Asian Shrimp Salad
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Ingredients
2 tablespoons orange juice
¼ cup low-sodium soy sauce
2 teaspoons grated fresh ginger
1 tablespoon honey
8 oz medium-sized shrimp, peeled and pitted
8 cups chopped romaine lettuce
1 cup canned tangerine wedges (in juice), dried
2 tablespoons vegetable oil
½ cup bottled Asian vinaigrette
чашка cup toasted almonds, sliced
To make
Yusuan Smithson, 54, Annapolis, MD. "In warm weather, I grill shrimp, but this refreshing salad is suitable all year round."
In a medium bowl, whisk together the orange juice, soy sauce, ginger, and honey. Add the prawns; stir to coat. Cover and refrigerate for 15-30 minutes.Place the lettuce leaves and tangerines in a large bowl. Drain shrimp; drain marinade. In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring once or twice, until golden brown, 4-6 minutes on each side.Place the shrimp in a bowl with the lettuce leaves and orange slices. Pour the dressing over the salad and mix gently. Arrange on 4 plates, sprinkle with almonds and serve.
In a medium bowl, whisk together the orange juice, soy sauce, ginger, and honey. Add the prawns; stir to coat. Cover and refrigerate for 15-30 minutes.Place the lettuce leaves and tangerines in a large bowl. Drain shrimp; drain marinade. In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring once or twice, until golden brown, 4-6 minutes on each side.Place the shrimp in a bowl with the lettuce leaves and orange slices. Pour the dressing over the salad and mix gently. Arrange on 4 plates, sprinkle with almonds and serve.
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Author:Admin
Published: 11/20/2023 7:49 PM
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