp Salad with Sesame Ginger Vinaigrette

Grilled Shrimp Salad with Sesame Ginger Vinaigrette

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"Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad."
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25 m servings
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Original recipe yields 2 servings



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  1. Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
  2. Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.


  • Ginger Sesame Vinaigrette
  • Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.


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This was pretty good. I used spinach and added snow peas and baby carrots. Next time I will only use one green onion, I thought it was a little too overpowering.

i'm rating mostly for the vinaigrette.. i didn't add the vegetable oil and i salted to taste.. used it on an asian style side salad.. ty for the recipe

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