Clean Eating Shrimp Salad With Wakame Seaweed

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.

• Ready In: 26 mins
• Serves: 4

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.