Heather's Dish

Heather's Dish

Asian-Inspired Chopped Salad with Ginger Shrimp

Share
Pin
Tweet
0 Shares

 

 

True story: I’m usually about 97% terrified to make Asian food. I love the stuff: the umami of it all, the heat, the sweet, the crunchy veggies and perfectly cooked meat. The rice and the sesame and the chiles. It is JUST SO GOOD! And yet it terrifies to me to make it! Why is this? No clue, other than I’ve probably had one too many tries that have failed, with too much ginger or too much soy or something. There are really only so many fails I can take until I give up and order take out.

 

Til now.

Asian-Inspired Chopped Salad with Ginger Shrimp || HeathersDish.com

 

 

I hope you guys take the time to check out the video above, but I really cannot tell you how much I’m loving these Kraft Recipe Makers products these days. It really is a fantastic product that has saved me many times lately on the dinner front! And this salad? Absolutely no exception. Recipe Makers from Kraft are 9 new products, each with two complimentary sauces that would take the normal person hours to make! The great thing is that the boxes provide 3 different recipe options, but there’s really no limit to how you can use these sauces to make any meal fantastic. The great thing about this particular salad is that it really is super simple, and you can certainly use any and all veggies you want to make it even bigger and healthier!

 

Asian-Inspired Chopped Salad with Ginger Shrimp || HeathersDish.com

 

ASIAN-INSPIRED CHOPPED SALAD WITH GINGER SHRIMP

  • 1 Kraft Recipe Makers Asian Fish Taco box
  • 6 cups shredded cabbage
  • 2 cups shredded carrots
  • 1 bunch cilantro, chopped
  • 1 cup steamed and shelled edamame
  • 1 pound peeled and deveined shrimp, with tails removed

First things first, pour the Asian ginger sauce from the Kraft Recipe Makers box over the shrimp and stir to coat. Allow to marinate for about 10-20 minutes in the refrigerator. While the shrimp are marinating, toss together all of the vegetables along with the creamy teriyaki sauce. Toss to coat and allow to sit while the shrimp are cooking. To cook the shrimp, heat a large skillet over medium heat for about 5 minutes. Add the shrimp and the sauce and allow to cook until done, about 8 minutes, allowing the sauce to simmer completely to cook out the raw shrimp. Allow the shrimp to cool slightly before serving atop the salad.

 

How would you use these Kraft Recipe Makers sauces in your favorite recipes? Leave a comment with your answer for a chance to win a $100 Visa gift card.

 

Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a) Leave a comment in response to the sweepstakes prompt on this post

b) Pin an image on Pinterest that either (i) is your favorite two-sauce dish or (ii) is from one of the Promotion’s participating blog posts, including exactly the following unique term in the Description field: “#SweepstakesEntry”; and leave the URL to that pin in a comment on this post

c) Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

d) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

e) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older.

Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 9/9/13 – 10/27/13.

Share
Pin
Tweet
0 Shares


Subscribe for the latest.

Comments

  1. Marcy Strahan says

    I would use it to make my crawfish noodle cassarole! I would use the cheesy chicken Florentine sauce plus some cream cheese & green onions!

  4. susan smoaks says

    i would make the Shrimp Puttanesca recipe it would be really good
    susansmoaks at gmail dot com

  10. heather c says

    I think my slow cooker will get more of a workout with these products? Can’t wait to see what my pork loin or chuck roast taste like after throwing in some of these flavor combinations!

  13. Chelsea A says

    I think I’d use the Sweet and Sour Chicken recipe makers sauces to make fried veggies & tofu. bet that’d be delicious…! what a good product idea

  27. Lorena Keech says

    I make Chinese food often, but the hubby doesn’t like chicken. So I’d use the Sweet & Sour Chicken recipe maker with pork or maybe shrimp to make a Chinese meal.

  29. Francine Anchondo says

    I would use the vedre chicken enchilada sauce in my Chicken Cassorole enchilada recipe

  33. Carla S says

    I would use the three cheese chicken florentine recipe maker to make chicken and cheese pasta shells.

  35. Linda G. says

    I would use the New England Pot Roast for making a roast,potato,carrots and yummy gravy in my crock pot

  36. Nancy says

    I could use the New England Pot Roast recipe maker and adjust my usual slow cooker recipe accordingly.

  37. Karen Drake says

    I would make taco casserole. Brown one pound of ground beef, add one can of chilli beans, one packet of KRAFT RECIPE MAKERS Tex-Mex Fajita Skillet mix, simmer 5 minutes, line a casserole dish with frito corn chips, pour the meat mixture over the top, add a layer of sour cream, top with green onions, chopped tomato, sprinkle Kraft shredded cheese over the top and bake 15 minutes at 350 degrees.

  38. Lauren Flynn says

    I’d use the chicken bruschetta pasta recipe maker to simply our romano-encrusted bruschetta pasta dinner- a family fav!

  42. crystal smith says

    Im still pretty new to cooking and rely on other’s recipes (like yours lol) to put something tasty on the table, but I would love to try to make the Florentine-Stuffed Chicken Breasts with their Three Cheese Florentine Recipe Maker…sounds yummy and I love how easy and quick all their recipes are! Talk about a great way to make a weeknight easier!

  43. LAMusing says

    I’d make Sweet and Sour chicken but I’d substitute shrimp. I’d add sugar snap peas and pineapple and serve over rice.

  44. Norma says

    The lemon oregano sauce in the Chicken Cacciatore could also be used for grilled greek chicken breasts sprinkled with feta. I’d use the other sauce on pasta to serve with it.

  48. Lisa V. says

    I would use in my chicken marinara which include fresh tomatoes and green peppers from my garden.

  51. Wild Orchid says

    I would use the sweet and sour chicken recipe makers to make some sweet and sour meatballs.

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  53. Amy Tong says

    I have a favorite Asian Sesame Chicken Noodle recipe and I think this Kraft sauces are going to save me lots of prep time. Can’t wait to try.

    amy [at] utry [dot] it

  54. mickeyfan says

    I do a lot of pasta bakes and think the 3 cheese chicken Florentine would really jazz that up (typically, I use hamburger and marinara).

  64. Vadim K says

    I would make egg rolls. Making egg rolls at home has been on my mind for a long time now!

  81. Anastasia says

    I could tweak my old enchilada recipe with the verde enchilada sauce! A new, tasty spin on my old classic 🙂

  88. Cindy Merrill says

    I think the Kraft Recipes Three Cheese Chicken Florentine would spark up my Turkey Divan Recipe, which I must admit is rather bland.

  91. Claudia Davis says

    I think anything with an asian flavor (asian fish tacos box) to it works so well with salmon. I would marinade the salmon for about an hour in the fridge (not longer because then it starts to actually cook) and place it on the grill for some smokey flavor. I would add some sauteed julienne veggies (yellow, green and red bell peppers as well as carrots and some mushrooms) to soba noodles as a side dish for the meal adding some of the marinade to the noodles to complement the fish.

  96. Margaret Smith says

    I would love to make the Sweet & Sour Chicken. I’d add in water chestnuts and green and red peppers. I’d serve it ontop of rice.
    Thanks so much.

  98. Stephanie V. says

    veggie black bean enchiladas with the three cheese sauce – oh yes please!
    tvollowitz at aol dot com

  107. Robin Wilson says

    I would definitely be able to enhance my enchiladas using them. Their recipe for Three Cheese Chicken Enchiladas looks outstanding!

    Thanks for hosting this giveaway!

    zuzu.wilson(at)yahoo(dot)com

  116. Madeline says

    I’d use the Three Cheese Chicken Florentine and add some extras like zucchini, mushrooms, and olives.

  119. Cassie says

    Girl, the video is awesome, you are a natural! And I love this salad – cabbage in a salad is my favorite and I adore these flavors!

  124. Shari says

    I would use them so that each time I make something with a sauce, the seasoning would be perfect. Sometimes I over season.

Trackbacks

You might also like…