Asian Shrimp Salad

Prep Time:
15 mins
Total Time:
15 mins


  • 1 pound large shrimp

  • 2 navel oranges

  • 2 carrots, peeled and julienned

  • Juice from 1/2 lime

  • 1 small jicama, peeled and julienned

  • 1 tablespoon vegetable oil

  • 1 to 2 teaspoons sriracha sauce

  • 1 teaspoon fish sauce

  • Salt

  • teaspoon sugar

  • ½ cup cilantro leaves, coarsely chopped

  • 1 head Bibb lettuce, leaves washed and separated


  1. In a large, straight-sided skillet, bring 2 inches of water to a simmer. Add shrimp and cook until opaque throughout, 2 to 3 minutes. Drain and rinse under cold water.

  2. Remove peel and pith from oranges and, working over a medium bowl, carefully cut between membranes, letting segments drop into bowl. Add carrots, lime juice, and jicama. Let sit for a few minutes. Mix in oil, sriracha, fish sauce, salt, and sugar. Adjust salt, sugar, and lime juice to taste. Stir in shrimp and cilantro. Serve on lettuce.

    Anson Smart
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