Asian Chopped Salad with Red Curry Shrimp

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The East Made Easy


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A colourful and crunchy salad with a light, sweet, and aromatic Asian-style dressing is perfectly accentuated with a red curried shrimp skewer. Sound good? That’s because it is. Try this Asian Chopped Salad with Red Curry Shrimp and find out for yourself.


  • 270ml of Blue Dragon Red Curry Paste
  • 24 Large shrimp


  1. Cook the Blue Dragon Red Curry Paste with 3 tablespoons of water in a frying pan on medium heat for a few minutes to release the full flavours and aroma of the paste. Let the paste mixture cool
  2. Combine the cooled paste with the shrimp in a freezer bag and mix them together well
  3. Let marinade in the fridge for at least one hour prior to cooking, but no more than 24 hours
  4. When prepared to cook, skewer the shrimp and place them on the barbecue at medium-high heat


  • 2 cups Napa cabbage, chopped
  • 2 cups red cabbage, chopped
  • 1 cup carrots, thinly sliced
  • 1 cup red peppers, chopped
  • 1 cup organic edamame, shelled and cooked
  • 1 cup cilantro, chopped
  • 1/2 cup radishes, chopped
  • 1/2 cup peanuts

Salad dressing

  • 3 cloves garlic
  • 2 tablespoons minced fresh ginger
  • 3/4 cup Blue Dragon Sesame Oil
  • 1/3 cup rice vinegar
  • 1/2 cup soy sauce
  • 3 tablespoons honey
  •  1/4 cup water


  1. Combine all of the salad ingredients in a large bowl

Salad dressing

  1. While the shrimp is cooking, mix all of the salad dressing ingredients together in a high-speed blender, and blend until smooth and well mixed. Refrigerate until ready to use
  2. Add 1/2 a cup (or more, to taste) of the dressing to the salad and toss well before serving
  3. Ensure shrimp is cooked to at least 74°C internally and serve along side salad