Lotus Root Shrimp Salad Recipe

I was really excited to throw together this crunchy, tangy salad with lotus root, shrimp, red bell pepper, cucumber and carrots all tossed in a zesty mix of garlic, ginger, rice vinegar, soy sauce, honey and a splash of sesame oil that just blew my mind even if it did get a little messy along the way.

I love making my Lotus Root Shrimp Salad because it combines crunchy lotus root with juicy shrimp, and the red bell pepper with cucumber gives it a fresh vitamin boost. I think the ginger and garlic add depth and a hint of zest that really makes the flavors pop.

Ingredients

• Lotus Root: Crunchy lotus root has a mild sweet taste, lots of fibre, and is really healthy.
• Shrimp: Shrimp is a lean, protein rich treat with a briny flavor that lifts the dish.
• Ginger: Fresh ginger brings a zesty and aromatic punch while helping with your digestion.
• Rice Vinegar: Rice vinegar offers a tangy, sour kick that brighten up all the other flavors.
• Toasted Sesame Seeds: Toasted sesame seeds add a nutty crunch and add minerals that help you.
• Honey: Honey gives a natural sweet touch that easily balances spicy and sour notes.
• Red Bell Pepper: Red bell pepper supplies vitamin C and a crisp sweetness that lightens the salad.

Ingredient Quantities

• 250g lotus root, peeled and thinly sliced
• 250g medium shrimp, peeled and deveined
• 1 small red bell pepper, julienned
• 1 small cucumber, seeded and thinly sliced
• 2 medium carrots, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons toasted sesame seeds
• Optional: a handful of chopped fresh cilantro

How to Make this

1. Start by peeling the lotus root and slicing it thinly. Bring a pot of salted water to a boil and add the slices. Let them cook for about 3 minutes until they’re just tender, then drain and run them under cold water to stop the cooking.

2. While the lotus root is cooling, prep your other veggies. Julienne the red bell pepper and carrots, and thinly slice the seeded cucumber. Set these aside in a large bowl.

3. Season the peeled and deveined shrimp with a little salt and pepper. This will help give them a nice flavour when they cook.

4. In a skillet, heat the teaspoon of sesame oil over medium heat. Toss in the minced garlic and grated ginger and sauté them for about 30 seconds until fragrant.

5. Add the seasoned shrimp to the skillet. Cook them for about 2-3 minutes per side until they turn pink and are just cooked through. Then remove the shrimp from the heat.

6. In a small bowl, whisk together the rice vinegar, soy sauce, honey, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Make sure the honey is well incorporated in the dressing.

7. Once the lotus root has cooled, add them to the bowl with the red bell pepper, cucumber, and carrots.

8. Gently toss in the cooked shrimp with the vegetables so that everything is evenly mixed.

9. Drizzle the dressing over your salad and toss everything together slowly, making sure all ingredients get a bit of that delicious sauce.

10. Finally, sprinkle the toasted sesame seeds over the salad and, if you like, add a handful of chopped fresh cilantro. Serve immediately and enjoy this crunchy, tangy salad.

Equipment Needed

1. Sharp knife
2. Cutting board
3. Vegetable peeler
4. Large pot for boiling water
5. Colander for draining
6. Large mixing bowl
7. Skillet
8. Spatula for stirring
9. Small bowl for the dressing
10. Whisk and measuring cups/spoons

This should have all the items you need to prep and cook the dish.

FAQ

• Can i use frozen shrimp?
  Yes, you can use frozen shrimp but be sure to thaw them completely and pat them dry so they cook evenly and keep their texture.
• Can this salad be made ahead of time?
  You can prep most of the ingredients ahead, but its best to cook the shrimp and mix the dressing just before serving for that fresh, crunchy bite.
• How should i cook the lotus root?
  I recommend blanching or lightly boiling the lotus root then rinsing it in cold water to maintain its crispiness. Dont overcook it or it may get mushy.
• Can i substitute or add other veggies?
  Totally! Feel free to swap in your favorite crunchy veggies. Just remember that lotus root is the star ingredient so try not to overpower it.
• How can i add a bit of spice to the salad?
  If you like some heat, toss in a pinch of red pepper flakes or a dash of sriracha into the dressing. It’ll give the salad a nice kick.

Lotus Root Shrimp Salad Recipe Substitutions and Variations

• If you dont have lotus root, try thinly sliced jicama or daikon radish. They give a similar crunch and work well in the salad.
• If shrimp are hard to come by, you could use scallops or even firm tofu for a vegetarian twist.
• You can swap the red bell pepper for a yellow or orange one if that’s what you have on hand, it’s still colorful and sweet.
• If you’re out of fresh ginger, a small pinch of ground ginger can work, though it might lack that fresh kick.

Pro Tips

1. When you’re boiling the lotus root slices, dont overdo it; aim for just tender, then rinse em in cold water right away so they keep that nice crunch. Overcooked lotus root can get mushy real fast and ruin the texture of the salad.

2. The shrimp need to be seasoned well with salt and pepper before they hit the skillet. Make sure you cook em really quick on each side because if they stick around on the heat too long they’ll turn rubbery. A little overcooked shrimp totally mess up the dish.

3. For the dressing, give it a good whisk so the honey mixes well with the vinegar and soy sauce. Sometimes the honey can clump up if you dont whisk it enough, so a solid mix makes a big difference in the final flavor.

4. When turning everything over in the bowl, be gentle! Toss the veggies and shrimp softly so they dont get smashed up. Keeping that crisp texture is key, so take your time when combining the ingredients.