Chef Floyd's Chinese Grilled Shrimp Salad

Chef Steve Floyd of the Brigantine Family of Restaurants
Chef Steve Floyd
If eating better is on your list of New Year's resolutions, there's good news: You don't have to sacrifice taste for health. Executive Chef Steve Floyd of the Brigantine Family of Restaurants shares his recipe for Chinese grilled shrimp salad that is full of flavor and nutrient-rich vegetables.

Chef Floyd's Chinese Grilled Shrimp Salad

  • 16 large shrimp, grilled
  • 1 head of romaine lettuce, chopped
  • 2 cups green cabbage, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup carrots, shredded
  • 1/2 cup green onions, chopped
  • 1/4 cup cilantro leaves
  • 1/4 cucumber, shredded
  • 3 ounces crispy wontons
  • 6 ounces Soy Ginger Vinaigrette (recipe below)

Soy Ginger Vinaigrette

  • 2 tablespoons ginger root, peeled and chopped
  • 3/4 tablespoon dry mustard
  • 2 tablespoons powdered sugar
  • 3 ounces vegetable oil
  • 2 ounces soy sauce
  • 1 ounce sesame oil
  • 1/2 ounce white vinegar
  • 1/2 ounce Asian hot sauce

Puree vinaigrette ingredients in a blender until thick and creamy. Toss salad ingredients and vinaigrette together and serve. You may keep the unused portion of the vinaigrette refrigerated for up to three weeks.

Serves 8.

Recipe provided courtesy of the Brigantine Family of Restaurants.

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