Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Victoria Abbott Riccardi
Recipe by Cooking Light August 2010

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
6 servings (serving size: 1 cup shrimp salad and 2 tablespoons peanuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare salad, combine first 6 ingredients in a large bowl.

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  • Bring 5 cups water to a boil in a large saucepan. Add shrimp to pan; reduce heat, and simmer 2 minutes or until done. Drain and rinse shrimp under cold water; drain well. Cut shrimp in half lengthwise; add shrimp to sprouts mixture, tossing to combine.

  • To prepare dressing, combine sugar and next 4 ingredients (through chiles) in a small bowl, stirring with a whisk until sugar dissolves. Pour dressing over salad, tossing to coat. Sprinkle with peanuts. Serve with lime wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

221 calories; fat 10.3g; saturated fat 1.5g; mono fat 4.7g; poly fat 3.3g; protein 18.3g; carbohydrates 16.5g; fiber 3.3g; cholesterol 86mg; iron 2.6mg; sodium 565mg; calcium 82mg.
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