Recipe By Dole
Published Apr 13th
Prep 25m Cook - Additional - Ready In 25m
Servings 2 servings Calories -

Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.

Recipe Ingredients

  • 8 medium-large raw shrimp, peeled and deveined
  • Ginger Sesame Vinaigrette (recipe below)
  • 1 (12 ounce) package DOLE® Very Veggie™
  • 10 cherry tomatoes, cut in half
  • 2 medium mushrooms, thinly sliced
  • 2 green onions, diagonally sliced

Cooking Directions

  1. 1 Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
  2. 2 Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

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Chef's Notes

Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.


  1. This turned out great. I added bay scallops to the shrimp. I cut the shrimp in half so all were bite size.
  2. i'm rating mostly for the vinaigrette.. i didn't add the vegetable oil and i salted to taste.. used it on an asian style side salad.. ty for the recipe
  3. This was pretty good. I used spinach and added snow peas and baby carrots. Next time I will only use one green onion I thought it was a little too overpowering.