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Total Time
22mins
Prep 18 mins
Cook 4 mins

This is a great main-dish salad for summertime. It has lots of contrasts....sweet & sour, soft & crunchy, hot and cold. You can also make this using scallops, chicken or steak instead of the shrimp. The ponzu sauce can be found in the Asian section of well-stocked grocery stores, or in Asian grocery stores. This is a Wolfgang Puck recipe that I found in the Chicago Tribune. We found it serves 2 for a main-dish and 4 if a side.

Ingredients Nutrition

Directions

  1. Place lettuce and spinach in a large salad bowl, tearing any larger leaves into bite-sized pieces. Season the shrimp with salt and pepper to taste.
  2. Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic.
  3. Stir-fry just until the shrimp turn uniformly pink and are barely cooked through, 2-3 minutes. Add green onions, carrot and celery; stir-fry until the colors of the vegetables turn bright, about 1 minute. Add the ponzu sauce; stir just until it is heated through and coats all the ingredients, about 30 seconds.
  4. Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce.
  5. Transfer the salad to individual serving plates, arranging shrimp on top.
  6. Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.