Salad of Grilled Shrimp & Wilted Mizuna Mustard Greens
This shrimp mizuna 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 !
Sizzling Shrimp & Mustard Green Salad Recipe
- 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.