This Royal Shrimp & Bok Choy Salad is a refreshing spin on seafood meets greens—crisp bok choy, sweet cherry tomatoes, juicy slices of orange, and tender royal shrimp, all brought together in a simple but flavorful dressing. It feels light, vibrant, and perfect for when you want a meal that’s bright in color and flavor without being heavy. Whether you’re after something quick for lunch or looking for a side that pops on a dinner table, this salad delivers—healthy, elegant, and satisfying without extra fuss.
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Bok choy is very popular in Southeast Asia and China. This variety of cabbage is very similar to Chinese cabbage in appearance and resembles spinach in flavor. Bok choy has antibacterial and healing properties, which allows you to include this vegetable in your medical nutrition menu. It can be chopped, added to soup, and eaten fresh.
- Bok choy2 cups
- Cherry tomatoes6
- Royal shrimp8
- Orange1
- Olive oil1 tbsp
- Thyme1 tsp
- Salt and ground black pepperto taste
Place the shrimp in a deep bowl and pour boiling water over them to thaw them. You can simply place them in a saucepan with boiling water and boil them for a few minutes.-
Remove the bok choy from its leaves and rinse thoroughly under running water, then cut into medium-sized pieces.
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Wash the cherry tomatoes and cut each one in half.
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Peel the orange and cut it into slices. Carefully remove the peel and cut each slice into several pieces.
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Mix all the ingredients together in a large bowl.
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Now let’s prepare the dressing for our salad. Mix the olive oil or flaxseed oil with salt, ground pepper, and thyme in a bowl. Mix all the ingredients well.
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Peel the chilled shrimp and remove the heads, then add them to the salad.
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Season the salad with the prepared dressing and serve.
