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Simple Shrimp Salad For Two With Ginger Vinaigrette

High protein, excellent source of fiber

Step 1
Fill a small pot with water and bring to a boil. Add the peas and blanch for 3 minutes, until tender but not mushy. Drain and rinse under cold water until cool. Drain on paper towels then transfer to a medium bowl.
Step 2
To the bowl, add the shrimp, carrots, pepper, cashews and scallions.
Step 3
Meanwhile prepare the dressing by whisking together the rice wine vinegar, extra virgin olive oil, sesame oil, ginger, soy sauce, and red pepper flakes.
Step 4
Pour the dressing over the shrimp and vegetables and toss to coat.
Step 5
Plate two serving plates with half of the baby greens and top with half of the shrimp and vegetable mixture.
Step 6
Step 7
Step 8
Prep time
10 minutes
Cook time
3 minutes
Calories
440 Kcal
Serves
2

Ingredients

Ingredients - For the salad

  • 1 cup green peas, frozen
  • 8 ounces peeled and deveined cooked shrimp (i.e. without shell), cut into 1⁄2-inch pieces
  • 1 cup shredded carrots
  • 1 medium red bell pepper, thinly sliced
  • 1⁄4 cup chopped cashews
  • 2 tablespoons chopped scallions
  • 6 cups mixed baby greens

Ingredients - For the ginger dressing

  • 2 tablespoons rice wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1⁄2 tablespoon sesame oil
  • 2 tablespoons grated fresh ginger 1 teaspoon low sodium soy sauce pinch red pepper flakes
  • OR purchase a low sodium/sugar option in the supermarket

Nutrition

  • Total fat: 20g
  • Saturated fat: 3g
  • Sodium: 368mg
  • Total carbs: 34g
  • Total sugar: 12g
  • Fiber: 11g
  • Protein: 34g

Instructions

Step 1
Fill a small pot with water and bring to a boil. Add the peas and blanch for 3 minutes, until tender but not mushy. Drain and rinse under cold water until cool. Drain on paper towels then transfer to a medium bowl.
Step 2
To the bowl, add the shrimp, carrots, pepper, cashews and scallions.
Step 3
Meanwhile prepare the dressing by whisking together the rice wine vinegar, extra virgin olive oil, sesame oil, ginger, soy sauce, and red pepper flakes.
Step 4
Pour the dressing over the shrimp and vegetables and toss to coat.
Step 5
Plate two serving plates with half of the baby greens and top with half of the shrimp and vegetable mixture.
Step 6
Step 7
Step 8

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