Tahini Potatoes & Ginger Shrimp
If you’re like us, you want your fall salads healthy and hearty. You want them with fresh mixed baby greens, of course, but you also want some healthy protein — something that will stick to your bones — and you want flavor and texture, too. When it comes to salads, you are not one to compromise.
Neither are we. That’s why we love this recipe for Tahini Potatoes & Ginger Shrimp. It’s a great meal to make when you want something healthy, fortifying and easy to prepare. The potatoes crisp up in the oven, almost like french fries, and they’re coated in an umami-forward sauce. The shrimp is cooked in garlic and ginger — aromatic spices that give them a bright, mild heat. Bonus: You don’t need to worry about finishing the potatoes and shrimp at the same time since both need to cool down before you add them to the mixed greens.
This salad has a little bit of everything: The crunch of crispy potatoes, the brightness of mixed greens, the creamy texture of tahini and the easy elegance of shrimp. The flavor has hints of sesame and lemon with notes of savory tamari. Your whole family will love it — and if you have any left over (we doubt it), it makes a great weekday lunch.
5 servings
Preparation time: 10 minutes
Cook time: 30 minutes
Ingredients
2 tablespoons garlic, chopped and divided
¼ cup tahini
2 tablespoons olive oil, divided
1 teaspoon reduced-sodium tamari
2 pounds baby Yukon potatoes, washed and quartered
1 tablespoon ginger, peeled and chopped
12 ounces raw shrimp, deveined and tails removed
1 tablespoon tahini
3 tablespoons Salad Girl Lemony Herb Vinaigrette
2 tablespoons lemon juice
7 ounces mixed baby greens
Directions
- Heat oven to 375 F.
- In a medium-sized bowl, add the garlic, tahini, tamari and 1 tablespoon olive oil; whisk to combine. Add the potatoes and toss to coat. Spread the potatoes on a baking sheet and roast for 30 minutes, turning them over halfway through the cooking time. Let the potatoes cool to room temperature.
- Bring a sauté pan to medium heat, then add the olive oil, garlic and ginger. Arrange the shrimp flat-side down in the pan and cook for 1 minute. Flip the shrimp; cook for 1 minute more. The shrimp will be pink when done. Remove the shrimp from the heat and place them in a bowl with any remaining drippings from the pan.
- Just before serving, combine 1 tablespoon tahini and 2 tablespoons lemon juice with the vinaigrette. Place the mixed baby greens in a large bowl and drizzle the dressing over the greens. Toss gently. Divide the salad between 5 plates and place the potatoes and shrimp over the greens. Serve and enjoy!
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
