Asian Crab and Shrimp Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a 4 point per serving WW recipe. Ingredients:
1 teaspoon lime zest |
1 1/2 tablespoons fresh lime juice |
2 tablespoons low sodium soy sauce |
2 medium shallots, finely sliced |
12 ounces large shrimp, cooked |
2 heads bok choy, small, torn into pieces |
1/2 medium head lettuce, shredded |
1 cup bean sprouts |
1 medium yellow pepper, finely sliced |
1 medium sweet red pepper, finely sliced |
1 cup button mushroom, sliced |
3 tablespoons fresh cilantro, roughly-chopped |
6 ounces canned crabmeat, drained |
1/8 teaspoon table salt (to taste) |
1/8 teaspoon black pepper, freshly ground (to taste) |
Directions:
1. In a large salad bowl, mix together lime zest, lime juice and soy sauce; add shallots. Pat shrimp dry with a paper towel; add to salad bowl. Stir gently and marinate for about 10 minutes.
2. Add remaining ingredients to salad bowl; toss together and serve.
3. Cook's tip: If you can't find bok choy, use a combination of crisp lettuce, such as Romaine or Iceberg, with some finely sliced white cabbage.
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