Brussels Sprouts, Shrimp, & Sweet Baby Broccoli Salad

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Prep Time: 20 minutes
Cook Time: 15 minutes
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Dietary Preferences:

Low-Carb
Gluten-Free

Ingredients

  • 12 each large White Gulf Shrimp
  • 2 tbsp. "The Original" Cajun Spice Mix
  • 1 cup Ginger-Chili-Lime Vinaigrette (See below)
  • 2 cups Ocean Mist Farms Brussels sprout leaves (blanched)
  • 2 cups Ocean Mist Farms sweet baby broccoli, florets (blanched)
  • ½ cup Ocean Mist Farms cilantro leaves (washed)
  • ½ cup Ocean Mist Farms sliced green onions
  • ½ cup chopped Medjool dates
  • 1 each julienned red bell pepper
  • 8 oz. Baker’s Double Smoked Bacon (large lardons, cooked)

 

Chili Lime Vinaigrette

  • 1 cup rice wine vinegar, unseasoned
  • 1/4 cup Tiparos fish sauce
  • 2 ea. oranges (zest and juice)
  • 1 Tbsp. Sriracha sauce
  • 2 Tbsp. garlic, peeled and chopped
  • 1 oz. pickled ginger, chopped
  • 1/4 cup pickled ginger juice
  • 1/4 bunch Ocean Mist Farms cilantro, chopped
  • 1 bunch Ocean Mist Farms green onions, chopped,
  • 2 Tbsp. sesame oil

Directions

Chili Lime Vinaigrette

  • Combine all ingredients and serve.
  • Note: Can hold for up to 3 days.
  • A good suggestion is to make a large batch and only add the fresh Cilantro and Green Onion around the time you are using the vinaigrette. The base sauce will last for weeks in your refrigerator.

Salad Assembly

  1. Peel and season the shrimp with TW’s spices and skewer on an 8 inch bamboo skewer. Grill to order
  2. Combine all of the salad ingredients and toss with vinaigrette
  3. Serve on a long rectangle plate, serve the shrimp on the salad
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