Asian Sesame Shrimp Chopped Salad – #FreshTastyValentines #sponsor #giveaway

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

The easiest Valentine’s meal you can make your sweetie this year is a great big salad bursting with fresh crispy vegetables, sweet succulent shrimp and nutty sesame dressing. I threw together this gorgeous salad one evening-made to serve 6-and my sweetie ate half the pan.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Though I don’t blame him! The Asian Sesame Dressing by TLish is pretty darn addicting. It is nutty, sweet and savory all in one bite! Tiffany Denson used to make jars and jars of these dressing for her neighbors in Birmingham, Alabama before being convinced to sell it market wide, after having sold over 1700 jars in the year 2010.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

It’s no wonder this sold like hotcakes, just look at that sweet dressing. You know you want to reach out and catch that drip right there. Just like the bottle says, “all natural. all good.”

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

I layered plenty of fresh produce to create texture and depth to this crispy salad. Topped with crunchy wonton strips, this salad is a gem. Mann’s Packing, which began from a carrot stand in 1939, quickly began selling a larger variety of fresh produce and has it’s own Asian Citrus Crunch Salad Kit too, if you’re in a pinch for a quick dinner. It has all the fix’ins in the bag! Majority women owned and always fresh, Mann Packing has just what you need to complete your meal.

 

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Though I made this with individually purchased produce, because I didn’t get around to using my gifts from Mann’s Packing-yet-I just had to share that they had a comparable product that was perfect for this dish!

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

All the way down to the wonton strips!

I really love that both of these amazing sponsors offered up this perfect match made in salad heaven! And thanks to Camilla from Culinary Adventures with Camilla, 22 awesome bloggers are offering over 1oo recipes for your Valentine’s Day meal plan.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

(Why does this salad look so tiny from way up here?) It’s huge!

For an opportunity to win these wonderful and healthful products, check out the giveaway at the end of this post.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

First layer up, a red and green lettuce combination and diced bell peppers.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Cabbage and more bell peppers.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

More lettuce and sweet red onions.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Fresh cucumbers and carrots.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Succulent salad shrimp and nutty sesame seeds. And a sprinkle of lime zest.

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Finally some wonton strips and salad dressing. (Notice a pattern of layering by twos?)

Asian Sesame Shrimp Chopped Salad | Famished Fish, Finicky Shark

Such quick prep for salad that will disappear from your plate right before your eyes. Yummy!

Don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Asian Sesame Shrimp Chopped Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 652 calories

Fat 47 g

Carbs 50 g

Protein 10 g

6

Asian Sesame Shrimp Chopped Salad

Ingredients

  • 2 cups red leaf lettuce, chopped
  • 2 cups romaine lettuce, chopped
  • 3 cups cabbage, chopped
  • 1/2 large red onion, quartered and sliced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 cucumber, sliced
  • 1 medium carrot, sliced
  • 2 cups salad shrimp
  • 2 Tb black sesame seeds
  • 2 tsp sesame oil
  • zest and juice of one lime
  • 1/3 cup TLish Asian Sesame Dressing
  • 12 wonton wrappers
  • oil for frying

Instructions

  1. Prep and wash the produce. Thaw and drain the shrimp, if frozen.
  2. In a large glass bowl or 13x9" baking dish, layer the salad ingredients. First half the lettuce, then half the bell peppers, followed by all of the cabbage and the remaining bell peppers. Layer the remaining half of the lettuce, followed by the red onion. Layer next the cucumbers and carrots. Drizzle the salad with the sesame oil and lime juice.
  3. Top with the salad shrimp and the sesame seeds. Sprinkle with the lime zest.
  4. In a small fry pan, heat oil to 350F. Cut the wonton wrappers into strips. Carefully fry the wrappers until they are lightly golden, flipping to cook evenly on both sides, about 30 seconds on each side. Drain on paper towels.
  5. Top the salad with crispy wonton strips and drizzle with TLish Asian Sesame Dressing.

Notes

Any Asian dressing can be substituted in place of the brand name dressing.

This post was sponsored by TLish and Mann Packing. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


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Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad – #FreshTastyValentines #sponsor #giveaway

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Thai Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad-now that’s a mouthful right? No, that really is a mouthful. This meal is a romantic meal in the books! Happy #FreshTastyValentines!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Have you ever been out to one of those fancy Thai restaurants? The ones with the dim lights and the fish tanks everywhere? Where even their mango sticky rice is shaped like some kind of exotic animal or swan. (Notice my rice shaped like Valentine’s hearts.) Well, when I made this meal with the help from our friends at Gourmet Garden, that is exactly what I had in mind.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

I used all the Thai flavors from my Gourmet Garden stir in pastes that I could cram into the most tender of pork loin roasts. Crunchy peanuts, sweet basil, spicy ginger, red peppers, and bright lemon grass are blended into a fresh thai pesto that is stuffed into a butterflied pork tenderloin, then spread over the outside to create a crisp flavor packed crust. When the loin is sliced the flavors burst into each bite. And the ginger honey glaze adds the final balance of sweet to the richness.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Gourmet Garden supplies the freshest stir in pastes and lightly dried herbs that make this meal complete. The ginger pieces in the homemade dressing for the salad make it light and refreshing. My husband happily polished off the whole bowl.

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

The coconut lime rice ties the meal together, however no herbs or stir in pastes were needed there. This recipe may seem overwhelming, but it is simple and delicious. I used my convection oven to speed up the cooking process, but if you have a couple hours on a Sunday evening for a romantic meal, please try this one. You’ll truly appreciate what our friends at Gourmet Garden can do for your meals! You can find their products at your local grocery store. Or you can enter to win a generous prize package of all their stir in pastes and lightly dried herbs, along with two insulated coolers in the giveaway below!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Here we go…

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Hello Gourmet Garden!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Pesto in the making!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Look at that gorgousness!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Searing in the flavor!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Ready for roasting!

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

Dressing anyone?

Thai Pesto Stuffed Pork Tenderloin with Coconut Lime Rice and Orange Ginger Salad | Famished Fish, Finicky Shark

My newest Jr. Sous Chef.

 

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad

Total Time: 1 hour, 45 minutes

Number of servings: 8

Per Serving 668 calories

Fat 32 g

Carbs 68 g

Protein 31 g

8

Thai Pesto Stuffed Pork Tenderloin, Coconut Lime Rice, & Ginger Orange Salad

Ingredients

    For the Thai Pesto Stuffed Pork Tenderloin

  • One cup fresh cilantro
  • 1/3 cup roasted peanuts
  • 1 Tb Gourmet Garden Thai stir in paste
  • 1 Tb Gourmet Garden sweet basil stir in paste
  • 1 tsp Gourmet Garden garlic stir in paste
  • 2 Tb canola oil
  • 1-2 Tb fish sauce
  • 1 tablespoon honey
  • 2 lb pork tenderloin
  • 1 Tb canola oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • For the Coconut Lime Rice

  • 2 cups jasmine rice, rinsed and drained
  • 1 1/2 cups water
  • 1 13oz can lite coconut milk
  • 1 tsp pink sea salt
  • zest of one lime
  • juice of one lime
  • For the Ginger Orange Salad

  • 4 cups green leaf lettuce, rinsed and torn
  • 2 cups red leaf lettuce, rinsed and torn
  • 2 oranges, peeled and sliced
  • 1 tsp Gourmet Garden lightly dried cilantro
  • 1 -2 tsp Gourmet Garden lightly ginger
  • 1 tsp Gourmet Garden ginger stir in paste
  • 1/2 tsp Gourmet Garden garlic stir in paste
  • 2 Tb low sodium soy sauce
  • 1/4 cup seasoned rice vinegar
  • 1/3 cup canola oil
  • juice of half orange
  • zest of half orange
  • 3 Tb honey
  • For the Honey Ginger Glaze

  • juice of one large orange
  • juice of one lime
  • 1 tsp Gourmet Garden ginger stir in paste
  • 1 tsp Gourmet Garden lemongrass stir in paste
  • 1 Tb honey
  • 1 Tb cornstarch
  • 2 Tb cold water
  • dash sea salt

Instructions

  1. Preheat the oven to 425F.
  2. Rinse and pat dry the pork tenderloin. Lay on a flat surface and slice into the roast lengthwise to create a pouch. In a food processor, combine all the pesto ingredients using only 2 Tb of the oil. Carefully spread the pesto into the loin. Close the loin carefully and secure with kitchen twine. Season with salt and pepper.
  3. Heat a skillet over medium high heat, then add the remaining 1 Tb canola oil. Sear the loin on all sides, collecting all pesto that may have leaked out and smearing it on the outsides to create a crust. Transfer the roast to a foil lined roasting pan.
  4. Bake uncovered at 425F for 15 minutes. Reduce heat to 375F and bake for 40-60 minutes more, until internal temperature reaches 170F. Remove from oven to cool.
  5. Meanwhile, prepare the rice by combining the rinsed and drained rice, water, coconut milk, lime zest and sea salt and set your rice cooker. Or bring to a boil in a sauce pan, cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20-30 minutes. When the rice is tender, fluff with a fork and stir in the lime juice.
  6. For the salad, combine the dressing ingredients in a mason jar or dressing bottle and shake well. Combine the lettuces and orange slices in a large bowl and set aside.
  7. For the pork loin glaze, bring the orange juice, lime juice, honey and seasonings to a low simmer over medium low heat. Whisk together cornstarch and cold water and add to juice and honey mixture. Simmer until slightly thickened into a light glaze. Remove from heat and season with salt to taste.
  8. To serve, slice the roast and drizzle with 1-2 Tb glaze. Serve with 2/3 cup rice and 2 cups salad.

This post was sponsored by Gourmet Garden. I received complimentary product from the sponsor for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


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