Asian shrimp salad
16 oz, large, uncooked
1 clove(s), medium, minced
1 piece(s), 1-inch, peeled and minced
Low sodium soy sauce
6 oz, prepared according to package directions
1 bunch(es), or prewashed bag
Mung bean sprouts
¼ cup(s), frirmly packed
4 medium, chopped
2 small, shredded
1 medium, juice
- Peel and devein shrimp. Toss with garlic, ginger and 2 tablespoons soy sauce. Cover and refrigerate for at least 30 minutes.
- Toss capellini with spinach, sprouts, mint, scallions, and carrots. Mix together lime juice and 2 tablespoons of soy sauce and pour over salad. Allow salad to sit for 15 minutes while you cook shrimp.
- Grill shrimp on outdoor grill or grill pan on the stove, or saute; in a nonstick pan. Allow shrimp to cool slightly, then toss with salad.