Chinese · Serves 2
with Cucumber, Carrots, Peanuts & Scallions
Tender shrimp and crunchy peanuts transform this refreshing salad into a meal fit for anytime of day. Baby lettuce, shredded carrots, and cucumber are tossed with a nutty sesame dressing, then topped with honey-glazed shrimp and peanuts. Crispy wonton strips are the final flourish for a meal full of color, flavor, and texture.
Wash and dry produce.
Place sealed honey packet in a small bowl of warm water to soften.
Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and halve cucumber lengthwise; slice crosswise into 1⁄4-inch-thick half-moons. Trim scallions. Cut scallion whites crosswise into 1-inch pieces; thinly slice greens.
Rinse shrimp* under cold water; pat dry with paper towels. Season all over with salt and pepper.
Heat a large drizzle of oil in a large pan over high heat. Once pan is very hot, add shrimp and scallion whites. Cook, stirring occasionally, until shrimp are opaque and cooked through and scallions are slightly charred, 3-4 minutes. TIP: Lower heat if scallions begin to brown too quickly.
In the last minute of cooking, stir in peanuts. Cook, stirring, until lightly browned. Remove from heat; stir in honey until fully coated. Season with salt and pepper if desired.
In a large bowl, toss together lettuce, cucumber, carrots, and sesame dressing. Taste and season with salt and pepper.
Divide salad between bowls. Top with shrimp and wonton strips. Garnish with scallion greens and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
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