Hot & Cold Asian Shrimp Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp Pure Sesame Seed Oil, 1tsp Celery, raw, 1 cup, diced Onions, raw, 1 cup, choppedSpinach, fresh, 1 cupParsley, 5 sprigsGreen Beans 1 cupBaby Carrots, raw, 10 medium Pecans, 1 oz (20 halves)*Soy Sauce, 4 tsp Shrimp, raw, 20 medium
Dice up all veggies except for the baby spinach and carrots. Add 1 tbsp of olive oil and a few drops of sesame seed oil to a medium sauce pan. Heat til oil is hot. Add green beans, celery, onion, and parsley. Sautee til veggies are somewhat soft. Add shrimp and cook until pink and done. Remove from heat.
In a salad bowl or on plate. Layer fresh baby spinach. Add a few drops of soy sauce on spinach. Add hot shrimp & veggie mixture on top. Top with raw carrots and handful of pecans. Serve immediately.
Note: a serving of shrimp is about 5 medium for each salad.
Number of Servings: 4
Recipe submitted by SparkPeople user ORIGINAL_CSC.
In a salad bowl or on plate. Layer fresh baby spinach. Add a few drops of soy sauce on spinach. Add hot shrimp & veggie mixture on top. Top with raw carrots and handful of pecans. Serve immediately.
Note: a serving of shrimp is about 5 medium for each salad.
Number of Servings: 4
Recipe submitted by SparkPeople user ORIGINAL_CSC.
Nutritional Info Amount Per Serving
- Calories: 162.9
- Total Fat: 10.4 g
- Cholesterol: 45.6 mg
- Sodium: 314.2 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.5 g
- Protein: 8.6 g
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