Thai Shrimp Salad with Papaya
Fresh lime juice
Reduced sodium teriyaki sauce
1 pound(s), peeled and deveined medium
3 average, halved lengthwise and sliced
2 medium, shredded
2 cup(s), peeled, seeded, cubed
Sweet red pepper(s)
1 medium, red variety, diced
¾ cup(s), fresh, chopped
Fresh mint leaves
¼ cup(s), thinly sliced
1 medium, very thinly sliced
1 average, or jalapeño, seeded and minced
Fresh mixed greens
6 cup(s), or baby spinach
½ item(s), cut into 4 wedges
- Whisk together lime zest and juice and teriyaki sauce in large bowl.
- Add shrimp, cucumbers, carrots, papaya, bell pepper, cilantro, mint, shallot, and serrano pepper and toss to coat.
- Divide salad greens evenly among 4 plates. Top evenly with shrimp salad and serve with lime wedges.
- Per serving (1 1/2 cups greens and 2 1/4 cups shrimp salad)