This Asian shrimp salad is fresh, colorful, and packed with protein. It combines crisp vegetables, juicy shrimp, crunchy cashews, and a creamy sesame-ginger dressing for a satisfying meal.
It’s light enough for lunch but filling enough for dinner. The combination of herbs, citrus, and toasted sesame flavors makes every bite refreshing and delicious.
Why You’ll Love This Recipe
This salad is loaded with fresh vegetables and lean protein.
The creamy almond butter dressing adds rich flavor without feeling heavy.
The shrimp cooks quickly, making this recipe ideal for busy weeknights.
Fresh mint and cilantro give the salad a bright and vibrant finish.
It’s naturally gluten-free and easy to customize.
What You’ll Need (Ingredient Highlights)
Shrimp provides a high-protein base that cooks in just minutes.
Cabbage and broccoli add crunch and texture to the salad.
Fresh mint and cilantro bring brightness and freshness.
Almond butter creates a creamy and flavorful dressing.
Sesame oil, ginger, and garlic give the dressing its bold Asian-inspired flavor.
Cashews add a buttery crunch that pairs perfectly with the vegetables.
Pro Tips Before You Start
Pat the shrimp dry before seasoning for better browning.
Thinly slice the cabbage so the salad stays light and easy to eat.
Toast the cashews just until fragrant to avoid burning them.
Let the dressing sit for a few minutes before serving so the flavors can meld together.
Add water gradually to the dressing to control the consistency.
How to Make Asian Shrimp Salad
Step 1 – Make the dressing
In a blender or food processor, combine almond butter, rice vinegar, liquid aminos, honey, sesame oil, lime juice, garlic, ginger, chili flakes, and melted coconut oil. Blend until smooth, then add water gradually until pourable. Set aside.
Step 2 – Marinate the shrimp
In a bowl, toss shrimp with olive oil, lime juice, paprika, and salt. Let marinate for 5–10 minutes.
Step 3 – Cook the shrimp
Heat a skillet or grill pan over medium-high heat. Cook shrimp for about 2 minutes per side until opaque and lightly golden. Set aside to cool slightly.
Step 4 – Prepare the vegetables
Thinly shred the cabbage, slice the cucumber, chop the broccoli into bite-sized pieces, and roughly chop the lettuce, cilantro, and mint.
Step 5 – Toast the cashews
Place cashews in a dry skillet over medium heat. Stir for 3–4 minutes until lightly toasted and fragrant.
Step 6 – Assemble the salad
Arrange lettuce, cabbage, broccoli, and cucumber on serving plates. Top with shrimp, toasted cashews, sesame seeds, cilantro, and mint. Drizzle generously with dressing and serve immediately.
What to Serve Them With
Serve with jasmine rice or rice noodles for a heartier meal.
Pair with fresh spring rolls for a light Asian-inspired dinner.
A chilled green tea or sparkling lime water complements the fresh flavors perfectly.
Variations / Substitutions
Swap shrimp with grilled chicken or tofu if preferred.
Use peanut butter instead of almond butter for a richer dressing.
Add shredded carrots or bell peppers for extra color and crunch.
Replace cashews with peanuts or sliced almonds.
Storage & Leftovers
Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
The dressing may thicken when chilled, so stir in a splash of water before serving.
For best texture, assemble the salad just before eating.
FAQs
Can I make this recipe ahead of time?
Yes, you can prep the vegetables and dressing ahead and assemble before serving.
How should I store leftovers?
Keep the salad and dressing in separate airtight containers in the refrigerator.
Can I freeze this dish?
The shrimp can be frozen, but the fresh vegetables are best enjoyed fresh.
Can I substitute some of the ingredients?
Yes, you can adjust the herbs, nuts, or vegetables based on preference.
How long does this recipe take to make?
It usually takes about 30 minutes from start to finish.
Is this recipe kid-friendly?
Yes, simply reduce the chili flakes for a milder flavor.
Can I make this dish dairy-free or gluten-free?
Yes, this recipe is naturally dairy-free and can easily be gluten-free with suitable liquid aminos.
What should I serve it with?
It pairs well with rice, noodles, or light appetizers.
Do I need special equipment?
A blender or food processor helps create a smooth dressing, but it’s not strictly required.
How do I know when the shrimp is perfectly cooked?
The shrimp should turn opaque with a light pink color and slight golden edges.
Final Thoughts
This Asian shrimp salad is fresh, vibrant, and full of texture. The combination of juicy shrimp, crunchy vegetables, creamy dressing, and fresh herbs creates a balanced meal that’s both healthy and satisfying.
It’s perfect for warm days, meal prep lunches, or quick weeknight dinners. Once you try it, this refreshing salad may become one of your favorite healthy recipes.
Full Recipe Card
Ingredients
For the shrimp
1.5 lb shrimp, peeled and deveined
1 tbsp olive oil
1.5 tbsp lime juice
1 tsp paprika
1/2 tsp salt
For the salad
4 cups cabbage, shredded thin
10 oz broccoli
2 cups lettuce
1/2 cup cilantro
1/2 cup mint
1 cucumber, thinly sliced into half moons
1/3 cup cashews
1 tbsp toasted sesame seeds
For the dressing
1/3 cup almond butter
2 tbsp rice vinegar
2 tbsp liquid aminos
1 tbsp honey
1.5 tbsp sesame oil
1 tbsp lime juice
1 garlic clove
1.5 inches ginger, peeled and grated
1/2 tsp chili flakes
1/4 cup coconut oil, melted and cooled
2–3 tbsp water
Instructions
Blend dressing ingredients until smooth and pourable.
Marinate shrimp with olive oil, lime juice, paprika, and salt for 5–10 minutes.
Cook shrimp for about 2 minutes per side until opaque and lightly golden.
Prepare cabbage, broccoli, cucumber, lettuce, cilantro, and mint.
Toast cashews in a dry skillet for 3–4 minutes.
Assemble vegetables on plates, top with shrimp, cashews, sesame seeds, herbs, and dressing.
