Name: Jade Shrimp Salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4 as part of a multi-course meal or for lunch
Ingredients: 2 tablespoons plus 2 teaspoons orange marmalade; 4 tablespoons canned chopped water chestnuts, rinsed and drained; ⅛ teaspoon ground red pepper (cayenne); One 11-oz (340-g) can mandarin oranges, drained; 4 tablespoons toasted pine nuts, plus more for garnish; ½ cup (75 g) cucumber, cut into matchsticks; ½ teaspoon peeled and minced fresh ginger; ⅓ cup (80 ml) canola or extra-virgin olive oil; 1 tablespoon plus 1½ teaspoons dark sesame oil; 1 tablespoon honey; 2 tablespoons rice vinegar or white vinegar; 1 tablespoon soy sauce; ⅛ teaspoon garlic powder; 2 green onions (scallions), white and green parts, finely chopped; 16 cooked medium-sized shrimp, shelled and deveined; 4 cups (120 g) baby spinach for four salad plates

Preparation info

Serves
4
as part of a multi-course meal or for lunch

Difficulty
Easy
Ready in
20 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

I love this fresh, nutty and satisfying, tender shrimp-laden salad so much, I buy huge bags of spinach so I can get my fix anytime. Because this salad is a great source of folic acid, my husband made it for me all the time when I was pregnant with the twins. The tart-sweet flavors from the orange marmalade marry perfectly with the ginger-soy dressing sweetened with a bit of honey. I’m not sure how Jade Shrimp got its name, but my mother said she was told as a little girl it was because cook