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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 415.7
  • Total Fat: 22.7 g
  • Cholesterol: 221.0 mg
  • Sodium: 305.0 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 28.1 g

View full nutritional breakdown of Shrimp, Avocado and Noodle Salad Version II calories by ingredient
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Shrimp, Avocado and Noodle Salad Version II

Submitted by: EXENEC

Introduction

My favorite main dish summer salad, a mildly tweaked recipe from www.epicurious.com. You can use any kind of Asian noodle you like. My favorites are soba and udon.
My favorite main dish summer salad, a mildly tweaked recipe from www.epicurious.com. You can use any kind of Asian noodle you like. My favorites are soba and udon.

Number of Servings: 4

Ingredients

    1 T. honey
    2 T lemon juice
    1 T minced/grated fresh ginger
    2 T canola oil
    1 T sesame oil
    6 scallions, chopped
    1 med carrot, julienned
    1 lb large shrimp
    8 oz Asian noodles (orig recipe calls for rice stick)
    2 firm ripe California avocado, diced

Directions

In bowl whisk ginger, honey and lemon juice til combined. Add oils slowly, whisking til emulsified.

Bring 3 qts water to boil. Add salt & (cleaned, shelled & deveined) shrimp. Simmer 1 min, then transfer to plate with slotted spoon. Return water to boil and add noodles. Cook until tender, ~3 min. Drain & rinse under cold water.

In a large bowl gently toss shrimp, noodles, vegetables, dressing. S&P to taste. I like to add chopped cilantro and another squirt of lemon.

Serving Size: Makes 2 LARGE servings.

Number of Servings: 4

Recipe submitted by SparkPeople user EXENEC.






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