Asian Shrimp Salad
- Total Time
Marinating the shrimp ahead of time imparts extra flavor in this refreshing salad!
uncooked shrimp1 pound(s), large, uncooked
garlic clove(s)1 clove(s), medium, minced
ginger root1 piece(s), 1-inch, peeled and minced
low sodium soy sauce¼ cup(s)
uncooked capellini6 oz, prepared according to package directions
fresh spinach1 bunch(es), or prewashed bag
mung bean sprouts2 cup(s)
mint leaves¼ cup(s), frirmly packed
uncooked scallion(s)4 medium, chopped
uncooked carrot(s)2 small, shredded
fresh lime(s)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 sauté in a nonstick pan. Allow shrimp to cool slightly, then toss with salad.