ICAG’s Iceberg, Shrimp and Ginger Salad was the inspiration for this salad. It sounded so good that I just had to try it. The story she told was part of the charm as she said that the salad was one that her dad made. After looking at the ingredients I thought that my Delicious Asian Sauce would be a better fit.  Hope you enjoy!

ICAG's Iceberg, Shrimp and Ginger Salad, My Way

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Course: Lunch
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Degree of Difficulty : Easy
Servings: 2 people




  • 12 whole raw shrimp deveined, peeled and tails removed
  • kosher salt and freshly ground black pepper
  • 1/2 tbsp olive oil or just enough to coat the bottom of a medium skillet
  • 2 tbsp sesame seeds


  • 1/2 head iceberg lettuce cored, chopped and chilled


Gather all ingredients before starting recipe.


    • Prepare Delicious Asian Sauce for salad and set aside.

    Salad Greens

    • Chop 1/2 head iceberg lettuce into bite sized pieces and transfer to a bowl. Refrigerate until ready to assemble.


    • Arrange 12 whole raw shrimp on a paper towel lined tray, pat with a paper towel and season with kosher salt and black pepper. Turn and repeat as for the first side.
    • Heat 1/2 tbsp olive oil in medium skillet over medium high heat.
    • Add the shrimp and cook for 1-2 minutes, or until the shrimp has turned pink, turn and cook for another 1-2 minutes.
    • Transfer cooked shrimp to a bowl and drizzle with some of the sauce, so that the shrimp are evenly coated.
    • Return skillet to heat and add 2 tbsp sesame seeds . Stir, scraping up any bits from the pan. Once the sesame seeds are beginning to toast, drizzle with a bit of olive oil and sauce and mix to combine.
    • Sprinkle the sesame seeds over the shrimp, and toss to combine.


    • Divide chopped lettuce between two shallow salad bowls.
    • Arrange shrimp over the lettuce and drizzle with the remaining sauce.

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