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Asian Shrimp Salad

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 15 mins
Chill time 30 mins
Cook time 12 mins
Yield Serves: 4
Yusuan Smithson, 54, Annapolis, Md."In warmer weather I grill the shrimp, but this refreshing salad satisfies year-round."


  • 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

Nutrition Information

  • calories 317
  • fat 20 g
  • satfat 2 g
  • protein 16 g
  • carbohydrate 21 g
  • fiber 4 g
  • cholesterol 86 mg
  • sodium 740 mg

How to Make It

  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.