Asian shrimp salad
5
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked shrimp
1 pound(s), large, uncooked
Garlic
1 clove(s), minced
Fresh ginger
1 piece(s), 1-inch, peeled and minced
Less sodium soy sauce
¼ cup(s)
Uncooked capellini
6 oz, prepared according to package directions
Spinach
1 bunch(es), or prewashed bag
Mung bean sprouts
2 cup(s)
Peppermint leaves
¼ cup(s), frirmly packed
Scallions
4 medium, chopped
Carrots
2 small, shredded
Lime
1 medium, juice
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.