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Simple Shrimp with Napa Cabbage Salad

  • 1 Pound-Shrimp-peeled and deveined, pat dry
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix


  • 3 Cups-Napa Cabbage-halved and sliced thin from top
  • 2 Cups-Collard Greens or Kale-thick stem removed, sliced thin
  • 1 Each-Carrot-peeled shredded with julienne peeler
  • ¼ Cup-Red Onion-slice thin
  • ¼ Cup-Cashews-lightly toasted and chopped


  • 1 Tablespoon-Dijon Mustard
  • 1 Each-Lime-juice of
  • 1 Tablespoon-Soy Sauce
  • 2 Tablespoons-Ginger-peeled, small dice
  • 2 Cloves-Garlic-peeled
  • 2 Tablespoons-Cilantro-leaves only
  • To Taste-Kosher Salt/Black Pepper
  • 1/4 Cup-Canola Oil


  1. Place cabbage, collard, carrot, onion in a bowl, toss to combine and place in fridge.
  2. In a blender combine mustard, lime, soy, ginger, garlic, cilantro and salt/pepper.
  3. With blender still running slowly add oil until all has been combined, place in fridge.
  4. Heat an iron skillet/sauté pan over medium high heat.
  5. Toss shrimp with splash of oil to lightly coat, season with spice mix and toss to coat.
  6. Add a splash of oil to skillet/pan and cook shrimp in batches, not over crowding the pan.
  7. Cook until just cooked through and slightly charred on both sides, 2-3 minutes per side, keep warm.
  8. Lightly dressing salad with dressing and place salad in individual bowls.
  9. While shrimp are still warm toss with a little dressing, add cashews, toss and top salads.