Asian Shrimp Salad

Yusuan Smithson, 54, Annapolis, Md.

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

  • Yield: Serves: 4


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 20g
  • Saturated fat: 2g
  • Protein: 16g
  • Carbohydrate: 21g
  • Fiber: 4g
  • Cholesterol: 86mg
  • Sodium: 740mg

Go to Full Version of

Asian Shrimp Salad Recipe