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by Todd + Diane
Thisshrimpmizuna salad was one of our first recipe posts back in 2008. It’s fun to see how our photography has changed over the years!
Easy Shrimp Mizuna Salad Recipe
“The hills are alive!…not with the sound of music…but with wild mustard flowers”Behold, another exploding Southern California Spring scene that makes us sing and celebrate this anticipated and colorful season. Peter’s Canyon is our local getaway where we can hike, bike, birdwatch and walk our dogs. Nestled in the suburbs of Orange County, Peter’s Canyon Regional Park is a hidden gem of wilderness trails and outdoor retreat when we need to refresh and rejuvenate from our daily strains of work. Springtime is especially beautiful here because all the mustard (Brassica Juncea), fennel and various spring flowers are starting to burst with flower power!
This years monstrous rains brought out a explosion of wild mustard that blanketed the hills of Peter’s canyon, giving us a yellow playground full of blossoms, blossoms and more blossoms! The trails are guarded on both sides with these tall mustard soldiers, protecting and embracing all those that walk the trail. If you live close by, you must stop by before the blooms dissipate. It’ll be worth the drive.
Varieties of Mustard Greens for Shrimp Salad
Romping through the gargantuan mustard is our inspiration for today’s mustard green dish. Shopping through the farmers market today, we found 3 varieties of mustard greens that could work perfectly. Osaka Purple mustard, Chinese Gai Choi mustard, and Japanese Mizuna mustard were all so fresh and beautiful, it was hard to pick which one was going to make the dish. But being that the Mizuna mustard has more delicate leaves and small, tender stems, this mustard worked better with the sweet, delicate flavors of the shrimp. It’s the perfect choice for this shrimp mizuna salad.
BTW- Grow More Trees !
Here’s more of our vegetable recipes and found cool pictures for mizuna mustard. Hope you enjoy our recipe for this grilled shrimp salad.
Sizzling Shrimp & Mustard Green Salad Recipe
Yield: 2 Servings
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
What makes this salad so delicious with Vietnamese flavors is the fish sauce nuoc cham dip. Don't be scared to eat it. It might sound intimidating but it's amazing. Here's the recipe for Diane's Vietnamese Fish Sauce Nuoc Cham Dip.
5 from 7 votes
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Ingredients
- 1 bunch of Mustard Greens (wash, slice stems from leaves, then cut stems into 1″ pieces)
- 2 teaspoons Grape seed Oil or olive oil
- 2 cloves Garlic minced
- 1/2 lb. Shrimp , (shelled & de-veined)
- 2 teaspoons Sesame Oil
- 2 teaspoons fish sauce or soy sauce
- fresh cracked pepper , to taste
- sea salt , to taste
Instructions
Heat a skillet over medium-high heat. Add oil and garlic. Add shrimp and cook shrimp until tender (about 30 seconds of each side). Season with fresh cracked pepper and a dash of sea salt.
Add mustard greens, sesame oil, fish sauce or soy sauce. Cook until the mustard greens are slightly tender or slightly wilted (about 30 sec – 1 min.) For broader and tougher mustard leaves, cook a little longer until the greens are tender.
Add fresh cracked black pepper and taste for seasonings. Add additional salt if needed. Serve warm.
Nutrition Information per Serving
Calories: 191kcal, Carbohydrates: 1g, Protein: 24g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 286mg, Sodium: 1353mg, Potassium: 122mg, Fiber: 1g, Sugar: 1g, Vitamin A: 16IU, Vitamin C: 6mg, Calcium: 173mg, Iron: 3mg
Course: Main Course, Salad
Cuisine: BBQ-Grilling, Greens, Seafood, Stove Top
Calories: 191
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56 comments on “Salad of Grilled Shrimp & Wilted Mizuna Mustard Greens”
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steven brookes — June 11, 2008 @ 1:01 pm Reply
Are the MIZUNA leafs ok when they flower/after they flower(salad wise raw)or cooking when do i pick the leaves?
Can the yellow flowers be used for somethin else? -
foodwoolf — April 18, 2008 @ 11:12 am Reply
First off, thank you for educating me. I recently went up to Santa Barbara and saw the gorgeous hill sides awash in color and had NO IDEA what kind of flora I was admiring. If I had known that beautiful yellow was actually something I could EAT! My god! Lucky for that hillside I had no idea it was wild mustard flowers. Otherwise, my weekend up in SB may have been dramatically different!
thanks for everything,
Brooke -
Pepy — April 15, 2008 @ 1:19 pm Reply
love mustard green! but the shot “The Hills are Alive” is very catchy one. Great idea!
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Chuck — April 14, 2008 @ 10:22 am Reply
OK, that photo of the shrimps is amazing. A perfect cover shot for a cookbook or magazine. Looks delicious!
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Tartelette — April 12, 2008 @ 10:49 am Reply
What a great getaway indeed. That shrimp salad is just gorgeous, you have captured the colors and textures perfectly!
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Cakelaw — April 12, 2008 @ 3:51 am Reply
These photos and “The Hills are Alive” caption made me laugh – beautiful work.
