Asian-Style Shrimp Salad with

Sesame Seed Vinaigrette

Asian Shrimp Salad

May: National Salad Month

Whenever they got Fridays off from work, Islander and her Daddy would walk to the neighborhood open market in the morning and buy fresh shrimp and Hawaii homegrown greens. Combining these ingredients into a salad made for a nice light lunch together that afternoon.

For National Salad Month, we have posted one of our old favorite salad recipes: an Asian-style shrimp salad that is tossed with a sesame seed vinaigrette and topped with crispy won ton strips.


For the salad

  • Lettuce, spinach or other leafy greens (equivalent of 3-4 individual salad servings)
  • Sliced tomatoes, onions, carrots or other complementary colored vegetables
  • Crispy won ton strips (we used Hawaii Candy brand)
  • 1 tablespoon of butter
  • 12+ raw shrimps, shelled and deveined

For the dressing

(Dressing adapted from Hawaii Candy)

  • ½ teaspoon salt
  • dash of ground black pepper
  • 2 tablespoons red wine or balsamic vinegar
  • ¼ cup vegetable oil
  • 2 tablespoons sugar (we used C&H brand, granulated white)
  • 1 tablespoon minced parsley
  • 1 tablespoon toasted sesame seeds


In a large bowl, mix the leafy greens and the vegetables.  Set aside. Make the dressing by combining all the ingredients in a shaker. Pour into the salad and toss well. Serve in individual salad plates.

Asian Shrimp Salad

Melt the butter in a small pan. Add the shrimps and saute until the color turns pink. Do not overcook. Drain on paper towels. Top the salad with cooked shrimps. Sprinkle with crispy won ton strips.

Asian Shrimp Salad


  • May 10 is National Shrimp Day and our Asian-style shrimp salad would be sensational to serve then, too!