• CourseLunch
  • CuisineAsian
  • Keyword15 Minute Meal, All-Seasons, Salad
Servings Prep Time
2people 10minutes
Cook Time Total Time
3minutes 15 minutes
Servings Prep Time
2people 10minutes
Cook Time Total Time
3minutes 15 minutes
Degree of Difficulty
Easy
Ingredients
Dressing
Shrimp
  • 12whole raw shrimpdeveined, peeled and tails removed
  • kosher salt and freshly ground black pepper
  • 1/2tbspn olive oilor just enough to coat the bottom of a medium skillet
  • 2tbspn sesame seeds
Salad
  • 1/2head iceberg lettucecored, chopped and chilled
Instructions
  1. Gather all ingredients before starting the recipe.
Dressing
  1. Prepare sauce for salad and set aside.
Salad Greens
  1. Chop salad into bite sized pieces and transfer to a bowl. Refrigerate until ready to assemble.
Shrimp
  1. Arrange 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.
  2. Heat olive oil in medium skillet over medium high heat.
  3. Add the shrimp and cook for 1-2 minutes, or until the shrimp has turned pink, turn and cook for another 1-2 minutes.
  4. Transfer cooked shrimp to a bowl and drizzle with some of the sauce, so that the shrimp are evenly coated.
  5. Return skillet to heat and add the 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.
  6. Sprinkle the sesame seeds over the shrimp, and toss to combine.
Assembly
  1. Divide chopped lettuce between two shallow salad bowls.
  2. Arrange shrimp over the lettuce and drizzle with the remaining sauce.