Asian Shrimp Salad

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Yusuan Smithson, 54, Annapolis, Md.

"In warmer weather I grill the shrimp, but this refreshing salad satisfies year-round."

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Chill: 30 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 317
Fat 20 g
Satfat 2 g
Protein 16 g
Carbohydrate 21 g
Fiber 4 g
Cholesterol 86 mg
Sodium 740 mg

Ingredients

2 tablespoons orange juice
1/4 cup low-sodium soy sauce
2 teaspoons grated fresh ginger
1 tablespoon honey
8 ounces medium shrimp, peeled and deveined
8 cups chopped romaine lettuce
1 cup canned mandarin orange segments (in juice), drained
2 tablespoons vegetable oil
1/2 cup bottled Asian vinaigrette
1/3 cup slivered almonds, toasted

Preparation

1. In a medium bowl, whisk together orange juice, soy sauce, ginger and honey. Add shrimp; toss to coat. Cover and refrigerate 15 to 30 minutes.

2. Place lettuce and mandarin oranges in a large bowl. Drain shrimp; discard marinade. In a large skillet, warm oil over medium heat. Add shrimp and cook, stirring once or twice, until pink, 4 to 6 minutes per side.

3. Place shrimp in bowl with lettuce and orange segments. Pour dressing over salad and gently toss. Divide among 4 plates, sprinkle with almonds and serve.

Note:

Yusuan Smithson, Annapolis, Md.,

October 2013