|Prep time||15 minutes|
The tangy flavor of fresh orange juice, combined with spicy sciracha make for a wonderful dressing. Top with these simple spicy shrimp for a satisfying meal.
|1||medium head Napa cabbage|
|3⁄4||c||diced green onions|
|1 1⁄2||T||dark sesame oil|
|6||T||rice vinegar (seperated 3T and 3T)|
|1||t||sciracha sauce (seperated 1/2t and 1/2t)|
|1||lb||raw shrimp (tail removed and deveined)|
For the salad: Thinly slice napa cabbage, shred carrots, dice green onions and halve pea pods. Place in large mixing bowl and combine. In a seperate small mixing bowl, combine orange juice, sesame oil, 3T rice vinegar, sugar, 1/2t. sciracha, ginger, salt, orange zest and white pepper. Mix well. LIGHTLY sprinkle xanthum gum over top of the dressing and whisk until well combined. Dressing will thicken as it mixes and sits for a minute or two. Once dressing has thickened, add to Napa mixture and stir until well combined .Top with sesame seeds.
For the shrimp: In a small mixing bowl, combine dijon, garlic, 1/2t. sciracha and 3T. rice vinegar and set aside .On medium heat, saute shrimp in 1T. vegetable oil until pink and almost cooked, about 5 minutes. Add spicy mixture and raise pan heat to high. Cook an additional 2 minutes until shrimp are coated and warm.
Serve salad with shrimp on top.