Clean Eating Shrimp Salad With Wakame Seaweed |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Entered for safe-keeping. From Clean Eating, May/June 2009. Serve this Japanese-inspired salad with quinoa or brown rice to make a satisfying meal. Ingredients:
16 ounces shrimp, shelled and deveined |
2 celery ribs, sliced diagonally |
2 green onions, sliced |
2 tablespoons dried wakame seaweed, soaked 5 minutes in cold water, chopped |
1/4 cup rice wine vinegar |
2 tablespoons low sodium soy sauce |
1 teaspoon sesame oil |
Directions:
1. Bring 4 quarts water to a boil over medium-high heat; add shrimp and simmer for about 1 minute.
2. Next, drain shrimp and immediately rinse in cold water to stop cooking; transfer to large bowl.
3. Add celery, onions and wakame and combine.
4. In a small bowl, whisk together vinegar, soy sauce and oil; pour over shrimp mixture and toss to combine.
5. Best refrigerated for 2-3 hourse before serving; can be stored in the refrigerator for up to 4 days.
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