Asian

Hot and Cold Asian Shrimp Salad is for Lunch.

Hot and Cold Asian Shrimp Salad takes 20 minutes to prepare.

Hot and Cold Asian Shrimp Salad takes 15 minutes to cook.

Hot and Cold Asian Shrimp Salad makes 4 servings.

The ingredients for Hot and Cold Asian Shrimp Salad are:

Olive Oil, 1 tbsp
Pure Sesame Seed Oil, 1tsp
Celery, raw, 1 cup, diced
Onions, raw, 1 cup, chopped
Spinach, fresh, 1 cup
Parsley, 5 sprigs
Green Beans 1 cup
Baby Carrots, raw, 10 medium
Pecans, 1 oz (20 halves)
*Soy Sauce, 4 tsp
Shrimp, raw, 20 medium

Here is how you make Hot and Cold Asian Shrimp Salad:

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: 4Recipe submitted by SparkPeople user ORIGINAL_CSC.

The nutritional information for Hot and Cold Asian Shrimp Salad is:

• Servings Per Recipe: 4
• 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

Hot and Cold Asian Shrimp Salad is Asian cuisine.