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 !
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
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.
incredible lovely photos and food too!
Darned! you got a lovely prawn dish that I am so envy of. Gosh you really know how to make my saliva dripping, unstopable! 🙂
This post is just too cool! Must be nice to have that kind of weather all the time … I mean, geez … 😉
Stunning pics guys!! Thanks for sharing this delicious shrimp dish too – you really know how to spoil us!! 😀
Rosie x
Ok, so now I am homesick. I miss the mustard fields that seem to pop up in the blink of an eye in the “springtime” in California. We dont have mustard here…just kudzu, which, I have to argue, is not the same. Sigh. Great pictures though!
The mustard flowers are beautiful. This sounds like a delicious dish.
GORGEOUS!
those pics of mustard brought back beautiful memories from back home! thanks:)
aah! this post gets me all nostalgic, mustard greens are my most fav kind of greens, back home it is a winter delicacy. Cooked with onion, garlic and cornmeal, it makes for one extremely delicious yet rustic dish 🙂
Damn! Now I’m going to find myself humming that song throughout the day!
I can just imagine the interplay between sweet and bitter in this. Wonderful. And your picture of the finished dish looks spectacular.
You do look very Julie Andrews out there in the field of blossoms! The recipe looks pretty delicious, too. I don’t use mustard greens very often, but they are so healthy. Thanks for sharing your recipe.
I lived in SoCal for 19 years and never checked out the wildflowers. Shame on me! I am totally missing out. I’ll have to change this once I’m outta Saigon.
fact: the sound of music is one of the best movies ever made.
My thought went into the ad as well…the shrimp dish sounds scrumptious!
Those photos with you and the mustard blossoms are breathtaking! What a gorgeous place!
That salad looks pretty gorgeous too! I’ve never eaten mustard greens before and this looks too good not to try.
i haven’t been able to get enough of all of the wild flowers in socal lately! we drove out to the desert a couple of weeks ago to go flower hunting and it was a real blast. both the shrimp and greens look amazing… as always!
Needs more dirndl!
I’m so ready for farmers market greens. Stashing this away until then. Thanks for the visual fix in the meantime!
That’s so pretty, Diane! You could be in an ad for Wild Mustard! Or trees! I totally agree that we need more trees- situation here’s much worse. We’re supposed to be a “tropical rainforest” but you can hardly tell.
On a more positive note, that salad looks mighty tasty! I love crustaceans 🙂