Garlic-Ponzu Shrimp Salad

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READY IN: 22mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Heat the oil in a large wok or heavy skillet over medium-high heat; add the shrimp and garlic.
  • 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.
  • Pour the stir-fry mixture over the lettuce and spinach leaves in the salad bowl; toss quickly to coat the leaves with the sauce.
  • Transfer the salad to individual serving plates, arranging shrimp on top.
  • Garnish with reserved 2 tablespoons of the green onions and the cashew nuts.
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