Oriental Shrimp Salad

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 147.2

Total Fat: 5.5 g
Cholesterol: 107.3 mg
Sodium: 714.9 mg
Total Carbs: 9.5 g
Dietary Fiber: 3.1 g
Protein: 15.3 g

View full nutritional breakdown of Oriental Shrimp Salad calories by ingredient

Introduction

A simple and tasty option for a quick lunch. Make it ahead so you have enough for 4 lunches during the week. A simple and tasty option for a quick lunch. Make it ahead so you have enough for 4 lunches during the week.

Minutes to Prepare: 5

Number of Servings: 4

Ingredients

40 large Shrimp, cooked

.5 cup Brussels sprouts, fresh

.5 cup, chopped Cabbage, fresh

.5 cup, chopped or diced Broccoli, fresh

1 cup, chopped Carrots, raw

4 medium (3/4" to 1" dia) Radishes

4 large Mushrooms, fresh

8 strips Sweet peppers (bell)

1 tbsp Sesame Seeds

1 serving Green Onion (fresh-1 stalk)

4 tsp Soy sauce (tamari)

2 tsp Five Spice Powder (by TJOY73)

4 tbsp Salad Dressing-Makato Ginger Dressing

.5 cup, chopped Kale

Directions

Shred all the veggies (unless you purchase them pre-shredded). Divvy them up into four food prep containers. Top each with a teaspoon of toasted sesame seeds. add ten shrimp to each of four snack-sized square Ziploc bags. And a teaspoon of Tamari and a pinch of five spice powder to each. Place one packet of shrimp in each container of veggies. Place in the fridge and let marinate at least an hour. To serve, place the shrimp on the veggies and top with 1 tbls of Makoto Ginger dressing.

Serving Size: 4 salads

Number of Servings: 4

Recipe submitted by SparkPeople user KATHEMINATOR.