Fish

Shrimp Po' Boy Salad Asian twist is for Dinner.

Shrimp Po' Boy Salad Asian twist takes several minutes to prepare.

Shrimp Po' Boy Salad Asian twist takes several minutes to cook.

Shrimp Po' Boy Salad Asian twist makes 2 servings.

The ingredients for Shrimp Po' Boy Salad Asian twist are:

2 cups shredded cabbage
1 cup shredded zucchini
1/2 cup chopped celery
1/4 c chopped red pepper
2 cloves minced garlic
1 minced shallor or 1 T minced mild onion
1 T olive oil
1 tsp sesame oil
1 T cider vinegar
splash of lime juice
1/2 T agave nectar or other sweetener to taste
salt
pepper
7 oz shrimp
1 T Asian chili sauce (or any hot sauce)
toasted whole wheat bread crumbs or Panko (optional)

Here is how you make Shrimp Po' Boy Salad Asian twist:

Combine all ingredients except shrimp, hot sauce and bread crumbs in a bowl. Ideally, it's good to let it sit for at least an hour for the flavours to marry, but I've eated it sooner than that. Cook shrimp if not already cooked, then coat shrimp with hot sauce and dust with toasted whole wheat bread crumbs or Panko if that little crunch is needed. Dish slaw onto plate and serve shrimp on top.Serving Size: makes 2 generous servings, or 3 smaller onesNumber of Servings: 2Recipe submitted by SparkPeople user NEWDRE.

The nutritional information for Shrimp Po' Boy Salad Asian twist is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 297.3

• Total Fat: 10.0 g
• Cholesterol: 193.4 mg
• Sodium: 466.4 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 4.5 g
• Protein: 24.9 g