Warm weather calls for light, cooling meals, and this shrimp salad delivers exactly that. Inspired by classic Chinese chicken salads, Shrimp Salad with Spicy Peanut Dressing swaps chicken for quick-sautéed shrimp and layers crisp textures and bright flavors. Snow peas, mandarin oranges, chopped peanuts and crunchy wonton strips pair with a bold peanut-based dressing for a satisfying, refreshing summer dish.
The Spicy Peanut Dressing is the star—creamy, tangy and savory with a touch of heat. It ties the salad components together and elevates ordinary greens into a vibrant meal. The combination of crunchy and tender ingredients makes every bite interesting.
While you can easily substitute cubed or shredded chicken if you prefer, shrimp cooks quickly and keeps the kitchen cool—just a short sauté is all it needs. I seasoned mine simply and cooked them until opaque with a light pink sheen.
I used a mix of crunchy romaine and tender butter lettuce, but baby greens or spinach work equally well depending on your preference. Finish with a sprinkle of black sesame seeds for a subtle nutty note.
Salads like this are ideal for warm evenings—light and fresh, and they leave room for dessert. It’s simple summer eating at its best.
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Shrimp Salad with Spicy Peanut Dressing
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- Author: Julie
- Prep Time: 20 mins
- Cook Time: 4 mins
- Total Time: 24 mins
- Yield: 4 servings
- Category: Salad
- Cuisine: Asian
Description
The Spicy Peanut Dressing brings a creamy, savory heat that complements sweet mandarin oranges and crunchy elements like peanuts and wonton strips. Snow peas add bright crunch and color, making this salad as attractive as it is flavorful.
Ingredients
Scale
For the Salad
- 1 tablespoon oil
- 1 tablespoon butter
- 1 teaspoon paprika
- Salt and pepper, to taste
- 10–12 extra-large shrimp, deveined
- 4–5 cups romaine and butter lettuce, torn
- 1–2 green onions, thinly sliced
- 1 cup snow peas, blanched*
- 1 cup canned mandarin oranges, drained
- 1/4 cup chopped salted peanuts
- 1/2 cup wonton strips
- Optional: black sesame seeds for garnish
For the Spicy Peanut Dressing
- 1 tablespoon creamy peanut butter, melted
- 1/4 cup oil (avocado oil suggested)
- 1 tablespoon rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon spicy sesame oil (or plain sesame oil + 1/4 teaspoon hot chili sauce)
- 1 tablespoon packed brown sugar
Instructions
For the Salad
- In a medium skillet, heat the oil and butter over medium-high heat. Season the shrimp with paprika, salt and pepper. Sauté shrimp 1–2 minutes per side, until opaque and pink. Remove from the pan and let cool while assembling the salad.
- Arrange the torn lettuce on a large platter or in a bowl. Top with green onions, blanched snow peas, mandarin oranges, chopped peanuts, wonton strips and the cooked shrimp. Garnish with sesame seeds if desired and dress just before serving.
For the Dressing
- Combine all dressing ingredients in a small bowl and whisk until smooth and well combined. Taste and adjust seasoning or heat as needed.
Notes
*To blanch snow peas: boil them for 1 minute, then immediately transfer to ice water to stop cooking. This keeps them crisp-tender and bright green.
Nutrition
- Serving Size: 1 Serving
- Calories: 436
- Sugar: 9.7g
- Sodium: 452mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 28.5g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 5.3g
- Protein: 11g
- Cholesterol: 37mg