Friday, November 16, 2018

Shrimp Stir Fry Salad #FishFridayFoodies #HolidaySideDishes

This flavorful and colorful Shrimp Stir Fry Salad is the perfect addition to your Holiday Table, especially if the Holiday you are celebrating is Chinese New Year.

Many of you know that we have a Chinese daughter.  She moved here as an exchange student when she was 15.  For the next few years she would return home to China for the summers and come back to us for the following school year.  When she enrolled in college, her summer vacations to China became shorter.  She is very American now but she, of course, misses her family and the traditions from her childhood. 

Image result for chinese new year 2019

Each year we celebrate her culture and her inclusion into our family with a Chinese New Year Celebration.  Now that she has a daughter of her own, commonly known as The Angel Face, it is even more important that we hold onto some of the traditions of her mother's culture.

Next year Chinese New Year falls on a Tuesday so we will have our celebration the weekend prior or following.   Above is a photo of the very first Chinese New Year that we hosted at our house.  We had previously celebrated at a restaurant that had a huge party each year.  When they disbanded it in 2014, I decided to have a party at the house. You can read all about our first celebration at home here. It was a huge success, and the tradition continues even now that the restaurant has commenced having the celebrations again.

When my friend Karen of Karen's Kitchen Stories chose stir fry as the theme for our Fish Friday Foodies this month I noted that it fell on the same day as our third posting for Holiday Side Dishes hosted by Heather of Hezzi D's Books and Cooks.  I knew that I wanted to make a side dish that could be served for Chinese New Year.

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email me at  Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Here is what the others have Stir Fried up for us this month.

Holiday Side Dishes is a 4 Day with the members of our Festive Foodies Group.  Heather asked us to post Holiday Sides on Monday, Wednesday, Friday and Sunday this week.  Now I know that I said I was going to serve this up for Chinese New Year but many of us also traditionally eat Chinese Food when we celebrate New Year's Eve here in the USA.  This dish is perfect for that as well.

Image result for A Christmas Story chinese dinner scene

Or if you should have a fiasco like in The Christmas Story, this salad can be made up quickly and easily and save you a trip to the Chinese Restaurant. 

More Fabulous Holiday Side Dishes

There is an explosion of flavor in each and every bite of this salad. Stir fried Shrimp meets Fried Rice and fresh crisp vegetables in a light Asian dressing topped with the crunch of Chow Mein Noodles. We have enjoyed it as a Main Course, a First Course and as a Side Dish.  I think once you try it you will be making it a regular offering in your household too.

I paired this dish with a wonderful Albarino wine from Rais Baixas.  If you are looking for a wonderful and affordable alternative to Sauvignon Blanc, this is the wine to seek out.  

#maincoursesalads, #firstcourses, #shrimp, #stirfry, #asian, #quick, #easy, #salad
Salads, Vegetables, Sea Food, Main Course, Side Dish
Asian Fusion
Yield: 4 Main Course Servings or 8 First Course ServingsPin it

Shrimp Stir Fry Salad

prep time: 20 minscook time: 10 minstotal time: 30 mins
This flavorful and colorful Shrimp Stir Fry Salad is the perfect addition to your Holiday Table, especially if the Holiday you are celebrating is Chinese New Year.


1 T. minced garlic
1 T. ginger paste
3 T. toasted sesame oil
1/4 c. rice wine vinegar
2 T. soy sauce
pinch of sugar
1 lb. shrimp
1 carrot, cleaned and shredded
1 stalk celery, sliced thin
2 c. snow peas, thinly sliced
1 T. olive oil
1 1/2 c. leftover rice
4 scallions, white and light green parts, thinly sliced
1 head romaine lettuce, shredded
1 (14 oz) can bean sprouts, drained
1/2 c. chow mein noodles


Whisk together the garlic, ginger, sesame oil, vinegar, soy sauce and sugar.

Place the shrimp in a bowl and add 2 Tablespoons of the dressing.  Set aside.

Toss the carrot, celery and snow peas with the remaining dressing in a large bowl. Set aside.

Heat the olive oil in a wok over med high heat. Add the shrimp and stir fry until they just turn bright pink, 3-4 minutes.  Add to the bowl containing the vegetable mixture. 

Deglaze the wok with 2 Tablespoons of water, scraping up any bits stuck to the bottom of the pan.  Add to the bowl containing the shrimp.

Place another Tablespoon of olive oil in the wok.  Add the rice, cooking and stirring until golden brown and toasted. Remove from the heat and allow to cool for a few minutes before adding to the shrimp mixture along with the romaine, scallions and bean sprouts.  

Toss to coat evenly with the dressing, sprinkle with chow mein noodles and serve.


Adapted from a recipe found at Food Network
Created using The Recipes Generator


  1. I love the back story on your salad (which sounds delicious by the way). Stir fries are great for side dishes for the holidays!

  2. Wonderful salad, a great way to use leftovers.


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