Photo of Asian shrimp salad by WW

Asian shrimp salad

5 - 6
PersonalPoints™ per serving
Total Time
35 min
30 min
5 min
Marinating the shrimp ahead of time imparts extra flavour in this refreshing salad!


Uncooked shrimp

16 oz, large, uncooked

Garlic clove(s)

1 clove(s), medium, minced

Ginger root

1 piece(s), 1-inch, peeled and minced

Low sodium soy sauce

¼ cup(s)

Uncooked capellini

6 oz, prepared according to package directions

Fresh spinach

1 bunch(es), or prewashed bag

Mung bean sprouts

2 cup(s)

Mint leaves

¼ cup(s), frirmly packed

Uncooked scallion(s)

4 medium, chopped

Uncooked carrot(s)

2 small, shredded

Fresh lime(s)

1 medium, juice


  1. Peel and devein shrimp. Toss with garlic, ginger and 2 tablespoons soy sauce. Cover and refrigerate for at least 30 minutes.
  2. 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.
  3. 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.