Photo of Asian shrimp salad by WW

Asian shrimp salad

Total Time
35 min
30 min
5 min
This salad is hearty enough on its own as a delicious summertime dinner or lunch. It can be made in just 35 minutes and will soon become one of your go-to favorite grilling recipes. Marinating the shrimp ahead of time imparts extra flavor in this refreshing salad. The marinade is a simple mixture of garlic, ginger, and soy sauce. Just be sure not to let the shrimp marinate for too long, as it doesn't need to go for hours like traditional proteins. While that's happening, toss the noodles with spinach, mung bean sprouts, mint, scallions, and carrots. Grill the shrimp, add it to the salad, and it's all ready to go.


Uncooked shrimp

1 pound(s), large, uncooked


1 medium clove(s), 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 sauté in a nonstick pan. Allow shrimp to cool slightly, then toss with salad.