- Dressing:
- 1 cup grapes
- 1/2 cup fish sauce
- 2 tablespoons lime juice, or more to taste
- 1 1/2 tablespoons minced garlic
- 1 tablespoon sweet chile sauce
- 1/2 teaspoon salt, or more to taste
- Salad:
- 1 teaspoon canola oil
- 1 pound jumbo shrimp, peeled and deveined
- 1 eggplant, diced
- cooking spray
- 5 cups thinly sliced bok choy
- 1 1/2 cups pea shoots
- 1 cup shredded carrots
- 1/2 cup thinly sliced cucumbers
- 1/4 cup chopped fresh mint
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped green onions
- Preheat oven to 400 degrees F (200 degrees C).
- Place grapes in a food processor or blender; process until pureed. Whisk pureed grapes, fish sauce, lime juice, garlic, chile sauce, and salt together in a bowl until dressing is well combined.
- Spoon about 2 tablespoons dressing and oil into a bowl; add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until chilled and marinated, 15 to 20 minutes.
- Place eggplant in a roasting pan and spray with enough cooking spray to coat.
- Roast eggplant in the preheated oven until browned, about 15 minutes. Transfer eggplant to the reserved dressing.
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove shrimp from marinade and discard marinade.
- Cook shrimp on the hot grill until visibly pink on the bottom, about 3 minutes. Flip shrimp and cook until cooked through but not dry, 4 to 5 minutes. Remove shrimp from grill and allow to rest.
- Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts, and green onions in a large bowl; add eggplant with dressing and shrimp and toss well.
04/23/2018
recipepes.com
Grilled Shrimp, Pea Shoot, and Bok Choy Salad with Asian Reduced Fat Dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
