Arugula salad with grilled tamarind shrimp and chile lime vinaigrette is a flavorful and healthy dish that is perfect for a light lunch or dinner. This salad combines the peppery taste of arugula, the sweetness of grilled shrimp, and the tanginess of chile lime vinaigrette for a delicious and satisfying meal.
Ingredients
The ingredients for arugula salad with grilled tamarind shrimp and chile lime vinaigrette include:
For the salad:
- 6 cups of arugula
- 1/2 cup of cherry tomatoes
- 1/4 cup of red onion, thinly sliced
For the grilled tamarind shrimp:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of tamarind paste
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of vegetable oil
For the chile lime vinaigrette:
- 1/4 cup of fresh lime juice
- 2 tablespoons of honey
- 1 garlic clove, minced
- 1 tablespoon of diced red onion
- 1/4 cup of olive oil
- 1/2 teaspoon of chili powder
Preparation
Grilled Tamarind Shrimp
To prepare the grilled tamarind shrimp, you will need to make the marinade first. In a small bowl, mix together tamarind paste, soy sauce, honey, and vegetable oil. Add the shrimp to the marinade and stir to coat. Let the shrimp marinate for 30 minutes.
Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side or until cooked through.
Chile Lime Vinaigrette
To prepare the chile lime vinaigrette, whisk together lime juice, honey, garlic, red onion, olive oil, and chili powder in a small bowl. Season with salt and pepper to taste.
Arugula Salad
To assemble the arugula salad with grilled tamarind shrimp and chile lime vinaigrette, start by placing the arugula on a large plate. Top with cherry tomatoes and sliced red onion.
Place the grilled tamarind shrimp on top of the salad and drizzle the chile lime vinaigrette over everything. Toss the salad gently to coat everything with the dressing.
Conclusion
Arugula salad with grilled tamarind shrimp and chile lime vinaigrette is a delicious and nutritious dish that is easy to make and packed with flavor. The sweetness of the shrimp paired with the tanginess of the vinaigrette and the peppery taste of arugula makes this salad a perfect light meal for any occasion. Give it a try and let your taste buds be delighted!
Arugula salad with grilled tamarind shrimp and chile lime vinaigrette is one of the most delicious and flavorful dishes that can be prepared quickly and easily. This recipe serves as a perfect combination of arugula, tamarind shrimp, and chile-lime dressing, creating a delicious and healthy salad.
Tips for selecting ingredients
When making arugula salad with grilled tamarind shrimp and chile lime vinaigrette, it is essential to choose the freshest and best quality ingredients for the dish. Here are some tips for selecting ingredients:
Arugula leaves:
Select fresh and bright-green arugula leaves with no yellow or brown spots. Ensure that the leaves are crisp and not wilted.
Tamarind:
Choose ripe tamarinds that are plump and free from any cracks. Ripe tamarinds should be slightly soft to the touch.
Shrimp:
Choose fresh and deveined shrimp that are firm to the touch. Avoid pre-cooked or frozen shrimp, as they may not be as fresh as fresh shrimp.
Lime:
Choose juicy limes with thin skin that are not hard to the touch. Fresh limes should have a glossy skin and a fragrant aroma.
Chile:
Select fresh, crisp, and smooth chiles with no wrinkles or blemishes. Choose the right type of chile based on your preferred level of spiciness.
Tips for preparing the dish
Here are some valuable tips for making arugula salad with grilled tamarind shrimp and chile lime vinaigrette:
Cook the shrimp:
To grill the shrimp, it is advisable to heat up the grill in advance, brush with olive oil or cooking spray, and then cook the shrimp for about 2-3 minutes per side, or until the shrimp turn pink and are cooked through.
Make the chile-lime dressing:
To prepare the dressing, it is best to whisk the ingredients together in a small bowl - lime juice, olive oil, honey, salt, and pepper. When whisking the dressing, make sure that all the ingredients are well combined.
Assemble the salad:
To assemble the salad, first, place the arugula leaves in a large mixing bowl, then add the grilled shrimp and drizzle with the chile-lime dressing. Toss the salad lightly, making sure that all the ingredients are well combined.
Serve immediately:
Arugula salad with grilled tamarind shrimp and chile-lime dressing should be served immediately after it has been assembled. This ensures that the arugula leaves remain fresh and crispy.
Tips for storing the dish
If you have leftovers, here are some tips for storing the dish:
Refrigerate:
Tightly cover the arugula salad with plastic wrap, then store it in the refrigerator. It can stay fresh for up to 24 hours.
Separate ingredients:
If possible, store the shrimp, arugula, and dressing separately. This prevents the arugula leaves from becoming soggy and the shrimp from being overcooked.
Reheat shrimp separately:
If you want to reheat the shrimp later, place them in a microwave-safe dish and reheat on high for 1-2 minutes.
Don’t freeze:
Arugula salad with grilled tamarind shrimp and chile-lime dressing should not be frozen as this will cause the arugula to become wilted and the shrimp to become tough.
Conclusion
Arugula salad with grilled tamarind shrimp and chile-lime dressing is a flavorful and healthy dish that is perfect for a quick and easy meal. When making this dish, it is important to choose fresh and quality ingredients, to cook the shrimp correctly, to whisk the dressing together, and to serve the salad immediately. By following these tips, you can serve up a delicious and impressive dish that is sure to impress your family and friends.
