Shrimp and Bok Choy Salad

Fuel Type:
  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    5 to 6 min.


the Ingredients

Lumin Grilled Shrimps V01 Us

Chili oil

  • Completed step 2 tablespoons olive oil
  • Completed step 1¼ teaspoons crushed red pepper flakes


  • Completed step ¼ cup fresh Italian parsley leaves, finely chopped
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 fresno pepper, finely chopped
  • Completed step 1 scallion, ends trimmed, finely chopped
  • Completed step 1 garlic clove, finely chopped
  • Completed step 1 teaspoon dried oregano
  • Completed step 1 teaspoon white wine vinegar
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon black pepper
  • Completed step 2 bok choy, cut in half lengthwise
  • Completed step Olive oil
  • Completed step 2 limes, cut in half crosswise
  • Completed step 1 pound extra-large shrimp (16/20 count), frozen
  • Completed step 7 ounces mixed salad greens
  • Completed step 1½ cups shelled edamame beans
  • Completed step 1 mango, cut into slices
  • Completed step 2 avocados, cut into slices
  • Completed step ⅓ cup salted peanuts
  • Completed step 1 small fresno pepper, chopped
  • Completed step Fresh cilantro leaves
  • Completed step Radishes, cut into slices

Special Equipment

  • Lumin reversible steam pan


  • In a small bowl combine the chili oil ingredients and set aside.
  • In a medium bowl whisk the chimichurri ingredients. Set aside until ready to use.
  • Lightly brush the cut side of the bok choy with oil.
  • Prepare the grill for steaming setup. With the grill in the off position [ICON] and cool, replace the right-side grate with the reservoir and fill with water up to the fill line. Place the reversible steam pan onto the water reservoir with the walls of the pan facing down.
  • Brush the cooking grate clean with a stainless steel bristle grill brush.
  • Place the bok choy and lime halves, cut side down, on the cooking grate, and place the frozen shrimp side by side on the steam tray. Close the lid and turn the control knob to the high setting [ICON]. Check if the shrimp is defrosted after 3 to 4 minutes, adding more time if necessary. Keep the bok choy and lime haves on the grill until the shrimp is defrosted.
  • Once the shrimp is defrosted, brush the shrimp with the chili oil. Remove the bok choy and lime halves from the cooking grate and set aside. Move the shrimp to the cooking grate and cook over direct high heat, with the lid closed, for 2 minutes, turning once. Remove from the grill.
  • Cut the bok choy into bite-sized pieces and put in a large salad bowl. Add the mixed salad greens, edamame, mango, avocados, peanuts, chile pepper, and shrimp, and toss with the chimichurri. Squeeze the limes all over and garnish with cilantro and radishes.

Let's Gear Up

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