Japanese Salad with Shrimp

I hope you have a wonderful Memorial Day!

If you’re looking for something easy to throw together at the last minute this weekend, here’s a wonderful salad that everyone will enjoy! Delicious and simple, this salad is easy to modify (switch out the shrimp for chicken or turkey or go without). Although it can be eaten as a complete light meal, it’s more often seen as a side to complement almost any dish!

Japanese Salad with Shrimp

Print Recipe

Delicious and simple, this salad is easy to modify with different meats (shrimp, chicken, turkey…), or make it as a side to complement almost any dish!

• CourseMain Dish, Side Dish
• CuisineSalad, Side

Servings	Prep Time
6 people	20 minutes

Servings Prep Time 6 people 20 minutes

Japanese Salad with Shrimp Print Recipe Delicious and simple, this salad is easy to modify with different meats (shrimp, chicken, turkey…), or make it as a side to complement almost any dish! CourseMain Dish, Side Dish CuisineSalad, Side Servings Prep Time 6 people 20 minutes Servings Prep Time 6 people 20 minutes

Ingredients

Salad

• 1 pkg ramen noodles (flavor doesn't matter because you're not using the packet)
• 2 Tbsp butter
• 1 head lettuce
• 6 green onions
• 1 can black olives sliced or whole
• 1 pkg frozen shrimp if desired, or switch out for chopped chicken or turkey

Dressing (double if adding meat of any kind)

• 1/4 cup white vinegar
• 1/4 cup olive oil
• 2 Tbsp sugar
• 1 tsp pepper
• 1 tsp salt

Servings: people

Instructions

1. Thaw frozen shrimp and peel, if necessary.
2. Break the ramen noodles in the bag into small pieces. Open and remove the small flavor packet (you can keep it for something else or throw it away). Brown the noodles in butter in a small pan over medium-high heat, stirring often. (Watch these because if you don't stir them often, they will burn!) Set aside when complete.
3. Mix dressing ingredients. If adding shrimp (or any meat), DOUBLE the dressing ingredients. Stir with a whisk well to ensure it's all combined. If at any time it separates, stir it again to combine.
4. Pour half of the dressing into a small saucepan with the shrimp and cook on medium-high heat until shrimp is pink and cooked through (about 5 minutes).
5. While shrimp is cooking, wash and shred the lettuce, and slice the green onions. Toss together in a large bowl with the black olives.
6. Once the shrimp is done, drain the sauce it cooked in and toss into the salad. Pour the remaining fresh dressing over the salad (if it separated while you waited, be sure to stir it again to combine).
7. Toss the salad all together, THEN add the browned ramen to ensure it's nice and crispy for texture. Toss again and serve!

Recipe Notes

You can swap out the shrimp for some chopped chicken or turkey. I'd recommend marinating these in the dressing for at least 2 hours before cooking so they absorb more of the flavor.

You can also toss the lettuce, green onions, and black olives ahead of time. Keep refrigerated until ready to serve, then add the dressing, meat, and ramen just before eating.

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