Appetizers / Soups / Salads

Asian shrimp salad takes 10 minutes to prepare.

Asian shrimp salad takes several minutes to cook.

Asian shrimp salad makes 6 servings.

The ingredients for Asian shrimp salad are:

2 cup, chopped Cabbage, fresh
4 cup Fresh Mix-Spring Mix Lettuce
2 small (5-1/2" long) Carrots, raw julienned
6 sliced thin Onions, raw diced (I used red onion)
12 oz Daily chef cooked medium shrimp
2 cup White Rice, long grain, cooked
1/2 Cucumber, English
2 tbsp Fish Sauce
4 tbsp Light Mushroom Soy Sauce
6 tbsp Asian Gourmet Seasoned Rice Wine Vinegar
2 Tbs Chili Sauce - Sweet - Mae Ploy
2 sheets Sushi Nori wave over open flame to toast then crumble
2 tsp Sesame Oil
2 tbsp Jif Whips Creamy Peanut Butter

Here is how you make Asian shrimp salad:

Chop cabbage, add chopped spring mix, julienne carrots, diced thin sliced onion, halved and sliced thin cucumber and mix in a large salad bowl.Mix cooked basmati rice with 3 Tbs rice wine vinegar, 2 Tbs soy sauce, 1 tbs fish sauce, and 1 tsp sesame oil. Set aside.mix remaining sesame oil, soy sauce, fish sauce, rice wine vinegar in a bowl, add whipped peanut butter and sweet chili sauce whisking to combine. Pour this sauce over the shrimp.Right before serving add shrimp and sauce to salad mixture tossing to combine.Place 1/3 cup of seasoned rice onto plate, top with 1 1/2 c of salad mixture evenly distribute the shrimp (approx 2 oz each, 6 shrimp) Sprinkle with crumbled Nori.6 total servingsServing Size: Makes 6 (1.5 cup) servings of salad and 1/3 C. of riceNumber of Servings: 6Recipe submitted by SparkPeople user HALLOWEENJEN.

The nutritional information for Asian shrimp salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 209.1

• Total Fat: 3.8 g
• Cholesterol: 57.5 mg
• Sodium: 2,147.1 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 2.6 g
• Protein: 13.5 g