Steaming the shrimp helps prevent overcooking and keeps it succulent. Watermelon makes a surprisingly good pairing.
3 cups water
1 cup apple cider vinegar
1 pound peeled and deveined tail-on raw large shrimp
1/3 cup minced shallots
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
3 tablespoons canola oil
1 tablespoon toasted sesame oil
3 cups chopped watermelon
2 cups chopped romaine lettuce
2 cups fresh spinach
1 ripe large avocado, cut into wedges
1/2 cup loosely packed fresh cilantro leaves, divided
1 teaspoon shichimi togarashi or crushed red pepper (optional)
1/2 teaspoon black sesame seeds
1/2 teaspoon toasted sesame seeds
Added sugars 4g
Calcium 11% DV
Potassium 15% DV
How to Make It
Fit a steamer basket into a stockpot. Add 3 cups water and vinegar; bring to a boil. Add shrimp; cover and steam 5 minutes. Remove shrimp to a baking sheet; chill 15 minutes.
Stir together shallots, soy sauce, lime juice, and honey in a bowl. Let stand 10 minutes. Whisk in canola and sesame oil.
Add watermelon, lettuce, spinach, avocado, and 1/4 cup cilantro to shallot mixture; toss to combine. Place salad on a large platter, leaving any remaining dressing in bowl. Add shrimp; shichimi togarashi, if desired; and remaining 1/4 cup cilantro to bowl. Toss to combine. Place shrimp mixture on salad. Sprinkle with sesame seeds.
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