Shrimp and Carrot Salad
Okra, Cherry Tomato, Red Onion, Caperberry, Feta, Nasturtium
Ají Amarillo Soy Limón Dressing
Colorful baby carrots and my tree bursting with key limes became the source of inspiration for this sprightly salad. Carrots and limes have a curious affinity for one another. Key limes, called limones in Peru are used extensively in Peruvian cuisine. I mix the lime juice with ají amarillo paste and soy sauce to make the refreshing dressing. Ají amarillo, a yellow-orange Peruvian chile pepper is simultaneously spicy and fruity. Just a couple teaspoons of the paste gives the dressing its zing and along with the shrimp and carrots paired with feta, okra, onion, and tomatoes – the result is a really zesty salad with piquant Peruvian flair.
Peruvian Shrimp and Carrot Salad Recipe
Roasted Baby Carrots
Trim the baby carrots, toss with rosemary, garlic, olive oil, salt and pepper. Then roast in a 350°F convection oven for 15 minutes or until the carrots are soft. Let cool to room temperature.
An owl sits among the nasturtiums to scare the critters away (not sure if it works, though). The key lime tree is bursting with limes. Time to make pisco sours!
Ají Amarillo Soy Limón Dressing
- 2 t. aji amarillo paste
- 1/3 c. limon (key lime) juice
- 2 T. low sodium soy sauce
- 1 garlic clove, minced
- 2 T. olive oil
- black pepper to taste
Combine all ingredients.
Marinate large cooked shrimp, sliced pickled okra, cubes of feta, and caperberries in the dressing.
To compose the salad – place thinly sliced red onion, roasted baby carrots, carrot ribbons, and sliced cherry tomatoes on a platter. Top with the shrimp mixture. Spoon more dressing over the salad.
Garnish with nasturtium.
Fall Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite autumn dishes. Be sure to check out the Pinterest Board with over 200,000 followers called Let’s Pull Up A Chair!
And if my Shrimp and Carrot Salad got you in the mood for more carrots – you might enjoy taking a peek at other recipes from some fabulous bloggers below…
Feed Me Phoebe: Honey Roasted Carrots with Thyme
Jeanette’s Healthy Living: Ghost Chile Carrot Hot Sauce
The Heritage Cook: Roasted Carrot and Sweet Potato Soup #FallFest
Elephants and the Coconut Trees: Carrot Cake with Coconut and Raisins
Weelicious: Spiced Carrot Cauliflower Soup
The Mom 100: Carrot Fries with Sriracha Sauce
Big Girls, Small Kitchen: Easy Slaw with Carrots & Red Peppers
Devour: Fall Fest: Carrot Recipes to Covet
In Jennie’s Kitchen: Carrot “Fettucine” with Lemon Thyme Butter Sauce
Napa Farmhouse 1885: Carrots & Avocado with Cumin
The Wimpy Vegetarian: Maple Candied Carrots with Currants
Swing Eats: Bourbon Maple Glazed & Braised Carrots
Dishing With Divya: Honey Glazed Baby Carrots
Daily*Dishin: Spicy Carrot Spread/Dip (Guten Free-Dairy Free)
FN Dish: 5 New Ways to Bake with Carrots
2 thoughts on “Shrimp and Carrot Salad, Ají-Soy-Limón Dressing”
What a beautiful and colorful salad. I’m going to have to look for that aji amarillo paste in the Goya section of our market…I’ve have never had it but it sounds like something I need in my pantry.
Wow Lori you surely know how to plate a salad!! This looks fantastic! Shall copy soonest with our weather yesterday reaching 41C but may have to play around with that special dressing just a tad. Somehow hoping to find the aji amarillo paste in rural Australia is a bit of an ask 🙂 !