I love the Peanut dipping sauce served alongside spring rolls in Asian restaurants so much, it needs to make an appearance on other dishes. And in the summa-summa-summertime, I am always looking for ways to make salads interesting. This Sriracha Lime Shrimp Salad with Asian Peanut Dressing is light, fresh and flavorful, exactly what I want for dinner during a Texas summer.
Ingredients (serves 3-4):
1 lb. shrimp, peeled and deveined
1 tbsp. canola oil
1 tbsp. honey simple syrup
1 tbsp. chopped cilantro
1 tsp. sriracha
Zest and juice from 1 lime
Salt and pepper
1 head romaine lettuce, sliced
4 oz. sliced red and green cabbage blend
1 cup shredded carrots
¼ red onion, thinly sliced
Asian Peanut Sauce – see recipe
Toss together romaine lettuce, sliced cabbage, shredded carrots and red onion. Pour Asian Peanut Sauce over the top and toss to combine. (Note: this intentionally makes a lightly dressed salad. If you like more dressing on your salad, you might want to make 1.5x or 2x the dressing.)
Peel and devein shrimp, place in a medium bowl and season with salt and pepper. Whisk together canola oil, honey simple syrup, chopped cilantro, sriracha, lime zest and juice (or pulse through a food processor) and pour over shrimp, coating evenly. Preheat grill pan (I love my red Le Creuset Double Burner Grill Pan) on medium low. Grill shrimp 3 minutes per side, until cooked.
Top salad with grilled shrimp, chopped cilantro and chopped peanuts. Enjoy!
Have you ever had spring rolls in Chinese restaurant and thought to yourself “I could eat this peanut sauce with a spoon”? Well I have, and having it over spring rolls is simply not enough for me. This Asian Peanut Sauce is perfect for everything from dressing a salad, drizzled over noodles or for dipping sauce for spring rolls or shrimp kabobs. This recipe is a keeper.
2 tbsp. peanut butter
1 tbsp. brown sugar
½ tbsp. soy sauce
2 tbsp. warm water
Zest and juice from ½ lime
1 tsp. sriracha
Whisk all ingredients together until fully incorporated. Toss with a green salad or serve as a dipping sauce. Enjoy!
I didn’t realize how much I would miss all the great take out options in New York until I moved away. Whenever I visit family and friends, I make sure to get my fix at all my favorite places, but between visits, I’ll make mine at home. I love the flavors of Korean BBQ – salty, sweet, garlic and ginger – I could eat it any time. This Korean Beef recipe is easy to make, and really tender since it simmers away in the slow cooker for hours.
1 – 1 ½ lb. flank steak, thinly sliced against the grain
2 -3 tbsp. corn starch
2 tbsp. canola oil, divided
5 cloves garlic, minced
1 tsp. ginger, grated
1 cup water
¾ cup soy sauce
½ cup brown sugar
½ tsp. red pepper flakes
2 green onions, whole
1 cup shredded carrots
Green onion, sliced for garnish (optional)
Turn crockpot on low heat, add water, soy sauce, brown sugar, red pepper flakes and green onions and stir together.
Heat heavy bottomed skillet on medium heat and add 1 tbsp. oil. In a medium bowl, toss together sliced flank steak and corn starch until each slice is coated. Add steak strips to skillet and brown on each side, then add to crock pot. Reduce skillet to low heat, add remaining 1 tbsp. oil and sauté garlic and ginger until fragrant, about 2 minutes. Add sautéed garlic and ginger to crock pot.
Cover crock pot and cook on low for 3 ½ hours, then add shredded carrots and cover for 30 minutes more. Garnish with sliced green onions and serve over rice or with broccoli.
Lettuce wraps are some of my favorite appetizers at Asian restaurants and these delicious bites are so easy to make at home. Packed with citrus flavor, these Orange Chicken Lettuce Wraps are diet friendly, full of fresh veggies, and perfect for a family style get together. Set all the filling out in a large bowl, stack up the lettuce cups, and everyone can build their own wrap (or two!)
8 oz. boneless skinless chicken thighs
1 tsp. canola oil
½ red onion, diced
1 red bell pepper, diced
1 clove garlic, minced
¼ cup shredded carrots
Pinch of crushed red pepper
2 tbsp. hoisin sauce
Juice and zest from ½ orange
½ cup chicken broth
Sliced green onions and chopped peanuts, for garnish
Cut chicken into bite sized pieces, and season with salt and pepper. Sauté chicken in a skillet about 5 minutes until cooked over medium heat. Remove chicken from pan and add diced onion, bell pepper, minced garlic, shredded carrot and crushed red pepper until vegetables start to soften, around 3 minutes. Add zest and juice from ½ orange, hoisin sauce and chicken broth. Return chicken to skillet and let cook for 3 minutes, until sauce is bubbly and starts to thicken. Place chicken mixture in large bowl for sharing, garnish with sliced green onions and chopped peanuts, and serve with lettuce cups.