Prep time15 minutes
Recipe TypeSalads


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 carrots
3⁄4cdiced green onions
8ozpea pods
2 oranges (juiced)
1 1⁄2Tdark sesame oil
6Trice vinegar (seperated 3T and 3T)
1tsciracha sauce (seperated 1/2t and 1/2t)
1⁄2tground ginger
1torange zest
1⁄4txanthum gum
2pnwhite pepper
1lbraw shrimp (tail removed and deveined)
1⁄4cdijon mustard
1tcrushed garlic
3Tsesame seeds


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.

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