Best 3 Grilled Shrimp Pea Shoot And Bok Choy Salad With Asian Reduced Fat Dressing Recipes

Indulge in a culinary journey to the Far East with this Grilled Shrimp, Pea Shoot, and Bok Choy Salad, a symphony of flavors and textures that will tantalize your taste buds. Succulent shrimp, grilled to perfection, takes center stage, accompanied by crisp pea shoots, tender bok choy, and a medley of aromatic herbs. Drizzled with an irresistible Asian-inspired reduced-fat dressing, this salad offers a delightful balance of sweet, savory, and tangy notes.

As you explore further into the article, you'll discover a treasure trove of additional recipes, each a culinary masterpiece in its own right. Embark on a taste adventure with Spicy Soba Noodle Salad, a vibrant fusion of flavors that combines the heat of chili peppers with the refreshing crunch of vegetables. Transport yourself to the bustling streets of Thailand with Pad See Ew, a stir-fried noodle dish bursting with the bold flavors of soy sauce, oyster sauce, and aromatic Thai basil. And for a sweet treat, indulge in the delectable Baked Banana Fritters, a crispy and golden dessert that pairs perfectly with a scoop of vanilla ice cream.

Prepare to be captivated by the culinary wonders that await you in this article. Whether you're a seasoned chef or just starting your culinary journey, these recipes will inspire and guide you to create unforgettable meals that will leave your taste buds craving more.

Let's cook with our recipes!

GRILLED BOK CHOY

Grilled Bok Choy image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.

GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY

Grilled Shrimp Satay with Peaches and Bok Choy image

Provided by Bon Appétit Test Kitchen

Categories Low Fat Quick & Easy Low Cal High Fiber Backyard BBQ Peach Peanut Shrimp Summer Grill Grill/Barbecue Healthy Bok Choy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 peaches or nectarines, each cut into 6 wedges
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choy, halved lengthwise

Steps:

Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
*Available in the Asian foods section of many supermarkets and at Asian markets.

GRILLED BOK CHOY SALAD

Grilled Bok Choy Salad image

Provided by Food Network

Time 20m

Yield 4 servings for appetizer, 2 servings for entree

Number Of Ingredients 18

Ingredients

1 medium head bok choy
1/4 wedge purple cabbage or 5 leaves curly purple savoy cabbage
4 whole scallions
1 small can Mandarin orange segments (9 to 12 ounces), drained
1 cup chow mein noodles or 1 package dry ramen noodles, toasted in a dry pan
1/4 cup wasabi peas
1/4 cup chopped cilantro leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Orange Sesame Balsamic Dressing, recipe follows
1/4 cup orange juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger root
1 teaspoon Asian hot mustard
1 red or green Thai chile, seeded and finely chopped, optional
Pinch kosher salt and freshly ground black pepper

Steps:

Heat a grill to medium-high heat.
Wash the bok choy, cabbage and scallions and shake to remove the excess water. Grill just until grill marks appear and become aromatic, about 30 seconds to 1 minute. Remove them from the grill to a cutting board. Julienne the bok choy and chop the cabbage. If using curly leaf cabbage. cut into chiffonade. Add the bok choy and the cabbage to a large salad bowl. Cut the scallions on the bias and add them to the bowl. Add the remaining ingredients and toss. Pour the Orange Sesame Balsamic Dressing over the salad, then toss and serve.
Whisk all the ingredients together in a glass or wooden bowl. Set aside until ready to use.
Yield: about 1 cup

Tips:

For the best flavor, use fresh shrimp that are deveined and peeled.
If you don't have pea shoots, you can substitute arugula or baby spinach.
Bok choy can be found in the produce section of most grocery stores.
To make the Asian reduced-fat dressing, whisk together the rice vinegar, soy sauce, sesame oil, honey, and ginger.
If you don't have a grill, you can cook the shrimp in a grill pan over medium heat.
Serve the salad immediately, while the shrimp are still warm.

Conclusion:

This grilled shrimp, pea shoot, and bok choy salad is a healthy and delicious meal that is perfect for a light lunch or dinner. The Asian reduced-fat dressing adds a flavorful touch to the salad, and the grilled shrimp are a great source of protein. This salad is also a good way to get your daily dose of vegetables.