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Orange-Sesame Shrimp Salad

January/February 2014

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In this healthy Asian-inspired shrimp salad recipe, two types of greens—romaine lettuce and red cabbage—pair beautifully with the avocado and shrimp. Use extra dressing for another salad or as a sauce for baked fish.


Orange-Sesame Shrimp Salad

Makes: 1 serving, about 4 cups salad

Serving Size: about 4 cups salad

Active Time:

Total Time:

Ingredients

Dressing

  • 1/4 cup orange juice
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil

Salad

  • 2 cups sliced romaine lettuce
  • 1 1/2 cups finely sliced (or diced) red cabbage
  • 3 ounces peeled cooked shrimp
  • 1/2 ripe avocado, diced

Preparation

  1. To prepare dressing: Combine orange juice, vinegar, sugar, soy sauce and oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved. (Makes about 2/3 cup dressing.)
  2. To prepare salad: Toss lettuce and cabbage in a large bowl with 3 tablespoons of the dressing. Transfer to a plate and top with shrimp and avocado. (Refrigerate the extra dressing for up to 5 days.)

Nutrition

Per serving: 283 calories; 13 g fat (2 g sat, 7 g mono); 137 mg cholesterol; 25 g carbohydrates; 7 g added sugars; 13 g total sugars; 22 g protein; 9 g fiber; 434 mg sodium; 1043 mg potassium.

Nutrition Bonus: Vitamin A (172% daily value), Vitamin C (95% dv), Folate (64% dv), Potassium (30% dv), Magnesium (20% dv), Vitamin B12 (15% dv)

Carbohydrate Servings: 1 1/2


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Recipe Categories

Main Ingredient
Shellfish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Type of Dish
Salad, main dish
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
1
Publication
January/February 2014
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