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.
Gorgeous! Sometimes I just really want to be you guys! BTW I am coming back to California for a couple weeks to visit the hubby. YEAH! I’ll be in Palm Springs so probably no fields of yellow mustard but at least I’ll be back on the right (or left) coast!
The first time I saw mustard seeds I fell in love and these gorgeous pictures remind me again why I love them. We’re moving to California soon and I’ll look out for them yellow fields (and perhaps a lithe figure romping among the blossoms)!
The food looks great and the photos of you guys amongst the blossoms are really something. Looks like you had a fun day ๐
Wow – loving the pictures of the wild mustard… and of the shrimp and greens, too, of course!
So very evocative – and a million miles removed from the bleak winter scenes we’ve been having here. Lucky you!
Great photos guys!
That is an excellent shrimp and greens dish.
Bookmarked!
I imagine the air cool, clean and crisp. You look very happy Diane! Mmmm grilled shrimp…
I always get to the comment party late. After 40 comments, what else is there left to say–but, these people are all right–GREAT pictures and I love mustard so much. I do wonder though, is it freeing to be able to use pictures with your face?
All I have to say is you make me want to move to California.
A W H O L E L O T. ๐
beautiful photos, yummy leaves, succulent prawns, kick ass t-shirt!
That is such a beautiful photo at the end. It is so nice to see other places have managed to reach springtime – it’s freezing in London!! Made this last night with some extra onions. Fantastic!
beautiful shots! ok those flowers got so much lovin from you, isnt he jealous? hehe
Gorgeous! The presentation of the shrimp on the greens is lovely.
I’ve never been to Peter’s Canyon. How lovely it must be right now. I love the first photo! Makes me want to dance and traipse in the fields too…can you bring me with you next time? ๐
And I really like your salad. Mustard greens are more than meets the eye, I think. I can’t get mizuna that often here – I do miss it’s taste as well as its versatility. Raw or cooked, it’s wonderful.
That shrimp salad looks really tasty.
I thought mizuna was a type of lettuce? I’ve always eaten it raw in salads. Who knew?
The dish looks gorgeous but even better are the pics of Diane romping in a field of mustard blossoms. ๐
You know, I’ve been dying to take photos of all that wild mustard but pulling off the road on the way to work can really put a dent in your morning! So I’m LOVING these shots of all that glorious mustard! Beautiful!