Directions:
- Prepare shrimp: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
- Make sauce: Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
- Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.
- Cooks' notes: · Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. · Sauce can be made 1 day ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.07 Kcal (189 kJ) | ||
| Calories from fat | 22.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 4% | |
|---|---|---|---|
| Cholesterol | 5.26mg | 2% | |
| Sodium | 124.29mg | 5% | |
| Potassium | 25.04mg | 1% | |
| Total Carbs | 4.27g | 1% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 229.83 Kcal (962 kJ) | ||
| Calories from fat | 114.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 4% | |
|---|---|---|---|
| Cholesterol | 26.83mg | 2% | |
| Sodium | 633.83mg | 5% | |
| Potassium | 127.7mg | 1% | |
| Total Carbs | 21.79g | 1% | |
| Sugars | 1.5g | 1% | |
| Dietary Fiber | 1.66g | 1% | |
| Protein | 4.82g | 2% | |
| Vitamin C | 8.8mg | 3% | |
| Iron | 0.7mg | 1% | |
| Calcium | 34.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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