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.
Lovely shots! You look really gleeful to be surrounded by the gorgeous flowers ~hehe 😛 And might I add, your grilled shrimps made my stomach growl -_-‘
Wonderful, happily springy pictures – they make me forget the snow outside. Great post.
Wow, I thought you were in the Napa Valley for a minute. What great pictures and a beautiful day.
You guys sure look like you’re having a blast frolicking in the fields! 🙂 And what better way to celebrate a nature filled day than with a lovely grilled shrimp dish. Looks awesome!
Oooh, I love that picture of you hugging the wild mustard. You’re soooo pretty! *Tears up slightly at the touching scene* Thanks for the heads up, I’ll be bringing my new puppy there and taking lots of pictures of him frolicking about in the blossoms! And oh yeah, now I crave grilled shrimp. Hrmph.
i’m in love with you guys!! D, what happened to the red pumps!!!! LOL!!
The color contrast would have been beautiful: yellow mustard flowers and you running in yellow pumps!!! (a la Resse Witherspoon at last year’s Oscars!)
Love the Sound of Music reference (my fave movie) and wonderful pics, as always.
Oh by the way, I made some lemon chicken the other day with the rosemary you sent me! So, since I didn’t take any pics, I’m going to make it again, write the recipe and post it for you to see. It was so good–something simple I came up with, but Cuban style.
That is so cool! I have never seen wild mustard plants before!
Beautiful pictures. I think my allergies are kicking up!
The dish looks great too!
Diane you look so beautiful in that field. You should frame one of those photos!
Great shots – pretty funny! You can almost here the music playing in the background…. 🙂
The shrimp salad looks incredible. I can not wait for it warm up in this area so we can fire up a grill to make incredible things like this!!