Shrimp Salad in Wonton Bowls

What a great day!! It really is remarkable how much better my mood is when its warmer and sunny out. I had every intent of making baked BBQ chicken with rice and broccoli for dinner tonight, but when I set foot outside after work today, I knew there was no way I’d be able to have a hot kitchen and a hot meal after Jazzercise (burned 670 calories today!) After class, I headed to our newly remodeled Dominick‘s grocery store to pick up some cold and fresh ingredients for some veggie-based dinner. EVERYTHING looked gorgeous! I’d had a memory earlier of a shrimp-based recipe that my mom made for me once that was rolled up into rice paper rolls. I went on a search through the grocery store for those wraps, but they didn’t have them… so the plan changed.

We ended up tonight with the most delicious, sweet-and-spicy, veggie-full shrimp salad (complete with cabbage, so it’s officially my BSI entry!). I got creative with presentation and made my own wonton bowls out of wonton wrappers! This recipe could very easily be made with chicken, or made vegetarian, or even vegan! The recipe is in 3 parts: bowl, salad, and dressing. It looks long and complicated, but TRUST ME, its totally not.

Fresh, bright, and delicious

Shrimp Salad in Wonton Bowls

Bowl Instructions

Liberally spray a large-size muffin tin with cooking spray. Take pre-made wonton wrappers and press the center into every other muffin tin space. Liberally spray each wrapper cup with spray, and bake at 350* until golden brown, about 15 minutes.

Salad Ingredients

1 lb. small cooked shrimp, shell-off, tail-off

1 red pepper, diced

1 cucumber, diced

1/3 head cabbage, cut into small strips

3 small scallions, chopped

1/4 c. sliced almonds, toasted

big handful of cilantro, chopped

Salad instructions

Mix all ingredients in a bowl.

Dressing Ingredients

1/4 c. sugar free apricot preserves

2 Tbsp. soy sauce

2 Tbsp. lemon juice

1/4 tsp. sriracha or other hot sauce

1/4 tsp. ground ginger

salt and pepper to taste

Dressing Instructions

Place the preserves in a small, microwave safe bowl. Microwave until preserves have melted. Stir other ingredients except S&P into the preserves, then pour it over the salad. Season with salt and pepper to taste. Allow to chill about 30 minutes before serving in wonton bowls.

WHEW! That was a lot of typing! I’ve got to say, as complicated as this recipe looks, it’s the exact opposite of complicated. It was simple, and SO fresh tasting. There’s thankfully quite a bit leftover for lunch tomorrow, and after the St. Patrick’s Day pig-out I had today, I desperately need some lighter food!

Have a great night all!

Tagged as: Asian, BSI, seafood, simple recipe, vegetables