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    You are in: Home / Recipes / Asian Inspired Shrimp Salad Recipe
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    Asian Inspired Shrimp Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Galley Wench's Note:

    A wonderful fruity, flavorful salad that screams for a glass of your favorite white wine! Recipe was found on Wine Spectator Magazine's website.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, bring the wine/water to a simmer over medium heat.
    2. 2
      Add the shrimp, and poach until they turn pink, about 3 minutes.
    3. 3
      Using a slotted spoon, transfer the shrimp to a bowl.
    4. 4
      Refrigerate for at least one hour, or until cold.
    5. 5
      Discard the poaching liquid.
    6. 6
      In a large bowl, whisk together the oil, juice, zest, sugar and red pepper flakes to make the vinaigrette.
    7. 7
      Season with salt and additional red pepper flakes, if desired.
    8. 8
      Peel, pit, and slice the fruit. If using papayas, cut them in half to scoop out and discard the seeds before slicing.
    9. 9
      Toss the shrimp with 1/4 cup of the vinaigrette, and marinate for 5 minutes.
    10. 10
      In a large mixing bowl, combine the lettuces, mint and basil.
    11. 11
      Drizzle half of the remaining vinaigrette over the lettuces and herbs.
    12. 12
      Toss to coat, and divide among individual salad plates.
    13. 13
      Top with the shrimp and the fruit.
    14. 14
      Drizzle the remaining vinaigrette on top, and serve immediately.

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    Ratings & Reviews:

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    Nutritional Facts for Asian Inspired Shrimp Salad

    Serving Size: 1 (842 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 698.1
     
    Calories from Fat 345
    49%
    Total Fat 38.4 g
    59%
    Saturated Fat 5.4 g
    27%
    Cholesterol 172.8 mg
    57%
    Sodium 202.2 mg
    8%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 4.9 g
    19%
    Sugars 18.7 g
    75%
    Protein 25.4 g
    50%

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