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Shrimp Salad with Emerald Original Glazed Walnuts

From: Diamond Nuts

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  • Ginger Vinaigrette
  • ¼ cup rice vinegar
  • 3 tablespoons cooking oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons finely grated ginger
  • 1-½ teaspoon finely minced garlic
  • White pepper to taste
  • 1 pound jumbo shrimp, shelled and deveined
  • ½ teaspoon salt
  • 4 cups mixed salad greens or shredded lettuce
  • 1 red bell pepper, julienned
  • 4 fresh button or shitake mushrooms, stems discarded, thinly sliced
  • ½ cup Emerald Original Glazed Walnuts


Combine vinaigrette ingredients in a small bowl; whisk until blended
In a bowl, toss shrimp with salt; let stand for 30 minutes.

Place salad greens, bell pepper and mushrooms in a wide, shallow bowl.

Grill or broil shrimp for 2 to 3 minutes or until done.

Place cooked shrimp over salad. Pour dressing over salad and toss. Sprinkle with Diamond Sesame Glazed Walnuts.

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