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    You are in: Home / Recipes / Garlic-Ponzu Shrimp Salad Recipe
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    Garlic-Ponzu Shrimp Salad

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    18 mins

    4 mins

    Hey Jude's Note:

    This is a great main-dish salad for summertime. It has lots of contrasts....sweet & sour, soft & crunchy, hot and cold. You can also make this using scallops, chicken or steak instead of the shrimp. The ponzu sauce can be found in the Asian section of well-stocked grocery stores, or in Asian grocery stores. This is a Wolfgang Puck recipe that I found in the Chicago Tribune. We found it serves 2 for a main-dish and 4 if a side.

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    Units: US | Metric


    1. 1
      Place lettuce and spinach in a large salad bowl, tearing any larger leaves into bite-sized pieces. Season the shrimp with salt and pepper to taste.
    2. 2
      Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic.
    3. 3
      Stir-fry just until the shrimp turn uniformly pink and are barely cooked through, 2-3 minutes. Add green onions, carrot and celery; stir-fry until the colors of the vegetables turn bright, about 1 minute. Add the ponzu sauce; stir just until it is heated through and coats all the ingredients, about 30 seconds.
    4. 4
      Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce.
    5. 5
      Transfer the salad to individual serving plates, arranging shrimp on top.
    6. 6
      Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.

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    Nutritional Facts for Garlic-Ponzu Shrimp Salad

    Serving Size: 1 (292 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 692.1
    Calories from Fat 368
    Total Fat 40.9 g
    Saturated Fat 7.4 g
    Cholesterol 345.6 mg
    Sodium 1264.0 mg
    Total Carbohydrate 27.7 g
    Dietary Fiber 6.6 g
    Sugars 5.3 g
    Protein 57.6 g

    The following items or measurements are not included:

    ponzu sauce

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